Frequently Asked Questions

Organic milk is cow’s milk produced without the use of antibiotics or synthetic hormones in order to artificially promote milk production, and without the use of harmful pesticides on the natural feed and grass on which the cows graze. Organic milk must comply with the standards set by National Organic Program ( link to USDA NOP web site) and the producers and processors of organic milk must be certified by a third party Organic Certifier accredited by USDA.

Homogenization is a process that our milk goes through in order to break up and disperse the fat, or cream, evenly throughout the milk. This gives the milk a consistent, smooth taste and texture. Nothing is added to the milk during this process.

Ultra-pasteurization is a process of heating fluid dairy products at or above 280°F for at least 2 seconds to destroy all pathogenic organisms. Ultra-pasteurized milk is packaged in a protected atmosphere in pre-sterilized containers and then kept refrigerated. The result is milk with a longer shelf life than the conventional pasteurized milk under proper refrigeration of 40°F or lower. Ultra-pasteurization process only can be done on much advanced processing equipment and sanitary filling equipment.

See "What is 'ultra-pasteurized' milk?" We do not add any preservatives to our milk.

We recommend that you enjoy your Stremicks Heritage Foods Organic milk within 7 to 10 days after opening. This product should be kept in refrigeration at a recommended temperature of 40° or lower at all times when it is not being used.

Yes, but not recommended. Freezing and thawing of milk can cause separation of milk, possibly changing the flavor and consistency. It can also cause the carton to expand and possibly rupture when the milk expands at that temperature. We do not recommend freezing milk.

Yes. All of our milk is Kosher certified by Orthodox Union and our milk labels carry OU-D logo.

Yes, recyclable only where facilities exist. Visit recyclecartons.com to see if they are recyclable in your area.

The vitamin A in milk exists in the fat portion and much of the vitamin A is removed with the milk fat during the manufacture of reduced fat milk, low fat milk and fat free milk. When these milks fortified with vitamins A. Dairy processors are required to fortify to the level of 500 IU of vitamin A (10% Daily Value) per a serving or one cup.

Vitamin D fortification of milk is an important public health measure that has been largely responsible for the elimination of rickets in the U.S. A regular access to vitamin D throughout life is important to facilitate the normal absorption into the body of dietary calcium, which, in turn, is essential for normal bone health, and may diminish or prevent the onset in the elderly of the bone disease osteoporosis. Vitamin D addition to milk is optional but most of market milk is fortified to the level of 100 IU of vitamin D (25% Daily Value)
per a serving or one cup.