Frequently Asked Questions

The Dairy Alliance is a nonprofit funded by dairy farm families of the Southeast. We work diligently with dairy farmers, schools, sports teams, health professionals, local organizations, state leaders, the media and the public to promote dairy foods and knowledge about the dairy industry. Our efforts center in eight states: Alabama, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia.

Dairy products like milk have essential nutrients, including carbohydrates, protein, calcium, phosphorus, potassium, vitamins A, D, B12, riboflavin and niacin.

There are dairy farms across the Southeast that offer educational tours. Find a local tour using our tour map.

Both kefir and yogurt are fermented dairy foods that provide beneficial bacteria, but are made differently. Yogurt is made with cultured bacteria. Kefir is made from milk’s natural bacteria, yeast, grains, and other microorganisms. Kefir is sourer, tangier, and has a thinner consistency than regular yogurt. Kefir also contains a larger amount of beneficial bacteria than yogurt.

Greek yogurt does contain lactose, but because of how it’s made, it has significantly less lactose than regular yogurt. But, just like regular yogurt, Greek yogurt is fermented and contains beneficial bacteria that help break down lactose.

No, Greek yogurt is not dairy-free. Greek yogurt is made from real dairy milk. It is prepared by straining regular yogurt to remove liquid whey. This process gives Greek yogurt a thicker consistency than other types of yogurt.

Lactose-free milk is made by filtering out the sugar lactose or adding the enzyme lactase, which breaks down lactose.

Aseptic milk is pasteurized at a higher temperature and then aseptically packaged, creating a sterile, shelf-stable product.