1. AGRICULTURE & DAIRY IN QUEBEC REGION: MONTEREGIE

2. Dairy Produce in Quebec  In Quebec, the government puts quotas on milk products. This is meant to avoid shortages or surplus.  Quota: A set amount regulated by the PROVINCIAL or FEDERAL government.  Shortage: A lack of a specific object. When demand is higher than the quantity produced  Surplus: Overproduction of a specific object. When quantity is higher than demand.

3. DEMAND AND SUPPLY

4. PROCESSING MILK  Cows are milked twice a day. The milk is put into refrigerated tanks for a day or two. Milk is then transferred into a tanker truck. Quebec produced a total of 80 billion liters of milk per year. Milk is then transferred to the plants were it is subjected to pasteurization and homogenization

5. Define  Homogenization: Process to mix in the fats (so that they do not separate from the milk).  *Hint: It is like mixing oil and water.  Pasteurization: Heating methods to reduce the bacteria in the milk to prevent it from going bad very quickly.

6. mmmmiiiiiilllllllkkkkkkkkkk  https://www.youtube.com/watch?v=4DxK4yYSEZ4

7. Define  EXPORT: Sending an item out of the province for use in another place.  IMPORT: Receiving a product in the province because you cannot produce it yourself.  TARIFF: An extra tax put on products that are not produced in Quebec or Canada to help the LOCAL, REGIONAL OR PROVINCIAL economy.

8. Tariff

9. BUTTER  Butter was created over 4000 years ago. Quebec is the number 2 producer of butter in Canada. The origin of the word butter came from the Greek word buy-ron translating to “cow-cheese”.

10. BUTTER  Fresh cream from dairy farms is collected and brought to the creamery. The cream is then separated from the fresh whole milk using centrifugal force. It is then pasteurized by heating it rapidly to a high temperature to eliminate potential disease-causing bacteria and help the butter stay fresh longer.

11. BUTTER  Once pasteurized, the cream is mixed vigorously in a churning cylinder until it thickens naturally into butter. The remaining liquid (buttermilk) is drained off, and the butter is mixed and blended. At this point, salt is sometimes added.  The final product is, by regulation, at least 80% fat, about 16% water and 3% milk solids. After being weighed, cut, wrapped and chilled, the butter is delivered to your grocery store, ready for you to add to your favourite foods.

12. “MAD COW” LIBS  YOUR JOB IS TO CREATE A “MAD LIB” USING THE FACTS ABOUT THE DAIRY PRODUCE SECTOR IN QUEBEC. THIS MEANS THAT YOU MAKE A TEXT AND ELIMINATE KEY WORDS, ONLY INDICATING WHAT NOUNE, ADJECTIVE, ADVERB OR PERSONAL PRONOUN THEY SHOULD BE REPLACED WITH. FOR EXAMPLE:

13. MAD COW LIBS  Original Text:  Dairy produce is the number one agricultural product developed in Quebec. There are several things you can do with dairy. The first is to make cheese. This is done in four steps. The first is curdling. This means the cheese is pasteurized and separated. The second step is draining. This means it is left on drying racks for all the liquid to pass through. The third step to making cheese is pressing. It is pressed down until all the liquid comes out of it. The final step is ripening of the cheese. This can take up to two years.

14. MAD COW LIBS  “Mad cow lib” VERSION 2.0  Dairy _________ is the number one agricultural _____ (noun) (thing)  developed in ___________. There are _______ things (place) (number)  you can do with dairy. The first is to _____  (action)  This is done in ______ steps. The first is ________. (number) (action)