Partly skimmed milk is milk that has had some of the fat physically removed. Examples are Neilson 1% and 2% partly skimmed milks.
The names of the different types of milk refer to how much fat (by weight) is in the milk. Skim milk has less than 0.3% fat or less than 0.3g fat per 100g of milk. 1% milk has 1g fat per 100g of milk. 2% milk has 2g fat per 100g milk, and Homogenized milk has 3.25g fat per 100g milk.
All Neilson milk is "homogenized” during processing. Homogenization means that the milk fat globules are physically broken down by specialized equipment into very small particles. This process ensures that the fat is evenly distributed throughout the milk, thereby preventing separation.
All Neilson milk is pasteurized. This means that the milk has been heated to a specific temperature for a specified time to enhance its keeping properties by destroying harmful micro-organisms. Not only is our milk safe to drink, but it tastes great too!
Pasteurization does not affect the quality or the quantity of calcium, protein, riboflavin or vitamin A in fluid milk. The vitamin C and thiamine are slightly reduced but milk is not a significant source of these nutrients in our diet.
If a cow is ill and requires antibiotics, it is separated from the herd and its milk discarded. Therefore, milk for sale in Canada does not contain any antibiotics. The milk inspection system is also very strict and thorough when it comes to antibiotic testing. All milk is tested for antibiotics several times as it moves from farm to dairy to grocery store shelf, so rest assured that this is not an issue regardless of the type of milk you buy.
No. There are no artificial growth hormones in Canadian milk. Dairy farmers do not use them because they have not been approved for use by the Canadian government.
Milk naturally contains some Vitamin A and Vitamin D. Vitamin A & 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 derived from lemon grass oil and Vitamin D is derived from lanolin extracted from sheep's wool. These vitamins aid in the formation and maintenance of bones and teeth. 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.
Neilson Skim, 1% and 2% milks are fortified with not less than 1,200 international units (360 RE) of Vitamin A in a reasonable daily intake as set out in Canada’s Food & Drug Regulations. Vitamin A is not added to 3.25% Homogenized milk because it still contains a significant amount of the naturally-occurring Vitamin A. These milks provide 10% of the recommended daily intake of Vitamin A per 1 cup (250 mL) serving.
Neilson Skim, 1%, 2% and Homo milks are fortified with not less than 300 international units of Vitamin D in a reasonable daily intake, as set out in Canada’s Food & Drug Regulations. These milks provide 45% of the recommended daily intake of Vitamin D per 1 cup (250 mL) serving.
Fortified milk helps Canadians meet their Vitamin D requirements. Vitamin D is found naturally in very few foods -- liver, fatty fish, and eggs. Vitamin D helps our body absorb the calcium we eat. We need it to maximize growth and development of bones and teeth. While we do make Vitamin D naturally when our skin is exposed to sunlight, certain factors block this process including: age; season; use of sunscreen; clothing; latitude; and glass windows.
Regular milk carries a shelf life ranging from 17 to 23 days. If milk is always stored at the proper temperature (between 1 and 4 degrees Celsius), it will be fresh tasting if consumed before the "best before" date on the carton. Did your milk carton sit in your warm car for a few hours on your way home from the grocery store? Did you leave it on your kitchen counter? Is your refrigerator temperature greater than four degrees Celsius? These are some common reasons why milk warms up and goes sour before the "best before" date. For great tasting Neilson milk, keep it cold at all times.
We do not recommend it but milk may be frozen for up to 6 months. Skim, 1% & 2% freeze better than homogenized (3.25%) milk. Thaw milk in the fridge (should fat separation occur, shake for 30 seconds). The nutritional value is not lost when frozen. However, we do not recommend that you freeze cream. In most cases, freezing cream changes the flavour and causes curdling and a granular texture. Heating and stirring may help overcome some textural changes.
No. There is natural-occurring lactose in milk.
No. There is natural-occurring sodium in milk.
In order for your body to use calcium from food to maintain healthy bones, it must be able to absorb the calcium. This is called the bio-availability of the calcium. Most other sources of calcium found in fruits, vegetables, nuts and legumes, contain oxalate, phytate and fibre that bind to the calcium and interfere with its absorption into your body. Generally speaking plant-based foods also usually contain less calcium than dairy products. So, for an easy way to meet your calcium requirements, just eat 2-3 servings (adults) of Neilson milk and milk products every day. The calcium in milk has a good bio-availability, plus it tastes great!
Canada's Food Guide to Healthy Eating recommends 2 to 3 servings of milk and milk products every day for adults, but many Canadians consume less than one serving of milk per day. Neilson provides tasty, low fat dairy products for you to enjoy as part of your healthy, balanced diet.
Calcium is the most abundant mineral in the human body, and is found mainly in the bones. Our bodies do not actually produce calcium, but rather we obtain it through dietary sources. This essential nutrient is required at every stage of life to ensure proper growth and to maintain good overall health.
Calcium is an essential mineral that we require to build and maintain strong, healthy bones. It is also essential for normal nerve function, muscle contraction, and blood clotting. Because our bodies cannot manufacture calcium, we need it in our diet throughout our lives, not just during childhood. The good news is that no matter what type of Neilson white milk you prefer - they are all packed with more than 300 mg of calcium (30% DV) per 1 cup (250mL) serving.
The Osteoporosis Society of Canada recommends that we try to meet our calcium requirements by eating a well-balanced diet rich in calcium and Vitamin D. Dairy products are one of nature's best food sources of calcium because they are an easy-to-absorb source. No matter how much calcium a supplement contains, it usually only gives you calcium. A glass of Neilson milk, however, provides calcium and at least 15 other essential nutrients, including Vitamin D, which helps your body absorb the calcium. We think Neilson milk tastes better too!
Osteoporosis is a condition caused by depletion of calcium in the bones and is characterized by fragile bones, which are easily fractured or broken. It's a condition that worsens with age as the body's bone mass naturally diminishes. Currently, osteoporosis affects 1 in 3 women and 1 in 5 men. This is why sensible dietary decisions play an increasingly important role with age in the maintenance of good health.
Getting enough calcium is very important when you are pregnant or breast feeding because you must meet the calcium requirements of your baby as well as your own needs. Make sure you get enough calcium by eating 3-4 servings of dairy products every day. Easy ways to do this are to make soups with Neilson milk instead of water, and eat Neilson cottage cheese with your fruit salad.
Absolutely not! Dairy products are an important part of a balanced diet, because they provide essential vitamins and minerals in addition to calcium. If you are trying to lose weight, evaluate your overall intake of calories and choose lower fat dairy products like Neilson skim milk as part of your balanced diet.
There are two types of cholesterol - the cholesterol in your blood and the cholesterol in food. We need some cholesterol because it is involved in brain development and the production of Vitamin D in our bodies. However, if you have too much cholesterol in your blood, fatty deposits can build up in your arteries, causing heart disease. For some people, the cholesterol in food can also be a problem if they eat too much of it. The key to controlling blood cholesterol is to decrease your total intake of fat, especially saturated fats. Choose low fat dairy products and foods that are prepared with little or no fat.
In addition to calcium and vitamin D, each glass of Neilson milk provides vitamin B12, vitamin B6, vitamin A, niacin, riboflavin, phosphorus, zinc, and magnesium. This is what we call real food!
Milk and milk products contain several vitamins and minerals that are important for maintaining good health. Phosphorus is a factor in the formation and maintenance of bones and teeth.Magnesium is a factor in energy metabolism, tissue formation and bone development. 1 cup (250mL) of Neilson 2% milk provides 20% of our daily requirement of phosphorus and 15% of our daily requirement of magnesium.
Potassium is required for muscle activity and contractions. It is also involved in maintaining our body's fluid balance. If we don't have enough potassium, our blood pressure can rise. Neilson milk is a good source of this important nutrient.
Riboflavin (Vitamin B2) is a factor in energy metabolism and tissue formation. Like calcium, riboflavin is difficult to get in large quantities in our foods. Neilson milk and milk products are important sources of riboflavin in our diet. 1 cup (250mL) of 2% milk provides 25% of our daily requirement of riboflavin.
Vitamin A aids in normal bone and tooth development and it aids in the development and maintenance of night vision. Vitamin A also aids in maintaining the health of the skin. Neilson milk is an excellent source of vitamin A.
Vitamin D is made by our skin when it’s exposed to ultraviolet rays from the sun. Unfortunately, there are different factors that can negatively impact on an individual’s vitamin D status. In Canada, we don’t get enough sunshine during the winter months to trigger the vitamin-making process in our skin and during the summer months, we have to limit our exposure to the sun to reduce the risk of skin cancer. Breast-fed infants, older adults, obese people and those who have dark skin, limited sun exposure, undergone gastric bypass surgery, or reduced ability to absorb dietary fat are at increased risk of having low vitamin D levels. At correct levels, vitamin D enhances calcium and phosphorus absorption and utilization, thus helping to maintain strong bones and teeth. Luckily Neilson milks 1 cup (250mL) contain 45% of the recommended daily intake of vitamin D, so you can enjoy the great taste of milk while consuming the vitamin D that is so important for your body.
One glass of Neilson milk provides about 10% of our recommended daily intake of zinc. Zinc is a factor in energy metabolism and tissue formation.
During the first 4 years children's bodies are rapidly growing and developing. High energy foods, such as Neilson homogenized milk, provide more energy, and may be better suited for young children. Children over 4 years should follow Canada's Food Guide, which suggests 2-3 servings of lower fat dairy products each day. Consult a registered dietitian or pediatrician for more information.
Skim milk contains all the same nutrients as 1%, 2%, and homogenized milk, but less fat and calories. 1 cup (250ml) of Neilson skim milk contains only 0 g fat and 90 calories.
YES! A glass of chocolate milk, made from fresh white milk, provides the same 15 essential nutrients that a glass of white milk provides. Neilson's Chocolate Partly skimmed milk is also low in fat, made with 1% milk. You may also be surprised to know that there is very little caffeine in chocolate milk, and it contains the same amount of sugar as equal amounts of unsweetened fruit juices!
Lactose intolerance is the inability to digest lactose - the predominant sugar found in milk. Normally, an enzyme in our body called lactase, breaks down the lactose so it can be absorbed into the bloodstream. People whose bodies do not produce adequate lactase can suffer from nausea, gas, cramps and other digestive problems within 30 minutes of eating or drinking lactose containing foods.
Lactose intolerance can affect anyone and for many, it is a normal part of aging. In Canada, it affects more than 7 million individuals. However, this number could be even higher due to many undiagnosed cases as many food lovers out there may not realize their symptoms are related to lactose-containing foods. Some are born with the condition, but most develop it over time - since the body's natural lactase production peaks at the age of two. The prevalence of primary lactose deficiency varies according to genetic propensity. These groups include Hispanics, African Americans, Asians and people of Jewish descent.
No. An allergy to cow's milk is an allergic reaction to the protein found in milk. The condition is rare, occurring in only 2 - 3% of infants, and even less often in adults. A high percentage of people allergic to cow's milk are also allergic to other animals' milk (Goat's milk) and soy beverages. They also tend to have a history of allergies in their family. Lactose intolerance is the inability to digest significant amounts of lactose - the predominant sugar found in milk.
Lactose Free milk is milk in which the naturally occurring sugar found in milk (called lactose) is broken down. Adding the enzyme called lactase during milk processing breaks down the lactose to non-detectable levels, leaving it ideal for consumption by those who are lactose intolerant.
Neilson's TruTaste Lactose Free represents an excellent dietary choice for the lactose intolerant and is lactose free. TruTaste Lactose Free allows those who suffer from lactose intolerance to enjoy milk again!
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.