Farmers and milk processors are passionate about delivering only the freshest,
safest and most delicious dairy products to refrigerators across the country. This requires a lot of hard work and dedication. From the farm to your fridge, milk is never touched by human hands. It travels through sanitized hoses and pipes and is monitored closely and tested repeatedly along the way. The end result is a delicious variety of wholesome foods for you and your family to enjoy.
Food Safety Rules & Regulations
From the farm to the processing plant to your local grocery store, the dairy industry works in concert with the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to ensure the safety and quality of dairy products made in the United States. The FDA works closely with state regulatory officials to impose the Grade A Pasteurized Milk Ordinance (PMO). Created by the U.S. Public Health Service, the PMO sets the standards for milk production, milk hauling, pasteurization, product safety, equipment sanitation and labeling.
Processing plants have additional oversight and also have routine inspections to ensure quality and safety. Many processing plants have adopted the Hazard Analysis and Critical Control Point (HACCP) system to voluntarily monitor the manufacturing process and develop plans to minimize risk.
Pasteurization
Since its introduction more than a century ago, pasteurization has been recognized around the world as an essential tool for ensuring that milk and dairy products are safe. A simple, effective method to kill bacteria without affecting the taste or nutritional value of milk, pasteurization typically involves heating raw milk to 161.5 degrees for 15 seconds and then immediately cooling it. “Ultra-pasteurization,” a process that heats milk at a higher temperature for a longer period of time, is used to extend a product’s shelf life.
Pasteurization does not change the nutritional quality or taste of milk and protects the public from disease-causing microorganisms such as salmonella. Because of pasteurization, less than 1.5 percent of annual foodborne illness outbreaks in the United States involve dairy foods.
Homogenization
Homogenization is a process that gives milk its rich, white color and smooth texture. Milk that has not been homogenized contains a layer of cream that rises to the top of a glass.
Before the homogenization process was used, milk was shaken or mixed to achieve consistency in its look and taste. The homogenization process involves reducing the size of the fat globules into miniscule portions that are dispersed evenly throughout the milk. Homogenization usually is achieved by pumping milk through small openings under very high pressure.
rbST
Bovine somatotropin (bST) is a hormone that occurs naturally in all cows, and its physiological function is to help direct milk production. Through biotechnology, scientists have created a synthesized copy of bST – known as rbST or Bovine Growth Hormone -- which some dairy farmers choose to use as a milk production management tool on some cows.
Since rbST was approved for use by the Food and Drug Administration in the early 1990s, its safety has been affirmed and reaffirmed by the scientific community. Scientists tell us that bST is species-specific, meaning that it is biologically inactive in humans. Also, pasteurization destroys 90 percent of bST in milk.
Numerous scientific studies have shown there is no significant difference between milk from rbST-supplemented and non-rbST-supplemented cows. That’s why the FDA has established that dairy products from cows treated with rbST do not need to be labeled.
To download the Milk and Hormones Fact Sheet PDF click here
Antibiotic-free
Milking cows sometimes become ill and require medical attention for which an antibiotic, such as penicillin, is prescribed. Cows that are treated with an antibiotic are removed from the healthy milking herd and are milked separately, ensuring their milk does not enter the farm’s bulk tank until they are well and the medicine has run its course.
The dairy industry conducts more than 3.5 million tests annually to ensure that milk from cows treated with antibiotics never reaches consumers. Each year, less than one-tenth of 1 percent of all milk tests positive for animal drug residue and that milk is immediately discarded, never to reach the food supply.
Organic Farming
Interest in organic foods is growing across the country as many foods, including dairy, now carry a “certified organic” seal. It’s the farming practices that make milk and other foods eligible for this status, not the product itself.
In order for milk to be labeled organic, it must meet some basic on-farm requirements. First, the cows cannot be treated with supplemental hormones or antibiotics. Next, the cow’s feed must be grown without the use of pesticides, commercial fertilizers or genetically-modified ingredients. And finally, cows that produce organic milk must have access to the pasture.
Many of these practices are also utilized by conventional dairy farmers, as all farmers make the welfare of their animals and environmental stewardship top priorities.
The milk itself has the same rigorous government safety standards, regardless of whether it is organic or regular milk. And, most milk, including organic milk, is delivered to stores within a few days of milking
Organic and regular milk are equally nutritious and wholesome. Check the nutrition label, and you’ll see that every 8-ounce serving offers the same amount of essential nutrients. In fact, the American Dietetic Association has declared that organically-produced food is not safer or more nutritious than conventionally-produced varieties. Research simply does not support a health advantage of organic over conventional milk.
To download the Organic Milk PDF click here
To download the Quality and Safety PDF click here
