Without milk and dairy products in your diet, it is difficult for you to meet your body’s daily calcium requirements. To obtain the same amount of calcium found in one serving (250 mL) of milk you would have to eat more than 7 ½ cups of spinach, 4 cups of broccoli, 11 ½ cups of red kidney beans, 32 cups of soy beverage, or 12 slices of whole wheat bread.
Milk has a pH level between 6.4 and 6.7.
Yes, all Farmers fluid milk packaging is 100% recyclable. As part of our commitment to the community and environmental concerns, we are continually working to ensure that such packaging is compliant with provincial recycling regulations. All Farmers recyclable packaging displays the “Recyclable where applicable / Recyclable où prescrit” symbol.
Questions about Milk
YES! One cup of Farmers Chocolate Milk is an excellent source of calcium and vitamin D, as well as the other essential nutrients found in milk.
One serving of Farmers Milk, defined as 250 mL (or 1 cup), contains 30% of your recommended daily intake of calcium.
One serving of Farmers Calcium Plus product, defined as 250 mL (1 cup), contains 40% of your recommended daily intake of calcium.
Regulations surrounding the declaration of milk products are very specific, therefore when you add something to milk it can no longer be labelled as ‘milk.’ In all the Farmers Calcium Plus products, we add extra calcium, which means that we must label the product as a milk beverage.
Skim Milk has a milk fat level of 0, which means that it cannot mask changes in the flavour profile. Therefore, it may appear to be spoiling sooner, when in fact the 2% may also be starting to spoil, but it is not detected in the flavour because of the 2% milk fat content.
Partly skimmed milk is milk that has had some of the milk fat physically removed from the product. Farmers 2%, 1% and 0.5% milk are examples of partly skimmed milk products.
Questions about Homogenization
Homogenization is a process used to evenly disperse and break down the fat particles in milk to avoid separation of the cream. It is a physical process, and nothing is added to the milk. Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).
Yes, there is a difference between these two processes. Homogenization is a process used to evenly spread and break down the fat particles in milk to make sure the milk has a smooth and uniform consistency. On the other hand, pasteurization involves heating the milk to eliminate bacteria while retaining the nutritional properties of milk. Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).
Milk products are a very good source of calcium in the average Canadian diet. Not only do milk products contain a considerable amount of calcium, but also the calcium it contains is readily absorbed by the body.
Calcium is an essential nutrient, which means it is a nutrient our bodies can’t make on its own. Therefore, we need to get enough calcium from the food we eat. Calcium helps build strong bones and teeth. Calcium is also needed for muscles such as the heart to contract, blood to clot, and nerve impulses to transmit in the body. If your calcium needs are not met through food intake, it will be withdrawn from your bones, which act as a depot for calcium. Milk products are excellent sources of calcium. Fluid milk contains vitamin D, which helps our body absorb calcium, and is equally important for bone health.
Without milk products in your diet, it is difficult (but not impossible) to meet your calcium needs. This is because very few foods other than milk products contain as much calcium that is readily absorbed by the body.
Throughout our lives, calcium is necessary for many of our body’s vital functions. Milk products are a good source of calcium as they contain large quantities of it in a form that is well absorbed by our bodies. In addition, since calcium is found naturally in milk, it is evenly distributed within the milk container. Therefore, the calcium from milk doesn’t sink to the bottom of the container the way it can when it’s added to other beverages, such as soy beverages. This makes milk and dairy beverages, including chocolate milk, a reliable source of calcium.
Pasteurization involves heating milk to temperatures high enough to eliminate certain unwanted bacteria while retaining the nutritional properties of milk. In most modern methods, milk is heated to 72 °C (161.6 °F) for 15 seconds or to 140 °C (284 °F) for three seconds then rapidly cooled to 4 °C (39.2 °F). It does not involve the use of any additives whatsoever. Pasteurization not only makes the milk suitable for consumption, but also increases the length of time it can be kept before it spoils.
Although it is carried out at different stages, depending on the product, pasteurization is a step in the manufacturing process of every dairy product except for some cheeses made with thermized milk.
UHT (Ultra-high temperature) and HTST (High Temperature Short Time) are two pasteurization methods. The main difference between UHT and HTST milks is the intensity of the heat treatment which influences the shelf life of dairy products.
What is meant by shelf life? Shelf life refers to the period that milk can be stored before it starts to spoil. It is influenced by several factors such as the manufacturing processes, the way the product is packaged, storage conditions and whether the product has been opened, etc.
UHT is a processing technique used to make dairy products stay fresher, longer. UHT means that the milk is heated to about 140°C (284 °F) for around 4 seconds. This method eliminates essentially all the bacteria in milk. The average shelf life of UHT milk is 40-65 days if unopened and refrigerated appropriately. After opening, UHT milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.
On the other hand, dairy products pasteurized using the HTST method are heated to about 72 °C (161.6 °F) for around 15 seconds to remove certain bacteria. Unopened HTST pasteurized milk products have a shelf life of 12–22 days. Once opened, HTST milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.
Questions about Osteoporosis
Osteoporosis is a disease that causes low bone mass and deterioration of bone tissue. Bones become less dense, lose strength and break easily, particularly the hips, spine and wrists. The loss of bone mass usually occurs without symptoms, so many people are unaware that they are at risk. Vitamin D and calcium promote bone density and milk is an excellent source of calcium.
Virtually all body cells, including those of the heart, nerves and muscles, need calcium to function properly. Calcium is essential for building and maintaining strong bones. It helps maintain a normal heartbeat, regulates blood pressure, and can also help reduce the risk of high blood pressure. Calcium is important for normal blood clotting, which is essential to healing. It helps control muscle contraction and relaxation and can help prevent colon cancer in certain people. Calcium is also essential for the proper functioning of the nervous system.
Lactose Intolerance | Allergies
No. Lactose intolerance is caused by a decrease in the body’s production of lactase. Lactase is an enzyme that helps digest lactose, the natural sugar found in milk. The most common symptoms of lactose intolerance are swelling, cramps and diarrhea. On the other hand, a dairy allergy is an immunological reaction to casein, the protein found in milk.
Yes! We are part of the Agropur family which offers the best-selling lactose-free dairy products in Canada. Our Natrel Lactose Free line will make you rediscover the great taste of fresh dairy, without the discomfort. For more information on Natrel Lactose Free products, click here: www.natrel.ca/en/products/lactose-free.
Although our facilities are not certified as gluten free, the majority of our products do not contain any ingredients derived from gluten. Products that do contain gluten are labelled accordingly.