Dairy Milk Label ClaimsDOWNLOAD FILE
Pasteurized, wholesome and nutritious containing 9 essential vitamins and minerals - Calcium, Vitamin D, Phosphorus, Protein, Riboflavin, Niacin, Pantothenic acid, Vitamin B-12, Vitamin A
Whole - Contains greater than 3.25% milk fat (149 calories and about 8 grams fat/cup)
2% - “Reduced-fat” milk contains 2% milk fat (122 calories and about 5 grams fat/cup)
1% - “Low-fat” milk contains 1% milk fat (105 calories and about 2 grams fat/cup)
Skim - "Fat-free” milk contains less than 0.5% milkfat (83 calories and less than 0.2 grams fat/cup)
2A2: Milk from animals that only produce the A2 beta-casein protein. Most milk contains two proteins, A1 and A2. The A2 protein may be easier for some to digest. Nutrition is the same.
No Antibiotics: By law, all dairy milk sold to the public must test negative for antibiotics. If it tests positive, it is discarded and not sold.
Flavored: Added natural or artificial food flavorings, such as chocolate or strawberry.
Fortified: Includes added vitamins (usually A and D), protein, and calcium.
Grade A: Milk produced under strict sanitary conditions at the farm and processing facility.
Grass Fed: From animals fed nearly 100% forage-based diet and contains higher levels of omega-3 fatty acids than conventional milk.
Homogenized: Mechanically blended to ensure that milk has a smooth, even consistency. Goat milk is naturally homogenized.
Lactose Free: Treated to reduce or remove lactose, a naturally occurring sugar, that some people have difficulty digesting.
Non-homogenized: Unblended milk sometimes called “creamline” milk.
Organic: Milk from organically raised dairy animals.
Pasteurized: Heated to at least 161°F for 15 seconds or 145°F for 30 minutes to destroy harmful microorganisms. Most milk sold in the U.S. has been pasteurized.
Raw: Milk that hasn't been pasteurized or heat treated. Illegal to sell in Michigan and most of the U.S. as it may represent a health risk if consumed.
rbST: Recombinant bovine somatotropin- synthetic or artificial growth hormone used by some producers to increase milk production.
Shelf Stable: Milk that has been ultra- pasteurized and hermetically sealed. Requires refrigeration after opening.
Ultra-Pasteurized: Heated to at least 280°F for a minimum of 2 seconds which lengthens the refrigerated life of the product.