Sealtest 3.25% Milk
Sealtest 3.25% Milk is a delicious choice for your family. It’s made from the best-quality Canadian milk, packed with calcium and vitamin D. Enjoy it in your cereal, coffee, or just on its own!
This milk is preservative-free and naturally gluten-free, making it a healthy option for everyone. With no antibiotics or artificial growth hormones, you can feel good about what you’re drinking. Plus, it’s always fresh and wholesome, straight from Canadian dairy farmers.
Available in convenient sizes, you can choose from 1L, 2L, or a 4L bag. Whether you’re cooking, baking, or just enjoying a glass, Sealtest 3.25% Milk is perfect for all your needs. It’s a staple in many Canadian homes, and it’s easy to see why!
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Frequently Asked Questions
Is Sealtest 3.25% Milk made in Canada?
Yes, Sealtest 3.25% Milk is 100% Canadian-made. The product uses milk sourced exclusively from Canadian dairy farms and is produced domestically.
What are the ingredients in Sealtest 3.25% Milk?
The ingredients in Sealtest 3.25% Milk are simply milk and Vitamin D3.
Is Sealtest 3.25% Milk free from antibiotics and growth hormones?
Yes, Sealtest 3.25% Milk is free from antibiotics and artificial growth hormones. According to Canadian regulations, milk cannot contain antibiotic residues, and artificial growth hormones are not approved for use in dairy cattle.
What is the shelf life of Sealtest 3.25% Milk?
If the carton is sealed, Sealtest 3.25% Milk can be kept for 18-22 days when stored at a temperature between 1°C and 4°C (33.8°F-39.2°F). Once opened, it should be consumed before the expiry date and within 7-10 days.
Why is vitamin A palmitate not added to Sealtest 3.25% Milk?
Vitamin A palmitate is not added to Sealtest 3.25% Milk because it already contains adequate amounts of vitamin A due to its fat content. Vitamin A is naturally present in the fat particles of milk.
Is Sealtest 3.25% Milk homogenized?
Yes, Sealtest 3.25% Milk is homogenized. Homogenization is a process used to evenly disperse and break down the fat particles in milk to avoid separation of the cream. Milk containing 3.25% milk fat is commonly called homogenized milk.