Commonly Asked Questions About Milk

When Can Infants Be Fed Cow's Milk?
According the American Academy of Pediatrics, infants can be fed whole milk, but not lowfat or reduced-fat milk, from 12 months of age. Whole milk is recommended for toddlers until at least two years of age. After two years of age lowfat milk may be fed, depending on the child's caloric needs. Check with your doctor regarding the best choice of milk for your child.

Should I Be Concerned About Giving My Child Chocolate Milk?
No. Chocolate milk is just as nutritious as unflavored milk. Both milks are excellent sources of calcium, a nutrient low in many children's diets. Because kids like chocolate milk, they are more likely to consume this beverage and, at the same time, boost their calcium intake. There is no scientific evidence that drinking chocolate milk increases children's caffeine intake, causes hyperactivity or contributes to tooth decay.

If I'm Lactose Intolerant, Should I Avoid Milk?
Not necessarily. Many individuals who have difficulty digesting lactose (milk's sugar) can consume a glass or two of milk a day with meals with few, if any, symptoms. Smaller portions of milk (4 ounces) consumed more often may be better tolerated. Lactose-reduced or lactose-free milks are also an option. Lactose-reduced milk contains about 70% less lactose than regular milk. Lactose-free milk is 100% lactose free.

What is Pasteurization?
Pasteurization is the process of heating raw milk at a high enough temperature for a sufficient length of time to make milk bacteriologically safe, which increases its keeping quality. Most milk sold in the United States is pasteurized. Pasteurization has little effect on milk's nutritive value.

Why is Milk Homogenized?
Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth uniform texture. Most whole milk is homogenized to prevent the cream from rising to the top. Homogenization results in a softer curd in the stomach, which aids digestion.

Why Are Some Milks Fortified?
Because few foods, including milk, naturally contain vitamin D, this vitamin is added to 98% of fluid milk marketed in the United States. Because vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% lowfat and fat-free milks. If vitamin D and/or A is added to any dairy product, it must be indicated on the label. Nonfat milk solids may be added to some fat-free milks to improve their appearance, flavor and nutritive value.