Conclusion

1. Click below to read Part 2: All About Dairy Part 2: The Nutritional Value of Dairy

1. In the first two parts of this special we were introduced to the production process of milk, as the basis for all dairy products. The text also includes advantages and disadvantages of the various dairy products, as well as the origin.

1. In this last part, we're going to cover an everyday business that you probably never think about, but which is interesting for your choices when you go shopping. [! 135620 => 1130 = 3!]  € œ..to Bio or not to Bio..â €

2. In this last part, we're going to cover an everyday business that you probably never think about, but which is interesting for your choices when you go shopping.

 € œ..to Bio or not to Bio..â €

1. Bio is a hot item these days. Everything must be organically grown and produced. But what consequences does this have for the products. An organic farmer who has organic cows and thus supplies organic milk. We all know that it is slightly more expensive and better for the environment. But is it also healthier?

1. A recent British study showed that organic milk is indeed healthier than regular milk. The organic milk contains more beneficial fatty acids and less harmful saturated fats.

1. It was also shown earlier that this difference is particularly noticeable in the summer, because the cows are then more outside and just graze. Organic milk from the supermarket, ie from the major brands, does not suffer from this seasonal phenomenon and provides a stable quality that is healthier than regular milk all year round. Also, the taste would be more â € moreâ € ™.

2. It was also shown earlier that this difference is particularly noticeable in the summer, because the cows are then more outside and just graze. Organic milk from the supermarket, ie from the big brands, has no â € numberâ € ™ from this seasonal phenomenon, and delivers a stable quality that is healthier than regular milk all year round. Also the taste would be more â € fullâ € ™.

1. There are also some studies that contradict this completely, so what should we believe? Â Much more research is needed to prove this or not. Until then, organic milk is especially good for the environment!

1. TIP: Do a taste test yourself with regular milk and organic milk!

Full / half full / lean

1. The designation full, half full and lean has certain rules. This says something about the fat percentage of the milk.

1. During the milk production process, the excess fat is removed from the milk by centrifugation. This fat, in the form of cream, is later used in the making of, for example, butter and whipped cream.

2. During the milk production process, the excess fat is removed from the milk by centrifugation. This fat, in the form of cream, is later used in making butter and whipped cream, for example.

Pasteurization versus sterilization

1. As indicated in the first part, heating the milk is necessary for the shelf life and public health. But the two processes mentioned have very different results. Pay attention if you are going to buy milk again :)

2. As indicated in the first part, heating the milk is necessary for its shelf life and public health. But the two processes mentioned have very different results. Pay attention if you are going to buy milk again :)

1. Pasteurization is the process of heating to a temperature of 45 degrees Celsius. At this temperature most bacteria are killed and the milk retains its taste and nutritional value. The disadvantage is that the milk has a limited shelf life, certainly without refrigeration.

2. Pasteurization is the process of heating to a temperature of 45 degrees Celsius. At this temperature, most bacteria are killed and the milk retains its taste and nutritional value. The disadvantage is that the milk has a limited shelf life, certainly without refrigeration.

1. Sterilization is the same process, but up to a temperature of 100 degrees Clecius. Literally all bacteria die, but the nutritional value and taste also deteriorate significantly. The advantage is that it has a much, much longer shelf life.

1. TIP: Buy a package of both types and do a trial test with the whole family. Based on that result you can make your own choice!

Butter or Margarine?

1. In comparison to other European countries, the Dutch eat a lot of bread. At breakfast and lunch, the bread bin is put back on the table, together with the toppings in the form of cheese, jam or other sweets such as sprinkles. But a lot of low-fat margarine or margarine is still spread between the (healthy) bread and the topping. Why? Because the commercial tells you this is healthier than butter. But is that really so? Let's get some facts straight:

1. Margarine was first introduced at the end of the 19th century by two butter wholesalers based in Oss. They realize that this can be a good alternative to the increasingly expensive butter. Both companies join forces and together form the Margarine Unie. The introduction of margarine to the Dutch market was such a great success that the Margarine Unie merged with the Lever Brothers in England. The new name for this company: Unilever.

2. Margarine was first introduced at the end of the 19 th century by two butter wholesalers based in Oss. They realize that this can be a good alternative to the increasingly expensive butter. Both companies join forces and together form the Margarine Unie. The introduction of margarine on the Dutch market was such a great success that the Margarine Unie merged with the Lever Brothers in England. The new name for this company: Unilever.

1. Originally margarine has little taste, and certainly no nutritional value. In 1961, according to the Margarine Decree, vitamins A and D were added to the margarine by order of the government.

1. Margarine is a completely chemical product, and has nothing to do with natural raw materials. Many colors (butter must be yellow!), Flavorings, vitamins and minerals are added in an artificial way.

1. Butter is the big counterpart of this. Butter is made from the skimmed cream of milk, which is a by-product of milk production. Butter contains more saturated fatty acids than margarine, but that does not necessarily have to be bad for your health. Margarine, on the other hand, contains a lot of trans fats, which is now proven to be bad for your health.

1. You also don't get fat if you use butter. You only get fat if you eat a lot of carbohydrates, more than you consume.

1. Just a few startling facts:

1. TIP: Put it to the test: Leave a packet of butter and a packet of margarine open and uncooled for a few weeks. You will see that the butter becomes moldy and attracts flies. The margarine, on the other hand, remains as it is, nice and smooth and without fungi. And the flies don't like it at all! This says something about the natural origin of both products.

1. The choice is yours!

Crème Fraîche or Sour Cream?

1. In practice the names, and therefore also the products, are used interchangeably. Therefore pay attention to the exact difference:

1. Crème Fraîche is soured cream with a fat percentage of 35% or more. It is often used in the preparation of hot dishes because the chance of curdling is very low.

1. Sour cream is also soured cream, but with a fat percentage of about 10%. Due to this low percentage of fat, the sour cream will curdle earlier than Crème Fraîche. Sour cream is therefore often used in cold (appetizers) dishes.

Tip: Make your own vanilla custard!

1. Homemade vanilla custard has nothing to do with the custard you eat from a carton. Try the recipe below and leave a comment on this article. I am very curious about your experiences!

1. Ingredients:

1. You don't know what you're tasting!

1. As I wrote in the first part, I am not going to give any advice here about whether or not dairy products are healthy. However, I would like to point out that dairy is an important part of the â € ˜ disk of five â € ™ for good reason and is therefore recommended by the Netherlands Nutrition Center as part of a healthy and balanced diet.

1. Read everything carefully and draw your own conclusions!