• Overview

  Sweet and condensed milk (or sweetened condensed milk) is produced when sweetened milk is condensed to half its volume by removing part of the moisture in a vacuum evaporator. In order to ensure its preservation, sugar is added either at the beginning or during the concentration process. The high content of sugar in the resulting product increases the osmotic pressure to such a level that most of the microorganisms are destroyed. Thus, no sterilization takes place after canning or packaging.

• Overview

  The term whey refers to the greenish translucent liquid that separates from the curd after the coagulation of milk during the manufacture of cheese. Approximately 9 liters of whey can be produced from 10 liters of milk for every kilogram of cheese produced. This watery residue, or serum, is a huge reservoir of high-value milk protein. Because whey contains more than 90percentwater, it is essential to remove some or most of the water.

• Overview

  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.

• Overview

  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.

• 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.

• Read more about Dairy organizations and associations

• Read more about Food Tech Centres

• Read more about Useful Links

• Read more about Laws and regulations that standardize and guide the dairy ingredients sector

Grants Available to Canadian Dairy and Finished Food Product Manufacturers

Canadian Agricultural Adaptation Program (CAAP)

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: