Vitamin D is added to milk to maximize the body’s capacity to absorb the calcium it needs to build and maintain healthy bones and teeth. A glass of milk meets 45% of your daily vitamin D requirements.
Questions about Milk
Yes! You can sour your own milk by adding one tablespoon of either vinegar or lemon juice to one cup of Sealtest milk. To ensure that your baking turns out perfectly, we do not recommend that you use any milk product that has expired or gone “off.”
No. All Sealtest milk is free from artificial growth hormones, antibiotics and preservatives. In Canada, there are strict rules governing the milk supply as well as inspections and testing at both farms and dairy processing facilities to ensure the safety and quality of our milk.
Yes, you can freeze Sealtest milk. Cartons or bags can go straight into the freezer, but milk in jugs needs to be transferred into a suitable container. Freezing milk does not alter its taste or nutritional value, but the texture and appearance may be slightly modified. Thaw the milk in the refrigerator and shake well before consuming it. Milk can be frozen for up to 3 weeks. Once thawed, the milk must be consumed within days.
Yes, you can freeze Sealtest Chocolate Milk. It can go straight into the freezer for a maximum of 3 weeks. Freezing milk does not alter its taste or nutritional value, but the texture and appearance may be slightly modified. Thaw the milk in the refrigerator and shake well before consuming it. Once thawed, the milk must be consumed within days.
Sealtest Chocolate Milk is an excellent source of protein and vitamin A. It is high in calcium and a good source of vitamin D, which enhances the absorption of calcium for the development and maintenance of strong bones and teeth. It also contains sugar and natural cocoa for energy and a delicious chocolate taste. Nutritious and tasty, chocolate milk—like other dairy products—is part of a healthy diet as outlined in Canada’s Food Guide to Healthy Eating.
If the carton or bag is sealed, milk will keep in a refrigerated environment—between 0 °C and 4 °C—for 18–22 days. Once the carton or bag has been opened, we recommend that it be consumed within 5–6 days. You can help extend the shelf life of your milk by keeping it cold. Pick it up as your last item in the store; if possible, carry an insulated bag to bring it home; get it in the fridge quickly; and promptly return it to the fridge after every use. Remember: milk can start to spoil after only 20 minutes in an unrefrigerated environment—so keep it cold!
Besides the “Best Before” date, Sealtest prints the manufacturing plant’s permit number on its cartons. The sell-by date, filling machine ID number and, in certain cases, time of production are also printed.
Once milk has been opened, bacteria can enter and start to turn the milk sour. By resealing the carton or folding the bag to remove air and promptly returning it to the refrigerator after use, you can keep your Sealtest milk tasting fresh.
The vitamin A in milk is found in the fat particles. Therefore, the process of skimming milk tends to reduce the amount of vitamin A naturally present in milk. This is why vitamin A must be added to low-fat milks and does not need to be added to milk with higher fat percentages. The vitamin A added to milk is called palmitate.
Vitamin D is a key factor in good calcium absorption. Along with calcium, it is essential in preventing osteoporosis and may reduce other health risks such as diabetes and immune-system disorders. While sunlight provides vitamin D, Canadians may experience seasonal vitamin D deficiency in winter because winter sunlight in northern latitudes does not contain enough ultraviolet B for vitamin D production. Milk fortified with vitamin D3 contains 100 IUs per 250 mL glass, or 45% of your daily recommended intake.
There are two types of trans fats: those that occur naturally and those that are artificially manufactured. The naturally occurring trans fats present in dairy products are not associated with health problems. The trans fats in dairy products are produced in the rumen (stomach) of cows. They are also present in small amounts in the meat of ruminant animals such as beef and lamb. Dairy fat contains very small amounts of naturally-occurring trans fats—250 mL of whole milk, 30 g of cheddar cheese, and 10 g of butter each contain 300 mg (0.3 g) of trans fat. In contrast, foods containing industrial trans fat contain several grams. A donut can contain as much as 6000 mg (6 g) of trans fat. Some studies have shown that the natural trans fats present in dairy products, like CLA (Conjugated Linoleic Acid), may be beneficial to our health and protect us from some types of cancer, such as breast cancer. Artificially produced trans fat, on the other hand, is considered the worst type of fat for the heart. Indeed, it lowers good cholesterol (HDL) and raises bad cholesterol (LDL), which greatly increases the risk of heart disease. These artificially-produced trans fats are created during a process called “partial hydrogenation” (commonly known as “hydrogenation”). Through this process, a vegetable oil is transformed into a solid fat at room temperature. Artificially-produced trans fats are found in many margarines and all vegetable shortenings, as well as the foods made with them, including many commercial snacks, baked goods, and fried foods. If you would like to know more, visit the Dairy Farmers of Canada website.
Questions about Allergies
Yes, several Sealtest products are gluten free:
- Cottage Cheese 1%, 2%, 4%
- Sour Cream 1%, 5%, 14%
- Milk 1%, 2%, 3.25%
- Chocolate Milk 1%
- Strawberry Milk 1%
Sealtest milk is widely available in supermarkets, convenience stores, mass merchandisers and warehouse clubs. If you’re having trouble finding any of our products, send us an email through the Contact Us section of our website and we’ll find a location close to you and let you know.
Questions about Butter
The codes on our butter break down into several parts in the following order: Example: For AGRT 3518 10:26 347 L 02, AGRT means “agreement”—this plant meets Canadian quality standards provided by the Canadian Food Inspection Agency (CFIA); 3518 is the plant’s registration number (Saint-Bruno in this case); 10:26 is the packaging time; 347 is the churn number, starting at 1 each January; L is the first letter of the operator’s last name, and 02 is the year of production (2002).
No. In equal quantities, both contain the same amount of fat and the same number of calories. For five millilitres (1 tsp) of butter or margarine, each contains 36 calories.
Yes, buttermilk can be frozen as long as you don’t mind the separation that may occur. Be sure to thaw buttermilk in the refrigerator and gently stir or shake it to restore its texture. Once thawed, it can be used for cooking and baking.
Salted butter keeps for 1–2 years in the freezer and up to 3 months in the refrigerator. Unsalted butter, on the other hand, keeps for 2–3 months in the freezer and 3–4 weeks in the refrigerator. It is advisable not to leave unsalted butter at room temperature.
Questions about Homogenization
Yes. Homogenization is the process that allows milk to have a homogeneous (uniform) consistency. If you take a litre of milk straight from a cow and place it in the refrigerator, all the cream will completely separate, leaving you with skim milk on the bottom and a layer of cream on top. To make 2% milk, you need the cream to stay suspended in the milk. Homogenization is the process of breaking up the fat globules in cream so they are small enough to remain suspended evenly in the milk rather than separating out and floating to the surface.
A French engineer by the name of Gaulin invented the homogenizer. The first such machine was imported into North America in 1909.
Questions about Pasteurization
Although it is carried out at different stages, depending on the product, pasteurization is a step in the manufacturing process of every dairy product with the exception of some unpasteurized cheeses.
The process of pasteurization was named after Louis Pasteur, who discovered that spoilage organisms could be rendered inactive in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains one of the most important operations in the processing of milk.
If you boil a liquid, you can kill any bacteria present and make the food sterile, but it often significantly affects the taste and nutritional value of the food. When you pasteurize it instead, what you are doing is heating it to a temperature high enough to kill certain (but not all) bacteria and disable certain enzymes, and in return you are minimizing the effects on taste. Prior to pasteurization, many diseases were transmitted through raw milk to both children and adults. Thanks to pasteurization, that problem has been completely eliminated.