1Stilton blue cheese
Stilton blue cheese is known to frequently cause odd and vivid dreams.
Because of a surplus of whole milk and milk fat, the USDA has worked with restaurants to expand their menus with cheese-laden products, including paying for a $12 million marketing campaign for Domino's to develop a new line of pizzas with 40% more cheese.
A dairy farm named Hong Ning in Hong Kong, despite having no cattle on the site has been churning out some 4000 bottles of “fresh milk” made of formula every day since 2008 without the public's knowledge.
Before World War 2, skim milk, as a byproduct of the butter making process, was either thrown out or used to fatten pigs up. Shortly thereafter, it was marketed as a weight loss food to people.
String cheese is made by heating mozzarella to 60°C which causes the milk proteins to line up. They can then be peeled off in strings.
Dondurma or Turkish ice cream is resistant to melting and is so stretchy that you can skip with it.
7Ghee and Clarified butter
The difference between Ghee and Clarified butter is that Ghee is simmered making it nuttier tasting and aromatic.
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8Organic Horizon and Stonyfield
Ultra-pasteurized milk like Organic Horizon and Stonyfield do not need to be refrigerated. They are put into the cooling section at the store because people don't trust unrefrigerated milk, especially in the United States.
Cheddar cheese is naturally lactose-free due to the natural process of making aged cheese. Liquid whey which separates from the milk is removed. This is why many types of aged cheese like Cheddar, Asiago, Parm and Swiss contain little to no lactose.
According to a poll done by the “Innovation Center for U.S. Dairy”, 7% of American adults think chocolate milk comes from brown cows.