DAIRY FOODS

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Q. What has happened to the price of milk?
A. Higher prices for milk and dairy products are driven by the global market and influenced by changes in supply and demand, feed prices and transportation costs. The California Department of Food and Agriculture (CDFA) sets the lowest allowable price per gallon of milk. For more information on pricing issues, visit the California Department of Food and Agriculture webpage.

In spite of rising prices, milk is an excellent nutritional and economical value. During a recent cost comparison, calcium-fortified orange juice and soy beverages cost an average of 33 percent more per serving than low-fat milk. Milk provides a unique package of essential nutrients including calcium, high quality protein, potassium and vitamins A and D that maximize the utilization of calcium. There are a wide range of milk products available in most supermarkets, including many that are lower in fat and calories.

Q. Can I freeze milk?
A. Milk can be frozen and thawed in the refrigerator or in cold water and is safe for consumption. However, the quality of the milk is affected, so it is generally not recommended. The milk protein becomes destabilized and you may see changes in the "texture" of the milk. It still is safe and wholesome.

Q. Can I still eat cheese that has mold on it?
A. Not all molds are bad. Some molds can actually be very good for you (think of the antibiotic penicillin) and others taste good. For instance, the mold Penicillium camemberti helps ripen Brie and Camembert cheeses, giving them their white "skin," while Penicillium roqueforti mold is responsible for giving blue cheese its blue-green color and pungent aroma. Hard or firm foods (including hard block type cheese like cheddar) or hard vegetables like carrots that have minor mold can still be eaten and enjoyed. Cut off one inch around and below the mold spot, taking care not to touch the mold itself with your knife. If you find mold on soft-type foods like bread, cottage cheese, Brie cheese, peaches, peanut butter or yogurt, play it safe and toss the food out. That's because mold spores spread easily throughout liquids and soft foods.

Q. Can I drink milk after the printed date on the carton?
A. The shelf life of milk is affected by several factors including how it is handled before and after it is purchased. When stored at 40 degrees Fahrenheit and not left out of the refrigerator for extended time periods, milk should last approximately 5-7 days past the "sell by" date.

Q. Is flavored milk good for children?
A. Because flavored milk is a good source of high-quality protein and offers children a package of essential nutrients, including calcium, magnesium, potassium and vitamin D, it is considered a nutrient-rich beverage that supplies many of the nutrients that children commonly under-consume.

The American Academy of Pediatrics recommends the following daily intake of calcium for bone health:

Daily Calcium Needs

Flavored milk, which is appealing to children and teens, contains as much calcium as regular milk and is a great way to help them meet the recommended three to four calcium servings daily.

Q. Is California milk manufactured the same as other states?
A. No. The federal standards for fluid milk are different than the California standards . The California standards provide for a richer-tasting milk which is fortified with non-fat milk solids. This results in up to 33% more calcium and protein per 8 oz serving, with minimal increases in calories or sodium.

Q. What is organic milk?
A. According to USDA's standards, milk and milk products can be labeled "organic" if the milk is from cows that have been exclusively fed organic feed, are kept in pens with adequate space, are allowed periodic access to the outdoors and direct sunlight, are not treated with synthetic hormones and are not given certain medications to treat illness. Organic classification is not a judgment about the quality or safety of any product. As with all organic foods, it's the process that makes milk organic, not the final product.

Q. Does milk contain hormones?
A. Milk does not contain hormones. Any naturally occurring hormones in milk are destroyed with pasteurization. In order to increase production, some cows are treated with rBST, which is a synthetic copy of a naturally occurring hormone in the cow. Cows treated with rBST produce milk that is identical to the milk from untreated cows. Milk from rBST-supplemented cows is safe for human consumption and has been affirmed and reaffirmed since it was introduced in the early 1990s.

Q. What is ultra-pasteurized milk?
A. Ultra-pasteurization involves heating milk products to at least 280 degrees Fahrenheit for at least two seconds. The goal of ultra-pasteurization is to destroy all bacteria that may be present, and make the product stable from a microbial standpoint. It is then packaged into extremely clean but not necessarily sterile containers. Ultra-pasteurized milk must still be refrigerated, but lasts for two months. Nutrients like protein, calcium and riboflavin are not affected by the processing but there is a slight loss of nutrients like thiamin and vitamin B12. However, these vitamins are present in extremely low levels in milk to begin with.

DAIRY FOODS AND HEALTH

Q. How much calcium do I need each day?
A. How much calcium you need depends on your age. The most current Dietary Reference Intakes for calcium are:

Note: The recommendations for pregnant and lactating women are the same as for other women their age. To find out if you are getting enough calcium, take the Calcium Quiz.

Q. The label on my yogurt says one cup supplies 40% of the Daily Value for calcium. What does that mean?
A.The Daily Value for calcium is 1000 milligrams thus 40% of the Daily Value is 400 milligrams. The percentage of Daily Values on food labels are average nutrient levels based on the Recommended Dietary Allowances. While most RDAs vary by age and sex, the Daily Value is a single number for use on labels and an individual’s calcium need may vary from the Daily Value. For example, the recommended calcium intake for people over 50 years of age is 1,200 milligrams. In this case the yogurt would provide only one-third of your daily calcium needs.

Q. Can I get enough calcium in my diet without drinking milk or eating dairy products?
A. Currently calcium intakes among most Americans are far below recommended levels. This can increase the risk of major chronic diseases such as osteoporosis and hypertension. Milk and dairy foods provide about two thirds of the calcium available in the U.S. food supply. Although it is possible to meet your calcium requirements with supplements and fortified foods, you would be missing out on the unique package of nutrients in milk and dairy foods that include high quality protein, riboflavin and vitamins A and D that maximize the utilization of the calcium.

Q. Why is milk fortified with vitamins D?
A. Vitamin D is necessary to help the body absorb calcium and phosphorus in milk and other foods, and is important in decreasing the risk of osteoporosis. Approximately 98% of fluid milk in America is fortified with vitamin D, usually with 100 IU/per 8 fluid ounces. Recommended intakes for vitamin D are based on age.

Recent research has found many additional health benefits of vitamin D including reduced risk of some cancers. The best dietary sources of vitamin D are fortified milk and orange juice as well as cheese, eggs and some fish.

Q. I have noticed that a lot of foods are being fortified with calcium. Should I worry about getting too much calcium?
A. Calcium, like all minerals and vitamins, if consumed in great excess, can potentially produce adverse effects. Depending on your age, most adults require between 1000 and 1200 milligrams of calcium each day. (Children require less, but adolescents need even more to build their peak bone mass). A single day or several days of over consumption is unlikely to cause any harm. The National Academy of Sciences' Institute of Medicine set a "Tolerable Upper Intake Level" for calcium at 2,500 milligrams daily, which is an amount unlikely to cause adverse effects in most healthy people, and unlikely to be reached with foods alone. This is more likely to be a concern if you are also taking supplements. Take the Calcium Quiz to compare your calcium intake to what is right for you.

Q. I've heard a lot about the health benefits of probiotics. What are probiotics?
A. Probiotics refers to a select group of microorganisms that, when eaten in certain amounts, can provide health benefits. A majority of the world's production of probiotics are used in yogurt and milk-based drinks. A few of the many reported health benefits include alleviation of lactose intolerance symptoms, treatment of certain types of diarrhea, enhanced immune function and possibly a reduction in the risk of various cancers. Common probiotics include Lactobacillus and Bifidobacterium.

Q. It is true that dairy foods reduce body fat levels and slow weight gain?
A. There is no magic bullet when it comes to weight loss, but emerging research done in randomized clinical trials have found that people consuming three to four servings each day of dairy (milk, yogurt, cheese) while on a balanced, reduced calorie diet, lost significantly more weight and body fat than those consuming equal amounts of calcium through supplements or those consuming one or fewer servings of dairy daily.

Q. Does consuming dairy products increase risk of prostate cancer?
A. Some studies including the Physicians’ Health Study, have linked high intakes of calcium and/or dairy to increased prostate cancer risk. But a few have found no connection, and some studies have even found a reduced risk. Dairy products contain many nutrients some of which may decrease risk (vitamin D) and some may increase risk (saturated fat). However, there is fairly good evidence that dairy products may reduce risk of colon cancer, hypertension and type 2 diabetes. Therefore it is a good idea to follow the current health recommendations from the 2005 Dietary Guidelines and MyPyramid and consume three daily servings of low-fat milk and dairy products.

Q. Will dairy consumption worsen my allergies?
A. Milk allergies are generally an allergic reaction to the protein components in milk. True milk allergies are very uncommon, only about 1 to 3% of children experience cow's milk allergy and they usually outgrow this by age three. In adults the incidence is even lower. Before eliminating any foods from your diet, be sure to get a diagnosis from a board certified allergist. If someone is allergic to milk, their age and the particular protein in the milk will determine their allergic response. If a person is allergic to foods other than milk, consuming dairy products does not increase their reaction to the allergens in other foods.

Q. Is there an eating plan that lowers blood pressure?
A. Numerous studies have shown that eating a diet rich in fruits, vegetables and low-fat dairy foods with reduced saturated and total fat can substantially lower blood pressure. This diet pattern, known as the Dietary Approaches to Stop Hypertension (DASH) is as effective as some medications at lowering blood pressure in patients with mild hypertension. Check with your health care provider to see if this would be a good dietary alternative to medication. A complete booklet about the DASH diet is available online from the US Department of Health and Human Services.

Q. Is organic milk more nutritious than regular milk?
A. No, both types of milk are equally nutritious. Carton to carton, bottle to bottle, organic and regular milk contain the same unique package of nutrients that makes dairy products an important part of a healthy diet. Just check the nutrition facts label and you'll see that each 8-ounce serving of milk offers the same amount of nine essential nutrients, including calcium, vitamin D and potassium.

Q. Does drinking coffee or other caffeine containing beverages increase my risk for osteoporosis?
A. Research has shown that caffeine intake is not a significant risk factor for osteoporosis, particularly in women who consume adequate calcium. A 1994 NIH advisory panel concluded that caffeine has not been found to affect calcium absorption or excretion significantly. Several studies conducted to date show no link between moderate caffeine consumption and bone density and mineral content in women who consume some calcium in their diet.

Q. I've heard that calcium can help reduce my risk of colon cancer. Is this true?
A. Dairy foods may play an important role in the prevention of colon cancer. A variety of studies have shown that higher intakes of calcium and/or dairy foods reduce risk of colon cancer. The best news is that it doesn't take extrememly high doses of calcium for a protective effect; intakes of 1200-1500 mg/day, or 4 servings of dairy per day, seem to be the most protective against colon cancer. This amount is the same or slightly higher than the current calcium recommendation for adults.

Q. Can consuming milk and dairy products help prevent osteoporosis?
A. An important factor that affects the incidence of osteoporosis is an individual's peak bone mass, which is reached by about age 30. Research shows that adequate calcium intake is critical for achieving peak bone mass and modifies the rate of bone loss associated with aging. Calcium intake in early life may account for as much as a 5-10% difference in peak adult bone mass, which may contribute to a 50% difference in the hip fracture rate later in life. The calcium content of fortified fluid milk, as well as the overall package of nutrients found in dairy foods, promote optimal bone density and decrease the risk of osteoporosis later in life.

Dietary intake surveys repeatedly show that many people fail to meet the dietary recommendations for calcium. In the nationwide 1994-95 Continuing Survey of Food Intake by Individuals (CSFII), the median calcium intake for boys aged 14-18 years was 1094 mg/day, and for girls was 713 mg/day, well below the current recommendation of 1300 mg/day. The graphs show the gap between intake and recommendations across the lifespan for both men and women. This calcium "deficit" has severe consequences for the health of Americans.