milk

Cantabria has always been one of the largest milk producers in Spain. Now their ranchers are going extinct

by

The Cantabrian livestock sector is in full transformation. Especially if we talk about milk production. In recent years the region has seen the disappearance hundreds of farms of beef. The phenomenon can be explained (in part) by a tendency towards concentration, but that has not in any case prevented the decline in production. The result is that, although Cantabria continues to have a relevant weight in it national sectorfinds itself with a complex panorama: its dairy farmers are on the verge of extinction. What do the figures say? The phenomenon is complex and to understand it, several keys must be used. The most relevant is probably the contribution last summer the Cantabrian Government itself, when disclosing a balance sheet that shows that the region lost almost 400 dairy farms in just six years. From the 1,167 registered in March 2019, it rose to 770 during the same month of 2025. A few days ago The Confidential public an information on the sector that shows an even lower figure, with 749 milking farms. CCAA cow’s milk production on farms (2024 – data in thousands of Tms) Galicia 3,095,539 Asturias 535,863 Cantabria 404,850 the Basque Country 163,395 Navarre 280,273 Rioja 22,832 Aragon 176,416 Catalonia 770,981 Balearics 60,851 Castile and León 925,809 Madrid 55,427 Castile-La Mancha 296,292 Valencian Community 86,356 Murcia 68,684 Estremadura 18,618 Andalusia 557,998 Canary Islands 55,881 Spain 7,576,063 Is there more data? Yes. The balance sheet provided by the Cantabrian Executive is interesting because it shows that this loss of farms is not the result of a one-off restructuring, but rather a sustained trend over time. If 2019 ended with 1,113 farms, in 2020 there were already 1,050, 976 in 2021, 905 in 2022, 847 in 2023 and 784 at the end of 2024. In the first quarter of 2025 the census was at 770. The values do not coincide with those of the yearbook published in 2024 by Agriculture, but The trend is basically the same. Is it just the number of farms going down? No. The loss of farms can be explained in part by a trend towards the concentration. That is to say, perhaps in the community there are fewer farms but those that exist accumulate more cattle. The rest of the sector’s indicators, however, show that it is far from strengthening. The census of milking cows has experienced a fluctuating trend in recent years, with ups and downs. Its trend has been less clear and pronounced than that of farms, but the final balance is not good. Why’s that? In 2019 there were registered in the community 49,486 cattle bred for milk production. In 2024 there were already 48,186, about 1,300 less. In between, the sector has experienced some important ups and downs. In 2022, for example, the census reached 64,633 cows after growing by around 7% in one year, but in 2023 it again experienced a considerable decline. Production data is also not buoyant. Both those collected by Agriculture and the impressions conveyed by the sector. Recently admitted to The Confidential which has encountered a decrease in the collection volume, something unusual not so long ago. “Production in Cantabria has fallen by 15% in the last five years,” the national federation FENIL states. How does that affect the region? The key I gave it in December The Montañés Diary. The loss of dairy farms has meant that in the community there are now several dozen municipalities without farms of this type. To be precise, there are 26 towns without a trace of the industry, a list that includes towns with an urban profile, such as Castro Urdiales, but also others that have been more linked to the agricultural and livestock sector, such as Anievas or Cabuérniga. At the end of last year there were almost a dozen and a half nuclei in which only one livestock farm dedicated to dairy survived. What is the change due to? There are several factors at play. Beyond the general tendency of the bovine sector towards concentration that occurs in Spain, with the transition from many small farms to a few larger ones, the drift of the Cantabrian industry is explained by social and economic issues. They close farms because there is no generational change. Neither more nor less. “The first factor that explains this is the advanced age of the region’s ranchers. The average is between 58 and 60 years old,” explains to The Confidential Luis Pérez, from Ugam-Coag. “They reach retirement and close the farm, no one continues.” And why does that happen? Again, due to a combination of factors. Taking care of farms requires intense and constant work (“You have to milk twice a day, every day”) that is not always rewarded when selling the product in a volatile market with fluctuating prices. “You can be very well and in two months go down and be very bad. There is no type of stability,” Perez adds.. Against this backdrop, there are more tempting niches within livestock farming, such as breeding for the meat sector. While Cantabria has seen the number of farms dedicated to milking decrease, professionals in the meat sector have increased. What is happening with that sector? “The majority of those who enter are children of ranchers. And they almost always join with beef cows,” comments Pérez in The Montañés Diary. “In both cases you have to attend to the animals every day, but with milk you have to milk, yes or yes, every 12 hours.” Before the pandemic, there were 7,827 livestock farms of this type. In 2023 there were already more than 8,100, although since then that record also seems to have been reduced. Images | Nicolas Vigier (Flickr) and Department of agriculture In Xataka | We have tried to find out if science prefers whole, semi or skimmed milk and we have stayed as we were

If drinking milk makes sense or not

by

“Drink milk if you want to grow strong,” this was one of the many most repeated phrases in childhood, almost like a dogma. But, once adults, are it true? For some, the glass of milk before sleep is a nostalgic pleasure; For others, a expendable and even problematic product. The truth is that milk is in the center of a debate in which nutritionists, doctors and scientific studies do not always coincide. Can you continue drinking milk? The short answer: yes, provided there is no allergy or intolerance. This has been explained by the Nutrition Dr. María Ortega, from the Complutense University of Madrid, In an interview for Men’s Health: “Discharge from dairy products without justification is a mistake. It is difficult to achieve the contribution of some adequate nutrients without dairy.” Along the same lines, the dietitian-nutritionist Julia Farré He recalled that milk provides proteins of high biological value, calcium and vitamins A and D. However, like They have underlined Giuseppe Russolillo and Leticia López in Cidateplus, the answer also depends on food culture and genetics. In Europe, dairy consumption has been entrenched for centuries, which has resulted in a lower prevalence of lactose intolerance. Milk defenders. From this perspective, Ortega has underlined its protein value: 80% casein, slow absorption, and 20% dairy, rapid absorption. This combination guarantees a constant supply of amino acids. Although that is not all. The Healthline portal duck That milk provides 18 of the 22 essential nutrients, such as calcium, phosphorus, potassium and vitamins A and B12. In addition, they link it with greater appetite control, prevention of type 2 diabetes and cardiovascular health benefits. For its part, Dietitian Vedika Premani He recalled in statements for Vogue That a daily glass of milk remains a good ally against osteoporosis and the loss of bone mass in adulthood. While dietitian Sara Langnas, she stands out as a useful recovery drink after physical exercise thanks to her protein and carbohydrate contribution. Not all experts are enthusiastic. Here come the cons. CIBEROBN researchers have observed in an investigation that a high consumption of whole milk was associated with greater cognitive impairment in adults with cardiovascular risk. The association was not found with low fat, yogurt or cheese. From Harvard, professors David Ludwig and Walter Willett They have questioned the recommendations of three daily dairy rations. In an article in New England Journal of MedicineThey pointed out that countries with greater consumption also register more hip fractures. In addition, they warned of a possible relationship with greater risk of prostate and endometrium cancer. Not everything is cow’s milk. In recent years, vegetable drinks –soja, oats, almond, rice – have gone from being a resource for lactose intolerant or vegan to becoming one more option. However, As my partner explained in Xatakamost of these drinks contain less protein and essential amino acids than milk, and in many cases more added sugars. This is the result of the Maillard reaction that occurs during the ingredients, reducing the final nutritional value. Dietitian Julia Farré has pointed out In which these drinks, unless they are fortified, usually provide less calcium, vitamin D and quality proteins than animal milk. Even so, As experts cited by Vogue have explainedthey can be a valid option when enriched versions are chosen and, in addition, they have the argument of environmental sustainability, which weighs more and more in consumption decisions. And lactose intolerance? Beyond benefits or risks, one of the most determining factors is individual tolerance. Lactose is the natural sugar of milk and is digested thanks to lactase enzyme. As has detailed Leticia López in Cuidateplus: “Phylogenetically the natural would be to lose this enzyme with age, but a genetic polymorphism allows many people to continue producing a lifetime.” Therefore, lactose intolerance affects unequally in the world: only 5% in northern Europe, compared to 95% in Asians. In Spain, the figures are between 20 and 30%. Symptoms range from gases and abdominal pain to diarrhea. However, like Dietitian Julia Farré has clarified: “It is not usually a 100%intolerance: many people do not tolerate milk, but yes the yogurt or cured cheeses, which contain less lactose.” What if we don’t want to drink milk? Here the experts agree: it is not essential. According to Vogueit is possible to obtain calcium and green leafy vegetable proteins (kale, broccoli, spinach), legumes, spine fish (sardines, canned salmon), tofu enriched with calcium or fortified vegetable drinks. Yogurt and cheese, due to their lower lactose content, are usually better tolerated by those who have more sensitive digestions. Is it worth it? Science does not offer a unique response, but a consensus: milk is not essential, but it is not dangerous if consumed in moderation and individual tolerance. If we feel good, it can remain a practical, nutritious and culturally rooted food in our diet. If not, there are enough alternatives to meet the needs of calcium, proteins and vitamins without opening the tetrabrik. Perhaps, as experts remember, the true key is to listen to our own body. Because deep down, the question is not whether milk is good or bad, but if it is for each of us. Image | Freepik Xataka | After studying cheese, researchers think: “Nightmares are robustly associated with lactose intolerance”

Most likely you are drinking your coffee with bad milk. And the fault of everything has a factor: the temperature

by

There is a scene that you have surely lived if you have asked for a coffee in a restaurant or a cafeteria: you ask for a coffee with milk or a capuchino and, after assembling value, you ask that the milk is not very hot. That is when such a coffee serve you darkness And you hear the crackling of a milk that ceased to be a edible product to become a lava. And there is something important to take into account in all this: although the coffee they use is good -Not Torrefacto-, such hot milk is ruining the drink. Specialty coffee shops against lava. Prepare a coffee It is a very meticulous process. The problem is that the coffee culture of many sites is quite improvable, which has led us to think that the way of drinking any preparation that is not a single with ice must be an experience in which we have to spend ten minutes waiting for coffee to cool. The difference between a specialty cafeteria and any bar is not alone in coffee, but also in how they treat milk. And that is where the temperature comes into play. In specialty coffee shops, any coffee that carries milk will be rather temperate. You can even start taking it as soon as they serve you. This is not for Eviction the table as soon as possible and that the following client passes, but for something deeper and that has a scientific basis. 65 ° C.. That is the maximum temperature that the milk of a coffee with milk should have. Anyone between 55 and 65 degrees Celsius, happens to be more accurate, and maintaining it is crucial to protect something fundamental in milk: its proteins. When we heat the milk with the foamer, if we stay in that temperature range, their proteins experience something called ‘denaturation’. This means that milk proteins lose their structure and form spheres around the air bubbles that are produced when milk subjected to the sparkling. That process, together with the interaction between the casein and the fat of the milk, serves to stabilize the foam, making it more creamy. The sweetness of the liquid is also enhanced without falling into the burned of it because the natural sugars of milk break down just as not to pass. And? If we pass temperature, the balance between fats and proteins is broken, so the foam will be more airy and lose that softness and creaminess, making the drink less dense. But apart from the aesthetic function (because the art is worse with milk that exceeds 65 degrees) and the alteration of the texture of the drink, there is another issue that we must take into account. When we exceed the temperature, the proteins are excessively denatured, which leads to the excess of air bubbles that we have already commented, but also to the presence of a flavor that can be unpleasant because the sugars are passed and the fats are oxidized. In addition, the texture will not be so velvety and we will not only have a much flatter drink in flavor, also in terms of density. Template, better. And it happened to me. Going to a specialty cafeteria for the first time and finding a tempered capuchino was a surprise, but beyond the initial by temperature, the next was that there were fruity notes of the coffee I could appreciate. Preparing the same type of coffee in my house, with a foamer who later saw that it exceeds that temperature, all those notes, simply vanished. My mistake during all that time? Do not pay attention to temperature. And that temperature is one of the many reasons why drinking coffee with milk in many countries, and out of specialty coffee shops, is a battle. Preparing good coffee is very complicated, so much that there are those who study What are the best reactions and temperatures To, among many other issues, heat the right the milk to change the texture of the drink without affecting its flavor too much. Ojito with reuse. On the other hand, and I recognize that it has also happened to me, we cannot reuse the milk that we have already subjected to this process in the foamer. The scene may sound to you: it is one of the first times you make coffee with your new coffee maker and you throw more milk in the jar. That goes up as it is foam, so we have half left and we decided to take a glass jar, let it temper and store it in the refrigerator to use it in another coffee. We spread it again and … there is the error. It’s something James Hoffman –Barista and coffee disseminator- already explained A few years ago: when we heated milk for the second time, we are exaggerating the denaturation of proteins and promoting oxidation of fats, which generates a more stale flavor and an unpleasant texture. Therefore, if you want to prepare a better Latte At home, it is best to have a steel jar that allows us to feel the ideal temperature and, until we have trained the sense of touch to identify what that temperature is, something like a cheap kitchen thermometer will serve as a guide. Everything is to stop drinking milk in poor condition with each homemade cap … Image | Chris Reyem In Xataka | The first step to improve coffee you drink is to grind it yourself. Science has the explanation

FDA recalls 19,688 cartons of organic milk due to packaging error in 3 states

by

Due to a packaging error that puts the contents of the product at risk Almost 20,000 boxes of Horizon Organic Aseptic Plain Whole Milk that were distributed in three states in the country are being recalledaccording to the United States Food and Drug Administration (FDA by its acronym in English). This is a Class II classification issued on January 17, although the withdrawal It was activated since December 13, 2024 and covered 19,688 cases of milk for sale in retail stores in the states: Arizona, California and Nevada. The product subject to recall is from the brand Horizon Organic Aseptic Plain Whole Milk, which comes in 8-ounce and 12-count containers. The milk packages have the UPC codes 3663207113 in the 12-unit boxes, while the individual boxes have the code 3663207127. The milk has expiration dates between March 3 to 7, 2025. Although neither the FDA nor the company have made recommendations regarding the product, in the event of food recalls that put consumers’ health at risk, they suggest consumers avoid consuming the product. Persons who have any questions or require information about illnesses related to this recall may contact the FDA at 1-888-INFO-FDA (1-888-463-6332). The FDA issued a Class II classification of the product.Credit: Shutterstock Keep reading:

Enriched milk: the best option for people over 65 years of age

by

Milk enriched with the milk fat globule membrane (MFGM) and foods that contain it can help people over 65 years of age to improve your cognitive abilities, including short-term memory. Reaching old age involves changes in the body that include neuronal wear and tear that has consequences such as diseases, memory loss, Alzheimer’s and senile dementia.A balanced diet, which, according to studies, includes foods rich in MFGM, can help recover the ability to remember recent experiences. Benefits of MFGM for cognitive health A study of the Department of Psychological Medicine at the University of Auckland in New Zealand reveals that The milk fat globule membrane (MFGM) contains “bioactive proteins, carbohydrates and lipids.”vital to improving mental health in three key stages of human life, that is, childhood, adulthood and old age. The study published by the specialized magazine Food indicates that MFGM compounds “play a fundamental role in maintaining the integrity of the cell membrane and the capacity for neuronal signaling, which promotes brain health.” MFGM and its phospholipid components can ““Improve mental health by reducing neuroinflammation and promoting the synthesis of neurotransmitters through the gut-brain axis.” Based on tests conducted by researchers on age-related cognitive decline, MFGM helps reduce the negative consequences of situational stress, improve brain health in old age, and reduce depressive symptoms. Other Oxford research reveals that sweet whey, the co-product of butter manufacturing, is rich in bioactive components of MFGM. How does MFGM help cognitive health? Fortified milk improves cognitive abilities in older adults.Credit: Shutterstock A study published by the “Food Sciences Research Institute (CIAL, CSIC-UAM)” found that MFGM-enriched milk improves episodic memory in people over 65 years of age and prevents mild cognitive impairmentquotes El Cronista. Milk with MFGM is rich in sphingolipids, ospholipids, and glycoproteins and other compounds that, as we already mentioned, are key to improving brain functions. These three components play important roles in brain health. For example, the main lipids in cell membranes are phospholipids, which contribute to strengthening the nervous system. While phosphatidylserine improves depression, stress and Alzheimer’s and sphingolipids promotes memory and brain health. Specialists recommend including this type of milk in the diet to prevent mental deterioration and improve the cognitive health of adults. Keep reading:

Log In

Forgot password?

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

Add to Collection

No Collections

Here you'll find all collections you've created before.