Are Neilson products made from Canadian milk?
100% of Neilson milk comes from Canadian farmers.
What does partly skimmed milk mean?
Partly skimmed milk is milk that has had some of the fat physically removed. Examples are Neilson 1% and 2% partly skimmed milks.
Are Neilson products produced in a nut-free environment?
We are pleased to report that nuts (including peanuts) are not permitted within the processing areas of our production facility.
Why is milk called skim, 1%, 2%, and homogenized?
All milk contains a certain amount of fat. These percentages just reflect how much is actually in the milk. The higher the percentage, the more fat per serving. If you'd like a little more detail on the fat content in our milk, have a look below:
- Skim milk has less than 0.3% fat or less than 0.3 g fat per 100 g of milk
- 1% partly skimmed milk has 1 g fat per 100 g of milk
- 2% partly skimmed milk has 2 g fat per 100 g of milk
- Homogenized milk has 3.25 g fat per 100 g of milk
What is homogenization?
It's basically a fancy word for breaking milk fats into very, very small particles. This keeps the fat evenly distributed, ensuring a smooth and delicious glass of milk with every pour.
What is pasteurization?
You might not realize it, but before you can enjoy a cold glass of our milk, we have to pasteurize it. Pasteurization is the heating of a product at a specific temperature for a specific time—high enough and long enough to destroy microorganisms which may cause illness or product spoilage. And we do all this without radically altering the taste or quality of our milk. So, not only is it safe to drink, but it’s delicious too!
Does pasteurization affect the nutritional value of milk?
Good news: the quantity of calcium, protein, riboflavin and vitamin A in milk remains unchanged after pasteurization.
Are there any antibiotics in organic milk?
Strict guidelines and testing are in place to ensure that all milk that reaches the consumer is free of antibiotic residue. Cows that develop an infection are given antibiotics. The difference lies in whether the treated cow’s milk is ever returned to the milk supply. On a conventional farm, the milk from the treated cow is discarded for a period of time referred to as the withdrawal period. This includes the time the cow has been on the antibiotics plus the time it would take the drug to be excreted from the system.
On an organic farm, milk producers must avoid the use of antibiotics but are allowed to use them up to twice a year per cow with an extended withdrawal period. If antibiotics are used more than twice per year on a cow, that cow must be removed from the organic supply.
Are there any hormones in organic milk?
Milk contains naturally occurring hormones. Artificial hormones, however, are not permitted in conventional or organic milk in Canada.
What is the source of Vitamin A and Vitamin D in milk?
Milk naturally contains some vitamin A and vitamin D. Vitamin A and D are fat-soluble vitamins. When milk fat is removed to produce skim, 1% and 2% milk, the naturally-occurring vitamins are decreased. Under federal regulations, the level of these vitamins must be added back to a specific amount. To do this, we add vitamins A and D from a synthetic source (non-animal): vitamin A is from lemongrass oil and vitamin D is derived from lanolin extracted from sheep’s wool. Vital for healthy bones and teeth, Vitamin A aids in normal bone and tooth development and Vitamin D is a factor in the formation and maintenance of bones and teeth. Additionally, Vitamin A aids in the development and maintenance of night vision and aids in maintaining the health of the skin and membranes. Vitamin D enhances calcium and phosphorus absorption and utilization.
How much Vitamin A is in the milk?
The short answer? Just the right amount. But to be a bit more specific, skim, 1%, and 2% milk contain no less than 1,200 IU of vitamin A per reasonable daily intake (852 mL) , which works out to 10% of the daily value per 250 mL serving. There isn’t any added to 3.25% homogenized milk because it’s got enough vitamin A as is.
How much Vitamin D is in the milk?
Great question. Milk contains no less than 300 IU of vitamin D per 852 mL. That means with every 250 mL serving, you’ll get 45% of the daily value. And your bones will thank you!
Why does my milk go sour before the best before date on the packaging?
No one likes it when milk goes sour. But when it does, this could be because it’s been stored improperly. Just be sure to keep it cold at all times — simple as that!
Can I freeze milk and/or milk products?
We don’t really recommend it, but milk can survive in your freezer for up to three whole months if its frozen before the best before date. After thawing, you might see a bit of separation between the fluid and the fat, but that’s normal — just mix it well and enjoy.
Did you know that you can also freeze unopened eggnog for up to two months if it’s frozen before its best before date? But be sure not to freeze cream, sour cream and cottage cheese because it can affect the texture.
Is sugar added to milk?
No, that’s nature’s job! Our milk contains lactose, a natural sugar found in milk.
What's so important about calcium?
Unfortunately for our bodies, we can’t make calcium whenever we want. The good news? No matter which type of milk is your favourite, they’re all an excellent source of calcium, which aids in the formation and maintenance of bones and teeth.
What other nutrients are found in milk?
In each glass of milk, you will find calcium and vitamin D in addition to vitamin A.
Does skim milk contain fewer nutrients than other types of milk?
Skim milk contains all the same nutrients as other milk. And the best part? Less fat and fewer calories than our 1%, 2% and homogenized milk. In fact, 250mL of our skim milk has less than or equal to 0.3 g of fat and 90 calories, making it a pretty guilt-free (and delicious) snack.
Neilson Organic Milk is certified according to the Canadian standards on Organic Production Systems. These standards follow the principles and management standards of sound organic farming systems from the farm, through the all the processing, storage, transportation, labelling and marketing stages involved in making the organic milk that you consume.