Dairy Products Quotes

“I don't know if I wanna eat cheese made from sheep. I feel like we need to talk about dairy in general. Who is the first guy who decided to squeeze the thing hanging off an animal and drink whatever came out? Because you KNOW it was a guy - a woman would never be that dumb. Do you think he was dared to do it by his caveman friends? Like, they started with cattle, and then worked their way to a sabertooth...”
― T.J. Klune, The Extraordinaries

“In winter, the cows stock up on nutrients, so their milk is sweet, with a creamy richness. Milk is originally part of cows' blood.
For me, dairy products are both my life and my blood. It's these memories that I have to thank for my love of sweet things and buttery food, particularly butter-rich French cuisine.”
― Asako Yuzuki, Butter

“In contrast to the positive associations for total and dietary calcium, there was no association with intake of nondairy calcium. This result might have suggested that other components of dairy products than calcium contribute to [prostrate cancer] risk.”
― Dagfinn Aune

“milk is not necessary for humans after weaning and the nutrients it contains are readily available in foods without animal protein, saturated fat, and cholesterol”
― Amy Lanou

“We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market."
"Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table.
"Did you milk her yourself?" James took a cookie and dipped it in the glass of milk.
"My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?"
"I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows."
James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom.
"And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.”
― Anita Hughes, Market Street

“Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“Fresh vegetables there."
He leans forward and I lean with him; my knees crack, his don't. He has created an opening under the window and built a larder cupboard of wicker and bamboo. Luxurious cabbages, self-satisfied leeks, arching chard, earthy carrots, ravishing little turnips and all sorts of different squashes, some with markings like an ocelot, some shaped like gourds and others sheltering under impish bonnets of stalk.
"Dried vegetables."
In wooden pails, raised off the ground by hollow bricks, there are black-eyed beans watching me, lentils sleeping, haricot beans slithering and chickpeas tumbling.
"Dairy products."
There is now a portable chiller cabinet above my fridge. It is opened by means of a large aluminum handle which you lift then turn. It's a precious old-fashioned kitchen until harboring the cool half-light so beneficial to goat's and ewe's cheese, fresh cream and yogurt in strainers.”
― Agnès Desarthe, Chez Moi: A Novel