U of G food science professor Art Hill lent his milk market expertise to a National Post feature story this week. The article explores the pros and cons of Canada’s highly protected dairy market and especially the country’s butter market.

According to the article, Canadians have relatively fewer choices for purchasing butter than consumers in the United States and some European nations. A number of small-scale Canadian butter makers, many certified organic, are beginning to offer more choices.

Hill said most Canadian butter is made from milk pooled from several sources in a uniform way. Since it is all much the same, buying the cheapest butter you can find is probably a prudent decision, he said.

Hill studies cheese science and technology, food additives and preservation, and marketing of milk products.