Recombinant Bovine Somatotropin, or rbST, is a synthetic growth hormone that increases milk production in cows. Finding no significant difference between milk from rbST treated and non–rbST treated cows, the use of rbST was approved as safe by the Food and Drug Administration in 1994.
Some dairy farmers in the U.S. choose to use this FDA–approved synthetic growth hormone, but rbST is banned in some other countries due to concerns about animal health and welfare. Many American consumers are also concerned about the issue, which has greatly increased demand for milk from cows that have not been injected with rbST.
We know you care about the source of your milk. Every time you buy SMITH’S milk for your family you can be assured it comes from hardworking local dairy farmers who are dedicated to supplying us with the highest quality product. They provide their cows with a healthful environment and the utmost professional care, and part of their commitment to their animals’ well–being is their agreement to not use rbST.
We know our farmers, and we listen to our consumers. We think using milk from local dairy farms that do not inject their cows with rbST makes a difference to our community, our economy, and our environment. It’s just one of the reasons we’ve been around for over 100 years, and we’re counting on offering you the most delicious, wholesome dairy products for generations to come.
UHT (Ultra High Temperature) pasteurization is a process that provides the highest-quality milk products for the longest period of time. UHT is simply a high-temperature sterilization procedure. It is not a chemical process and is accomplished without the use of additives. Whether it’s milk, whipping cream, half & half or soft-serve ice cream mixes, UHT keeps products fresher longer.
Yes! It has actually been extensively tested and has been popular for years in some southern and western states. Many colors and varieties of materials were tested at various universities and yellow and amber were the top two colors for blocking out harmful light rays that actually break down milk’s vitamins and minerals. Even a few unprotected hours under store lights can begin to affect milk’s flavor.
Due to food safety policies, we no longer offer public tours of our processing facilities. Occasionally we open up the facility for special events such as the local Fall Farm Tour but that happens rarely, and the plant is open only on a very limited basis. Videos about how milk is processed are available upon request.
As an alternative, we will be happy to arrange a farm tour with one of our local dairy producers.