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.
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.
OTTAWA, November 1, 2019
In October 2019, the Canadian Dairy Commission conducted a review of Canadian farm gate milk prices and various other costs used in administering the supply management system. The changes made following this review will take effect on February 1, 2020.
The Commission supports the creation of a highly skilled, diversified and versatile workforce. In this way, it seeks to meet current and future needs of the dairy producing and processing sectors. The Workforce Development Initiative encourages productivity, competition and innovation by supporting education and the hiring of a skilled workforce. The Initiative funds four separate programs dedicated to strengthening the dairy industry’s workforce.
The Dairy Ingredients Information Library provides you with various means of finding information. You can search by Dairy Ingredient and by Supplier or by Dairy Processor.
This feature allows you to search by specific Canadian manufactured dairy products.
A dairy ingredient is defined as follows:
Looking for dairy ingredient suppliers? Need information on dairy ingredients? Have questions regarding the laws and regulations that govern the dairy industry? The Resources section can direct you to all of that information.
Descriptions and links to various dairy organizations and associations across Canada.
In the process of making butter, pasteurized cream (an oil-in-water emulsion) is churned to produce butter (a water in oil emulsion). While butter contains about 20% water, the remaining aqueous material released by the churning of cream is termed buttermilk. This buttermilk is a solution of residual fat, protein, lactose and minerals in water. Buttermilk in its liquid form can be used as a food ingredient but, for stability and convenience it is usually dried.
Butteroil is a dairy product which is created by removing the moisture and the nonfat milk solids contained in butter. It is a milk fat-based dairy product in its purest form. In terms of a packaged good, butteroil is an efficient and economical means of transporting and storing butterfat.
In general terms, cheese is a concentrated food made from fluid cow's milk. In the process of cheesemaking, the casein protein component of the milk is induced to coagulate. The network structure formed entraps the milk fat globules, but allows much of the water and soluble components (whey) to drain out. Typically, casein coagulation is induced by a combination of acid production by starter culture organisms and also the action of the enzyme rennet.
