Milk
Mason Horning
Most Americans often have misconceptions about the safety and quality of natural dairy milk; however these consumers should purchase dairy milk over other “milk” brands because it helps the local economy and is healthier for your body.
Lactose Intolerance Versus Tree Nut Allergy
Dairy is one of the most common types of food that can cause health concerns. The major health concern isn't an allergy, its an intolerance. The intolerance of dairy occurs when your digestive system doesn't have enough lactase to to break down the complex milk sugar called lactose. You now can buy milk where the lactose is already broken down into two simpler sugars (glucose and galactose). These to simpler sugars are easier available in the digestive system and do not cause the discomfort that lactose will cause.
Now if your someone that suffers from a tree nut allergy, almond "milk" isn't for you. Almond juice is derived from almonds which is a very common tree nut and to this day modern science hasn't been able to overcome tree nut allergies.
From Farm to You, A Safe Process
Grade A Permit
Every farmer is required to have a Grade A Milk Permit to sell their milk product as fluid milk. Multiple times throughout the year an inspector comes and reviews the farm to either renew or revoke the Grade A permit.
Temperature is Key
State regulations say that all milk must be cooled to under 45 degrees Fahrenheit within two hours of milking to halt the growth of any harmful bacteria.
The Milk Truck
The milk truck comes to the farm and picks up the milk to take it to a processing plant at least once a day. A milk truck's tank is heavily insulated and doesn't allow the milk to warm up while the driver is running his route.
Milk Testing
Before the milk is unloaded at the plant it must pass through a series of at least three tests to ensure the safety and quality of the milk.
Pasteurization
If the milk passes all of the tests it is then moved from the milk truck to the pasteurization unit. The pasteurization unit heats the milk up to 165 degrees Fahrenheit to kill off all of the bacteria that could have grown in the milk.
Milk Bottling
After pasteurization the milk is cooled back down to under 45 degrees Fahrenheit, bottled up, and then shipped off to the store for you to purchase and enjoy.