What’s on the Label? (1)

What is Pasteurized? : Pasteurization is a process in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

Why milk has vitamin D added? : It has been added to cow’s milk since the 1930s when the practice was implemented as a public health initiative to reduce rickets, which causes poor bone development and deformities in children ( 6 ). While milk doesn’t naturally contain vitamin D, it’s a good source of calcium.

Animal Welfare Certified? : Certified Animal Welfare Approved by AGW is the only USDA-approved third-party animal welfare food certification label that supports and promotes family farmers who raise their animals with the highest welfare standards, outdoors, on pasture or range.

Grade A Milk? : Only Grade A milk is regulated under federal milk marketing orders. Grade B milk (also referred to as manufacturing grade milk) does not meet fluid grade standards and can only be used in cheese, butter and nonfat dry milk.

Non-GMO? : GMOs (genetically modified foods) are foods that have been genetically engineered in some way, usually in a laboratory. Non-GMOs are foods that haven’t gone through any sort of genetic modification.

Produced without rBST? : “A number of milk processors have begun to label their products as ‘hormone free,’ ‘rbST free,’ or ‘rBGH free,’ to indicate they come from cows that have not been treated with recombinant bovine somatotropin (rbST). We understand that consumers are charged a significant premium for these milk products.

Is it worth it to buy organic milk? : Many health experts say organic milk is well worth the extra money because it contains no growth hormones and no antibiotics, and because the production process is more sustainable and humane than some other dairy farming practices.

MI Asian Staff
Author: MI Asian Staff