Class 4(m) for animal feed
Class 4(m) permit program for animal feed
The price of solids non-fat in this class is updated monthly and posted on the Component Pricing page of this website. The price of the butterfat in class 4(m) is the same as the price of butterfat in class 4(a).
Latest News for 2022
December
- Meeting notice - Annual Public Meeting of the Canadian Dairy Commission (Updated January 13th, 2023)
November
- A 2.2% increase to the farmgate milk price in 2023 (November 1st, 2022)
National milk production target for Canada
The Total Quota is the national milk production target for Canada. On behalf of the industry, the Canadian Dairy Commission calculates the Total Quota on a monthly basis, according to a method set by the Canadian Milk Supply Management Committee. This target is expressed in kilograms of butterfat, and is monitored on an ongoing basis and adjusted as needed to reflect variations in supply and demand. The national quota is allocated among regional pools.
Latest News for 2016
Announcements made by the Canadian Dairy Commission or its representatives.
September
Planning and reporting
The Canadian Dairy Commission publishes a large number of reports and assessments. You can view these documents to learn more about the Commission.
Corporate plan summary
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.
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Annual expenditures on travel, hospitality and conferences
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.
National Centralized Registration System (NCRS)
Dairy Ingredient Profiles
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.