A reader of The Daily Citizen asked an important question recently (“Today’s Forum,” Oct. 1, 2012) regarding milk. As a dietitian who works for the dairy industry, I appreciate the opportunity to make your readers aware of the nutritional and economic value of milk, one of nature’s most healthy foods.
Fresh milk is taken from cows and immediately pumped into refrigerated holding tanks. The milk is then held at proper temperatures while it is transported to milk processing plants where it undergoes pasteurization before being shipped to your local retailer. All of this happens within a matter of just a few days.
From the farm to the dairy case, all milk is carefully handled and kept at the proper temperature. Likewise, that same care should be taken once you purchase milk from the grocery store. Milk remains fresh for two to three days after the “sell-by” date, which refers to how long the grocery store can keep the product for sale in the dairy case.
To make sure your milk at home remains fresh for as long as possible, I recommend that you take it home as soon after purchase as possible and keep it at a refrigerated temperature between 35 and 40 degrees Fahrenheit or below without freezing. Of course, if there is ever any question about the safety of any food, always discard it.
With its powerful nutrient package of calcium, protein, potassium, phosphorous and vitamins A and D, milk is one of the best values at the supermarket.
When it comes to nutrition, delicious milk and other dairy foods are an essential part of a healthy diet and lifestyle.
Lanier Dabruzzi, registered dietitian
Southeast United Dairy Industry Association Inc.
Opinion
October 11, 2012
Letter: Milk a great value
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