Out to Pasture: Returning to the Grass-Fed Roots
Cows are what they eat, at least according to Elizabeth Blessing who traces the shift from pastoral farming to industrialized productions.
Before industrialization, dairying was done on farms in a pasture, allowing the animals to eat their natural diet of grasses. The dairying animals were milked twice a day and their milk was worked to churn butter or make cheese. After industrialization, machines pushed the dairying off the farms and into confined animal feedlots or factories that increased production and supply of milk. Once the dairying animals were removed from their natural habitat, their diet changed and so did the quality of milk.