Susan Richardson, Coordinator of Nutrition Services, RD, LD, MBA
Room 306, District Center
651-407-7524

Ultra High Temperature processed (UHT) milk is just as healthy as High Temp Short Time (HTST) pasteurized milk! Milk is a major source of calcium, Vitamins A & D and protein. These nutrients are not lost or harmed during the pasteurization process. Other vitamins naturally occurring in minimal amounts include ascorbic acid, folic acid, riboflavin, thiamin, vitamin B12 and B6 and are minimally lost in both the HTST pasteurization and UHT process. All major dairy companies including Kemps and Land o' Lakes add Vitamin A Palmitate and Vitamin D to raw milk just before the pasteurization process. No other nutrients or preservatives are added to milk in the supply chain whether it's Kemps, Land of Lakes, or Agropur milk.

All milk in grocery stores is pasteurized at 165 degrees Fahrenheit for 20 seconds to remove most bacteria and has a three week shelf life. UHT milk is ultra-pasteurized at 280 degrees Fahrenheit for four seconds to remove all possible bacteria making it safer than HTST milk plus it adds a longer shelf life when left unopened. By heating milk at a higher temperature, the vitamin and mineral content is slightly diminished but the major nutrients that we drink milk for are not lost, including calcium, vitamin A & D and protein.

Almost all organic milk is UHT processed because it is much more expensive to produce and therefore requires a longer shelf life. The organic milk industry has changed dramatically over the past decade because of the higher demand. Organic farms are becoming more industrialized and can have up to 2,000 dairy cows.

About Our Milk for the test period in White Bear Lake:
The UHT milk we serve comes from Michigan Dairy co-ops as a raw product. It undergoes the UHT process and is packaged in Grand Rapids, MI. Any raw milk that is tested and is found positive for antibiotics or growth hormones including rBST and rBGH will be rejected.

About our HTST Milk for the school year in White Bear Lake:
The raw milk comes from Minnesota and Wisconsin diary co-ops in a 200 mile radius and is pasteurized and packaged into gable top cartons in St. Paul, MN at the Agropur plant.

Sources:
1. The European Food Information Council. (2/5/2012) www.eufic.org/page/en/page/FAQ/faqid/vitamins-processing-milk/
2. Andersson I, Oste R. Nutritional Quality of Heat Processed Liquid Milk. International Dairy Federation-Heat-Induced Changes in Milk, 2nd. 1995. 279-307.

The White Bear Lake Area Schools Food Service's major goal is to serve nutritious meals at a price that is affordable to all. On average, the department serves 5,535 lunches and 325 breakfasts to students each day. The staff of 75 hard-working individuals takes pride in their work and believe that a child who eats well is a better learner.

Currently 70% of White Bear students eat a "Type A" lunch each day.

What Is A "Type A" Lunch?
A "Type A" Lunch is served each day to elementary and secondary students. This meal provides 1/3 of the student's recommended dietary allowance.

Each student meal includes:

• 2 oz. meat or meat alternate,
• 3/4 cup fruit and/or vegetable,
• at least 8 servings of the bread group each week, and
• 1/2 pint of milk.