From taking care of young calves to taking care of pretty much everything else.
If the store already has Québon products, you have only to ask the manager of the dairy section to order the product you are looking for. If the product is still not on the shelves, you can write us an email and share with us the address of your grocery store. We will send a representative to find a solution. Some smaller stores may not carry Québon products for contractual reasons. If this is the case in your local store, we suggest that you shop elsewhere to purchase Québon products.
SPLENDA® No Calorie Sweetener may be used as part of a healthy diet that includes a variety of nutritious foods in moderate portions. Because SPLENDA® No Calorie Sweetener tastes like sugar and can be used for cooking and baking, it helps meet the demand for good-tasting foods and beverages without all the calories of sugar. How can SPLENDA® Brand Sweetener have no calories? After it is consumed, sucralose passes through the body without being broken down for energy, so it has no calories, and the body does not recognize it as a carbohydrate.
Yes. SPLENDA® Brand Sweetener can be safely used by the whole family, including children, women who are pregnant or nursing, and people with diabetes. The safety data on sucralose has been reviewed by the U.S. Food and Drug Administration (FDA) and other national regulatory agencies, as well as by international health authorities such as the World Health Organization. The safety of sucralose has been well documented in more than 100 scientific studies conducted over a 20-year period.
SPLENDA® contains sucralose, which is derived from a regular white sugar (sucrose) molecule. However, sucralose is not perceived by the body as a sugar. It passes through the body rapidly and is excreted without being broken down.
SPLENDA® Brand Sweetener is the brand name for the ingredient sucralose. Sucralose is made through a patented process that starts with sugar and converts it into a no-calorie, non-carbohydrate sweetener. Sucralose is made from sugar and tastes like sugar, but it’s not sugar.
SPLENDA® No Calorie Sweetener Granular and Packets are sweetened with sucralose. None of our SPLENDA® products contain the sweetening agent aspartame. SPLENDA® is more like sugar than any other low-calorie sweetener.
No. Lactose intolerance is caused by a decrease in the body’s production of lactase. Lactase is an enzyme that helps you digest lactose, the natural sugar in milk. The most common symptoms are swelling, cramps and diarrhea. A milk allergy, on the other hand, is a reaction to the protein present in milk.
We do not recommend that cream be frozen because the texture will be dramatically different upon thawing. Instead of having the smooth, silky texture of fresh cream, thawed cream will tend to separate.
Milk is best preserved at a temperature of between 1°C and 4°C. Cream has a slightly longer shelf life than milk. Once the carton has been opened, cream can keep for 15 days. It can also be left at room temperature for a few hours without altering.
Virtually all body cells, including those of the heart, nerves and muscles, need calcium to function properly. Calcium is essential for building and maintaining strong bones. It helps maintain a normal heartbeat and regulates blood pressure, and can also help reduce the risk of high blood pressure. Calcium is important for normal blood clotting, which is essential to healing. It helps control muscle contraction and relaxation and can help prevent colon cancer in certain people. Calcium is also essential for the proper functioning of the nervous system.
Osteoporosis is a disease that causes low bone mass and deterioration of bone tissue. This leads to increased bone fragility and the risk of broken bones, particularly the hips, spine and wrists. The loss of bone mass occurs without symptoms, so many people are unaware that they are at risk. According to Osteoporosis Canada, one in four women over the age of 50 has osteoporosis. At least one in eight men over 50 also have the disease. However, the disease can strike at any age.
Throughout our lives, calcium is necessary for many of our body’s vital functions. Milk products are considered to be the best source of calcium as they contain large quantities of it in a form that is well absorbed by our bodies. In addition, since calcium is found naturally in milk, it is evenly distributed within the milk container. Therefore, the calcium from milk doesn’t sink to the bottom of the container the way it can when it’s added to other beverages, such as soy beverages. That makes milk and dairy beverages, including chocolate dairy beverages, very reliable sources of calcium.
According to more than 30 scientific research studies, a diet rich in calcium could make it easier to maintain a healthy weight or lose excess weight. In fact, it appears that calcium could make the body use fat as an energy source more efficiently and reduce fat storage in cells. Also, it seems that milk and dairy products could achieve this more effectively than calcium supplements, which suggests that other milk ingredients, such as protein, could play an important role, perhaps by reducing appetite. This weight loss could be even more effective in people who generally have a low milk-products intake.
Vitamin D is necessary to help your body absorb and use the calcium found in the foods you eat. For this reason, it plays an important role in the maintenance of healthy bones.
According to recent studies, vitamin D may also contribute to the prevention of colon cancer, multiple sclerosis, rheumatoid arthritis, and type 1 diabetes.
Research shows that a healthy diet that includes milk products may play a role in preventing metabolic syndrome and type 2 diabetes. Metabolic syndrome is defined as a combination of interrelated symptoms (e.g., abdominal obesity, hypertension, hypercholesteremia) that substantially increases the risk of developing cardiovascular disease and type 2 diabetes. It affects approximately one quarter of the adult population in the western world.
UHT is short for ultra-high temperature. This is a special processing technique used to make many dairy products stay fresher, longer. Examples are Québon Ultra’cream, Sealtest cream, and the ice cream mixes used to make milkshakes and soft ice cream. UHT-processed products enjoy a refrigerated life of 40–60 days, whereas regular pasteurized milk products enjoy a refrigerated life of 18–22 days. During UHT processing, the cream or milk is briefly heated to a very high temperature, typically 135°C–145°C (275 – 293°F). This destroys most of the micro-organisms in the product that eventually lead to spoilage or “souring.” UHT treatment is performed in an enclosed, airtight system that prevents any contamination from airborne micro-organisms. The product passes through separate heating and cooling stages in quick succession. Packaging of the final milk and cream containers is carried out in a completely aseptic environment, meaning that they are filled and sealed without anyone or anything touching the product or containers. In addition, all packages are completely sanitized or sterilized before filling. Experiments on the sterilization of milk in bottles were first carried out by Louis Pasteur. However, it wasn’t until 1960 that aseptic processing and aseptic filling were perfected and the modern UHT process began. Today, UHT-treated cream, milk and other liquid products are sold around the world.
Soy milk is extracted from crushed soy beans. It is a very popular food because it contains vegetable proteins but no cholesterol, even though it contains other fatty materials. However, soy milk contains much less calcium than cow’s milk. A cup (250 ml) of regular soy milk contains 10 mg of calcium, compared to 320 mg of calcium in a cup of cow’s milk.
Besides the “Best Before” date, Agropur prints the manufacturing plant’s permit number on its cartons. The sell-by date, the filling machine ID number and, in certain cases, the time of production are also included.
Milk should be preserved at a temperature of between 1°C and 4°C. Cream has a slightly longer shelf life than milk. Once the carton has been opened, cream can keep for 15 days. It can also be left at room temperature for a few hours without altering.
It refers to the product’s shelf life, i.e., the date until which it will keep, provided it is stored under the right conditions.
Yes, for a maximum period of three weeks. Freezing milk does not alter its taste or nutritional value, but crystals will form during thawing. Also, the higher the fat content in the milk, the more difficult it is to freeze.
If the carton is sealed, milk will keep for 18 to 22 days at a temperature of between 1°C and 4°C. Once the carton has been opened, we recommend it be consumed within 5 to 6 days.
Vitamin D is added to milk to maximize the body’s capacity to absorb the calcium it needs to build and maintain healthy bones and teeth. A glass of regular milk meets 44% of your daily vitamin D requirements.
The vitamin A in milk is found in the fat particles. The process of skimming milk tends to reduce the amount of vitamin A that is naturally present in milk. This is why vitamin A must be added to low-fat milks. The vitamin A added to milk is called palmitate.
Yes! You can sour your own milk by adding one tablespoon of either vinegar or lemon juice to one cup of fresh milk. We do not recommend that you use any milk product that has expired or gone “off”, as the results of your baking will vary greatly.
A French engineer by the name of Gaulin invented the homogenizer. The first of these machines was imported into North America in 1909.
Homogenized milk is milk that has a fat content of 3.25%. Through a mechanical in-plant treatment called homogenization, the globules of milk fat are broken down into smaller globules and evenly dispersed in the milk.
Although it is carried out at different stages depending on the product, pasteurization is a step in the manufacturing process of every dairy product.
Pasteurization is part of the manufacturing process and is carried out at different stages depending on the product.
It’s a procedure that involves heating each particle in a food product until it reaches a high enough temperature for a long enough period of time to ensure the product is free of pathogenic micro-organisms.