FAQs

Many people have a difficult time getting the product out of the container.

Shake gently – just a few shakes should do.

Turn the can completely upside down or vertical before pressing the nozzle. Dispensing the product at an angle causes the pressurized gas to leak out.

If you have the can vertical and cream won’t come out, you may not have the nozzle fully depressed. This allows gas to escape so stop and try again.

The most frequent problem people have is that there is product left in the can but it won’t come out. This is usually because the gas has been used up. By following the instructions here and printed on the can, you should not have this problem.

Be sure to wipe off the tip of the nozzle after using.

Kids (of all ages) sometimes experiment with spraying whip cream into their mouths! While this may be fun, be aware that if your mouth touches the nozzle or can, bacteria from your mouth can cause the product to spoil faster.

What is the definition of butter?
Butter is a food product, which is made exclusively from milk, cream or both, with or without common salt, and containing at least 80 percent milkfat by weight.

How many different types of butter are available in the U.S.?
There are two main types of butter produced in the U.S. – sweet cream butter and cultured cream butter. The United States primarily produces sweet cream butter, which includes lightly salted, unsalted and whipped butter.

Lightly salted butter is the perfect ingredient for general cooking.

• Unsalted butter is great for baking, creating flaky crusts and sweet treats with great taste and texture. Both lightly salted and unsalted butter are available in sticks for easy measuring when cooking or baking.
• Whipped butter is whipped with air to make it light and fluffy and comes in tubs, making it an ideal table spread.
• Cultured butter, a rich butter made from cultured cream, is popular in Europe and is now being produced in the U.S. It is available in most regions of the country. As with lightly salted and unsalted butter, it’s available in both sticks and tubs.

What’s the difference between salted and unsalted butter?
Salt acts as a preservative and adds flavor to butter. Lightly salted butter is sometimes called “sweet cream butter,” and is best used as a table butter and for general cooking needs. Unsalted butter, too, is “sweet butter,” but is used mainly for baking. Although unsalted and salted butter may be specifically recommended for cooking or baking particular items, they can generally be substituted for one another.

Does Darigold add diacetyl to butter?
At Darigold, the quality of our products, and the health and safety of our dairy farmers, employees and consumers, is always our very highest priority.

We are aware of the recent questions that have been raised about the food additive diacetyl. In December of 2007, the Seattle Post Intelligencer tested several products including Darigold butter and this test showed a small amount of diacetyl. Darigold does not add diacetyl to our salted sweet cream butter. The amount found is naturally occurring. Salted butter represents the majority — more than 80% — of our consumer butter sales.

Darigold does add a very tiny amount of naturally produced diacetyl in our unsalted butter to preserve freshness and flavor. Experts have reassured us that this does not pose any safety risk.

Nonetheless, we are monitoring the ongoing scientific studies very closely, and are engaged in industry dialogue about diacetyl. Additionally, we are exploring alternative ingredients, should it be determined that diacetyl is not an appropriate product for certain uses.

How much salt is there in a stick (8 tablespoons of butter)?
There is approximately ½ teaspoon of salt in a stick of butter.

What’s the difference between butter and margarine?
Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats.

Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture.

Cooking with Butter

What is clarified butter? What is it used for?
Clarified butter is a purified, thicker form of butter that’s been melted and has had the water and milk solids separated from the clarified or clear part. Because the water has been extracted, clarified butter will not burn at high temperatures, and therefore is most commonly used as a fat for cooking, or as a base for sauces like Hollandaise and Béarnaise.

How do you make clarified butter?
To make one pound of clarified butter, you will need about 1 1/4 lbs. of unsalted butter. Melt butter over moderate heat. Stir butter but don’t let it boil; this allows the milk solids to separate from the liquid butter. Upon heating, butter will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle and milk solids on the bottom. As the butter continues to warm, skim froth from the surface and discard. When froth is eliminated, carefully pour off clear, melted clarified butter into another container, leaving the milk solids at the bottom of the saucepan. Discard milk solids. Clarified butter can be used immediately or kept in an airtight container in the refrigerator for up to three or four weeks. Re-melt to use.

Is there a way to store butter without refrigerating or freezing?
While unopened butter cartons can be kept at room temperature (about 65°) with controlled humidity (80-85%) for a short time, the American Butter Institute recommends always storing butter in the refrigerator at or below 40°F, or in the freezer, to ensure maximum quality and guard against spoiling.

How long can butter be kept in the refrigerator? What about in the freezer?
You can store butter (opened or unopened) up to one month in a refrigerator set at 40° F or colder. Opened butter cartons or unwrapped sticks should always be put in a separate refrigerator compartment or in a covered butter dish to prevent them from absorbing other food odors.

For long-term storage, butter (in any form) can be frozen for up to four months at 20° to 30° F, or up to one year at -10°F. Keep in mind that freezing for longer periods of time may affect the quality of flavor and texture. To freeze, place butter carton or sticks in a plastic freezer bag or wrap tightly with heavy-duty foil. If you’re unsure about whether to use butter that’s been stored, check the coding date marked on each butter container. This represents four months after production, so for best quality, butter should be used by that date.

What’s the best way to thaw butter?
To thaw butter, place unopened cartons or sticks in the refrigerator. Be sure to thaw only enough for immediate use, or for use within one month. For table butter that’s been stored in the refrigerator, take it out approximately 30 minutes prior to serving for best results.

How is butter made?
Today’s creameries use highly controlled production methods. First, fresh, sweet milk is inspected for quality, milkfat content and weight. The cream is then separated and prepared for pasteurization. To pasteurize the cream, it’s heated to at least 161°F for 15 seconds. Ultra-pasteurized milk and ultra-high temperature processed milk are heated to 280°F for at least two seconds. The extreme heat reduces levels of bacteria that can cause cream to spoil and, in turn, increases the refrigerated shelf life of butter.

Once pasteurization is complete, the cream is churned until it becomes solid. The butter is then packaged and ready for distribution to your local supermarket.

Can you make butter at home?
Yes. Butter is all-natural and is made by churning, or shaking, cream until it solidifies, but there are many factors to consider when producing butter. Quality standards are high for American creameries, and the U.S. produces one billion pounds of butter annually, making it the world leader in butter production. So, while you can make butter at home in small quantities, for maximum quality and consistency, we recommend looking for your favorite butter in your local supermarket.

Will butter burn? At what temperature?
Butter has a narrow melting range, 82.4°F to 96.8°F, so it will melt quickly even at low temperatures. To avoid burning, melt butter on low temperature settings and watch carefully.

What happens if I accidentally melt butter that I was softening for baking?
First, the best way to thaw or soften butter is to transfer it from the freezer to the refrigerator, or remove it from the refrigerator to let it soften at room temperature. But if you put it in the microwave for a few seconds to soften and it over melts, use it for something else such as flavoring vegetables, as a dip, or try whipping it once it re-solidifies to use as a table spread, then refrigerate it immediately and use promptly. Make sure to soften a fresh stick of butter for baking to achieve the right texture.

How is butter measured?
Printed measurements on sticks of butter make measuring easy and convenient.

Good-to-know butter equivalents are:

• 2 cups = 4 sticks = 1 pound
• 1 cup = 2 sticks = 1/2 pound
• 1/2 cup = 1 stick = 1/4 pound
• 1/4 cup = 1/2 stick = 4 tablespoons

Whipped butter contains between 30 and 45 percent air, and should be measured by weight.

The information on this page can be useful in ensuring the freshness and enjoyment of your dairy products.

Code Date on the Container

The Sell By date on the container means that the product should remain fresh up to that date when unopened and properly stored.

The proper temperature for a refrigerator is 33°F – 40°F.

Freezing Dairy Products

• Milk – Can be frozen for up to 30 days but you may detect some off flavors after thawing. Always thaw frozen milk in the refrigerator, never at room temperature!
• Cottage Cheese – When cottage cheese is frozen, ice crystals swell and break the curd structure resulting in a mushy, watery texture when thawed so it’s a good idea not to freeze it.
• Sour Cream – For most sour creams, freezing is not recommended because it will change the appearance and texture. The product becomes grainy, curdy and watery. Fat Free sour creams tend to be more freeze / thaw stable than lowfat or regular sour cream. But for best quality, we do not recommend freezing.
• Creams – Whipping cream will not whip up properly if it has been frozen so we advise you to avoid freezing it. If you accidentally freeze cream, thaw it in the refrigerator, never at room temperature!
• Eggnog – Yes, you can freeze eggnog for later use though you may detect some off flavors after thawing. Always thaw frozen product in the refrigerator, never at room temperature! You may want to keep a box of baking soda in your freezer to absorb food odors.

Product Shelf Life After the Expiration Date

Dairy products are very perishable. For best quality, you should use the product before the expiration or sell by date.

The product may be fine to use for a number of days beyond the “sell by” date only if it has been properly handled and stored after leaving the plant. The number of times the product has been opened and resealed and the amount of time left out of the refrigerator during each use impacts how long it will last.

Your sense of smell and taste are great indicators of how fresh the product is. If the product looks, smells and tastes OK, it is probably OK to consume.

Product Shelf Life After Opening

How long a dairy product lasts after opening depends on several things:

• How close to the sell by date the product was originally opened
• How many times it has been opened and resealed
• How long is it out of the refrigerator or freezer each time
• Was product consumed directly from the container

Your sense of smell and taste are great indicators of how fresh the product is. If the product looks, smells and tastes OK, it is probably OK to consume.

Traditionally pasteurized milk should remain fresh 5-7 days after opening, and ultra-pasteurized milk should remain fresh 12-15 days after opening. This is only true if the milk is treated properly and if no one sneaks a drink or two directly from the container! If you open your milk for the first time on or near the sell by date, the milk may not last the full 5-7 or 12-15 days.

Bacteria from your mouth may cause the product to spoil faster. For products such as milk, cottage cheese, sour cream, dips, yogurt and dressings, take the desired amount out of the container before consuming. Avoid eating out of a container if it is not a single serve.

What is the Darigold Fat Free Half & Half?

Darigold Fat Free Half & Half is a real dairy product. It’s 100% oil free and the main ingredient is milk. It’s a new product from Darigold made especially for people who want to cut fat and calories from their diet without sacrificing taste.

Can Darigold Fat Free Half & Half be substituted for traditional Half & Half?

Yes, Darigold Fat Free Half & Half tastes rich and creamy like traditional Half & Half, and can be used in your coffee or on your cereal.

What about cooking and baking?

Darigold Fat Free Half & Half will perform well in most of your favorite recipes. In case you’re looking for something new, we’ve created some quick and easy-to-prepare dishes just for this product.

What is Ultra-pasteurization?

Ultra-pasteurization is a production process that heats milk at a higher temperature than traditional pasteurization methods. In using the UP process, milk is heated to 280 degrees Fahrenheit or above for 2-3 seconds. In traditional high temperature short time (HTST) pasteurization, milk is heated to 172 degrees for 20-25 seconds.

Is Darigold Fat Free Half & Half kosher approved?

Yes.

Is Darigold Fat Free Half & Half recloseable?

Yes, our fitment cap is tamper-proof. Consumers like the easy-to-pour spout with the recloseable cap.

Can you freeze Darigold Fat Free Half & Half?

No. Darigold Fat Free Half & Half does not freeze well. The ice crystals tend to shatter the protein in the product. This causes the product to separate, giving it a watery and flecky appearance.

Recipe Ideas

• Milk Shakes & Smoothies
• Frostings
• Mashed Potatoes
• Cream Soups
• Cream Sauces

Darigold Fat Free Half & Half may not be the best ingredient for these types of recipes:

• Recipes that do not contain a thickening agent (such as flour or cornstarch) including casserole type dishes.
• Candies from boiled syrup.

Following is a list of stabilizers, emulsifiers, etc.

Emulsifiers make it possible to uniformly disperse tiny particles of globules of one liquid into another.

Stabilizers/Thickeners aid in maintaining smooth texture and uniform color and flavor in some foods.

Nutrient Supplements mainly vitamins and minerals, are added to improve the nutritive value of foods.

Colorings are used to enhance the appearance of foods.

Artificial Sweeteners are used in place of sugar for sweetening.

I. Emulsifiers

• Sodium & Potassium Phosphates
• NaPO3, water-binding agent
• KPO3, water binding agent
• Polysorbate 80 – An emulsifier from natural vegetable fats and oils. Used in ice creams and frozen desserts for overrun and dryness.
• Frequently used with mono-diglycerides.
• Mon-and Diglycerides – Emulsifiers from natural vegetable fats and oils. For controlling the fat and moisture balance in mix. Prevents shrinkage.

II. Stabilizers

• Calcium Sulfate – Pure anhydrous calcium crystals derived from gypsum. Used in soft serve ice cream to produce dryness and stiffness.
• Tragacanth – A gum produced from the astragalus bush. It swells in water to give a highly viscous paste. It is used in sauces, fruit fillings and citrus beverages.
• Carob Bean Gum – Polysaccharide*, extracted from the bean of the carob tree.
• Modified Starch – Natural starch generally used for thickening of the fruit in the ice cream. Corn or tapioca base.
• Guar Gum – Vegetable gum of the guar plant. For controlling free moisture in the ice cream mix. Gives smooth texture to frozen product.
• Carrageenan – Derived from seaweed for control of free moisture in ice cream mix.
• Propylene Glycol Alginate – Derived from seaweed for control of free moisture. Improves texture and body of frozen product.
• Locust Bean Gum – Derived from the seed of the locust or carob plant. Gives smooth texture to frozen product.
• Xanthan Gum – Produced by the fermentation of glucose by specific bacteria. Contributes to viscosity.

III. Vitamin Fortification 

• Vitamin D3 – Also known as cholecaciferol. Come from animal sources. Darigold source is lanolin. Vitamin D2, not used to fortify dairy products, comes from a vegetable source.
• Vitamin A – Usually added as Vitamin A palmitic acid (a saturated fatty acid). The small amount of saturated fatty acid used does not affect the diet.
• Vitamin C – Ascorbic acid.
• Vitamin E – Di-alpha tocopherol, a naturally occurring compound made by plants.
• Beta-carotene – Derived from fruits and vegetables.

IV. Color 

• Annatto – A color source of yellowish to reddish-orange color obtained form the seed coating of the tree Bixa Orellana. Used in butter, ice cream and cheese.
• Titanium Dioxide – A food grade pigment added to the sour cream dressing in light cottage to enhance color and opacity.

V. Sweeteners

• Dextrose – A natural corn sweetener that is commercially made from starch. Used in ice cream. Also termed glucose and corn sugar.
• Aspartame – An artificial sweetener consisting of two amino acids, phenylalanine and aspartic acid. Has same number of calories as table sugar, but is 180 times sweeter. A teaspoon’s worth of sweetness costs only 1/10th of a calorie. Not recommended for people born with the metabolic defect called phenylketonuria, a disorder in which there is a lack of the enzyme needed to handle extra amounts of phenylalanine.

VI. Flavor Enhancers

• Sodium Citrate – Often used a cultured products such a buttermilk
• Phosphoric Acid – H3PO4, pH control agent
• Citric Acid – C6H8O7, pH control agent
• Lactic Acid – C3H6O3, pH control agent.

VII. Viable Cultures in Darigold Products

• Lowfat & Fat Free

​Free

This term means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. For example, “calorie-free” means fewer than 5 calories per serving, and “sugar-free” and “fat-free” both mean less than 0.5 g per serving. Synonyms for “free” include “without,” “no” and “zero.” A synonym for fat-free milk is “skim”.

Low

This term can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Thus, descriptors are defined as follows:

• low-fat: 3 g or less per serving.
• low-saturated fat: 1 g or less per serving.
• low-sodium: 140 mg or less per serving.
• very low sodium: 35 mg or less per serving.
• low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving.
• low-calorie: 40 calories or less per serving.

Reduced

This term means that a nutritionally altered product contains at least 25 percent less of a nutrient or of calories than the regular, or reference, product. However, a reduced claim can’t be made on a product if its reference food already meets the requirement for a “low” claim.

Less

This term means that a food, whether altered or not, contains 25 percent less of a nutrient or of calories than the reference food. For example, pretzels that have 25 percent less fat than potato chips could carry a “less” claim. “Fewer” is an acceptable synonym.

Light

This descriptor can mean two things:

• First, that a nutritionally altered product contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its calories from fat, the reduction must be 50 percent of the fat.
• Second, that the sodium content of a low-calorie, low-fat food has been reduced by 50 percent. In addition, “light in sodium” may be used on food in which the sodium content has been reduced by at least 50 percent.

What are probiotics? 

​Non-living components of the diet that promote a healthy intestine, eg. dietary fiber.

What is dietary fiber? 

Non-digestible carbohydrates in foods that pass to the large intestine.

What are the kinds of dietary fiber? 

Insoluble (insoluble in water) and Soluble (soluble in water)

​What are the features and health benefits of each of these dietary fibers? 

Insoluble Fiber (insoluble in water):

• Visible in food e.g. wheat bran (Kellogg’s All Bran), whole grain products, etc.
• Lacking in taste.
• Rough texture or mouthfeel.
• Provides bulk to the intestine, expanding mass and helping to remove waste in a timely manner to avoid constipation.

Soluble Fiber (soluble in water):

• Usually not seen or even perceived to be in a food because it is dissolved.
• May help achieve desired taste by making foods more viscous, therefore longer lasting through the palate, creating longer lasting flavor.
• Promotes smooth mouthfeel.
• Provides nourishment for probiotics. Prebiotics (fiber) are food for the probiotic bacteria (living microorganisms that exert health benefits) in the intestine.
• Helps to hold water within the intestine which leads to softer stools and improves laxation.
• Viscous properties contribute to lowering blood cholesterol.
• Viscous properties can help to reduce the rate at which glucose is absorbed into the blood.

What are the fiber sources in Darigold Yogurt and what are their health benefits? 

​Darigold Yogurt contains 3 sources of soluble fibers:

• gum Arabic
• pectin
• inulin

with the following benefits:

• Act as a prebiotics, nourishing beneficial probiotic bacteria in the gut and maintaining a healthy intestinal tract.
• Lower blood cholesterol.
• Reduce constipation.
• Help to prevent diverticulosis.
• Help to bulk up waste and remove it from the colon.
• Help to reduce caloric intake by taking up space in the stomach to make us feel full.

What are the origins of these 3 soluble fibers? 

• ​Gum Arabic- A complex carbohydrate derived from the sap of the African acacia tree.
• Pectin- A group of complex carbohydrates that occur in ripe fruits such as orange peel and apple as well as certain vegetables.
• Inulin- A group of complex carbohydrates that occur in chicory, artichoke, leek, onion, asparagus, wheat, barley, rye, garlic and bananas.

How much fiber is in Darigold Yogurt? 

3 grams of soluble dietary fiber per 6 ounce cup.

What are the live and active cultures in Darigold Yogurt and what are their health benefits? 

​Darigold Yogurt has 6 live and active cultures:

• Lactobacillus bulgaricus
• Streptococcus thermophilus
• Lactobacillus acidophilus
• Lactobacillus rhamnosus
• Lactobacillus casei
• Bifidobacterium lactis

What are Probiotic Cultures? 

Probiotics are living microorganisms, which upon ingestion in certain numbers, exert health benefits such as:

• Helping to improve intestinal balance
• Helping to maintain proper immune function
• Helping to prevent diarrhea
• Helping to maintain normal LDL cholesterol levels

Regarding probiotic viability, if the yogurt samples are not abused during distribution and storage (such as allowing to sit unrefrigerated on a loading dock for extended periods),each of the four probiotic strains should hold through a 40-60 day shelf life at around 1 million per gram (106 per gram).

What are Flavor Cultures? 

​Flavor cultures are living microorganisms added to milk to create what we call yogurt. The resultant lactic acid gives yogurt its refreshing taste. These flavor cultures also function as probiotic cultures.

What makes Darigold Yogurt an “Excellent Source of Calcium” and what are its benefits? 

​6 ounce cup = 20% of the daily value for calcium

• Builds and strengthens bones
• Promotes healthy weight
• Helps in disease prevention
• Osteoporosis
• High blood pressure
• How many milligrams of calcium are in a 6 ounce cup of the new Darigold Yogurt?
• ​Plain: 214 milligrams and Fruit: 183 milligrams

What is Osteoporosis?

Osteoporosis is a bone disease that affects older people, both men and women. Over the years, bones may become porous and fragile until the slightest activity – such as getting out of bed – can result in a broken bone. Osteoporosis is a painful, disabling disease that reduces mobility and quality of life.

How does the calcium in Darigold Yogurt help to prevent Osteoporosis?

The calcium in Darigold Yogurt replaces the calcium the body naturally loses each day through perspiration, urine and feces. If we fail to replace these daily losses, the body is forced to steal from the calcium “storage bank”: the bones. Loss of calcium from the bones can lead to thinner, fragile bones which can lead to Osteoporosis.

How does the calcium in Darigold Yogurt help to prevent High Blood Pressure?

Research has shown that there is a small decrease in blood pressure when people increase their calcium intake. At least three servings daily of milk or milk products will supply the amount of calcium experts recommend to reduce the risk of high blood pressure.

How does the calcium in Darigold Yogurt help maintain Healthy Weight?

Rosemont, Ill., December 7, 2005 -A new clinical trial, published today in the American Journal of Clinical Nutrition by researchers at Purdue University, found that women burned more fat and more calories after a meal when their diets included 3-4 servings of dairy daily.Results from this study add further support to the body of research on dairy’s role in weight management, providing insight into the mechanism of fat metabolism. Increased calcium decreases parathyroid hormone (PTH). Dr. Teegarden discovered that the decreased PTH that occurs with increased dairy consumption increases fat burning. Dr. Teegarden’s discovery builds on other research demonstrating the role of calcium regulating hormones as potential mediators of the relationship between an increase in dietary calcium and greater fat burning.

How many grams of carbohydrate are in a 6 ounce cup of the new Darigold Yogurt? 

Plain: 23 grams and Fruit: 25-30 grams

What kind of sugar is used in the new Darigold Yogurt? 

Pure sugar replaces high fructose corn syrup.

Why is the new Darigold Yogurt sugar reduced? 

​School Food Service Polices for Healthy Snacks:

• 30 grams or less carbohydrate
• 15 grams or less “added sugar”
• A: 2005 USDA Dietary Guidelines for Americans:
• Eat less added sugars and calories

How many grams of sugar are in a 6 ounce cup of the new Darigold Yogurt?

​Plain: Total Sugar: 13 grams – Added Sugar: 5 grams and Fruit: Total Sugar: 19-20 grams* – Added Sugar: 14-15 grams – depending on flavor

How many calories are in a 6 ounce cup of the new Darigold Yogurt?

Plain: 130 and Fruit: 130-150 – depending on flavor

How many grams of fat are in a 6 ounce cup of the new Darigold Yogurt?

Plain: 1 gram and Fruit: 1 gram

Are there artificial colors in the new Darigold Yogurt? 

No.

• Raspberry – No Color Added
• Vanilla – No Color Added
• Peach – No Color Added
• Cherry – No Color Added
• Mixed Berry – No Color Added
• Lemon – No Color Added
• Strawberry Banana – No Color Added
• Marionberry – Red cabbage
• Strawberry – Red cabbage
• Orange – Annatto extract

Why does the new Darigold Yogurt have pectin rather than gelatin? 

​Pectin is a fruit by-product. Gelatin is a meat by-product. Both provide body and a smooth, creamy texture in yogurt. The new Darigold gelatin-free yogurt appeals to consumers on vegetarian and kosher diets that restrict the consumption of meat.

What are the shelf life and storage recommendations for the new Darigold Yogurt? 

​Darigold yogurt is produced with 45 days of code life. Recommended storage temperature is (as always) 33 to 39 degrees Fahrenheit.

Is the new Darigold Yogurt Kosher certified? 

​Yes. Kehilla.

What makes Darigold Yogurt Gluten Free? 

Darigold Yogurt, as well as all other Darigold products, are gluten free because they do not contain wheat, barley or rye.

What is our policy on artificial bovine growth hormone (rbST)? 

Darigold takes pride in providing consumers with a full line of healthy, fresh, wholesome dairy products.

Darigold, one of the Pacific Northwest’s leading farmer-owned cooperatives, understands that some consumers have voiced a concern about rbST, the genetically engineered bovine growth hormone that stimulates milk production in cows.

According to the FDA, no significant difference has been shown between milk derived from rbST and non-rbST treated cows. There is no taste difference, and currently no test is available for determining whether supplemental BST has been used.

To be responsive to consumer’s choices, Darigold has made the decision to become an rbST-free cooperative. Darigold has instituted a program that requires that the milk being provided to our processing plants is certified as coming from farms where rbST is not used.

Replacing Whole Milk

• 1 cup whole milk = ½ cup evaporated milk + ½ cup water
• 1 cup whole milk = 1 cup reconstituted dry
• 1 cup whole milk = 1 cup fat free milk + 2 teaspoons butter or oil

Replacing Buttermilk

• 1 cup buttermilk = 1 tablespoon cider vinegar or lemon juice plus enough milk to equal 1 cup; allow to stand 5 minutes

Replacing Half & Half

• 1 cup half & half = 7/8 cup milk + 3 tablespoons butter
• 1 cup half & half = 1 cup evaporated milk

Replacing Yogurt

• 1 cup yogurt = 1 cup sour milk
• 1 cup yogurt = 1 cup buttermilk

Whipping Cream

• 1 cup unwhipped fluid whipping will yield 2 to 2 1/4 cups whipping cream, whipped
• By weight: 1 C 32% whipping cream = 1 C 32% cream, whipped
• By volume: 1 C 32% whipping cream = 2 C 32% cream, whipped
• Heavy whipping cream (36%-40%) = 1/3 C butter + about 3/4 C milk

What is Ultra-Pasteurization

• Ultra pasteurized simply means that the milk has been heated under pressure at a higher temperature for a shorter period of time (280° for two seconds versus 167° at 15 seconds for standard pasteurized).
• This advanced technology extends the shelf life to 60 + days (from 18 days).

NOTE: Shelf life is the amount of time the unopened milk carton can be safely refrigerated while still retaining freshness.

• Recommended storage temperature is (as always) 33 to 39 degrees Fahrenheit.
• The product is best-used seven days after opening for single serve milk and fifteen days after opening for half gallon and quart size milk. (Smelling and tasting the product is the consumer’s best guide for freshness.)
• The freshness, quality, composition and nutrition are the same as standard pasteurized milk.
• Ultra pasteurized products have been around for many years, especially in the finest dairy countries of Europe. Because they feature longer shelf life, they provide consumers with longer possibility of enjoyment.

HELPFUL HINT: Ultra pasteurized whipping cream has been stabilized to enhance body and holding quality. Whipping time will be longer. Reduction time will be shorter.

Trim Deluxe Fat Free Milk (introduced in 1961)

Often called the nonfat milk that tastes like 2% lowfat milk, Darigold Trim Deluxe Fat Free Milk has no fat and only 5 mg cholesterol and the benefit of protein fortification (natural nonfat milk solids) to provide the thicker body, creamier appearance and sweeter taste of a fuller fat milk.

Blind taste tests show that Trim, when compared to other nonfat milks on the market, is more acceptable and significantly more preferred in taste and mouthfeel. Trim’s all natural ingredients (nonfat milk, nonfat milk solids, Vitamin A palmitate, Vitamin D3) are preferred by consumers. Trim does not contain any microcrystalline gums or cellulose gums used in other nonfat milks to give the mouthfeel of a fuller fat milk.

Acidophilus Bifidus Fat Free Milk (introduced in 1992)

Also called a fat free milk that tastes like 2% lowfat milk, Darigold a/B Fat Free Milk has no fat and only 5 mg cholesterol and the benefit of protein fortification (natural nonfat milk solids) to provide the thicker body, creamier appearance and sweeter taste of a fuller fat milk.

In addition, Darigold a/B Fat Free* milk combines the benefits of Lactobacillus acidophlius with Bifidobacterium cultures.

Acidophilus culture

L. acidophilus provides various health benefits in the gastrointestinal tract. Several studies indicate that L. acidophilus helps lower cholesterol by interfering with cholesterol re-absorption in the intestine.

Bifidobacteria (Bifidus)

Bifidus stimulates the immune system, helps prevent common digestive ailments and supports healthy growth and development of the digestive tract.

Probiotics—The proactive approach to good health.

Calcium Extra 1% Lowfat Milk (introduced in 1987)

Taken together with milk, calcium is more easily absorbed due to Vitamin A, lactose and phosphorus in the milk.

Two 8-ounce glasses of Calcium Extra provide more than 100% RDA of calcium for adults, costs less than calcium supplement tablets, is an excellent low calorie vehicle for adding significant calcium to one’s daily diet, and can be used as any other milk in recipes and cooking.

Major health problems associated with prolonged low calcium intake include osteoporosis and hypertension. Bones and teeth account for 99% of the body’s calcium. Despite its static look, bone is constantly being broken down and formed. The remaining 1% is found in blood, body fluids and various soft tissues.

Make no bones about it:

You need calcium to keep your bones in shape. Your bones need to last a lifetime – and it takes a lifelong commitment to keep them strong.

• Children to Teens: Building bone
• Young Adults to Middle Aged Adults: Maintaining bone
• Older Adults: Slowing bone loss

L. acidophilus provides various health benefits in the gastrointestinal tract. Several studies indicate that L. acidophilus helps lower cholesterol by interfering with cholesterol re-absorption in the intestine.

This culture, known as a probiotic, is beneficial bacteria that naturally resides your digestive tract and improve intestinal function, promote good digestive health, and lead your body’s defenses against a number of ailments.

No need to shy away from whipping up your own fresh cream! Use these tips (also found on the containers) to create a topping for your favorite recipe:

• The cream, bowl and beaters should be cold to get the best results.
• A non-plastic, metal bowl works should be used.
• Whip about 2 minutes at high speed.
• If you whip the cream too long, the foam will collapse; when the cream begins to look dry you are beginning to over whip the product.
• Sugar inhibits the whipping process. Whip the cream alone until it forms soft peaks and then gradually add the sugar as you continue to whip until combined.
• Confectioners sugar may be used in place of granular sugar.

Why aren’t lactose-free dairy products made into yogurt or cottage cheese? I haven’t found such products at the market, and they would be a good addition to the lactose-free selection. 

The friendly organisms used to make yogurt and cultured cottage cheese utilize lactose as fuel, so you need the lactose to get things going. The live and active cultures that are present continue to live off the lactose. Another plus is that once you eat and begin to digest these cultured-food products, the lactase enzymes they contain help the body to digest and absorb some of the lactose that remains. It is not an “all gone” phenomenon, but yogurt and cottage cheese are both considered to be very low-lactose foods. For those who can’t tolerate any more than zero grams, there are lactose-free alternatives, and there is always the option of taking a Lactaid-type product to help you handle any of the lactose stragglers.