Answer: It is vital to pasteurise dairy products to inactivate harmful organisms that may cause diseases such as tuberculosis, malta fever, abortus and gastro-enteritis among others. Yoghurt should never be eaten straight from a container - always spoon some of it out in a bowl and consume from the bowl.

Answer: Calcium is required to help build and maintain strong bones and teeth in both children and adults. 99% of the body’s calcium is located in the bones and teeth while the remaining 1% is found in blood, cells and body fluids: It plays an important role in muscle contraction and relaxation and helps maintain normal heartbeat. It helps to regulate blood clotting which is essential for wound healing. Calcium is invaluable for proper functioning of the nervous system by aiding in the transmission of nerve impulses. Calcium stimulates some hormone secretions and is involved in the activation of some enzyme reactions. Calcium helps regulate blood pressure. Calcium is also involved in immune defences.

And if that’s not enough calcium may play an important role in health: adequate calcium consumption throughout life can play a critical role in reducing the risk of developing osteoporosis. According to scientific studies, calcium may be beneficial in reducing the risk of high blood pressure in some individuals, especially if it is derived from dietary sources such as milk and milk products. High blood pressure increases a person's risk of developing coronary heart disease. Some findings indicate that calcium may offer protection from colon cancer in certain individuals. However, further studies are still needed to substantiate this potentially beneficial role of calcium in the prevention of colorectal cancer.

Answer: The USA Food and Nutrition Board of the Institute of Medicine (IOM) of the US National Academy of Sciences (NAS) released new calcium recommendations. These new recommendations are called the Dietary Reference Intakes (DRIs) and were designed to optimise health and minimise risk of major chronic diseases. They recommend as follow:

1. Children 1-3: 500 mg/day (2 dairy portions)
2. Children 4-8: 800 mg/day (3 dairy portions)
3. Pre-adolescents and adolescents (9 – 18): 1300 mg/day ( 4 dairy portions)
4. Adults 19 –50 1000 mg/day ( 3 dairy portions)
5. Adults 51+ 1200 mg/day ( 4 dairy portions)
6. For pregnant and lactating women the values are the same as for other women of comparable age.

Answer: Cow’s milk is an excellent source of high quality protein and provides essential amino acids to the diet. Milk protein is regarded as a high quality protein. High quality protein is both complete and easy to digest. Dairy also contains the amino acid tryptophan that can be converted to niacin (a vitamin). Niacin helps the body in the conversion of fats and carbohydrates into energy and with protein metabolism. With thiamin and riboflavin, it helps maintaining a healthy nervous and digestive system. The amino acid tryptophan, (of which milk is a good source), is a precursor of serotonin, a central neurotransmitter, which acts as an inhibitor of certain pain pathways and is also believed to help control mood and may perhaps even help you fall asleep.

Answer: Sterilised means the destruction of all forms of micro-organisms (life). Sterilised milk is homogenised milk, which has been filled in a bottle, sealed, and the product is exposed to steam at a temperature of about 120C for about 20 minutes.

Answer: The higher the heat treatment temperature the more of a “cooked” flavour develops in the milk and therefor the taste differences between the pasteurised and UHT milk. UHT milk usually has a more “cooked” flavour, which is slightly “sweeter” due to the higher heat treatment. Pasteurised milk still has a fresh milk taste.

Answer: Lactose is the sugar found in milk. The sugar consists of glucose and galactose. Lactose gives milk a slightly sweet taste. Lactose is also the carbohydrate in milk.

Answer: Lactose intolerance occurs when your body fails to completely digest lactose (milksugar). It is caused by a deficiency of the enzyme lactase that digests the sugar in milk and can result in gastrointestinal symptoms like cramps, bloating, gas, diarrhoea and/or nausea. It is not advisable that you self-diagnose lactose intolerance because it could lead to unnecessary dietary restrictions and possible nutritional shortcomings – you may even suffer from a serious intestinal condition which can only be diagnosed by a medical professional.

Answer: Matured cheeses such as cheddar and fermented products with live active cultures such as yoghurt which normally contain less lactose (the cultures also help with the digestion of the lactose), are usually tolerated well and may serve as an important source of calcium and other nutrients. Other dairy products that might also generally be well tolerated because of small amounts of lactose, include cream cheese, cottage cheese, Tussers cheese, Lichten Blanc cheese, Mozzarella, Robiola and Provolone.

Individuals with lactose intolerance differ in their ability to tolerate lactose. Most lactose intolerant adults can consume some lactose without symptoms. Symptoms may also be less if dairy is consumed together with meals. For lactose intolerant individuals it is recommended to drink milk in small amounts (one cup or less) and as part of a meal. Most people with a reduced ability to digest lactose may still be able to consume normal amounts of milk and dairy products but they may experience symptoms when consuming excessive amounts. The amount will vary from person to person.