Thank you, Mr. Chairman.
I will take a couple of minutes to draw your attention to the document, a table, in your blue folder. The table is in English on one side and French on the other and describes milk and its constituents. As you can see from the table, milk is made up of several ingredients, the first one being water, followed by lactose, butter fats, and finally proteins, the constituents we are interested in.
Milk is 3.2 per cent protein.There are two kinds of protein: 80 per cent of the protein is milk protein, the kind that can be turned into cheese, and the other 20 per cent is lactoserum, the cheese byproduct, whey.
At the bottom of the page, you will note that skim milk powder is solid milk, with no fat, no water and 35 per cent protein. That is in its natural state. The term protein concentrates applies when there is more than 35 per cent protein present. Substances that are 85 per cent protein are called protein isolates, the subject of today's discussion.
Protein isolates, and other forms of protein, are used outside the dairy industry. They are used in hospitals for increasing muscle mass, in health drinks and energy bars, for example. They are also used in other foods for very specific purposes, for example, as extenders in some types of meat.
That concludes my remarks.