Things You Really Don’T Want To Know About Your Groceries

[Goldboy]

[quote name='Maximus' timestamp='1370462928' post='1303826688']
[b] Greek yogurt manufacturing produces millions of pounds of (toxic) acid whey waste every year, and no one knows what to do with it.[/b]

[img]http://s3-ec.buzzfed.com/static/enhanced/webdr01/2013/6/3/11/enhanced-buzz-2746-1370272190-17.jpg[/img]

“For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a ‘dead sea,’ destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.
[/quote]

instead of greek yogurt use desi yogurt

[Goldboy]

[quote name='Maximus' timestamp='1370462956' post='1303826693']
[b] Most commercial milk is made by combining, heating, homogenizing, and repackaging the milk of hundreds of cows.[/b]


[img]http://s3-ec.buzzfed.com/static/enhanced/webdr03/2013/6/3/15/enhanced-buzz-15379-1370287343-11.jpg[/img]
Milk gets separated by huge industrial centrifuges into components (fat, protein, and other solids and liquids). Those milk parts are then recombined in various proportions to make perfectly uniform whole, low-fat, and skim milks.
Read more about the process — and how raw milk (aka the kind that comes straight from cows) became a thing of the past — in [url="http://articles.latimes.com/2000/aug/02/food/fo-62752"]this [i]L.A. Times[/i] article[/url].
[/quote]

Any milk which is ultra pasturised is safe. so no prob