In accordance with Section 6.4 of the Treasury Board Directive on Management of Expenditures on Travel, Hospitality and Conferences, effective January 1, 2011, departments are required to disclose the total annual expenditures for travel, hospitality and conferences.
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.
Milk, an intricate combination of hundreds of different substances, is the principal product of the dairy industry. It is rich in nutrients and is considered one of nature's perfect foods.
Milk and milk products have been explored and analyzed more than most foods. From food technology to human nutrition, the science of milk combines conventional practices with modern techniques.
The Privacy Act protects the privacy of individuals with respect their personal information held by government institutions and provides individuals with the right to access that information.
This webpage contains the Annual Reports of the Minister of Agriculture and Agri-Food Canada to Parliament on the administration of the Privacy Act.
Access reports to see the Commission's objectives and expected performance for a five-year period. Corporate Plan Summaries are tabled in Parliament each spring.
The Canadian Dairy Commission offers a variety of exciting careers in a number of disciplines. Visit the Mission, mandate and values or What We Do sections to learn more about the Commission’s mandate and work.
