So what it sounds like is Canadian processors are buying what amounts to a different product from the suppliers. It seems that processors are no longer having to purchase “ultra filtered milk”, but can use more natural, or less processed milk.
This makes me wonder what the reason was in the first place to use ultra-filtered milk, and why is it no longer necessary. Does this present some kind of risk for the consumer? Will the product change? It seems that we’ve just changed what we allow up here, which is allowing milk to be purchased from Canadian farmers rather than importing it from America.
Now I wonder another thing - who was this less-filtered milk being sold to before the change in the law? If there are now more processors purchasing Canadian milk, won’t this lead to a shortage of milk supply from our Canadian farmers? Unless we were throwing it all out, we should still need to import, I would think.
This is very interesting - I’d like to know all of the details.
We had issues over a decade ago, where historic Maine dairy farms were shutting down, as they couldn’t compete with large Midwestern dairy farms who shipped-in (liquid) milk.
The were doing such a good job out there that they practically killed the industry here. Since milk has a fairly short shelf life (and isn’t that great a food item IMHO) a bunch of dairy producers cropped up, and began making more durable products such as cheese and butter.
I buy plenty of dairy products, but never milk. If I did, I would go to a local farmer and get some raw milk with the cream floating on top.