Demand for aged cheddar is increasing, requiring Canadian producers to increase their manufacturing capacity in order to remain globally competitive. To achieve this goal, researchers at the University of Guelph are implementing genomics-based tools to improve manufacturing processes and controls, significantly increasing the production capacity of high-quality aged cheese, and generating higher revenues for dairy farmers.
Trade deals — such as CETA — make it more urgent for Canadian dairy producers to gain efficiency and protect their market share.
Led by Dr. Gisele LaPointe, a team at the University of Guelph has partnered with Parmalat Canada to better understand the microbiota of cheese and increase its manufacturing capacity. The microbial components of cheese play a key role in its physical, chemical and organoleptic properties, such as taste, sight, smell, and texture. By validating and implementing genomic-based tools, this project will improve manufacturing processes and controls to overcome current bottlenecks and significantly increase the production capacity of high-quality, competitive aged cheddar cheese.
With over 120 years of brand heritage in the Canadian dairy industry, Parmalat Canada is committed to the health and wellness of Canadians and markets a variety of high-quality food products that help them keep balance in their lives. Parmalat Canada produces milk and dairy products, fruit juices, cultured products, cheese products and table spreads, employing more than 3,000 people, with five operating facilities in Ontario and eleven more across the country.
This project will bring the Canadian knowledge base related to cheese making processes into a new era. With increased production of high-quality cheese, Parmalat will contribute even more to the Canadian economy. At the same time, our dairy farmers will benefit significantly from the increased demand for and utilization of Canadian milk and increased revenues for dairy farmers estimated at approximately $28 million a year.
Quick Facts
- Cheddar is the most popular cheese around the world.
- Parmalat Canada’s commitment to quality and innovation has helped them become one of the largest food group companies in Canada, and the largest dairy company in Ontario.
- Parmalat is the top producer of premium-quality, award-winning aged cheddar (winner of the 2016 world cheese championship – see http://baldersoncheese.ca/about-us/awards/).
