Dairy products & eggs

Pasteurization is the process of heating dairy products to a specific temperature for a set period to kill harmful bacteria while preserving flavour and nutrients. Most milk, cheese, and cream sold in Canada are pasteurized to ensure they are safe for consumption. Unpasteurized, or raw, dairy products have not undergone this process and may contain bacteria like E. coli, Salmonella, or Listeria, which can pose health risks. While some people believe raw dairy has a richer flavour and more natural enzymes, it is not legally sold in all provinces due to safety concerns. When choosing dairy products, always check the label and consider pasteurization for added food safety.

There are plenty of good dairy alternatives in the market today for people with lactose intolerance. You can still enjoy dairy by choosing lactose-free options, such as lactose-free milk, cheese, and yogurt. Hard cheeses like cheddar and Parmesan, as well as yogurt with live bacterial cultures, tend to be lower in lactose and may be easier to digest. There are also many plant-based alternatives for people who are vegan or avoiding dairy all together, including almond milk, oat milk, soy milk, and coconut milk, which provide similar textures and flavours without lactose. There are a variety of dairy free cheese brands on the market as well.

The difference between brown and white eggs comes down to the breed of the hen, not the quality or nutritional value of the egg. White eggs are typically laid by hens with white feathers and earlobes, while brown eggs come from hens with red or brown feathers and matching earlobes. Some people believe brown eggs are healthier, but both types have nearly identical protein, fat, and vitamin content. Whether you choose brown or white eggs, the freshness and farming practices matter more than the shell colour, but it is up to personal preference!

Eggs and dairy products must be stored properly to maintain freshness and prevent spoilage. Eggs should be kept in their original carton in the fridge, rather than in the door, where temperature fluctuations can affect quality. They typically stay fresh for three to five weeks after purchase. Milk should be stored in the coldest part of the fridge and consumed by the best-before date, while cheese should be wrapped tightly to prevent drying out. Hard cheeses last several weeks, while soft cheeses spoil faster. Yogurt and cream usually last about one to two weeks after opening. Always check for changes in smell, texture, or taste before consuming dairy and egg products, and always check the expiry date before consuming.