Frequently Asked Questions

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.

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.