If the store already carries Agropur products, you may ask the manager of the dairy section to order the product you are looking for. If the product is still not on the shelves, contact us and we will gladly help you locate the product in your area.
No! In Canada, the use of growth hormones is prohibited for dairy cows and antibiotic use must comply with Canadian law. In addition, milk is tested at the plant for antibiotics. If antibiotics were found in the milk, the milk would be discarded.
Agropur uses only 100% Canadian milk in the production of its products. The symbol is a seal of origin that guarantees the dairy products you are buying are made entirely from 100% Canadian milk or milk ingredients.
Soy milk is extracted from crushed soy beans. It is a popular food because it contains vegetable proteins but no cholesterol, even though it contains other fatty materials. However, soy milk usually contains less calcium than cow’s milk.
Beside the best before date, Agropur prints the manufacturing plant’s permit number on its packaging. This number identifies where the product was manufactured. The other characters allow us to trace back the product to the device used to fill the container and in certain cases, the time at which it was produced.
Vitamin D3 is added to milk to maximize the body’s capacity to absorb the calcium it needs to build and maintain healthy bones and teeth. Also, it is a federal requirement to add vitamin D3 to milk.
Vitamin A naturally present in milk is found in the fat particles. The process of skimming milk reduces the amount of vitamin A. Therefore, vitamin A palmitate must be added to skim and partially skimmed milk. However, 3.25% milk has adequate amounts of vitamin A due to its fat content.
The mono and diglycerides used in certain of our products is extracted from natural oils and is not of animal origin.
Our milk can be given to children once they are weaned from breast milk or infant formula. We recommend consulting your health professional on the right time for your child to transition to cow’s milk.
The most important factor in retaining the quality of milk is temperature control. Milk and milk products should always be stored at a temperature between 1°C and 4°C (33.8°F-39.2°F) . Dairy products should also be kept in their original container. Also, put milk and milk products back into the refrigerator quickly as even short periods of time at room temperature can cause off flavors and spoilage before the ‘‘best before’’ date. Moreover, as milk is sensitive to odors, store it away from strong-smelling food.
If the carton is sealed, regular milk can be kept for 18-22 days at a temperature between 1°C and 4°C (33.8°F-39.2°F). Once opened, milk should be consumed before the expiry date and within 7-10 days.
Although the packaging is not made to be frozen, it is possible to freeze milk. Freezing does not alter the taste or nutritional value of milk, but its texture and appearance may be slightly modified. We recommend keeping milk in the freezer for no longer than three weeks. Milk should be thawed in the refrigerator and well shaken before consumption. Once thawed, milk should be consumed quickly. Finally, even if milk was frozen, it is recommended to consume it before its best before date.
Yes, buttermilk can be frozen if you don’t mind the separation that may occur. Be sure to thaw buttermilk in the refrigerator and gently stir or shake it to restore its texture. Once thawed, it can be used for cooking and baking.
*Tip: freeze the buttermilk in portions. This way, you will be able to thaw the desired quantity for your recipes.
Yes! You can sour your own milk by adding one tablespoon of either vinegar or lemon juice to one cup of white milk. Do not use milk that has soured or milk past its best before date.
Homogenization is a process used to evenly disperse and break down the fat particles in milk to avoid separation of the cream. It is a physical process, and nothing is added to the milk. Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).
Yes, there is a difference between these two processes. Homogenization is a process used to evenly spread and break down the fat particles in milk to make sure the milk has a smooth and uniform consistency. On the other hand, pasteurization involves heating the milk to eliminate bacteria while retaining the nutritional properties of milk. Milk containing 3,25% milk fat (m.f) is also commonly called homogenized milk but refers to high-fat milk (whole milk).
Throughout our lives, calcium is necessary for many of our body’s vital functions. Milk products are a good source of calcium as they contain large quantities of it in a form that is well absorbed by our bodies. In addition, since calcium is found naturally in milk, it is evenly distributed within the milk container. Therefore, the calcium from milk doesn’t sink to the bottom of the container the way it can when it’s added to other beverages, such as soy beverages. This makes milk and dairy beverages, including chocolate milk, a reliable source of calcium.
Milk products are a very good source of calcium in the average Canadian diet. Not only do milk products contain a considerable amount of calcium, but also the calcium it contains is readily absorbed by the body.
Calcium is an essential nutrient, which means it is a nutrient our bodies can’t make on its own. Therefore, we need to get enough calcium from the food we eat. Calcium helps build strong bones and teeth. Calcium is also needed for muscles such as the heart to contract, blood to clot, and nerve impulses to transmit in the body. If your calcium needs are not met through food intake, it will be withdrawn from your bones, which act as a depot for calcium. Milk products are excellent sources of calcium. Fluid milk contains vitamin D, which helps our body absorb calcium, and is equally important for bone health.
Without milk products in your diet, it is difficult (but not impossible) to meet your calcium needs. This is because very few foods other than milk products contain as much calcium that is readily absorbed by the body.
Cream is a fresh product and we do not recommend freezing it. Its texture will be significantly different upon thawing. Instead of having a smooth, silky texture of fresh cream, thawed cream will tend to separate.
Milk and cream should always be stored at a temperature between 1°C and 4°C (33.8°F-39.2°F). Cream has a slightly longer shelf life than milk. Once the container is open, cream can be kept for 10 to 15 days while milk can be kept for 7 to 10 days.
Virtually all body cells, including those of the heart, nerves and muscles, need calcium to function properly. Calcium is essential for building and maintaining strong bones. It helps maintain a normal heartbeat, regulates blood pressure, and can also help reduce the risk of high blood pressure. Calcium is important for normal blood clotting, which is essential to healing. It helps control muscle contraction and relaxation and can help prevent colon cancer in certain people. Calcium is also essential for the proper functioning of the nervous system.
Osteoporosis is a disease that causes low bone mass and deterioration of bone tissue. Bones become less dense, lose strength and break easily, particularly the hips, spine and wrists. The loss of bone mass usually occurs without symptoms, so many people are unaware that they are at risk. Vitamin D and calcium promote bone density and milk is an excellent source of calcium.
Pasteurization involves heating milk to temperatures high enough to eliminate certain unwanted bacteria while retaining the nutritional properties of milk. In most modern methods, milk is heated to 72 °C (161.6 °F) for 15 seconds or to 140 °C (284 °F) for three seconds then rapidly cooled to 4 °C (39.2 °F). It does not involve the use of any additives whatsoever. Pasteurization not only makes the milk suitable for consumption, but also increases the length of time it can be kept before it spoils.
Although it is carried out at different stages, depending on the product, pasteurization is a step in the manufacturing process of every dairy product except for some cheeses made with thermized milk.
UHT (Ultra-high temperature) and HTST (High Temperature Short Time) are two pasteurization methods. The main difference between UHT and HTST milks is the intensity of the heat treatment which influences the shelf life of dairy products.
What is meant by shelf life? Shelf life refers to the period that milk can be stored before it starts to spoil. It is influenced by several factors such as the manufacturing processes, the way the product is packaged, storage conditions and whether the product has been opened, etc.
UHT is a processing technique used to make dairy products stay fresher, longer. UHT means that the milk is heated to about 140°C (284 °F) for around 4 seconds. This method eliminates essentially all the bacteria in milk. The average shelf life of UHT milk is 40-65 days if unopened and refrigerated appropriately. After opening, UHT milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.
On the other hand, dairy products pasteurized using the HTST method are heated to about 72 °C (161.6 °F) for around 15 seconds to remove certain bacteria. Unopened HTST pasteurized milk products have a shelf life of 12–22 days. Once opened, HTST milk should be kept refrigerated between 1°C to 4°C (33.8°F-39.2°F) and consumed within 7-10 days.
Allergies and Lactose Intolerance
No. Lactose intolerance is caused by a decrease in the body’s production of lactase. Lactase is an enzyme that helps digest lactose, the natural sugar found in milk. The most common symptoms of lactose intolerance are swelling, cramps and diarrhea. On the other hand, a dairy allergy is an immunological reaction to casein, the protein found in milk.
Yes! We are part of the Agropur family which offers the best-selling lactose-free dairy products in Canada. Our Natrel Lactose Free line will make you rediscover the great taste of fresh dairy, without the discomfort. For more information on Natrel Lactose Free products, click here: www.natrel.ca/en/products/lactose-free.
Although our facilities are not certified as gluten free, the majority of our products do not contain any ingredients derived from gluten. Products that do contain gluten are labelled accordingly.
sur la crème glacée
Dairy workers mix together cream, milk, sugar, and stabilizers, then add flavoring to the mixture before it’s frozen. Other goodies like fudge, nuts, fruits, and chocolate chips are added to create your favorite flavors. ‘’Overrun’’ refers to the amount of air incorporated into the ice cream. More air makes for a lighter ice cream; less air makes it richer and creamier. Premium ice creams have very little air—they’re a bit harder to scoop, but worth the effort! The packaged ice creams go into a freezer for 2½ hours at -30 °C (-22 °F) to set. Then they’re stored in the freezer warehouse until delivery.
Home freezers are generally not as cold as commercial freezers. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals.
To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat. Economy brands usually have lower milk fat than premium ice cream. Ice milk must contain between 3% m.f and 5% m.f. Light ice cream refers to an ice cream than contains less than the minimal 10% milk fat required. Sherbet is a delicious fruity frozen treat that also contains a small amount of dairy. Frozen yoghurt contains active bacterial cultures and has a similar texture to ice cream with a lower fat content.
Once you’ve purchased your ice cream or novelties, it is important to get it into your freezer as quickly as possible to reduce the amount of temperature abuse it is exposed to. Once the product begins to melt and is then refrozen, the product will form ice crystals which reduces the product quality.
Ice cream products purchased for home should be kept at an optimal temperature of -27ºC (-15ºF).
Once purchased and taken home, frozen desserts stored in your freezer can be kept for three months (unopened) if stored in proper conditions. Once opened, ice cream can remain fresh for about three weeks. Avoid storing ice cream in the front end of the freezer, near the door, where it is constantly exposed to fluctuations in temperature.
The mono and diglycerides used in the ice cream base of our products is plant-based, listed as either vegetable or soy. There are many inclusions and ripples added to the variety of ice creams that also include mono and diglycerides for which the source can vary. If you have a question about a specific product and would like us to find out for you, please contact us.