Grand Pré milk is high quality milk entirely produced in Québec!
Grand Pré milk is a daily staple! Thanks to its unique characteristics, it’s been a part of Québec’s families since 1978.
Grand Pré milk is created! In 1978, Ste-Claire’s Coopérative laitière du Sud du Québec launches the first UHT milk in Canada.
Agrinove buys Ste-Claire’s factory. Millions of dollars are invested in this project.
Agrinove launches a wider variety of UHT products.
I-Nov Concept Inc. buys the Grand Pré trademark.
Grand Pré milk is now produced in a new state-of-the-art factory located in Terrebonne, Québec.
Grand Pré milk is made of real cow milk and is of high quality, just like any other refrigerated milk.
Grand Pré milk lasts up to 9 months in the pantry and up to 10 days in the refrigerator after being opened.
Its unique Tetra Pak packaging allows it to handle extreme heat without altering the taste, the nutrients and the quality of the product. And it does not contain any preservatives.
Grand Pré milk is perfect for cooking since it has already been heated at a high heat during pasteurization.
Grand Pré milk goes through a “ultra-high temperature” (UHT) process to extend its shelf life and guarantee its safety while preserving its nutrients.
This UHT process produces milk that can be kept at room temperature without being refrigerated for many months while maintaining its nutritional value and its taste. It’s very useful for storage and transportation which makes it a popular choice for many consumers. When you choose a Grand Pré milk product, you are choosing a fresh and safe product made using an advanced pasteurization method.
Milk preparation methodGrand Pré milk is filtered and then standardized to have a specific fat percentage according to what we need.
Heating The milk is heated at a very high temperature, normally between 135 °C and 150 °C for a short period, often between 2 and 5 seconds. This temperature is high enough to kill the bacteria and enzymes all while conserving the nutrients of the product.
Quick chillingAfter the thermal treatment, the milk is chilled to a temperature below 32° C to stop the heating process and avoid any risk of overcooking.
Aseptic packagingThe processed milk is then transported in sterile, airtight containers to prevent subsequent contamination by micro-organisms.
