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DAIRY DELIGHTS.

Better Nutrition

| July 01, 2001 | TURNER, LISA | COPYRIGHT 2001 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Now's the time to make the switch to organic milk, cheese, butter and yogurt

Americans love dairy, and it's been a part of world cuisine for thousands of years. Cows, goats, sheep and yaks have been raised throughout history for their milk products, and the word "dairy" itself comes from the Middle English "dey," a female servant, since milking, butter-churning and cheese-making were always done by women. Nowadays, yak's milk isn't much of a commodity, and cheese and butter are made by modern processing plants, but the traditions remain strong. And for good reason: milk, cheese and yogurt are rich in vitamins and minerals, especially calcium. And since dairy is ...

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