Flavored milk is simply white cow's milk, with a little added flavoring and sweetener. It's available in numerous flavors, including chocolate, strawberry, banana, and root beer, from whole to fat-free varieties.

The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

Yes. The nutritional value of whole, 2%, 1% and skim milk is similar, only the fat and number of calories are different. YES! A glass of Chocolate milk, made from fresh white milk, provides the same 15 essential nutrients that a glass of white milk provides. Neilson Dairy's Chocolate milk is also low in fat, made with 1% milk.

The importance of providing children milk they like, and therefore will drink, was highlighted by a School Milk Pilot Test, which demonstrated that with simple product improvements — including adding additional flavors and plastic packaging — milk sales increased 18% overall at both the elementary and secondary levels and milk consumption increased up to 37%.

Flavored milk is a nutrient-rich package providing the same nine essential nutrients as white milk including, calcium, potassium, phosphorus, protein, vitamin D, vitamin A, vitamin B12, riboflavin and niacin (niacin equivalents). Milk's nutrients, especially calcium, are necessary for developing strong bones and teeth.

Compared to their peers, children who drink flavored milk drink more milk overall and are more likely to meet their calcium needs without consuming more total fat and calories, according to a study in the Journal of the American Dietetic Association.2 A nutritious alternative to other beverages, flavored milks are often acceptable to children who might not drink white milk.

First of all, dairy products do not provide sufficient calcium. The countries with the highest dairy consumption are the ones with highest osteoporosis also! All dairy products are extremely acidifying in the body. Dairy is one of the most acidic foods on the PH scale. Calcium is the number one mineral the body uses to buffer against excess acidity, and there is just never enough calcium in any dairy you can eat to offset the acid-producing effect it has.

The normal milk ranges in colour from yellowish creamy white (cow milk) to creamy white (buffalo milk). The colour of milk is due to the combined effect of colloidal casein particles and the dispersed fat globules, both of which scatter light and carotene and to some extent xanthophylls, which impart a yellowish tint to milk. The intensity of yellow colour of cow milk is dependent upon factors such as breed, feed, size of fat globule present in milk, fat percentage.

Flavored milks are nutrient-rich and provide the same nutrients and benefits as unflavored milk. According to the 2005 Dietary Guidelines, small amounts of sugars added to nutrient dense foods, such as reduced-fat milk products may increase a person's intake of such foods by enhancing palatability of these products, thus improving nutrient intake without contributing excessive calories. For more information click on the link.

Their are all different kinds of cows but cows only make white milk. Chocolate milk is made when chocolate syrup is added to white milk.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

One serving of Central milk, which is defined as 250mL (or 1 cup), contains 30% of your recommended intake of calcium.

One Serving of Central Calcium Added milk, which is defined as 250mL (1 cup), contains 30% of your recommended intake of calcium.

Each cup of chocolate milk has about 2 to 7 mg of caffeine, the same amount that's found in one cup of decaffeinated coffee. This tiny amount of caffeine in chocolate milk is too small to affect most children. Colas, on the other hand, may contain up to 10 times more caffeine than chocolate milk.

Cocoa mass, cocoa butter, milk or milk powder and sugar and vanilla added. Normally contains approx. 15 % cocoa liquor.