machine three or four times every day, may never set foot in a pasture.
The milk, Chasan says, "probably won't see the light of day until you pour it into a glass." From the cow, it travels through tubes to a refrig- erated storage tank and then is trucked to a processing plant. There, it is pasteurized heat to kill bacteria. It is homogenized (to keep the cream from separating) by being forced at high pressure through steel mesh that breaks fat globules into tiny particles.
Since 1960,...