“Consumption of milk per capita has gone down every year over the last 30 years,” says Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University. “Actually, it’s gone down by more than 20 per cent since 2015.”
While bagged milk is often cited as a unique Canadianism, it’s actually not sold west of Ontario. Those who prefer it, however, say it’s more cost efficient and some even believe it tastes better.
I was thinking the same thing. Fat isn’t water (read:blood) soluble, and I have a hard time imagining any significant amount emulsing into your blood stream
Indeed. It is worth noting that fat globules in dairy aren’t JUST lipid. They are really a mixture of lipids, glycolipids, proteins, and other stuff. The glycolipids and proteins have polar and non-polar parts and organize into a membrane around the non-polar (hydrophobic) lipid fraction, keeping it from precipitating out of solution. Effectively, milk fat globules come with their own emulsifiers.