While on a recent visit to my local supermarket, I witnessed a fellow shopper purchasing a half-gallon of almond beverage. As I often do, I introduced myself and asked if she would mind telling me why she was not purchasing a dairy product, to which she replied, “My son cannot drink dairy products.”
I asked her if there was a lactose problem and she told me that there was no issue with lactose, but rather protein. Interestingly, I was standing directly in front of the milk case section that housed A2 milk.
Further conversation revealed that this shopper was not familiar with A2 milk, nor was she familiar with several items of ultra-filtered milk on the shelves and what they offered. I briefly shared with her that her son might be able to drink A2 milk and encouraged her to research it when she had time.
This conversation bothered me. I hope it bothers you. What I have realized since is that we have, apparently, failed as an industry to develop a comprehensive promotional program that is proactive in promoting our message — that dairy provides high levels of nutrients for all ages of individuals and we have products that accommodate unique dietary needs.
It is not enough to promote traditionally processed and whole milk products anymore. We must look at the reasons people are buying dairy alternatives and respond to those. Except for animal advocacy, which is such a politically charged issue, I think we can provide consumers with research-based information to support them in at least considering a switch from alternatives to dairy.
Recommendation 1.3 of the Pennsylvania Dairy Future Commission Report states, “The State and dairy industry should continue to support the ‘Choose Pa Dairy’ campaign, as well as the PA Preferred Program, as resources to communicate to consumers the importance of choosing fresh local milk and dairy products.”
What does this mean from a practical standpoint to each of us involved in the industry, separate from state efforts?
How much do you know about the process of ultra-filtration of milk? Do you understand the difference between lactose free milk and ultra-filtered milk? I didn’t know until I investigated the differences, but until now I have rarely touted their benefits for those with dietary issues.
Lactose free milk starts with regular milk and is made by one of two processes. Some manufactures add lactase, the enzyme that breaks down lactose (milk sugar) into two simple sugars, glucose and galactose. It has nearly the same taste, texture and nutrient availability as regular milk, although some consumers have reported that it tastes slightly sweeter. The second process involves filtration to remove the lactose entirely.
The filtration process involves passage of regular milk through a thin membrane, separating some of the water and lactose and leaving the other components in the milk. What is left behind is a lactose free milk that is higher in protein and calcium and has half the carbohydrates. It is generally considered to have a creamy and rich taste. Many consumers say the nonfat version of ultra-filtered milk tastes better than traditional nonfat milk.
If an individual tries lactose free milk and continues to have digestive or other issues, the problem could be a reaction to milk protein. There are two main types of milk proteins, A1 and A2.
A1 protein is the protein found to create allergic reactions.
A2 milk is milk that comes from cows that produce only the A2 protein. A2 milk generally contains lactose so is not suitable for someone who is lactose intolerant.
The percent of cows that produce only A2 protein varies between herds and countries; therefore, cows must be genetically tested to ensure they can be classified as producing only A2.
I hope that all of us in the industry can commit to individually spread the word about healthy dairy products that meet the special dietary needs of children and adults. Tell your neighbors, your friends and others to give these products a try. And, of course, don’t advise anyone to make an important dietary change without discussing it with a medical professional.
PMMB is always available to respond to concerns and questions. I can be reached at 717-210-8244 or by email at chardbarge@pa.gov
September 13, 2020 at 05:55PM
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