Milk is racist:
https://www.law.uci.edu/lawreview/vol3/no4/Freeman.pdf
“The Unbearable Whiteness of Milk: Food Oppression and the USDA”
Good catch. I read the paper, all 29 pages (half that much due to the extensive footnotes) and what a steaming pile of 💩💩💩.
The author is a Berkeley alumni, so that says a lot right there!
ANYWAY, re the subject at hand-
I am lactose intolerant. I drink lactose free milk, what I want to know is, is lactoferrin present in lactose free milk, or has it been removed, and if so, by what process, pasteurization or from the introduction of the enzyme that neutralizes lactose? I’m sure I can look it up, it’ll just take me some time🤓