tag:blogger.com,1999:blog-4373256628108442713.post8253087684670633603..comments2024-02-15T05:45:04.193-06:00Comments on Cwyn's Death By Tea: Should I buy it?Cwynhttp://www.blogger.com/profile/17990034926886208526noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4373256628108442713.post-90790827145316160362016-09-29T00:19:15.473-05:002016-09-29T00:19:15.473-05:00Such an nice blog and useful detail about the prod...Such an nice blog and useful detail about the products and all the information are very nice well done.<br /><a href="http://best10choices.com/" rel="nofollow">best product reviews</a>James Brownhttps://www.blogger.com/profile/12186035985073376793noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-11336552581597759492016-04-16T10:15:36.578-05:002016-04-16T10:15:36.578-05:00You are referring to homogenization. Fat is remove...You are referring to homogenization. Fat is removed from milk and then re-added in the desired percentage. The bit you mention about the smaller particles is how the fat is removed, not unlike sieving. <br /><br />I've had fresh milk, and depending upon what the cows eat and the farmer's handling, it can taste a bit gamey. Also, the cream rises rather quickly so you have to skim it unless you are drinking it immediately. The only way I will drink fresh milk would literally be my own cows or someone I know well. I wouldn't do it from a large production setting unless it is a taste test.<br /><br />Aside from that, it might be the fat content for some folks. Perhaps they need higher fat content, the casein protein might be a bit too concentrated. The fat keeps the casein from curdling easily. If you've ever made a cream dish and tried using lower fat milks, compared to whole fat, when added to acids the whole fat casein will stay intact and creamy as long as you don't overheat the mixture. But low fat will curdle instantly in acid. So you don't get that creamy coating.<br /><br />Thanks for commenting! Appreciate you thoughts.Cwynhttps://www.blogger.com/profile/17990034926886208526noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-73728438306537123982016-04-14T11:54:13.457-05:002016-04-14T11:54:13.457-05:00Concerning milk, I've read an interesting theo...Concerning milk, I've read an interesting theory that states that most people who get abdominal discomfort after drinking milk are not actually lactose intolerant,but the problem lies with milk processing. It seems that through centrifugation the size of the molecules decreases, thus allowing them to pass through the bowel unhindered and cause local inflamation. The problem can be solved by drinking fresh, unprocessed milk. The question of how easy it is to procure remained unanswered :)Squirrelhttps://www.blogger.com/profile/09687315862467150003noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-69665451189906193162016-03-29T01:18:16.203-05:002016-03-29T01:18:16.203-05:00I loved the bitterness ramble! I read a book a whi...I loved the bitterness ramble! I read a book a while ago about people who love and crave bitter notes in food and how taste evolved, gastronomic history is a passion of mine so I geeked out a bit. But geeking aside you make many excellent points, tastes are so complex and varied, it's amazing and no one should feel down for not liking a tea/liking a tea.UmbralQueenhttps://www.blogger.com/profile/13203642284406048931noreply@blogger.com