Frequently Asked Questions
We’ve collected a list of our most commonly asked questions. Have a new one for us? Well, just Ask the Cows!
We are always pleased to hear from our consumers and we’d be delighted to provide you with information about where to buy Kemps products. Please let us know: 1) Your Zip Code, 2) which products you are looking for, 3 ) which stores you like to shop. We will work with our Sales and Marketing teams to research your inquiry and provide the best available information as soon as possible. You may email your inquiry by clicking here. You may also contact us at 1-800-726-6455 weekdays from 9:00 a.m. to 4:00 p.m. central time.
Kemps Organic Milk is bottled locally in MN.
Kemps Organic Milk is not “raw milk”. Kemps Organic milk goes through the same pasteurization process as all Kemps Milk
Kemps is dedicated to sourcing milk from local family farms. At least 90% of all Kemps Organic Milk comes from Organic dairy farms in Minnesota, Wisconsin, and Iowa. However, in times of shortage, Kemps may source a limited quantity of Organic milk from contiguous states to the west.
QAI (Quality Assurance International) is a leading USDA-accredited organic product certifying agency. Founded in San Diego, California in 1989, QAI has been an active leader in the organic industry, advocating for high integrity organic regulations since its beginning. QAI is commited to ensuring organic integrity at every link in the orgainic production chain and providing excellent customer service, domestically and internationally. Today, QAI is a member of the NSF International family of companies.
Kemps milk comes from a number of Organic Certified family farms. We do not currently make public the names of individual farmers.
Organic cows feed in pastures and have pasture access (weather permitting). They are not given any feed that is treated with herbicides or pesticides, nor are they given antibiotics or hormones.
Kemps “Organic Milk” is milk sourced directly from family farms that are certified organic by an independent certification agency. The agency is independent of any milk plants or bottlers. The cows that produce Kemps Organic Milk are never treated with antibiotics or growth hormones. In addition, the feed and grain stock fed to the animals that produce milk certified as “Organic” is never treated with herbicides or pesticides.
Thank you for wanting to share your idea with us. We truly enjoy hearing what our consumers think about Kemps products. Even though we appreciate your idea, we do not accept product or marketing ideas from consumers. Kemps employees devote a great deal of time and effort to developing new and improved products, packaging concepts, promotions and merchandising ideas that maintain the reputation of quality and innovation for which Kemps is known. Often, these ideas are in the developmental stage years before they make it to the shelves of your local grocery store. Therefore, we must depend on our staff to develop all new marketing and product ideas. If you do choose to forward any suggestions, they will be treated as non-confidential and non-proprietary.
We appreciate your support of Kemps products, and thank you understanding our position.
All Kemps Milk is sourced from local family farms and is Grade A certified. Grade A milk must meet the highest quality standards.
- Kemps Organic Milk - is sourced fresh from family farms that are certified “Organic” through an independent agency.
- Kemps Select Milk - is our long-standing flagship label, and contains fresh milk from farmers who pledge not to use any artificial growth hormones to stimulate milk production in their cows.
- Kemps Traditional Milk - While many consumers express a preference for Organic and hormone-free milk, there is still consumer support for traditional Kemps Grade A milk. We are pleased to offer this choice to meet consumers’ needs.
We appreciate your interest in obtaining coupons for Kemps products. However, we do not maintain mailing lists or other means of distributing coupons. It’s best to check your Sunday newspaper supplements as we offer cents-off coupons on many of our products throughout the year.
Unfortunately, public tours are not offered at any Kemps facility.
You may inquire about Kemps Home Delivery by visiting www.milkmandelivers.com
We have an allergen control program in our ice cream plant. However, we do NOT have a dedicated line for nut containing products. We recommend that you consult with your doctor regarding the risk.
At our ice cream manufacturing facility, we do not use any tree nuts or peanuts on the equipment that produces IttiBitz flavors. In fact, IttiBitz flavors are manufactured in a separate room at our Rochester location that does not handle any tree nuts or peanuts.
If additional information is required, please contact Kemps Consumer Relations toll free at 1-800-726-6455.
Pasteurization is the process of heating raw milk to at least 145 degrees F and holding continuously for at least 30 minutes, or to at least 161 degrees F and holding for at least 15 seconds, in approved and properly operated equipment. The milk is then cooled promptly to 45 degrees F or lower.
Kemps products including milk, sour cream, cottage cheese and yogurt are gluten free.
Ice cream itself is gluten free but may contain inclusions which contain gluten.
Anyone looking for a gluten free product should avoid the following ice cream products:
- ice cream sandwiches
- ice cream cones
Ice cream flavors which have the following inclusions contain gluten:
- apple crisp
- brownie batter
- brownie pieces
- cake pieces
- candies (may have a flour component that contains gluten)
- cookie dough
- cookie pieces
- graham cracker
- pie pieces
- spumoni (the color contains gluten)
Products containing gluten are manufactured in the same manufacturing facility as gluten free products.
Kemp’s has always had strict Good Manufacturing Practices (GMPs) to avoid cross-contact of our gluten free products with gluten and we continue to strengthen these practices.
The GMPs include employee training, strict raw material control, production schedule management and sanitation practices that include performing thorough equipment wash-downs to eliminate cross-contact of ingredients.
Oxidation causes an odd taste and vitamin (riboflavin) loss. The taste is usually described as bitter, stale, chemical or "like cardboard or plastic." Oxidation is caused by overexposure to light, usually fluorescent light in the store. It is more likely to happen with milk packaged in plastic cartons because light can penetrate the package.
Odor Absorption, because milk easily absorbs odors in the refrigerator, is another cause. Some culprits: Cantaloupe, onions and other produce. Always remember to reseal your container before returning it to the refrigerator.
Milk will curdle or smell/taste sour. Dairy products become bitter-tasting before they turn sour.
Homogenization is the process of breaking up milk fat into smaller globules, dispensing them permanently in a fine emulsion throughout the milk. This is done in a homogenizer where milk is forced under high pressure through very tiny openings.
Dairy products must be refrigerated between 33 degrees F and 40 degrees F. It is important to note that for every 2 degrees F rise in temperature, milk's shelf life is reduced by 50%. Pour out only the amount of milk you will use and return the container to the refrigerator immediately, resealing to prevent absorption of other flavors. Do not pour milk that has been standing at room temperature back into the container. Store it separately in a covered container.
They are ingredients used to provide a smooth, creamy texture and are derived from soybeans.
They are only natural vanilla bean specks.
When properly refrigerated, between 33 and 40 degrees F., Kemps Cottage Cheese will retain its wholesomeness for one week past the date printed on the edge of the lid. This freshness statement also appears on the surface of Kemps Cottage Cheese lids, in the lower left-hand section of the lid.
Frozen desserts may be kept as long as 3 months (unopened) if stored at 0 degrees. Once opened, ice cream can remain fresh for about 3 weeks. Avoid storing ice cream in the front end of the freezer, near the door, where it is constantly exposed to fluctuations in temperature.
Never more than 0 degrees F.
When properly refrigerated, between 33 and 40 degrees F., Kemps Sour Cream will retain its wholesomeness for one week past the date printed on the edge of the lid. This freshness statement also appears on the surface of Kemps Sour Cream lids, in the lower left-hand section of the lid.
Heat Shock occurs when ice cream is allowed to warm and is then refrozen. Ice crystals form as frozen water melts and then refreezes. The ice cream can have a "sandy" or "gritty" texture as ingredients begin to separate. Ice cream needs to be kept colder than normal frozen foods to prevent ice crystal formation; the optimal temperature is -15 degrees F or colder.
Yes, to make whipping cream pre-chill both the mixing bowl and the mixing beaters. Pour 2/3 cup of heavy cream into the chilled bowl, add 2 teaspoons of sugar (preferably confectioners'). Beat with a mixer until smooth and thick. Fold in a 1/2 teaspoon of vanilla. Enjoy!
Milk is an excellent source of calcium and Vitamin D. It's also a good source of other nutrients, such as protein and phosphorus that are necessary for strong bones and good health. Milk doesn't have to be fattening. If you're concerned about fat in milk, don't be. Kemps Fat Free Milk is a delicious and nutritious beverage choice.
30% RDI of calcium represents 300 milligrams of calcium per 8-ounce serving of milk. The amount of calcium in each type of milk varies slightly. Eight ounces of Vitamin D milk contains 290 milligrams of calcium. Eight ounces of 2% milk contains 297 milligrams of calcium. Eight ounces of 1% milk contains 300 milligrams of calcium. Eight ounces of skim milk contains 302 milligrams of calcium. The reason that minerals vary with fat type is that the minerals are part of the milk solids, NOT the fat in the milk. As the fat goes down, milk solids go up.
First off, it's important to try to work in milk, since it's a source of calcium and vitamin D, which the body needs to absorb calcium. If you don't like the taste of dairy products try disguising them. For example, whip up a fruit smoothie from milk, bananas, and ice in the blender, or a large decaffeinated café latté or cappuccino, which is made with lots of milk. Try cooking with dairy products, such as cottage cheese. You could eat more leafy vegetables, such as broccoli, but it would take 7.5 cups of cooked broccoli a day to get the same amount of calcium in 3 glasses of milk (and you wouldn't be getting the vitamin D). Remember, you need at least 1,000 milligrams of calcium a day, about the amount found in three servings of dairy products. If you're not getting that much, you may need a supplement, as well as supplemental vitamin D.
There are 100 International Units of Vitamin D in Kemps skim, 1%, 2% and Vitamin D milk. International Units represents 25% RDI.
When frozen and thawed, most dairy products will separate and become watery and discolored.
|Type of Milk||Potassium||Phosphorus||Calcium||Magnesium|
|Vitamin D||370 mg||228 mg||290 mg||33 mg|
|2% Reduced Fat||388 mg||232 mg||297 mg||33 mg|
|1% Lowfat||381 mg||235 mg||300 mg||33 mg|
|Fat-Free Skim||406 mg||247 mg||302 mg||33 mg|