galumay wrote:
The end result of permeate free milk will be nothing other than more expensive milk with greater variety in taste and texture through the year.
Why would permeate free milk be more expensive? I believe that if milk is just pasteurised, then that is all that is necessary. As to variety in taste and texture, is that not how it is intended to be? Must we tamper with everything? I must say that when I lived in Adelaide I was spoilt for choice when it came to milk, with many different "boutique" dairies selling their milk to cafes and independent grocers. No permeate was added, and while the texture and taste did vary, it was a whole lot better than your Dairy Farmers and Pura milk. On a side note, given the advances in research and technology in the dairy industry there is no excuse why Raw milk should not be available to the public. Our handling, testing and storage techniques have advanced so much, surely we can sell raw milk without any problems. The variety of foods we are missing out on because of the lack of understanding of old methods is a shame. Many cheeses are made to centuries old methods in Europe using raw milk, and they are delicious and a lot healthier. Australia has the potential to be the gourmet food producer in the Asia Pacific region, yet we struggle, and apart from a minority, produce very average products. Tasmania is so similar to many of the best food regions in Europe, yet it is sorely underutilized. No doubt any success in gourmet food production would lead to a gourmet tax being instigated by the tree huggers.
