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But then the government, about a decade ago, changed all this. The problem: These low-fat products were trimming dairy farmers’ profits. Using higher-fat fluid milk in the process, rather than milk solids and whey, results in higher compensation for the farmers. So the new regulation stipulated that the whey-to-casein ratio in cheese must be the same as is naturally found in fluid milk. This meant that cheese makers had to add higher-fat milk to make cheese and could no longer add milk solids or whey. These cheese-making regulations triggered outcries from cheese producers, health experts and consumer groups alike.

While farmers were happy, others understandably were not. Lower-fat cheeses were, once again, not very tasty. Making matters worse, they now cost more.

Good-tasting and health-promoting should go hand in hand. In Israel, lower-fat cheeses are rich and creamy and delicious in their own right. While Israel does have the same regulations dealing with whey and casein ratios, they are not enforced. Dr. Tova Avrech, Chief Health Officer at the Israel Dairy Board, says “Milk components such as whey are used in cheese making as they provide softness to the cheese.” She adds that they also substitute for the mouthfeel of fat.