100% of Neilson milk comes from Canadian farmers.

We are pleased to report that nuts (including peanuts) are not permitted within the processing areas of our production facility.

Partly skimmed milk is milk that has had some of the fat physically removed. Examples are Neilson 1% and 2% partly skimmed milks.

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

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.

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!

Good news: the quantity of calcium, protein, riboflavin and vitamin A in milk remains unchanged after pasteurization.

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.

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.

Milk contains naturally occurring hormones. Artificial hormones, however, are not permitted in conventional or organic milk in Canada.

Besides our ultrafiltered milk, Joyya, all fluid milk is created equally from a nutritional standpoint—whether it is organic milk or not, they all contain the same nutritional profile. They contain the same combination of nutrients, such as calcium, protein and vitamins A and D. The difference between organic and conventional milk involves farming practices.

The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly between regions/provinces and from season to season. Factors that may impact taste include location of the farm, breed of the cow, variations in cows’ feed from farm to farm, and even the time of year.

Cows are fed certified organic feed (hay, fresh/dried fodder or silage) and approved supplements (vitamins and minerals). Organic dairy farmers follow strict standards and must feed their cows with crops grown without synthetic fertilizers, pesticides, genetically modified organisms (GMOs) or animal by-products.

No matter which type of Neilson milk is your favourite, they’re all an excellent source of calcium, which aids in the formation and maintenance of bones and teeth.

It is a costly process for dairy farmers and processors to receive organic certification and produce milk in compliance with specific methods of production, applicable standards and requirements – thus the difference in price. As well, the collection, transportation and processing are separate from the conventional milk supply, which adds to the costs.

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.

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.

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!

In each glass of milk, you will find calcium and vitamin D in addition to vitamin A.

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.

No, that’s nature’s job! Our milk contains lactose, a natural sugar found in milk.

How do I store milk to keep it fresh?

It’s actually quite simple. For maximum freshness and enjoyment, it’s best to keep milk as cool as possible — ideally between 1° and 4° Celsius. If your trip home from the grocery store takes a while, that’s ok. Just make sure you bring an insulated cooler with you to be on the safe side. In your fridge, make sure your milk is kept on the shelves where it can get nice and cold.

But what happens if your milk is accidentally left at room temperature for a half hour? Well, you’d better make another trip to the grocery store, because it is likely not safe to drink. And one more thing — be sure to keep all your dairy products away from strong-smelling foods.

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!

This is a reminder of how long your unopened dairy will keep its fresh taste and microbial quality in the fridge, provided it’s stored between 1° and 4° Celsius.

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.

Current legislation makes it illegal to sell or give away raw milk or cream anywhere in Canada. Pasteurization improves the safety of milk without affecting its nutritional value.