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Milk has been a part of our diets for a long time – probably more than 10,000 years. Today we enjoy an enormous variety of dairy products in meals, beverages and treats, from breakfast to our late-night snacks.
Butter has a great significance in many cultures – it is a pillar of French cuisine, and ghee, a form of clarified butter, is a symbol of purity in India as well as a staple food.
You’ll find examples of many of the world’s most famous cheese styles right here in Ontario, from cheddar and brie to gouda and halloumi.
It’s no surprise that vanilla, chocolate and strawberry are Canada’s favourite ice cream flavours – butterscotch, caramel, coffee, mint chocolate chip and maple walnut round out the list.
Ontario dairy farms produce 2.5 billion litres of milk every year. That’s enough to fill 1,000 Olympic-sized swimming pools.
Yogurt's history likely stretches back about 7,000 years. It's thought that it was discovered accidentally, when milk was fermented by bacteria in an animal skin used to carry it.
Butterfat content determines what kind of cream is in the carton, from light cream (6%) to whipping cream (33%–35%). Sour cream is fermented with lactic acid bacteria for that refreshing, tangy tartness.
However and whenever you choose to enjoy it, dairy can be a delicious, nutritious addition to your day.
There are few breakfast meals simpler to fix than cereal and milk. Start your day off right with 15 essential nutrients in every serving – and that's not even counting the cereal!
Studies have shown that 1% chocolate milk outperforms comparable soy and carbohydrate recovery beverages at improving muscle recover when consumed after exercise.
Because it's made with fresh, wholesome milk, ice cream contains many of the same essential nutrients – like calcium and vitamin A – in every delicious spoonful.
Our dairy farmers' commitment to quality means daily attention to every detail of milk production, from the care of our animals to the cleanliness of our equipment.
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