Do you know what permeate is?

Permeate is a by-product from processes manufactures use to produce a variety of dairy products, such as cheese. It is produced by passing milk through a fine sieve (a filtration process) to separate milk sugars (lactose), vitamins and minerals from milk protein and fat. Permeate is term for the lactose, vitamins and minerals. It is a light-green, watery substance.

Whole milk is made up of milk fat, protein, lactose, water, vitamins and minerals. The taste of milk generally depends on the levels of fat and protein and these can vary based on season, region, breed of the cow and what the cow is fed.

Is it safe to drink?

In order to standardise the taste of their milk and reduce costs by making milk go further, some manufacturers add permeate and other milk components to dilute their milk. There are no known health risks associated with adding permeate to milk.

The composition of milk is governed by the Food Standards Australia New Zealand (FSANZ) Food Standards Code (the Code). The Code allows manufactures to add or withdraw milk components to standardise the composition of milk sourced from dairy farms. The standard for packaged whole milk required that it contain at least 3.2% of fat and 3.0% of protein.

It’s a matter of taste.

If you prefer your milk to taste the good old fashioned way, then choose your milk from a producer who doesn’t use additives or permeate, like the milk we use and stock – Sungold Jersey Milk. Pure, unadulterated milk.

“Milk is a delicate product and needs to be treated well during processing, which means we pasteurise at the legal temperatures and times but at the lower end of the scale, so the milk isn’t overcooked and there are NO ADDITIVES” says Country Valley

Good quality milk is part of the reason our food and coffee tastes so good.

Source: http://www.dairyaustralia.com.au/