November

• Farm gate milk prices and other charges to be increased (November 1, 2019)

These programs allow the Canadian Dairy Commission to work with the private sector to balance the seasonal demand and supply of products for the domestic market.

When milk production exceeds requirements for the Canadian market, the Commission buys butter from processors at established support prices.

Support prices are also used as a guide by provincial authorities when they establish milk prices at the farm level.

For more information, please email cdc-ccl@cdc-ccl.gc.ca.

Milk, an intricate combination of hundreds of different substances, is the principal product of the dairy industry.  It is rich in nutrients and is considered one of nature's perfect foods.

Milk and milk products have been explored and analyzed more than most foods.  From food technology to human nutrition, the science of milk combines conventional practices with modern techniques.

• Overview

  Butter is the smooth, fatty substance obtained from churning cream with fat content of at least 35 per cent. Simple agitation of this cream in machines known as churns ruptures the membranes of fat globules and these globules then group into granules of butter. Because only the milkfat is used, ten litres of whole milk are required to produce 500 g of butter. The majority of butter made in Canada is salted after churning, using sodium chloride during the creaming process.

• Read more about Spotlight on Dairy Ingredients Seminar