Whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaking. There are important components contained in whey, the most valued of which are the proteins which are highly regarded for their nutritional properties. The major whey proteins are Α-lactalbumin and Β-lactoglobulin. These globular proteins offer the most diverse functional benefits and have the greatest potential when used in further processed foods.
Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products.
Yogurt is milk that has fermented under the action of lactic bacteria. Certain specific bacterial strains convert part of the lactose into lactic acid. The milk coagulates when a sufficient quantity of lactic acid is produced. Today, the curdling is performed by the combined action of two traditional fermenting agents that produce the lactic acid and the components that determine the yogurt's characteristic flavour: Lactobacillus bulgaricus and Streptococcus thermophilus.
This portion of the site is devoted to recognizing Canadian food science and technology institutions that are playing a crucial role in providing technical expertise in support of the Canadian Dairy Commission's Dairy Marketing Program initiatives, more specifically, as they pertain to the CDC Matching Investment Fund.
Scroll down to the province of your choice and select a Food Technology Centre link for more information:
The Canadian Dairy Information Centre ( CDIC) is the unique Internet reference for comprehensive and up-to-date statistics and market information on the Canadian dairy industry. The CDIC fosters partnerships and information sharing to allow dairy industry stakeholders and governments to make better business and policy decisions.
The dairy industry is important for the economic well-being of Canada. In order to maintain a healthy economy, ensure an efficient industry, and provide consumers with quality products, federal and provincial regulations have been established.
This page provides summaries and links to various acts and regulations that standardize and guide the dairy ingredients sector. These acts and regulations affect such things as labeling, marketing, processing and much more.
Funded by: Agriculture and Agri-Food Canada
Summary: The Canadian Agricultural Adaptation Program (2014-2019) funds industry-led projects that help the agriculture, agri-food, and agri-based products sector to:
Grants Available to
Dairy and Finished Food Product Manufacturers
Food Packaging Pilot Funding Program for PEI Companies
Funded/Offered by: Prince Edward Island Bio|Food|Tech Centre
