What’s in that glass?

A look at milk

By Culinate staff

September 30, 2011

If you haven’t thought much about milk — despite the work of Culinate columnist Matthew Amster-Burton and noted food writer Anne Mendelson (Milk) — Kristin Wartman’s recent wrap-up on Grist is a bit of a dairy primer.

Wartman briefly summarizes the modern milk industry and discusses the criticisms of such processes as homogenization. And she admits that the hard science on whether modern milk and its components are a health food or a health hazard hasn’t really been done.

For a look at the wider milk debate in America today — including the pro-raw-milk crowd and the pro-milk-substitute crowd — check out the many comments on Wartman’s article.