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How do you define “skim milk”?
Thank you 🙂
1% milk. Also known as blue milk, based on the color of the containers.
Milk color-coding is not universally uniform.
It’s universal among the Cholov Yisroel brands.
Skim milk is fat free. The cholov Yisroel companies package it in plastic containers with green labels.
Joseph, you’re slipping. First you incorrectly define skim milk, then you overgeneralize. Perhaps the color coding in universal among New York area cholov yisrael brands, but believe it or not, there are cholov yisrael brands of milk in other parts of the world. They do not necessarily use the color coding scheme that the NY brands use.
YY, admittedly I do make mistakes on infrequent occasions.
Anyways, other than Baltimore (which I think uses the same color codes for milk), where are there other U.S. brands of Cholov Yisroel milk?
joseph
1 percent milk is the blue milk your talking about & its called lowfat milk not skim milk that is the green milk (as posted in the picture above
Why is it called 1% milk if it’s actually 99% milk?
Maybe they’re just being modest.
It is called skim or skimmed milk because the cream (the part that contains the fat) is removed or skimmed from the milk leaving the nonfat skim milk.
Joseph, you should travel more. One would think that any large frum community more than a few hours by truck from NY or Baltimore would have local brands of CY. I know you can get local CY milk in Detroit. I haven’t been to Cleveland in many years, but when I was there, they had local CY. Much to my surprise, the website for an LA kosher store shows they sell Fresh & Healthy and Devash!
And of course, most (all?) milk sold in Israel is CY.
Much to my surprise, the website for an LA kosher store shows they sell Fresh & Healthy and Devash!
That’s exactly it, YY. Most of America where they have Cholov Yisroel are getting it transported to them from New York, i.e. NY brands. Very few places outside of NY have their own brands of CY. Baltimore being an exception.
It would be easier to transport if it were shelf stable.
Shelf stable requires Ultra-Pasteurization.
Which is doable.
Joseph,
Anyways, other than Baltimore (which I think uses the same color codes for milk), where are there other U.S. brands of Cholov Yisroel milk?
I’ve seen a brand called Tevye Farms in Florida.
“Shelf stable requires Ultra-Pasteurization.”
Is there a reason that process can’t be CY?
And what about conversion to dry powder? Instead of liquid milk, I started buying the dry powder, which probably has a shelf life of years. But it doesn’t seem to be available as CY.
Here are some Interesting facts that I learned when I contacted the Dairy Counsel customer service a few years ago:
The fat percentage from Holstein cows in NY is inconsistent, and It is also too low on fat content for ‘regular’ milk. (It averages about 2.5%.) The milk cannot be used/sold as-is. While typical household consumers might not mind, manufacturers need to be consistent.
Therefore ALL of the fat is removed from the milk, and then added back in with precise amounts to form the different types of milk. Thus, the milks are all identical in vitamins etc… The ONLY difference is the fat content.
Regular milk has 4% fat
Low-fat (aka ’99’) milk has 1% fat
Skim milk has no fat.So if you had just regular and Skim milk in your fridge, but wanted Low-fat, you could mix 3 parts skim and one part regular and get what you need!
Avram in MD: You are correct. Rabbi Dubov of Maitland, FL told me that they approached some farms as the milk they were receiving from the Northeast had a short shelf life.
In Monsey you can buy raw, non-pasteurized, Cholov Yisroel milk.
But why would you want to buy raw milk? It’s only good freshly milked.
Lightbrite,
How do you define “skim milk”?
Opaque water. If it ain’t whole milk, it ain’t milk.
#RealMilkHasARedLid
There was CY shelf-stable milk in the U.S. for a brief time maybe 15 or 20 years ago. I guess there wasn’t enough of a market for it to be profitable.
Yitzyk, a look at the ingredients in skim milk show that they’re identical in vitamins only because vitamin A is added (in addition to the vitamin D that’s added to whole milk). Removing the fat removes the vitamin A, which is why they have to add it back in.
Joseph,
In Monsey you can buy raw, non-pasteurized, Cholov Yisroel milk.
Mmmmm, I love E-Coli in my morning coffee.
Fresh raw milk is reasonably safe for most adults.
Define reasonable. And safe.
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