100% Canadian Milk
At the Plant
Milk contains about 4% fat when it leaves the farm. At the plant, the milk is subjected to a standardization process to adjust the fat content to the type of milk required.
The next step is pasteurization. The process involves heating the milk for a period of time depending on the temperature. For example, if the milk is heated at 72°C-75°C, the process will take only 16 seconds. The milk is then quickly cooled to under 4°C. Pasteurization destroys harmful micro-organisms and prolongs the storage period, while preserving the natural taste and nutritional value of milk.
All dairy products must be pasteurized before being sold, with the exception of raw milk cheese. Canadian regulations provide for a ripening period, which makes raw milk cheese fit for consumption.
The next step after pasteurization is homogenization. This process splits fat cells into fine particles that are distributed uniformly throughout the milk, which prevents the fat from rising to the surface.
