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Q:

How far away do you send your products?

A:

We serve customers in the following states: Pennsylvania, Delaware, New Jersey, New York, Ohio, Virginia, Maryland, West Virginia and North Carolina.

Q:

From how many farms do you get your milk?

A:

We get our milk from about 125 farms within a 100-mile radius of our plant in Johnstown.

Q:

What types of cows provide Galliker’s milk?

A:

There are six official dairy breeds in the United States. Our milk comes from a blend of all of these cows.

The Holstein is the most common breed of dairy cow in North America. They have large black and white markings which usually cover about 50% of their bodies, but some Holsteins are solid black or solid white.

Jersey cows originated in France. They don't need much pasture, but they still give a good amount of milk – not as much as a Holstein, but their milk has more cream. Jerseys are brown cows with dark, gentle eyes.

Guernseys are medium to large cows that can be brown and white or red and white. A high fat and protein content along with a high concentration of beta carotenes gives the Guernsey's milk a golden color. 

Brown Swiss range from light to dark brown with a lighter underside. They have a banded muzzle like a Jersey, but are bigger in size. The Brown Swiss cow is a good milking cow, second only to Holsteins in milk production. They have the highest butterfat content of all dairy breeds. 

Milking Shorthorns originated in northeastern England and were brought to the United States in 1783. They can be red, white, or mixed red and white in color. Milking Shorthorns thrive on pasture and forage. They can be used for beef production as well as milk.

Ayrshires originated in Scotland and were brought to the United States in 1822. They are light or dark cherry red, mahogany, brown, or brown and white. Ayrshires are favored both for their pleasant disposition and their ability to thrive in all climates.

Q:

Why do your trucks deliver so early in the morning?

A:

We deliver early in the morning so your local supermarket or convenience store can provide you with the freshest products available – and so you can start your morning off right with Galliker's nutritious and delicious milk, orange juice and more.

We also deliver to schools first thing in the morning so they have milk available for students. Milk builds brainpower!

Q:

How do you get the nuts and berries into your ice cream?

A:

Have you ever baked cookies at home? If so, how do you add nuts and chocolate chips?

We do it the same way, only on a larger scale. When the ice cream-making process begins, the product looks like a Dairy Queen cone. Large machines are then used to mix in nuts, fruits and candies. We have other machines which can add peanut butter, marshmallow, chocolate, caramel and other sauces in fancy swirls and patterns. 

Q:

How cold is it in your freezer?

A:

Between -20F to -25F. Now that's cold! B-R-R-R!

Q:

What's the difference between regular milk and skim milk?

A:

The amount of fat in the milk varies from cow to cow. The breed of cow and her diet has a lot to do with it. To give you a consistent product, we adjust the fat content so it's the same day-in and day-out. At Galliker's Dairy, we offer several varieties of milk with different fat levels. They include:

• Milk (sometimes called whole milk) – 3.25% butterfat
• Reduced Fat Milk – 2.0% butterfat
• Lowfat Milk – 1.0% butterfat
• Fat Free Milk – less than 0.2% butterfat

That's the only difference. We also add vitamins A and D to our milk products to help supplement your diet.

Q:

What makes Galliker’s Healthy Chekd™ Fat Free Milk different from other Fat Free Milks?

A:

Galliker’s Healthy Chekd Fat Free Milk can help you significantly reduce your cholesterol.  It’s formulated to supply the CoroWise™ Naturally Sourced Cholesterol Reducer™* brand of plant sterols.   Plant sterols have been clinically shown to reduce bad cholesterol, are recognized by an FDA  health claim** and are recommended by the National Cholesterol Education Program (NCEP) of the National Heart, Lung and Blood Institutes of the National Institutes of Health.  CoroWise™ brand plant sterols are an ingredient in a growing number of foods, beverages and supplements.  By incorporating Galliker’s Healthy Chekd Fat Free Milk into a diet low in saturated fat and cholesterol, you may help reduce your risk of coronary heart disease.

*CoroWise™ Naturally Sourced Cholesterol Reducer™ and the CoroWise™ logo are licensed trademarks of Cargill, Incorporated.

**Foods or beverages containing at least 0.4 g plant sterols, when consumed twice a day with meals for a total intake of 0.8 g/day as part of a diet low in saturated fat and cholesterol, may reduce the risk of coronary heart disease.

Learn more about CoroWise™ cholesterol reducers by visiting www.corowise.com

Q:

Please explain what Healthy Checkd Plus Low Fat Milk is?

A:

Milk containing 2% fat is Galliker's best selling variety. Unfortunately, because of dietary restrictions, some people need to drink skim milk. While 2% and Skim Milk are almost identical, a difference of 4.5 grams of fat per cup exists. Although it doesn't sound like much, this little bit of fat gives the milk color, flavor and body.

To help satisfy those who don't like skim milk, but must drink it, Galliker's developed Healthy Chekd Plus. By adding a little bit of flavor and body to skim milk, it now looks and tastes like 2% milk. Then, as an added bonus, we fortify it with calcium so one-cup provides 50% of the recommended daily value of calcium. We call this product Healthy Chekd Plus Low Fat Milk. One point you'll need to remember - the added calcium doesn't dissolve. Therefore, as milk sits, the calcium will begin to settle to the bottom of the carton. Be sure to shake it before pouring.

Q:

What makes Galliker's low fat chocolate milk a great exercise recovery drink?

A:

Milk is a nutrient-packed "fitness drink" that plays an important role as part of a recovery routine. Milk is a great choice after exercise because it contains a unique mix of nutrients that help muscles refuel, which may help you get back in the game. Milk has high-quality protein to build lean muscle, calcium to keep bones strong, electrolytes such as potassium, magnesium and calcium that are lost in sweat, and fluids to help with hydration. Several recent studies found that drinking low fat milk after exercise offered an advantage compared to water or traditional sports sports drinks when it comes to staying hydrated after strenuous exercise. Plus, milk is a good source of the B vitamins riboflavin, niacin and vitamin B-12. B vitamins help your body convert food into energy.

Q:

Just what is Acidophilus Plus?

A:

Added-value foods – that is, foods that do more than just feed us – have become an important part of most diets. Some added-value foods feature probiotic bacteria – beneficial bacteria that normally live in our intestinal tract and contribute to good health. Two of these bacteria are lactobacillus acidophilus and bifidobacterium bifidum. Just what do these friendly bacteria do for us?

Acidophilus and bifidobacteria maintain a healthy intestinal balance by producing lactic acid, hydrogen peroxide and acetic acid, which increase the acidity of the intestine and help prevent the reproduction of many harmful bacteria. Probiotic bacteria also produce substances which act as natural antibiotics to kill undesirable microorganisms. A regular intake of probiotic bacteria can also help prevent vaginal yeast infection.

Probiotics are important in building up the friendly bacteria in the intestine during and after antibiotic use, since antibiotics kill good as well as bad bacteria. Probiotic bacteria also secrete enzymes that promote healthy digestion. Acidophilus is a source of lactase, the enzyme needed to digest milk, which is lacking in lactose-intolerant individuals.

Galliker’s has developed Acidophilus Plus milk for those who want to gain the benefits associated with probiotics. We take our 2% Reduced Fat Milk, fortify it with lactobacillus acidophilus and bifidobacterium bifidum bacteria, and offer it as a supplement to your daily diet. Nonetheless, Acidophilus Plus isn’t designed to replace medical care. If you are experiencing severe intestinal problems, be sure to see your doctor.

Q:

What's so great about Galliker's Iced Tea?

A:

Galliker’s takes pride in its iced tea products. All teas are made with filtered water, premium sweeteners, select tea blends and no preservatives, and are pasteurized for your protection. Using the perfect blend of ingredients and select processing procedures put Galliker's ahead of the rest!

Q:

How much caffeine does your iced tea contain?

A:

All of Galliker’s iced tea products are made from real tea leaves. Because our tea starts with a living plant, the caffeine levels can vary based on climate and growing conditions.

Listed below are the caffeine levels for our tea products, per 8 oz. serving:

• Original Lemon ~ 28 mg – 39 mg
• Peach ~ 15 mg – 17 mg
• Raspberry ~ 15 mg – 18 mg
• Lime ~ 15 mg – 18 mg
• Green Tea w/ Honey & Ginseng ~ Less than 1 mg
• Diet Lemon ~ 28 mg – 39 mg
• Diet Peach ~ 16 mg – 20 mg
• Diet Green Tea w/ Honey & Ginseng ~ 9 mg – 15 mg
• Diet Decaf ~ 0.91 mg – 1.12 mg
• Southern-Style Sweet Tea ~ 28 mg – 40 mg
• 50/50 Iced Tea & Lemonade ~
  

Q:

The words pasteurized and homogenized are found on all milk packages. What do they mean?

A:

All products that Galliker’s manufactures are pasteurized. In the pasteurization process, milk is heated to a certain temperature and kept at that temperature for a certain length of time. Scientific studies have proven that this combination of temperature and time will effectively kill all food-borne illnesses — such as salmonella, E. coli and listeria — that could be present in unpasteurized milk.

Milk is a combination of fat, vitamins, minerals and water. If unhomogenized milk were allowed to set, eventually the fat portion – we call it cream – would rise to the top because it’s lighter than the water portion. This same kind of thing happens when you mix oil and vinegar to make salad dressing. During homogenization, the fat globules that form the cream are physically broken up into very small particles. This process keeps the fat evenly distributed throughout the milk and prevents it from floating up to the top of the container.

Q:

What is that FD&C number that I see on some of Galliker’s ingredient statements?

A:

The color of food is an important part of culinary tradition, and often has a powerful effect on how food is perceived. Even the early Romans realized that people thought food tasted better if it had an appetizing appearance. They used saffron and other spices to provide a rich yellow color to many of the foods they prepared. In the 1300s, people began adding yellow coloring to butter.

What is food coloring? Technically, a food coloring is any dye, pigment or substance that can impart color when added to food. The Food and Drug Administration (FDA) is responsible for regulating all color additives used in the United States. Colors permitted for use in foods are either classified as certifiable or exempt from certification.

Certifiable colors are man-made, and each batch is tested by both the manufacturer and the FDA. This approval process, known as color certification, assures the safety, quality, consistency and strength of the color prior to its use. There are six certified food colors – two yellows, two blues, one red and one green – approved for use in the United States. One example is FD&C Yellow No. 6, which is used in dairy products, cereals, bakery goods and snack foods. FD&C stands for the federal legislation that governs certification: the Food, Drug & Cosmetic Act.

Color additives that are exempt from certification include pigments derived from natural sources such as vegetables and animals. For example, caramel color is produced by heating sugar and other carbohydrates under controlled conditions to produce a brown liquid. This color is used to improve the appearance of sauces, gravies, soft drinks, baked goods and other foods.

Whether a color is certified or exempt from certification is not a reflection of its safety. Both types of colorings are subject to rigorous standards of safety prior to their approval for use in foods.

Certified colors are widely used because their coloring ability is more intense than most colors derived from natural products. Additionally, certified colors are more stable, provide better color uniformity and blend together easily to provide a wide range of hues. Certified colors generally do not impart undesirable flavors to foods, while colors derived from foods such as beets and cranberries can produce unintended off-flavors.

Q:

Why doesn’t ice cream always stay smooth?

A:

Imagine a week in the middle of winter as you watch an icicle grow in size. What’s happening? Water melts and then refreezes. Each time this happens, the water particles cling to each other and refreeze. Presto! The icicle gets bigger. The same process can happen in ice cream.

Ice cream is about 60% water. We don’t add any during production, but the two main ingredients in ice cream – milk and cream – naturally contain a lot of water. Milk is about 90% water, while cream is about half water.

A key principle in making smooth, creamy ice cream is to freeze it as quickly as possible. The faster the product is hardened, the smaller the ice crystals become. Actually, they’re so small that you can’t see or feel them.

However, each time the product is melted and refrozen, the icicle effect takes over.

Let’s trace the life of a carton of ice cream. First it’s packaged at the dairy and then quickly frozen. From there, we deliver it to the freezer in the store, where it sits until someone buys it.  On the journey home, the ice cream is unrefrigerated, so it begins to soften and melt, then hardens again once you pop it into your freezer.

Each time you scoop some ice cream, the carton is brought out and then put back into the freezer. The texture of ice cream continues to change even while it is inside your freezer, since most home freezers cycle between freeze and defrost. Every time this happens, the tiny crystals of ice melt, join together and form larger crystals. If the process happens too often, or if the meltdown is severe, the ice crystals can get so big that you can feel them on your tongue.

When Galliker’s formulates its ice cream, we build some protection into the product. Natural milk proteins help to control some of the negative effects of water. And by adding other ingredients to help stabilize the ice cream, the unfavorable properties of the water are reduced even more. But the best way to guarantee smooth and creamy ice cream is to minimize the icicle effect.

At times, this freeze-thaw cycle can also trigger another reaction. When the water freezes, the ice cream's milk sugar – known as lactose – becomes super concentrated. Then if the right conditions exist, the lactose can start to form its own crystals if the product is heat-shocked. Lactose crystals won’t melt in your mouth, so if they get too big, the ice cream will feel sandy or gritty as you eat it.

Q:

What Is lactose intolerance?

A:

Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar in milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results – although not usually dangerous – may be very distressing. While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant.

Common symptoms include nausea, cramps, bloating, gas and diarrhea, and can begin about 30 minutes to two hours after eating or drinking foods containing lactose. The severity of symptoms varies depending on the amount of lactose each individual can tolerate.

Fortunately, lactose intolerance is relatively easy to treat. No treatment can improve the body's ability to produce lactase, but symptoms can be controlled through diet.

Young children with lactase deficiency should not eat any foods containing lactose. Most older children and adults need not avoid lactose completely, but people differ in the amounts and types of foods they can handle. For example, one person may have symptoms after drinking a small glass of milk, while another can drink one glass but not two. Others may be able to manage ice cream and aged cheeses, such as Cheddar and Swiss, but not other dairy products. Dietary control of lactose intolerance depends on people learning through trial and error how much lactose they can handle.

For those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, lactase enzymes are available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. The lactase enzyme is also available as a liquid. Adding a few drops of the enzyme will convert the lactose in milk or cream, making it more digestible for people with lactose intolerance.

Lactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.

Q:

What are trans fatty acids and where do they come from?

A:

A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon double bonds with hydrogen atoms attached. In nature most unsaturated fatty acids are cis fatty acids. This means that the hydrogen atoms are on the same side of the double carbon bond. In trans fatty acids, the two hydrogen atoms are on opposite sides of the double bond. Trans double bonds also occur in nature as the result of fermentation in grazing animals, such as cows, and are then consumed by humans in the form of meat and dairy products. Trans double bonds are also formed during the hydrogenation of vegetable or fish oils.

Q:

How does hydrogenation create trans fatty acids?

A:

To help foods stay fresh on the shelf or to create a solid fat product such as margarine, food manufacturers add hydrogen to polyunsaturated oils. When unsaturated fatty acids are hydrogenated, some of the hydrogen atoms are added on opposite sides of the molecule to the already attached hydrogen. These double bonds convert to trans double bonds, and the fatty acids become saturated.

Q:

Why are trans fatty acids harmful?

A:

In clinical studies, trans fatty acids or hydrogenated fats tend to raise total blood cholesterol levels. Trans fatty acids also tend to raise bad (LDL) cholesterol and lower good (HDL) cholesterol when used instead of cis fatty acids or natural oils. These changes may increase the risk of heart disease. It's not clear if trans fats that occur naturally have the same effect on cholesterol and heart disease as those produced by hydrogenating vegetable oils. Until recently, it's been hard to estimate the trans fatty acid content of food items. It's also difficult to estimate intake, especially long-term intake.

Q:

Which is worse: saturated fatty acids or trans unsaturated fatty acids?

A:

Both saturated fats and trans fatty acids are bad for you. Saturated fats are almost always found in foods that also contain cholesterol, a combination that can be doubly detrimental to heart health. On the other hand, trans fatty acids not only increase LDL cholesterol but also decrease HDL cholesterol. So while nobody can say yet definitively which is worse, it does appear that both are bad.

Q:

What is the U.S. Food and Drug Administration doing about trans fatty acids?

A:

The Food and Drug Administration (FDA) now requires food manufacturers to list trans fats on Nutrition Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat and dietary cholesterol raises bad (LDL) cholesterol levels that increase the risk of coronary heart disease. According to the National Heart, Lung and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from coronary heart disease and more than 500,000 die from it each year. Coronary heart disease is the leading cause of death in the United States today.

The FDA has required that saturated fat and dietary cholesterol be listed on food labels since 1993. By adding trans fat to the Nutrition Facts panel, consumers now know for the first time how much of all three – saturated fat, trans fat and cholesterol – are in the foods they choose. Identifying saturated fat, trans fat and cholesterol on the food label gives consumers information to make heart-healthy food choices to help them reduce their risk of coronary heart disease. This information is of particular interest to people concerned about high blood pressure, cholesterol and heart disease. However, all Americans should be aware of the risk posed by consuming too much saturated fat, trans fat and cholesterol.

Q:

Which foods contain trans fatty acids?

A:

Fortunately, it is fairly easy to identify foods that contain relatively large amounts of trans fatty acids. Margarines contain trans fats and the more solid the margarine, the higher the level of trans fatty acids – stick margarines contain the most, tub margarines contain less, and semi-liquid margarines contain the least.  Trans fats are also found in high-fat baked goods –especially doughnuts, cookies and cakes – and in any product that contains partially hydrogenated vegetable oils, which  includes many processed foods.

Because much of the public now recognizes the term "partially hydrogenated vegetable oils" to be bad, manufacturers have recently begun to use the term "vegetable shortening" when they mean trans fatty acids. Either of these terms on a food product label means the bad stuff is present.

Q:

What are the good fats?

A:

Unsaturated vegetable oils such as canola, peanut, olive, flax, corn, safflower and sunflower are heart healthy just as long as they have not been subjected to the process of hydrogenation. These oils contain monounsaturated or polyunsaturated fatty acids that can reduce total cholesterol and increase good (HDL) cholesterol levels. These oils also contain essential fatty acids – compounds that are necessary for life but which the body cannot make itself. These include omega-3 and omega-6 fatty acids.

Q:

So what's a health-conscious consumer to do?

A:

There are two basic steps to reducing the amount of bad fat in the diet and substituting good fat. First, avoid saturated fatty acids as well as tropical oils such as palm and coconut. Second, avoid trans fatty acids by steering clear of commercially fried foods, high-fat baked goods and stick margarines.

Q:

Why all the fuss about hormone-free milk?

A:

In 1993, the FDA approved the use of a hormone for lactating dairy cows to increase the cows’ milk production. While the practice has been deemed to be safe and effective, some consumer groups remain concerned about the synthetic nature of the hormone. And even with FDA approval, many dairy farmers have opted not to use the hormones and continue milk production in the traditional manner.

Q:

What is rbST?

A:

These letters stand for recombinant Bovine Somatatropin, also called recombinant Bovine Growth Hormone (rbGH). These are two names for the same hormone that some commercial dairy farmers give to their cows to increase milk production. These hormones are copies of a hormone that is naturally present in all cows to help them produce milk.

Q:

Is Galliker's milk rbST-free?

A:

Yes. All milk products from Galliker’s are rbST-free. Our milk is supplied by farmers who do not use rBST.

Q:

Why change your label now to read rbST-free?

A:

Recently there has been a heightened interest surrounding hormones and rbST. In order to respond to these concerns and keep our customers informed, we decided to place the information clearly on our label. We think it’s one more way for you to know that Galliker’s means pure goodness.

Q:

What is a food allergy?

A:

A food allergy is an adverse immune system reaction to a food or food component. There are some adverse reactions to foods that involve the body's metabolism but not the immune system. These reactions are known as food intolerance. Examples of food intolerance are food poisoning or lactose intolerance, which is the inability to properly digest lactose, or milk sugar.

A true allergic reaction to a food involves three primary components: contact with food allergens (proteins found in certain foods); immunoglobulin E (IgE – an antibody in the immune system that reacts with allergens); and finally, tissue cells and blood cells, which when connected to IgE antibodies release histamine or other substances causing allergic symptoms.

The body's immune system recognizes an allergen in a food as foreign and produces antibodies to halt what it mistakes for an invasion. As the battle rages, symptoms appear throughout the body. The most common reaction sites are the mouth (swelling of the lips), digestive tract (stomach cramps, vomiting, diarrhea), skin (hives, rashes or eczema) and the airways (wheezing or breathing problems).

Allergic reactions to food are rare but can be caused by any food. The most common food allergens – known as the Big Eight – are fish, crustaceans, milk, eggs, soy, wheat, peanuts and tree nuts such as walnuts. Symptoms of a food allergy are highly individual and usually begin within minutes to a few hours after eating the offending food. People with true, confirmed food allergies must avoid the offending food altogether.

There are numerous misconceptions regarding allergy to food additives, preservatives and ingredients. Although some additives and preservatives have been shown to trigger asthma or hives in certain people, these reactions are not the same as those reactions observed with food. These reactions do not involve the immune system and therefore are examples of food intolerance or idiosyncrasy rather than food allergy. Most Americans consume a wide variety of food additives and ingredients daily, with only a very small number having been associated with adverse reactions.

Q:

Are food allergies life threatening?

A:

Many allergic reactions to food are relatively mild. However, a small percentage of food-allergic individuals experience severe reactions, called anaphylaxis, that can be life threatening. Anaphylaxis is a rare but potentially fatal condition in which several different parts of the body experience food-allergic reactions simultaneously, causing hives, swelling of the throat and difficulty breathing. Anaphylaxis is the most severe form of allergic reaction, and symptoms usually appear rapidly, sometimes within minutes of exposure to the allergen. Because they can be life threatening, immediate medical attention is necessary when an anaphylactic reaction occurs. Standard emergency treatment often includes an injection of epinephrine to open up the airways and blood vessels.

Q:

How does Galliker’s help in managing food allergies?

A:

If a food allergy is diagnosed, the only proven therapy is avoiding the offending food. No drugs or allergy shots have been proven to alter the long-term course of a food allergy. The FDA requires that ingredients be listed on food labels. Be sure to look at the ingredient listing on food labels to determine the presence of the eight major allergens. Since most food and beverage manufacturers are continually making improvements, food-allergic persons should read the food label for every product purchased, each time it is purchased. Galliker’s takes special care to ensure that all of its products, especially those containing food allergens, are properly labeled. As an added warning, all new packaging for products containing food allergens carries a special Allergen Alert.