ILikeBoobies@lemmy.ca to No Stupid Questions@lemmy.ca · 10 days agoWhen did the super homo milk start showing up?message-squaremessage-square20fedilinkarrow-up18arrow-down16file-text
arrow-up12arrow-down1message-squareWhen did the super homo milk start showing up?ILikeBoobies@lemmy.ca to No Stupid Questions@lemmy.ca · 10 days agomessage-square20fedilinkfile-text
minus-squareILikeBoobies@lemmy.caOPlinkfedilinkarrow-up5arrow-down1·10 days agoIn Canada we call whole milk “homo milk” and I agree double is wild.
minus-square9point6@lemmy.worldlinkfedilinkarrow-up4·10 days agoI honestly found that hard enough to believe that I looked it up …are you okay over there canada…?
minus-squareBurgerBaron@quokk.aulinkfedilinkEnglisharrow-up5·10 days agoIt’s just shorthand for Homogenization. Idk why we only call 3.25% milk fat homo milk however. Might not apply to anyone east of Manitoba either.
minus-squareBlameThePeacock@lemmy.calinkfedilinkEnglisharrow-up2·10 days agoIt’s likely because 3.25% is just what comes out of a cow (on average) the other percentages all require other adjustments before they get homogenized.
minus-squareBurgerBaron@quokk.aulinkfedilinkEnglisharrow-up1·9 days agoThat’s interesting, I wasn’t sure if it was like bagged milk not being a country wide thing.
minus-squareBCsven@lemmy.calinkfedilinkarrow-up1·10 days agoHomogenized. Its more about the fat blended in to stay in solution rather than the actual fat percentage.
In Canada we call whole milk “homo milk” and I agree double is wild.
I honestly found that hard enough to believe that I looked it up
…are you okay over there canada…?
It’s just shorthand for Homogenization. Idk why we only call 3.25% milk fat homo milk however. Might not apply to anyone east of Manitoba either.
It’s likely because 3.25% is just what comes out of a cow (on average) the other percentages all require other adjustments before they get homogenized.
In Ontario so, we do too.
That’s interesting, I wasn’t sure if it was like bagged milk not being a country wide thing.
Homogenized. Its more about the fat blended in to stay in solution rather than the actual fat percentage.