Jun 08, 2015
The Australian Institute of Sport (AIS) is recommending the nation’s top athletes incorporate dairy foods more strategically into their diets, following new research, supported by Dairy Australia, which was launched last month.
Jun 01, 2015
Monday 1 June, is World Milk Day.
The Food and Agriculture Organisation of the United Nations started the day of recognition in 2001, and we’re using the occasion to celebrate the Aussie farmers who work hard to produce this delicious, nutritious beverage.
For Australian dairy farmers, producing and delivering premium milk is a matter of pride. This is why Australian dairy has a reputation for consistently high quality and safe products worldwide.
They work hard 7 days a week, 365 days a year to create fresh, great tasting and wholesome fresh milk that Aussies consumed almost 2.5 billion litres of in 2014 alone.
Each daily on-farm activity involved in producing the milk, whether ensuring the cows are healthy or efficiently cleaning milking equipment, contributes to the quality assurance of dairy products. From the twice daily health herd checks during milking to stringent testing for milk headed for the processor, safety is ingrained in what we do.
Our industry is known for being a ‘dairy deli’ in that we place great importance on the quality rather than quantity of supply and this is what sets us apart. It’s our point of difference to focus on our high quality standards and it’s something our industry must maintain (even with our aspirations of growth) as we will never compete on quantity or price with our major competitors.
Dairy farmers work rain, hail or shine to produce our milk and want to be known for being prosperous, trusted and world renowned for the nutrition of our dairy products. Like any Australian, dairy farmers hope to see the effort put into our work reflected in our returns.
Australian Dairy Farmers (ADF), as part of the Australian Dairy Industry Council (ADIC), is committed to ensuring our dairying sector has a sustainable future. That’s why we’re working with our farmers, processors and industry partners, including Dairy Australia, to ensure that dairy continues to enhance livelihoods, improve wellbeing and minimise its environmental footprint well into the future.
This commitment is recognised and promoted through the Dairy Industry’s Sustainability Framework. The second Progress Report has just been released and shows that while we still have hurdles to overcome, progress is being made. This Framework highlights to the rest of the world that Australian dairy is acting on its social, economic and environmental responsibility.
To produce, refrigerate, transport, process, distribute and deliver fresh milk requires a considerable amount of daily planning, work, risk and investment on the part of dairy farmers and processors.
So why be a dairy farmer? Is all the milk worth it? Dairy farmers would say yes ten times over – because they’re passionate about it.
This World Milk Day, we ask that everyone remember that milk is made from hard yakka, pure passion and a commitment to sustainable practices. It is made by an Aussie dairy farmer.
Apr 07, 2015
Tuesday 7 April is World Health Day and this year the World Health Organisation is highlighting the importance of food safety with the theme: “From farm to plate, make food safe’.
It’s a theme that rings true when it comes to dairy foods.
Fact is: Australians buy a lot of dairy. According to Dairy Australia, in 2013/2014 we each consumed around 105.7 litres of milk, 13.4 kilograms of cheese, 3.9 kilograms of butter and 7.4 kilograms of yogurt.
But, there can be a fair amount of wastage in consumer land due to how the product has been handled post-purchase.
So, in the spirit of ‘waste not, want not’ and to shine the light on dairy food safety here are a few practical hints that might come in handy:
- When the mercury’s rising, store your dairy foods in a cooler bag to transport them from the supermarket to home.
- Make the dairy cabinet your last stop on your shopping trip, adding dairy foods to your trolley just before you hit the check out.
- Check use-by dates and consider whether you can consume the food before its expiry date.
- Take a tip from the supermarkets and pack your fridge like a pro - put foods that need to be consumed sooner at the front so they are used first.
- Store milk in its original packaging – don’t transfer to glass bottles or jugs as these allow light in that can cause milk to spoil.
- Milk can be frozen and then thawed overnight in the fridge. The milk may appear slightly grainy when thawed, but a good shake will fix this.
- Butter is best purchased when required, but properly sealed it can be kept frozen for up to 12 months.
- Wrap gourmet cheeses in baking paper and place in a sealed container in the fridge to help them last longer.
Of course, despite the very best efforts we have all been faced with a favourite dairy food that is edging towards its use-by date. But don’t despair – check out these inspirational ideas for using up left over dairy foods from the popular Kidspot blog!