Milk satisfies your thirst and keeps your bones healthy and
strong. At Island Farms, our milk comes from Vancouver Island
dairy farms and is processed in Victoria at the peak of freshness.
You have plenty of choices, from skim to homo, from Premium
Microfiltered to Calcium Plus, in everything from 4L jugs to
250ml cartons. And the cream of the crop is ours as well; Whether
you choose light cream or full-on decadent whipping cream, Island
Farms makes it fresh, tasty, and on the island. Can it get any
better than that?
| White
Milks: |
| |
Homo,
2%, 1%, Skim |
| |
|
Premium
Microfiltered Milks:
|
| |
Calcium
Plus Skim & Taste Plus Skim |
| |
| Other
Milks: |
| |
Buttermilk,
Chocolate & Strawberry |
| |
Light
Cream & Whipping Cream |
| |
|
Milk
& Cream Package Sizes:
|
| |
4L
jugs, 2L jugs, 2L cartons, 1L cartons, 500ml cartons,
250ml cartons, creamer/milker cups, and institutional
bulk size packs. |
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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% contains 1%, homogenized contains 3.25%, and skim
milk has less than 0.1%. And buttermilk? Well, Island Farms
buttermilk is actually only about 2%mf, but culture is added
to make it thick and creamy.
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 best 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 between grocery store and home, 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.
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.
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