How much fat does milk contain?
In the dairy industry, milk is named according to its milkfat (MF) content. Therefore, 2% milk contains 2% MF by weight; i.e., there are 2 grams of milkfat in every 100 grams of 2% milk. 1% milk contains 1% milkfat. Homogenized milk contains 3.25% milkfat. Skim milk has less than 0.1% milkfat.
Can I drink milk after the ‘best before’ date?
All Island Farms dairy products should be consumed before the date shown on the package for freshness and quality. Under laboratory storage conditions the products will last longer, however if your refrigerator is warmer than 4°C or 40°F, or if you have left the product unrefrigerated (driving home from the grocery store, or leaving it out on the breakfast table) it may not last until the best before date.
Can I freeze milk?
Yes, you can. While the texture may be affected, the milk will retain its good taste and nutritional value, perfect for cooking or baking. Just give it a good shake before using, once thawed.
How can I keep my Island Farms milk tasting fresh?
The most important factor in retaining the quality of your milk is temperature control. Milk and milk products should be stored ideally at 4º C (39º F) or lower. Milk should also be served from their original containers. Put milk and milk products back into the refrigerator quickly as even short periods of time at room temperature can cause off-flavours and spoilage before the best before date. And, as milk is sensitive to odours, store it away from strong smelling foods.
What is it about whipping cream that makes it “whip”?
The fat globules in whipping cream break into very fine particles as you beat it and this traps air bubbles that cause the cream to expand. If you’re in a hurry, cream can be whipped in a blender or food processor. Just remember to leave the machine partially uncovered, to let in lots of air, and pulse for five seconds at a time until the whipped cream holds a peak. If cream fails to whip, it may not have been chilled enough, or you may have added the sugar too soon. Try adding a drop or two of lemon juice and beat a few more minutes.
How is ice cream made?
Dairy workers mix together cream, milk, sugar, and stabilizer, then add flavouring to the mixture before it’s frozen. Other goodies like fudge, nuts, fruits, and chocolate chips are added to create your favorite flavours. ‘Overrun’ refers to the amount of air incorporated into the ice cream. More air makes for a lighter ice cream; less air makes it richer and creamier. Premium ice creams have very little air — they’re a bit harder to scoop, but definitely worth the wait! The packaged ice creams go into a freezer for 2 1/2 hours at 30°C or 22°F below zero to set. Then they’re stored in the freezer warehouse until delivery.
Why does ice cream sometimes have ice crystals in it?
To begin with, your home freezer is not as cold as a commercial freezer. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals.
What’s the difference between ice cream and other frozen treats?
To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands may have 11 or 12%mf, and super premium ice cream may have up to 16%mf. Less than 10%mf makes it ice milk or light ice cream. Sherbet is a 1.5%mf product, the lowest fat offering of all Island Farms frozen desserts. Frozen yogurt contains active bacterial culture, has a similar texture to ice cream and is also low in fat with a 3.5% content. No Sugar Added frozen treat is sweetened with sucralose, sorbitol and maltitol so it is very much like regular ice cream, without the sugar.
What is the actual daily value in milk?
Per one cup of serving of skim, 1% or 2% milk:
Calcium = 330mg
Vitamin A = 500 International Units (150 Retinol Equivalents)
Vitamin D = 90 International Units
Per one cup serving of homo milk:
Calcium = 330mg
Vitamin A = 333 International Units (100 Retinol Equivalents)
Vitamin D = 90 International Units
Is lactose intolerance the same thing as a milk allergy?
No. Lactose intolerance is caused by a decrease in the body’s production of lactase. Lactase is an enzyme that helps you digest lactose, natural milk sugar. The most common symptoms are swelling, cramps and diarrhea. A milk allergy, on the other hand, is a reaction to the protein present in milk.
Can yogurt be included in the diet of a person suffering from lactose intolerance?
Yes. The bacterial cultures in yogurt produce the enzyme lactase, which helps the digestion of lactose. These active cultures can also help restore the balance of bacterial flora, which is naturally present in the intestine. In addition, yogurt is rich in calcium, phosphorus and the B vitamins.
What is homogenized milk?
All of Island Farms milk is pasteurized and homogenized. Through a mechanical in-plant treatment called homogenization, the globules of milk fat are broken down into smaller globules and evenly dispersed in the milk.
In the industry, homogenized milk is whole milk with a 3.25% fat content. All of Island Farms milk is pasteurized and homogenized. Through a mechanical in-plant treatment called homogenization, the globules of milk fat are broken down into smaller globules and evenly dispersed in the milk.
How did homogenization originate?
A French engineer by the name of Gaulin invented the homogenizer. The first of these machines was imported into North America in 1909.
Does milk have other benefits besides strengthening bones and teeth?
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.
- Calcium helps maintain a normal heartbeat and regulates blood pressure. It can also help reduce the risk of high blood pressure.
- Calcium is important for normal blood clotting, which is essential to healing.
- Calcium helps control muscle contraction and relaxation.
- Calcium can help prevent colon cancer in certain people.
- Calcium is essential for the proper functioning of the nervous system.
What is pasteurization?
It is a process which consists of heating each particle of a food product at a sufficient temperature and for a specific length of time to render the product free of pathogenic microorganisms. The process is named after Louis Pasteur, who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk.
Is pasteurization carried out for all dairy products?
Pasteurization is part of the manufacturing process and is carried out at different stages depending on the product.
Why is Vitamin D added to milk?
Vitamin D is added to milk to maximize the body’s capacity to absorb the calcium it needs to build and maintain healthy bones and teeth. One glass of milk meets 45% of your daily vitamin D requirements. While sunlight provides vitamin D, we may experience seasonal vitamin D deficiency in winter because in our northern latitude, the winter sunlight does not contain enough ultraviolet B for vitamin D production. For more info, go to Osteoporosis Canada at www.osteoporosis.ca.
Why is Vitamin A added to milk?
The vitamin A found in milk is found in milk fat. When milk is skimmed to reduce the fat content, the process also reduces the amount of vitamin A. Therefore vitamin A (Palmitate) is added back into lower fat milks.
Where can I buy Island Farms products?
Island Farms products are sold at a variety of grocery, convenience and corner stores in British Columbia. For inquiries about any of our products please call Consumer Response at 1-800-501-1150 Monday through Friday 8:30am to 4:30pm (EST) except holidays.
When recipes call for sour milk, can I sour my own milk?
It is best to sour your own milk when a recipe calls for it. You can do this by adding one Tablespoon of either vinegar or lemon juice to one cup of Island Farms milk. Using milk that is past its expiry date and has soured won’t result in your baking turning out properly.
Are any Island Farms products gluten free?
What is Osteoporosis?
Osteoporosis is a disease that causes low bone mass and deterioration of bone tissue. This leads to increased bone fragility and risk of broken bones, particularly of the hip, spine and wrist. The loss of bone mass occurs without symptoms so many people are unaware they are at risk.According to Osteoporosis Canada, one in four women over the age of 50 has osteoporosis. At least one in eight men over 50 also has the disease. However, the disease can strike at any age.
Why is calcium so important in preventing Osteoporosis?
Virtually every cell in your body, including those in the heart, nerves and muscles, relies on calcium to function properly. Bones require calcium to maintain their strength.Calcium is found in four places in your body, bones, teeth, cells and blood. Since calcium is so important, your body makes sure it has a supply ready whenever it needs it by absorbing it from the food you eat, slowing down how much leaves your body and by taking it from bones if there is not enough available through the other sources.Good calcium nutrition helps to maintain an adequate supply so that your body doesn’t have to dip into its only calcium reservoir – your bones.
How much calcium do we need?
Age 4 to 8: the daily calcium requirement is 1000 mgAge 9 to 18: 1300 mg.
Age 19 to 50: 1000 mg
Age 50+: 1200 mg
Pregnant or lactating women 18+: 1000 mg
For more information, go to www.osteoporosis.ca.
What foods are good sources of calcium?
Dairy products such as milk, cheese and yogurt are excellent sources of calcium because they contain high amounts of calcium that are easily absorbed by the body. Skim milk products provide as much calcium as whole milk with the added advantage of less fat and cholesterol. Salmon and sardines with bones in, tofu and beans are also good sources of calcium.
Does calcium have other benefits besides strengthening bones and teeth?
As all body cells need calcium to function properly, it also helps maintain a normal heartbeat, regulates blood pressure and can help reduce the risk of high blood pressure. It’s important for normal blood clotting, helps to control muscle contraction and relaxation, and is essential for the proper functioning of the nervous system.