Types of Cuts of Meat. While many people typically enjoy the flavors of many different types of meat, they donât always know the differences between cuts of meat. This information can be very useful when buying and preparing meat, because the meat cuts are from specific areas of the animalâs body.
ERS food availability data suggest that Americans have been consuming less fluid milk since the 1940s. Data on per capita consumption since the 1970s (USDA-ERS, 2013a) 4 reveal a decrease in average consumption from about 0.96 cups to about 0.61 cups of fluid milk per day over the past 40 years (fig. 1).
The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.