I have a theory (might be entirely wrong) that large milk producers are extracting milk proteins from some of their milk that they sell on to supermarkets to go into more profitable protein bars and powders
Or that sometimes bottles of skimmed milk get erroneously labelled as semi-skimmed?
Well that might be the case but I can tell the consistency between the two and the semi-skimmed I’m trying to froth has the consistency and viscosity of semi-skimmed but no protein
If my conspiracy theory is correct maybe the milk producers have developed a way of taking out the proteins but keeping the consistency
