Frequently Asked Questions

FAQ 2018-05-10T19:20:01+00:00
How is milk pastuerized and homogenized? 2018-05-10T19:12:39+00:00

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time.

While homogenization is an entirely separate process, it occurs after pasteurization in most cases. The purpose of homogenization is to break down fat molecules in milk so they resist separation. Without homogenization, the fat molecules in milk would rise to the top of the container and create a layer of cream.

Isn’t milk fattening? 2018-05-10T19:13:27+00:00

Weight gain results from consuming too many calories and getting too little exercise. There are a variety of milks with different calorie and fat contents. Take a look at the Nutrition Facts labels on milks. Fat-free milk, for example, has only 80 calories, no fat and all the calcium of other milks.

What nutrients does milk provide? 2018-05-10T19:13:58+00:00

Calcium! Calcium helps to keep your bones and teeth strong and hard which prevents bone disease (Osteoporosis). Calcium also helps your heart muscles to work well and may help to prevent high blood pressure.

Vitamin A! Which helps keep your eyes and skin healthy & your bones to grow.

Vitamin D! Vitamin D is added to milk. which helps your body use the calcium it needs to build strong bones and keep them hard.

Protein! Which is also needed for growth, elopment & repair of your muscles and other body tissue. It also helps fight infection and disease.

Theres Fat-Free skim, low-fat 1%, reduced fat 2% & Whole milk. What is the differences between fats? 2018-05-10T19:14:22+00:00

The only difference is the amount of fat and calories. the more fat milk has the more calories it also has. Most of the fat in milk is in the cream. Skim milk has all of the cream removed while increasing amounts are left in 1%, 2% & Whole. Skim and 1% milk have the same amount of protein, calcium and vitamins A & D as whole milk.

What are the different classes of milk? 2018-05-10T19:14:43+00:00

Midland Farms offers Class I, Class II, and Class III dairy products.

Class I is beverage milk.

Class II is for soft manufactured products such as yogurt, cream, and cottage cheese.

Class III is used in hard cheeses and cream cheese.

What is rBST free? 2018-05-10T19:15:08+00:00

rBST free indicates that milk came from a dairy cow that was not injected with the genetically engineered hormone rBST to boost milk production.

When can infants be fed cow’s milk? 2018-05-10T19:15:36+00:00

Infants can be fed whole milk, not lowfat or reduced-fat milks, beginning at 12 months of age, according to the American Academy of Pediatrics. Whole milk is recommended for toddlers until at least 2 years of age. After 2 years of age, lowfat milk may be fed, depending on the child caloric needs. Check with your doctor regarding the best choice of milk for your child.

If I’m lactose intolerant, should I avoid milk? 2018-05-10T19:17:51+00:00

Not necessarily. Many individuals who have difficulty digesting lactose (milk’s sugar) can consume a glass or two of milk a day with meals with few, if any, symptoms. Smaller portions of milk (4 oz) consumed more often may be better tolerated. Lactose-reduced or lactose-free milks are also an option. Lactose-reduced milk contains about 70% less lactose than regular milk. Lactose-free milk is 100% lactose reduced.