Milk

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Milk... The Official Beverage of Oregon

For many years, milk has been hailed as nature's nearly perfect food. In addition to possessing great taste, milk is incredibly nutritious. One serving of milk packs a powerful nutritional punch of calcium, Vitamins A, D, B6, B12 and riboflavin and protein, to name a few. For all of these reasons, milk has been named Oregon's official state beverage and Oregon milk has been recognized nationwide as a leader for milk quality.

Deciphering the Differences Between the Varieties of Milk

Whole Milk 3.25% Fat contains 150 calories and 8 grams of fat per 8oz. serving.
2% reduced Fat Milk 2% Fat contains 120 calories and 5 grams of fat per 8oz. serving.
1% Lowfat Milk/Light Milk 1% Fat contains 100 calories and 2.5 grams of fat per 8oz. serving.
Fat Free/Skim/ Nonfat Milk 0% Fat contains 80 calories and 0 grams of fat per 8oz. serving.
Flavored Milk fat-free, 1%, 2%, whole is milk to which flavoring (chocolate, strawberry, vanilla, coffee, root beer, banana, etc…) and sweetener have been added. Flavored milk has the same nutrition as its unflavored counterparts, but has approximately 60 more calories per serving.
Evaporated Milk 6.5% Fat is made by removing about 60% of the water from whole milk. The milk is then homogenized, fortified with vitamin D, canned and heat sterilized.
Evaporated Fat-Free Milk 0.5% Fat is a concentrated, fortified (vitamins A and D) fat-free milk that is canned and sterilized.
Sweetened Condensed Milk 8% Fat or less is a canned milk concentrate of whole milk to which sugar has been added. The sweetener used (usually sucrose) prevents spoilage. Sweetened condensed fat-free milk contains no more than 0.5% milk fat.

 

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What the Nutrients in the Milk Mean to Your Body

Milk and milk products offer more than great taste. Besides being one of the richest sources of absorbable calcium, one serving provides a mouthful of other key nutrients including magnesium, potassium, protein, riboflavin, and vitamins A, D, and B12. All of these are essential to optimal health.

The following information demonstrates how an 8-ounce glass of milk supplies your body with the vitamins, minerals and protein it needs to stay healthy. One fantastic drink with powerful benefits!

Protein 16% Daily Value Builds and repairs muscles and organs and supplies energy.
Carbohydrate — Quick fuel for brain and muscle activity.
Fat — Concentrated energy source that helps body to absorb vitamins.
Calcium 30% Daily Value Gives strength to bones and teeth, helps prevent osteoporosis, reduces the risk of high blood pressure and colon cancer. Also aids in helping muscles to relax.
Riboflavin 24% Daily Value Keeps skin healthy and promotes strong vision, all while helping to convert food into energy!
Phosphorus 30% Daily Reference Intake Helps strengthen bones and teeth.
Vitamin D 25% Daily Reference Intake Vitamin D is sometimes added to milk. If added to milk, it must be indicated on the label. It helps the body to absorb calcium and aids in bone growth.
Niacin 15% Daily Reference Intake Maintains the normal function of enzymes in the body, forms healthy red blood cells and keeps nervous system in working order.
Vitamin B12 30% Daily Reference Intake Necessary for growth maintenance of nerve tissues and normal blood formation.
Vitamin A 10% Daily Value Helps maintain normal vision, aids the body in fighting infection and keeps skin healthy.
Magnesium 10% Daily Reference Intake Found in bones and teeth, this nutrient maintains normal functioning of muscles and nervous system and helps metabolism of carbohydrates and fat.
Potassium 18% Daily Reference Intake Regulates the body's fluid balance, helps maintain normal blood pressure and transmits nerve and muscle signals.
Zinc 7% Daily Reference Intake Helps to keep skin, bones and hair healthy and looking fabulous!

 

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Most Frequently Asked Milk Questions:

Who needs milk?
Everyone can benefit from the outstanding nutritional qualities of milk, and with today's diverse dairy product line, there's something to suit everyone's tastes! As a general rule, individuals between the ages of 1-3 need about 2 cups, or 500mg, of calcium each day, while those 4-8 need 800mg of calcium, or 2-3 cups daily, 9-18 year-olds need 4 cups, or 1,300mg of calcium daily. For those people between the ages of 19-50, 1,000mg of calcium should be consumed daily and for those over 51, 1200mg of calcium is needed to fulfill daily calcium needs.

Not only does milk help to develop strong bones and teeth, but it can also help to fight osteoporosis, high blood pressure and may decrease the risk of colon cancer. In fact, many researchers recommend that women consume an extra glass or two of milk as a safeguard against many gender-specific diseases.

I'm trying to cut back on fat, cholesterol and saturated fat. Can I still use milk and dairy products in my diet?
You bet! In today's health-conscious world, you will find a wide variety of nutritional-savvy dairy products. Milk, cheese, yogurt, ice cream, sour cream, cream cheese and cottage cheese are just a few of the delicious dairy products available in low-fat or non-fat varieties. Combined with a healthy, balanced diet, these dairy products are an excellent way to give your body many of the nutrients it needs without adding extra fat to your diet.

What is pasteurization and does it change the nutritional profile of milk?
Pasteurization is an effective way to destroy microorganisms that can cause spoilage or disease. Milk is heated to 160-165ºF for about 20 seconds. While pasteurization has a powerful impact on microorganisms, it has a minimal effect on vitamins and nutrients found in milk. Pasteurization results in about a 10% reduction of thiamin and B12, but does not affect milk's protein, calcium, riboflavin and other important nutrients. This process does inactivate some of the enzymes found in milk, but these enzymes are destroyed by the body's stomach and do not contribute to the nutritional value of milk.

What is ultrapasteurization?
The ultrapasteurization process heats milk using pressure and higher temperatures for a short amount of time. Milk that has been ultrapasteurized has an extended shelf life of 45+ days, considerably longer than the standard 18 days. As with pasteurization, ultrapasteurization causes a 10% loss of Vitamin B12 and Thiamin, but does not affect milk's protein, calcium, riboflavin and other important nutrients.

Why is milk homogenized?
Homogenization is the process of breaking down the butterfat particles in milk. By doing this, the smooth, uniform texture associated with milk is achieved. If we didn't homogenize the milk, the cream would rise to the top of your glass and you'd have to stir or shake your milk before drinking it.

Why are some milks fortified?
Few foods, including milk, naturally contain Vitamin D; this vitamin is added to 98% of fluid milk marketed in the U.S. Because Vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% lowfat and fat-free milks. If Vitamin D and/or A are added to milk or any other dairy product, it must be indicated on the label (protein fortified or fortified with protein). Nonfat milk solids may be added to some fat-free milks to improve their appearance, flavor and nutritive value.

The addition of nonfat milk solids increases the calories from protein and carbohydrates, in addition to adding more calcium. Some milks may be fortified with calcium. If so, this will be indicated on the label.

How can I be confident that milk is safe to drink and who is responsible for milk safety?
Because dairy farmers care about the safety and well being of their cows, consumers and the environment, milk safety begins on the dairy. The men and women of the dairy industry feed their herds high-quality grains, grasses and hays and provide their cows with clean, comfortable bedding. In turn, this provides the dairy product consumer with stellar products.

Federal and/or state regulations require, and periodic inspections verify, that milk be produced by cows that are healthy. Dairy farmers must also provide healthful housing conditions for the cows and sanitary milking and milking handling equipment and procedures. Several times each year, dairy farms are subject to unannounced inspections by state and/or federal regulators.

If milk is not perfect, it's pitched. All milk shipped off of farms is tested for potentially harmful residues of antibiotics. In 1998, only 1/10th of one percent of loads of milk failed the strict test for antibiotic residues. In the extremely rare instance that a load of milk fails the test, the milk is discarded – never to reach the consumer. In order to ensure the unadulterated quality associated with dairy products, human hands never touch the milk or milk products. From the farm to the plant to the carton, sanitary and stainless steel equipment is used to process the dairy products you see on your grocery shelves.

What exactly is BST and is it safe?
Bovine somatotropin, commonly known as BST, is a naturally occurring protein produced by cattle. The protein stimulates milk production. There is also a synthetic form of BST called rBST, which is sometimes used to enhance milk production on the farm. The Federal Drug Administration (FDA) has reviewed extensive studies on the safety of rBST and has concluded that both milk and meat from BST-supplemented cows are safe. In addition, the milk from cows given rBST is no different from milk from cows that are not supplemented with rBST. The milk is the same in every way, including safety, taste and nutrition.

The American Medical Association, American Academy of Family Physicians, American Dietetic Association, National Institutes of Health and the FDA are all organizations that have deemed BST and rBST milk safe for human consumption, as well as for any cattle receiving rBST.

Who says that milk is not safe, not nutritious or should only be consumed by baby cows?
There are some organizations like People for the Ethical Treatment of Animals (PETA), not-milk? and The Physician's Committee for Responsible Medicine (PCRM) who say milk is not fit for human consumption. These groups base their decisions on largely unscientific research and/or studies. Many of the claims made by these activist groups are based solely on their individual opinions and extremist views about animal rights and do not stand up under the scientific scrutiny of reputable mainstream professionals. It is important to remember that the American Medical Association, American Academy of Pediatricians, American Academy of Family Physicians, American Dietetic Association, American Heart Association, National Institutes of Health and the FDA (just to name a few) are all organizations that recommend dairy in the diet.

Dairy farmers' commitment to providing you with quality milk begins with top-notch animal care. Farmers provide comfortable housing, nutritious feed, preventive health care programs, and sanitary milking procedures to keep their cows healthy. They are dedicated to providing you with safe, high quality milk and dairy products.

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Why Flavored Milk?

Fun flavors and grab-n-go containers make milk delicious, nutritious and ready-to-go. Kids too often reach for a can of soda or juice drinks instead of milk. This might explain why 60-90 percent of young boys and girls and teens don't get the calcium they need – and with THE MOST critical bone-building years being between 9-18, milk is a must for teens. A calcium deficient diet now can lead to stress fractures and even osteoporosis later in life. Fortunately, flavors like chocolate, banana, mocha and strawberry offer plenty to tempt kids' taste buds. Drinking three to four glasses of milk a day makes it easy for kids to get the bone-building calcium and other nutrients their growing bodies need. Flavored milk serves a double duty by satisfying peoples' calcium needs as well as their taste buds.

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Most Frequently Asked Flavored Milk Questions:

Are flavored milks a nutritious beverage alternative?
You bet! Like all milk, flavored milk is a rich source of calcium and eight other essential nutrients. When fortified with vitamin D, lowfat and fat free flavored milks are a great-tasting way to grow strong, healthy bones and teeth. And with so many options like chocolate, banana, mocha and strawberry, you will surely find a flavor for you.

Do flavored milks contain the same amount of calcium as regular milk?
Yes. The great news is that each 8-ounce serving of flavored milk is packed with nearly one-third of what most people need each day.

Do flavored milks have as much added sugar as fruit juices and soda?
No. 8 ounces of regular soft drinks and most juice drinks contain about twice as much added sugar as an 8-ounce serving of flavored milk. Rest assured, flavored milk is a choice you won't regret.

Do flavored milks have more fat than white milk?
Not at all. Thankfully, there's a flavored milk to suit your lifestyle, with options in both lowfat and fat free. In fact, pediatricians are first to recognize the value of flavored milk. Nearly 60% of pediatricians nationwide say low-fat and fat free chocolate milk is the best beverage source for calcium, beating out calcium-fortified orange juice and soy milk.

Do the sweeteners in milk cause hyperactivity?
No. While there may be some hearsay surrounding sugar's link to hyperactivity, there is little research to back up a cause-and-effect relationship. Behavioral problems or mood swings in children are caused by many interrelated factors. Sugar, whether in flavored milk, birthday cake, candy, or naturally occurring in fruit is simply not the culprit.

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