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Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
MODERN DAIRY FARMING PRACTICES & MILK QUALITY: MYTHS & FACTS
Volume 78, Number 3 May/June 2007
Summary
Today’s consumers can choose from a wide variety of cow’s milks and milk products. Some consumers believe that specific dairy products such as organic milk and raw (unpasteurized) milk are healthier options than regular milk and pasteurized milk, respectively. These myths stem in part from failure to understand modern conventional dairy farming practices and the health importance of milk pasteurization.
Modern conventional dairy farmers use industry-accepted best management practices to ensure that dairy cows are comfortable and healthy, that the environment is protected, and that milk is safe and of high quality. To be labeled as “USDA organic,” organic farmers must follow specific USDA regulations. Both production systems – conventional and organic – result in high-quality, nutritious, and safe milk.
Proper animal care and environmental practices, as well as dairy food safety and quality, are priorities for all dairy farmers, whether they produce regular or organic milk. Conventional dairy farmers, with the help of animal scientists and veterinarians, strive to provide dairy cows with comfortable living conditions, nutritious diets, and good medical care.
Dairy farmers are good stewards of the environment. This means following practices to reduce and manage waste, and to conserve and/or protect the quality of land, water, and air. In addition, environmental practices on all dairy farms are tightly regulated by both federal and state government agencies.
Although some people believe that raw (unpasteurized) milk, either conventionally or organically produced, is a healthy alternative to pasteurized milk, consuming raw milk and milk products has been linked to outbreaks of foodborne illness. The pasteurization of milk and restriction of raw milk sales is supported by numerous state and federal government agencies, and health professional and scientific organizations.
Concern about antibiotics, pesticide residues, and hormones is given as a reason for buying organic milk and milk products. However, dairy farmers and state and federal government agencies take measures to prevent all milk from containing illegal antibiotic residues or unsafe levels of pesticide residues. Miniscule amounts of hormones are naturally present in all milk and milk products, including organic milk and milk products. Some dairy farmers may choose to supplement their cows with additional bovine somatotropin (rbST) to increase milk production. This product has been reviewed and approved by the Food and Drug Administration. Milk from cows treated with rbST is the same as milk from non-rbST treated cows.
As a result of strict government regulations and dairy farmers’ commitment to providing quality milk, the public can be assured that all pasteurized milk and milk products are safe and nutritious. The many milk and other dairy food options available to today’s consumers can help them meet their specific lifestyles, personal preferences, and the 2005 Dietary Guidelines’ recommendation to consume 3 servings of milk, cheese, or yogurt a day.
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