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Cage Free eggs are from hens that are able move around freely in an open barn where they provided with nest boxes. Free range eggs are similar to cage free eggs except that hens have a chance to forage on the grass. 

Lactose is the main sugar in milk and other dairy products. If you have lactose intolerance, you can't digest lactose because your small intestine doesn’t make enough lactase, the enzyme that digests lactose. The lactose that isn't digest can cause pain and discomfort in your colon.  We carry many national and private brand items that are Lactose Free in Dairy. 

If you fill a bowl with very cold water and place your eggs in the bowl, a fresh egg will sink to bottom and lay flat on their sides.  If the eggs are a few weeks old but still good to eat, they will stand one end at the bottom of the bowl.  Rotten eggs will float to surface and are not fresh enough to eat. 

There are two primary differences between natural and processed cheeses. These differences are whey and emulsifiers. Natural cheeses have the whey pressed out of them while processed cheese does not. Processed cheese also contains emulsifiers, which help keep the fatty and non-fatty ingredients mixed together

Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.

Louis Pasteur invented the process of pasteurization more than a century ago. Pasteuratization is the process of heating milk to at least 161 degress Fahrenheit for 15 seconds to remove milk-borne pathogens. It also destroys harmful bacteria while maintaining milk's quality, taste and nutritional value. Federal regulations require that all milk intended for direct consuption be pasteurized for food safety reasons. 

Just like humans, cow sometimes get sick and need medicine.  On a conventional farm, a sick cow can be treated with antibiotics.  She will contnue to be milked while on the antibiotic, but all milk will be discarded until it tests free of antibiotics.  All milk is tested for antibiotics before it is ever processed to ensure antibiotics stay out of the milk supply. 

Bovine somatotropin (sBT) is a hormone that naturally occurs in all cows. Its physiological function is to help young cattle grow and adult cows to produce milk. A small amount of bST is naturally present in all milk, including organic milk.  Recombinant bovin somatotropin (rbST) is a synthesized copy of bST. Much of the milk found in the grocery store is from cows not treated with rbST. This milk is labeled rbST free.

ESL (extended shelf life) milk is labelled as longer lasting than regular fresh milk but must still be stored on refrigeration. It doesn't spoil as quickly as fresh milk. An unopened bottle or carton of ESL milk when stored on refrigeration will keep for 21 to 30 days. UHT (ultra heat treated milk) can be stored at room temperature for up to 12 weeks.  UHT milk is heated at very high temperatures  ( over 275 degrees Fahrenheit) for up yp 1-4 seconds. Once opened this milk must be refrigerated. 

A concentrated juice is the product after a juice has been processed to have a majority of the water extracted. One benefit of producing a concentrate is the reduction in weight and volume for transportation, as the concentrate can be reconstituted into traditional juice by adding water prior to consumption. This process also allows for a significantly longer shelf life of the product.

For juice to be considered and labeled “not from concentrate,” it must be processed without any water removal and reconstitution. Juice not made from concentrate will likely be pasteurized, and it's also possible the juice producer will extract additional flavor from the oils of the fruit, to make the juice more flavorful.

Traditional probiotic yogurt is made from dairy that’s fermented into a creamy food that's packed with beneficial probiotics and is a balanced source of protein, fats, carbohydrates, vitamins and minerals. Probiotic yogurt is directly associated with better overall diet quality, healthier metabolic profiles, healthier blood pressure and triglyceride levels. Healthy probiotic bacteria are added to the yogurt to help improve the microflora in the stomach, which is responsible for digestion and a healthy digestive tract.