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Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture. Most whole milk is homogenized to prevent the cream from rising to the top. Homogenization results in a softer curd in the stomach that aids digestion.
Because few foods, including milk, naturally contain vitamin D, this vitamin is added to most of the fluid milk marketed in the U.S. Because vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% low fat and fat free milks.
Milk is a nutrient-dense food. This means that it provides a high level of essential nutrients compared to its calories. In fact, each serving of milk provides 10% or more of the recommended daily intake for calcium, vitamin D (if fortified), protein, potassium, vitamin A, vitamin B12, riboflavin and phosphorus.
Milk is also an excellent source of calcium. Regardless of its fat content, milk provides about 300 milligrams (mg) of calcium 8-ounce per serving. Calcium helps reduce the risk of osteoporosis, high blood pressure and colon cancer.
Milk is a good source of high quality protein. In addition to calcium, milk provides other minerals like phosphorus, which helps strengthen bones; potassium, which regulates the body's fluid balance and helps maintain normal blood pressure; magnesium, which is found in bones and teeth; and zinc, which helps keep skin, bones and hair healthy. The major fat-soluble vitamins in milk are A, which helps maintain normal vision and skin, and D, which helps the body absorb calcium. Milk is also a good source of the water-soluble vitamins niacin and B12. Niacin plays an important role in maintaining the normal function of enzymes in the body. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to working muscles. Milk is an excellent source of riboflavin (B2), which helps convert food into energy and promotes skin and eye health.
Look for the "sell by" or "pull" dates on milk cartons. If properly cared for, milk generally stays fresh for 2 to 3 days after this date. Some dairy processors guarantee their products for a specific time after this date. Ask your Brookshire’s grocer for more details.
--Information provided by the National Dairy Council
Published 04/04/07
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Most milk sold in the U.S. is pasteurized, and Valu Time and Food Club milks are no exception. This is the process of heating raw milk at a high enough temperature for a sufficient length of time to make milk bacteriologically safe and increase its keeping quality. Pasteurization has little effect on milk's nutritive value.
