Yes, all of Central Dairies fluid milk packaging is 100% recyclable. As part of our commitment to the community and environmental concerns, we are continually working to ensure that such packaging is compliant with provincial recycling regulations. All Central Dairies recyclable packaging displays the “Recyclable where applicable / Recyclable où prescrit” symbol.
Rinse the package. Separate the package and cap (if applicable) and place in your blue or clear recycling bag.
Questions about Milk
Our flavoured milk products are a 1% M.F. partly skimmed milk product, which means that they are not only a low-fat product, but that they also provide your body with 50% of its recommended daily intake of calcium. Delicious AND nutritious!
Milk has a pH level between 6.4 and 6.7.
YES! One cup of Central Dairies Chocolate Milk is an excellent source of calcium and vitamin D, as well as the other essential nutrients found in milk. One cup of Central Dairies 1% Chocolate Milk provides 40% of your recommended daily intake of calcium!
Partly skimmed milk is milk that has had some of the milk fat physically removed from the product. Central Dairies 2%, 1% and 0.5% Milk are examples of partly skimmed milk products.
Questions about Homogenization
Homogenization means that milk fat globules are physically broken up by specialized equipment into very small particles. This process keeps the fat evenly distributed throughout the milk and prevents it from floating up to the top of the container. All Central Dairies milk products are homogenized during processing.
One serving of Central Dairies milk, which is defined as 250 mL (1 cup), contains 30% of your recommended daily intake of calcium.
Nutritional information for all Central Dairies products is available directly on the package in an easy-to-read, standardized (and bilingual) Nutrition Facts table.
Yes, calcium not only helps strengthen your bones and control your blood pressure, but virtually every cell in your body (including those in your heart, nerves and muscles) relies on calcium to function properly. If your body is not receiving enough calcium, your blood will "rob" the calcium from your bones to help it maintain the levels that it needs for other areas to function properly.
Lactose intolerance is the inability to digest significant amounts of lactose, which is the predominant sugar in milk. In lactose-free products, the lactose is converted into two simple sugars that the body of someone with lactose intolerance can easily digest. Thus, they can still enjoy the same milk product without the discomfort.
In order for your body to reap the benefits of calcium in your diet, it must be able to absorb and use it. Generally, the body is not able to adequately absorb the small amount of calcium found in fruits and vegetables. This is because most of these types of foods naturally contain substances such as oxalate, phytate and fibre that bind to calcium and interfere with its absorption. Vitamin D helps the body absorb calcium—and milk is high in vitamin D.
By removing milk and dairy products from your diet, it will be difficult for you to meet your body's daily calcium requirements. To obtain the same amount of calcium as is found in one serving (250 mL) of milk, you would have to eat more than 7½ cups of spinach, 4 cups of broccoli, 11½ cups of red kidney beans, 32 cups of soy beverage, or 12 slices of whole wheat bread.
Questions about Allergies
YES! Did you know that as part of the Agropur Dairy Co-operative family of brands, we also offer the Natrel Lactose-Free line of products? For more information on Natrel Lactose-Free products, go to www.natrel.ca/en/products/lactose-free.
Questions about UHT
UHT refers in part to the high heat (ultra-high temperature) at which a UHT product is heated. This process, combined with packaging in an airtight, sterile package, ensures that the products can be stored without refrigeration for long periods of time (until the package is opened).
Questions about Pasteurization
Pasteurization is a process that involves heating milk to temperatures high enough to kill harmful bacteria that cause diseases and does not involve the use of any additives whatsoever. Pasteurization not only makes milk safe to drink, but it also increases the time it can be kept before it spoils. The nutrient loss associated with pasteurization is so small that it is considered insignificant.