this post was submitted on 25 Nov 2023
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Why would it be any better with a US company preparing it, if the butterfat content is still 80% (unlike in Europe where it's 82-90% and so less watered down)? I read something once where a Canadian industry person said something about the US having better production machinery, but I can't imagine it would make much difference. Has that been observed by any reasonably impartial party for hormone and antibiotic-free milk?