The program is delivered from kindergarten to Grade 12.

There are 3 easy ways to register your school for ESMP:
 
1. Click here to sign up online 

2. Email schoolmilk@milk.org 

3. Call 1-888-730-6455

Dairy plays a role in disease prevention for many chronic conditions, including heart disease, hypertension, Type 2 diabetes and certain types of cancer. Evidence also suggests nutrient-rich milk and dairy products can support a healthy immune system and dairy contains multiple nutrients important for optimal immune function, including high-quality protein, vitamin A, vitamin B12, vitamin D, selenium and zinc.

Milk is a natural package of readily absorbed nutrients that are hard to replicate. Plant-based beverages are formulated products with added ingredients and fall short of the nutritional package that milk naturally provides. Plant-based beverages are not nutritionally equivalent to milk and cannot be considered as an alternative in terms of nutrition.

Calcium in milk is naturally occurring. Unlike milk, plant-based beverages do not naturally contain adequate calcium. Calcium is added to plant-based beverages, and while there may be comparable amounts of calcium on the nutrition facts table, you get more from milk because it does not separate from the beverage and settle on the bottom of the container where it may not be ingested.

There is evidence to suggest calcium in plant-based beverages are not absorbed as well as calcium in milk. In addition to calcium, milk naturally contains essential nutrients, such as protein, B vitamins, magnesium, phosphorus, potassium, selenium and zinc. On the contrary, plant-based beverages are not a natural source of the vitamins and minerals that are naturally present in milk.

All plant-based beverages contain less protein than milk. In addition, not all protein is created equal. The protein in milk is high-quality or ‘complete’ meaning it contains all the essential amino acids our bodies need. Many plant sources of protein are considered incomplete proteins because they lack one or more of the essential amino acids.

As well:

• Milk is considered an excellent source of protein, while most plant-based beverages (except soy beverages) are not a good source of protein.
• The composition of formulated plant-based beverages also varies between and within types.
• Studies show milk has multiple health benefits. There is currently little scientific evidence supporting the health benefits of plant-based beverages.
• Milk provides several important nutrients that contribute to good health during all stages of life (from childhood to old age).

One glass of milk contains 15 essential nutrients and is an excellent source of complete protein, which helps build muscles. One glass of milk is rich in vitamin B12, helping in the formation of red blood cells and vitamin B2 (riboflavin), which is a factor in energy metabolism and tissue formation.
 

One glass of milk is high in calcium, contributing to the formation and maintenance of bones and teeth. It also contains a variety of minerals that are essential for the body, including magnesium, phosphorus, potassium, selenium and zinc.

Vitamin D and vitamin A are also found in one glass of milk, supporting a healthy immune system. Vitamin D also improves calcium absorption and helps build strong bones and teeth.

In Canada, ensuring an adequate intake of vitamin D from foods is important. Milk must be fortified with vitamin D according to national regulations to help Canadians meet their vitamin D needs. Drinking two glasses (500 mL) of milk a day makes a good contribution to vitamin D intake.

Within the updated canada’s food guide, milk and dairy products continue to play a valuable role in healthy-eating habits and the guide continues to recommend milk as a healthy drink choice at meals and snacks. Health professionals also recognize dairy’s nutritional value in the promotion of bone health and in preventing disease.

In Canada, the addition of Vitamin A and D to milk is a legal requirement under Health Canada’s Food and Drug Act. In 2016, the Daily Value (DV) for vitamin D increased to 2 µg/100 mL for milk – approximately twice the previous requirement. Since milk is the main contributor of vitamin D in the Canadian diet, Health Canada has also increased the vitamin D fortification level in milk. . This will come into effect in 2026.

During this transitional period, on the Nutrition Facts Table of your package of milk, you may notice some milk manufacturers will have the current fortification level, which is equivalent to 13% of the recommended daily value (%DV) of vitamin D in a glass of milk, while others may have already adopted the new level of vitamin D fortification and labelling, making it equivalent to 25% of the DV% value.

The nutritional values provided in our recipes are estimates only, based on information available at the time of recipe creation.  The actual products, quantities and cooking methods used can change the nutritional information of any recipe. For accurate nutritional information, please refer to the nutritional data displayed on the specific products, quantities and cooking methods you are using to re-create the recipe.

Amino acid values are not shown in consumer nutrition information or food labels because they are not regulated as individual nutrients. Instead, they are measured analytically and recorded in scientific databases such as USDA FoodData Central and Health Canada’s Canadian Nutrient File. This data is mainly used in nutrition science to assess protein quality rather than for everyday consumer use.

What matters nutritionally is not only the total amino acid content, but the amount of digestible indispensable amino acids that are absorbed and used by the body.

This depends on:

• amino acid balance
• digestibility
• Bioavailability

As a result, two foods with the same protein content can differ in how efficiently their amino acids are utilized. Protein adequacy is therefore assessed using protein quality and digestibility.

This is why protein quality is assessed using Protein Digestibility-Corrected Amino Acid Score (PDCAAS) and Digestible Indispensable Amino Acid Score (DIAAS), which account for amino acid balance and digestibility.

Milk proteins (casein and whey) are well-balanced in all essential amino acids and highly digestible, which is why dairy scores highly in these protein quality assessment methods.

Put simply, pasteurization is the process of heating a food, usually a liquid, to a specific temperature for a definite period of time, then cooling it immediately. Pasteurization is the main reason for milk’s extended shelf life. It has been one of the most beneficial and cost-effective measures to protect the health of the consumer.
Dairy processing plants use three methods to pasteurize milk:


1. High Temperature Short Time (HTST) Method

• Milk is pumped rapidly through a series of steel plates
• Milk is heated to 72°C and held no less than 16 seconds
• Milk is rapidly cooled to 4°C
• A continuous-flow pasteurizer is used to achieve precise temperature control

2. Batch-Holding Method

• A paddle or coil in a large vat is used to agitate the entire batch of milk as it heats to 62°C
• The milk is held at this temperature for 30 minutes before being cooled to 4°C

3. Ultra High Temperature (UHT)

• Whole or partly skimmed milk is heated to 138°–158°C for one or two seconds
• Milk is quickly cooled and placed, under sterile conditions, into pre-sterilized containers
• An unopened package of UHT milk will keep for three months with very little change in flavour and quality
• Once opened, milk should be refrigerated and used within one week

proAction is Canadian dairy farmers’ quality assurance program. It comprises six modules:

• Milk Quality
• Food Safety
• Animal Care
• Livestock Traceability
• Biosecurity
• Environment

Canada’s dairy farmers are recognized as world leaders in producing quality milk. The purpose of proAction is to maintain both processor and consumer confidence in the quality and sustainability of Canadian milk that is used to make the dairy products consumers enjoy. Through proAction, farmers do their part in ensuring a supply of safe, high-quality Canadian dairy products consumers, processors and retailers can be confident about and proud to market and consume.

proAction requirements are developed by technical committees made up of dairy farmers and experts, such as veterinarians, researchers and industry partners. proAction requirements are carefully tested, evaluated and updated regularly based on the latest scientific evidence.

• From August 2021 to September 2022, there were 4,780 on-farm validations conducted across Canada.
• 4,833 Canadian dairy farmers conducted their own proAction review and provided the information through a self-declaration process to DFC – this showcases farmers’ commitment and accountability toward the program.

The Blue Cow logo on dairy product packaging indicates the product is made with 100 per cent Canadian milk and milk ingredients. It is a symbol of trust in Canadian dairy farmers and the commitment farmers make to the proAction program.

You can support Canadian dairy by buying Canadian dairy products at the grocery store. The Canadian dairy system is designed to minimize waste and help support some of the highest milk quality standards in the world. When you buy Canadian dairy, you know you’re getting milk made by real farm families who are dedicated to producing milk of the highest quality.

The Canadian dairy industry is the backbone of Canada’s rural economy, employing more than 220,000 Canadians. Canadian dairy is safe and nutritious, and Canadian dairy farmers take pride in producing high-quality 100 per cent Canadian milk, providing top-notch animal care, and committing to environmental sustainability.

Look for one of two 100 per cent Canadian milk logos on the packaging of dairy products. Please note, not all 100 per cent Canadian dairy products have these logos on their packaging. If you’re unsure, you can contact processors directly to ask about their products. Packaging on Canadian dairy products usually includes the processor name and location.

Recombinant bovine somatotropin (rBST), a synthetic version of a naturally occurring growth hormone, is banned for use in Canada. Although Health Canada has determined it does not pose a health risk to humans, it has stated that rBST negatively affects cow health. American dairy farmers are legally allowed to use rBST to increase a herd’s milk production.

Canadian cows can and do eat a mix and variety of plants; some of which may be genetically modified, some not. The most important fact is that while a cow may consume genetically modified feed, the milk she produces is not genetically engineered. 

Dairy processors are responsible for food labelling. We encourage processors to identify their products that are made with Canadian dairy. Some have adopted the use of Dairy Farmers of Canada’s label—a blue and white logo featuring a standing cow bearing the Canadian maple leaf. Some products use a circular blue and white cow logo that states 100 per cent Canadian milk. Other packages will state “made in Canada.” Having simple and easy labels that identify Canadian dairy on products is an industry priority.

• Under the new Canada–United States–Mexico Agreement (CUSMA), each country has agreed to accept the other countries’ standards.

Dairy Farmers of Ontario (DFO) and dairy farmers do not set retail prices. Under Canada’s supply management system, DFO’s role is to market milk to the dairy processing industry on behalf of Ontario dairy farms. In other words, farmers sell their milk to DFO, and then DFO sells milk to processors. Prices paid by processors are based on production costs on efficient farms, and DFO has no control over retail prices, meaning we don’t tell grocery stores how much to charge for a product.

The bar for 100% Canadian milk is high! There’s rigorous inspection and testing that happens before the milk from the cow gets into the carton. In fact, there are more than 100 regulations that have to be met. Dairy farmers are committed to making sure the milk you consume is safe, high quality and sustainably produced.

If pesticides are used on crops on the farm (i.e. organic farms do not use synthetic pesticides), dairy farmers are extra careful with handling and storing them to prevent any cross-pollination with feed, water, bedding and more. However, all pesticides used must be registered and approved by provincial organizations. Farmers are also restricted from entering stalls if they’ve been in contact with chemicals, so they don’t contaminate the cows’ environment. 

To make sure farms are in compliance with federal and provincial regulations, they are audited at a minimum every two years.