It is a process that consists of heating each particle of a food product to 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 neutralized in wine by applying heat at temperatures below its boiling point. The process was later applied to milk.
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, 8:30 a.m. to 4:30 p.m. (EST), except on holidays.
Questions about milk
- 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.
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 g of milkfat in every 100 g of 2% milk. 1% milk contains 1% milkfat. Homogenized milk contains 3.25% milkfat. Skim milk has less than 0.1% milkfat.
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. At our northern latitude, the winter sunlight does not contain enough ultraviolet B for vitamin D production. For more information, go to Osteoporosis Canada at www.osteoporosis.ca.
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.
The most important factor in retaining the quality of your milk is temperature control. Milk and milk products should be stored ideally at 4 °C (39 °F) or lower. Milks 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. Moreover, as milk is sensitive to odours, store it away from strong-smelling foods.
Yes, in fact 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 ‘best before’ date and has soured won’t result in your baking turning out properly.
Per 1-cup serving of skim, 1% or 2% milk: Calcium = 330 mg, vitamin A = 500 IU (International Units) (150 retinol equivalents), and vitamin D = 90 IU. Per 1-cup serving of homogenized milk: Calcium = 330 mg, vitamin A = 333 IU (100 retinol equivalents), and vitamin D = 90 IU.
Questions about Homogenization
All 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 terminology, homogenized milk is whole milk with a 3.25% fat content.
A French engineer by the name of Gaulin invented the homogenizer. The first of these machines was imported to North America in 1909.
Yes! Quite a variety of our products are gluten-free. We invite you to go to the Gluten-Free Products section of this website.
From age 4 to 8, the daily calcium requirement is 1000 mg. From age 9 to 18, it is 1300 mg. From age 19 to 50, it is 1000 mg. For people aged 50+, it is 1200 mg. For pregnant or lactating women 18+ years old, it is 1000 mg. For more information, go to www.osteoporosis.ca.
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.
As all our 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 control muscle contraction and relaxation, and is essential for the proper functioning of the nervous system.
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, naturally present in the intestine. In addition, yogurt is rich in calcium, phosphorus and the B vitamins.
Questions about allergies
No. Lactose intolerance is caused by a decrease in the body’s production of lactase. Lactase is an enzyme that helps you digest lactose, a natural milk sugar. The most common symptoms are swelling, cramps and diarrhea. On the other hand, a milk allergy is a reaction to the protein present in milk.
Questions about Cream
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 the sugar may have been added too soon.
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 favourite 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 effort! The packaged ice creams go into a freezer for 2½ hours at -30 °C (-22 °F) to set. Then they’re stored in the freezer warehouse until delivery.
To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands may have 11 or 12% M.F., and super premium ice cream may have up to 16% M.F. Less than 10% M.F. makes it ice milk or light ice cream. Sherbet is a 1.5% M.F. 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 3.5% M.F.
Questions about 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. That having been said, the disease can strike at any age.
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 calcium by absorbing it from the food you eat, slowing down how much leaves your body, and by taking it from our bones if there is not enough available through the other sources. Good calcium nutrition helps maintain an adequate supply so your body doesn’t have to dip into its only calcium reservoir—your bones.