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Compared to conventional milk farms, organic milk farms produce significantly less milk per cow and cost more to operate. [15] Organic dairy co-ops have been a successful economic survival strategy for small to medium-sized producers in the American midwest. [16] Organic milk accounts for 18% of milk sales in the US and was worth $2.5 billion ...
In China the increasing demand for organic products of all kinds, and in particular milk, baby food and infant formula, has been "spurred by a series of food scares, the worst being the death of six children who had consumed baby formula laced with melamine" in 2009 and the 2008 Chinese milk scandal, making the Chinese market for organic milk ...
If it's a less-processed milk that you're after, Davis recommends buying commercially pasteurized but non-homogenized milk, which is also known as cream top. "This has undergone the food safety ...
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In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, "ice cream" can contain non-milk fat (declared on the label) in addition to or instead of cream, and salad cream is the customary name for a non-dairy condiment that has been produced since the 1920s. [27]
And for packaged foods, it’s all about the ingredients: For a food item with multiple ingredients to be considered organic by the USDA, at least 95% of those ingredients have to be certified ...
While most regular milk sold in the United States is pasteurized, a significant share of organic milk sold in the US is UHT treated (organic milk is produced at fewer locations and consequently spends more time in the supply chain and could therefore spoil before or shortly after being sold if pasteurized). [6]
The organic food market has never been more popular, but what does organic really mean, and is it worth your money?
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