We asked a selected group of middle school students (in January 2008) about school milk. Their response was "school milk is nasty!" Ask the students at your school to see what their perception of school milk is.

• Are the students at your school saying the milk is "nasty"?
   
• Do students say school milk tastes different from milk at home?
   
• Do students think the milk is warm because it is served from a crate?

	Today's children are at great risk of developing osteoporosis later in life
	This can be prevented when addressed during critical bone developing years
	Calcium is the key
	Children need more calcium than they are currently consuming
	Milk is the best drink for calcium
	Cold milk tastes best and increases milk consumption
	The shelf life of milk is reduced 50% for every 5 degree rise above 40 degrees
	Strive for 35° at every meal service

Cold Milk Facts

Cold is Cool – Milk Quality Checklist

Daily Milk Temperature Log

	Evaluate your school's handling procedures and equipment
	Use milk thermometers to monitor milk temperatures – FREE KIT*
	Use and properly maintain appropriate milk storage equipment
	Add or replace barrels, coolers, glass-front merchandisers and crate bags to give milk its deserved recognition
	FREE EQUIPMENT*
	Add steps toward quality care as needed – FREE TIPS and SUPPORT
	Market appropriately to keep milk MOO…ving – FREE MATERIALS*
	Merchandise milk as the best beverage choice Use fun materials like cooler graphics to update equipment and showcase milk

*Limited time offer, limited quantities. Restrictions apply.

Who's Responsible for Milk Quality?

The Dairymen
Quality milk starts at the dairy farm. Dairymen provide quality care for their cows and ensure sanitary milking procedures are practiced according to state and federal regulations and are routinely inspected.

The Processor
Milk is lab tested and pasteurized for safety, then cooled and packaged adhering to strict federal, state and local laws. PMO (Pasteurized Milk Ordinance), HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) are among these standards.

The Storage Facility
The processor or distributor ensures appropriate holding temperatures and sanitation measures are followed to maintain product quality while in their care.

The Distributor
Maintains milk temperatures between 33° – 40° F during transport and limits milk's exposure to external elements.

The School's Foodservice
Maintains milk's safety and quality through product consumption.

Ten Tips to Serving Totally Cool Milk