About a year after #buttergate took social media and mainstream media by storm, the working group tasked with investigating the issue has provided its conclusions and recommendations. It’s unfortunate we can’t go back in time and track the fatty acid profile of milk, says working group chair and president of Lactanet, Daniel Lefebvre, but we… Read More

While there are people on social media trying to cast a shadow on the quality and safety of Canadian butter due to a perceived change in its melting point, industry experts say butter consistency, cheese texture, and the composition of milk change every year — and throughout the year — based on ration changes of the… Read More

The theories range from “evil” American milk making its way into Canada, to mistreatment of cows or mysterious supplements fed to cows, to enzyme activity; but any sort of factual explanation for why some Canadians are saying butter has either changed consistency at room temperature or changed in flavour since August 2020 remains a mystery…. Read More

 

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