No, milk products come in a range of fat contents to suit any lifestyle. Also, Health Canada recognizes 2% milk as a lower fat choice. Remember, low fat recommendations do not mean "no fat." Fat is an essential nutrient. A food should not be eliminated based on fat content alone. Be mindful of all the nutrients a food contains.
Questions about Milk
Yes, although it is not recommended, milk may be frozen for three to six weeks. Although freezing does not greatly affect the nutritive value, it may cause separation. Give it a gentle shake before using. It's also best to thaw it in the refrigerator. As well, remember not to re-freeze milk after thawing.
Calcium is an essential nutrient, which means it is a nutrient our bodies can't make. That means we need to get enough of it from the foods we eat. Calcium helps to build strong bones and teeth. Calcium is also needed for muscles such as the heart to contract, blood to clot, and nerve impulses to transmit in the body. If your calcium needs are not met through the foods you eat, it will be withdrawn from your bones, which act as a depot for calcium. Milk products are excellent sources of calcium. Fluid milk contains vitamin D, which helps our body absorb calcium, and is equally important for bone health.
Without milk products in your diet, it is extremely difficult—but not impossible—to meet your calcium needs. This is because very few foods other than milk products contain as much calcium that is readily absorbed by the body. To obtain the amount of calcium found in one glass (250 mL) of milk, you would have to eat more than 7½ cups of spinach, 4 cups of broccoli, 11½ cups of red kidney beans, 32 glasses of soy beverage, or 12 slices of whole wheat bread.
Most people who are lactose intolerant can tolerate the amount of lactose found in a single glass (250 mL) of milk, especially if ingested with other foods. However, since everyone is different, each individual needs to determine his/her level of tolerance. Other dairy products also can be eaten: yogurt, which contains bacteria that break down lactose, and firm cheese such as cheddar and mozzarella, which contain very small amounts of lactose.
Questions about Allergies
Milk allergies are quite rare and most commonly found in the infant population. Even so, it affects less than 1% of infants. Of those afflicted, only 0.1–1.0% have a severe or life-long milk allergy. If you have difficulty digesting milk, it is actually an intolerance to lactose, the natural sugar in milk, and does not mean you have to stop consuming milk products.
Questions about Pasteurization
Pasteurization involves heating milk to temperatures high enough to kill harmful bacteria that cause diseases. In most modern methods, milk is heated to 72.8 °C (161.6 °F) for 16 seconds or to 89 °C (192 °F) for one second then rapidly cooled to 4 °C (39 °F). It does not involve the use of any additives whatsoever. Pasteurization not only makes the milk safe to drink, but also increases the length of time it can be kept before it spoils. The nutrient loss due to pasteurization is so small that it is considered insignificant.
Pasteurization involves heating milk to temperatures high enough to eliminate certain unwanted bacteria while retaining the nutritional properties of milk. In most modern methods, milk is heated to 72 °C (161.6 °F) for 15 seconds or to 140 °C (284 °F) for three seconds then rapidly cooled to 4 °C (39.2 °F). It does not involve the use of any additives whatsoever. Pasteurization not only makes the milk suitable for consumption, but also increases the length of time it can be kept before it spoils.
Although it is carried out at different stages, depending on the product, pasteurization is a step in the manufacturing process of every dairy product except for some cheeses made with thermized milk.
UHT (Ultra-high temperature) and HTST (High Temperature Short Time) are two pasteurization methods. The main difference between UHT and HTST milks is the intensity of the heat treatment which influences the shelf life of dairy products.
What is meant by shelf life? Shelf life refers to the period that milk can be stored before it starts to spoil. It is influenced by several factors such as the manufacturing processes, the way the product is packaged, storage conditions and whether the product has been opened, etc.
UHT is a processing technique used to make dairy products stay fresher, longer. UHT means that the milk is heated to about 140°C (284 °F) for around 4 seconds. This method eliminates essentially all the bacteria in milk. The average shelf life of UHT milk is 40-65 days if unopened and refrigerated appropriately. After opening, UHT milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.
On the other hand, dairy products pasteurized using the HTST method are heated to about 72 °C (161.6 °F) for around 15 seconds to remove certain bacteria. Unopened HTST pasteurized milk products have a shelf life of 12–22 days. Once opened, HTST milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.