Why is Organic Meadow milk pasteurized?
Pasteurization is the process of heating milk to a temperature high enough to kill any disease causing bacteria that may be present. This is done to safeguard the health of our customers. Pasteurization does not significantly affect the nutritional value of our milk. In Canada it is illegal to sell un-pasteurized milk.

Why is Organic Meadow milk Homogenized?
The milk is homogenized to provide smooth drinkable milk. It prevents the butterfat or cream from separating from the milk by breaking up the fat into smaller particles. Without homogenization, the cream in the milk would separate from the skim and rise to the top of the container.

Does homogenization affect the quality of the milk?
Homogenization mechanically breaks up and disperses the milk fat throughout the milk and has no negative effect on the quality. It does have the positive effect of making a smoother product that lasts longer without fat separation.

Does homogenization enable the xanthine oxidase enzyme to pass into the bloodstream?
Not at all. There has been speculation in the past that the tiny milk globules produced by the homogenization process allows the xanthine oxidase enzyme to be absorbed by the body undigested, and contributes to cardiovascular disease. This has been shown to be untrue. As an example, a review of over 40 studies published in the American Journal of Clinical Nutrition (1983;38:327-332) clearly states “… experimental evidence has failed to substantiate, and in many cases has refuted the hypothesis that bovine (cow) milk xanthine oxidase intake..(is a) causal factor in the development of atherosclerosis. The plasmalogen/xanthine oxidase hypothesis has been an intriguing web of speculation without the necessary supporting evidence to make it credible”

Does Organic Meadow milk contain trans fat?
All milk contains naturally occurring trans fats that are produced in the cow’s stomach during the digestive process. The trans fats in milk may actually have beneficial effects. They are structurally different that the man made “bad” trans fats that are produced by the hydrogenation process. Hydrogenated and partially hydrogenated oils can never be added to organic products.

What is lactose?
Lactose, also known as milk sugar, is a natural part of milk, which contributes to about 4.6% of the milk’s volume. Lactose is not a sweet sugar, which is why milk does not taste very sweet. Lactose is made up of two smaller sugars, glucose and galactose, that are linked together.

How is Organic Meadow Lactose Free milk made?
Certified organic milk is put into a tank at a very low level, about 200ppm (0.02%) of lactase enzyme is added. Over the next 24 hours the lactase breaks down the lactose sugar into glucose and galactose. Every gram of lactose is broken down into ½ gram glucose and ½ gram galactose so the carbohydrate content of the milk stays the same.

Can milk be frozen?
Freezing is not recommended for fluid milk and cream. A change in the milk's consistency occurs due to protein destabilization and a settling of milk solids commonly occurs when milk has been frozen. Products that should be frozen are, of course, ice cream, vegetables as well as butter.

What does UHT Pasteurization mean?
Ultra High Temperature Pasteurization is a process in which the temperature of the milk is raised to about 141 degrees C (285 degrees F) for one or two seconds, sterilizing the milk. In no way does this form of pasteurization affect the quality or nutritional value of the milk.