Continuing Education Program

The purpose of the Continuing Education Program is to encourage and support recognized learning institutions and organizations, in partnership with dairy industry associations, in developing training and development programs and courses aimed at dairy farm and dairy plant employees to enhance competencies and improve skills.

Continuing education program guide and application form

Click on the link below to download a copy of the Continuing Education Program Guide and the application form for the program.

 
CDC Continuing Education Guide

Class 4(m) for animal feed

Class 4(m) permit program for animal feed

Products in class 4(m) are used to make animal feed such as milk replacer for farm animals. This class is administered using permits issued by the Commission.

The price of solids non-fat in this class is updated monthly and posted on the Component Pricing page of this website. The price of the butterfat in class 4(m) is the same as the price of butterfat in class 4(a).

Yogurt

  • Overview

    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.

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