Brunost sweetness. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called
5 A Day in the winter of 2002–2003, and received some adverse media attention because of the high and rising costs of fresh fruit and vegetables. After ten years, research suggested that few people were meeting the target. The campaign has come under criticism from Channel 4 because of government failure to prevent the food industry from claiming that their products constitute part of a five a day despite having added salt, sugar or fat. In April 2014, a study by University College London concluded that '5 a day' was not enough and that a healthy diet should contain 10 portions of fruit