getting the pink out

Dairy Pipeline

University of Wisconsin—Extension College of Agricultural and Life Sciences

Wisconsin Center for Dairy Research

A Technical Resource for Dairy Manufacturers Volume 18 Number 4 2006

Getting the pink out

W.L. Wendorff, Dept. of Food Science, UW—Madison

Extract of annatto seed, from the annattotree, supplies the yellow-orange color tocheese. These annatto-colored cheeses aresusceptible to pink discoloration when storedunder high intensity fluorescent lights in retail display cases. Manyquestions arise concerning pinking of annatto-colored cheeses,including: where does the pink color come from, what factors contributeto the potential for pink discoloration, and how can we control thepinking of annatto-colored cheeses?

Origin of pink discolorationPrevious researchers (1,2,3,) have reported that high intensityfluorescent light affects color stability and causes lipid oxidation inannatto-colored cheeses. UW researchers (3) have reported that pinkdiscoloration can appear in cheddar and colby cheese after only 6-8hours of fluorescent light exposure. A rapid loss of the yellowcomponent of the annatto coloring the cheese produces this pink colorat the cheese surface. After an extended period under the lights the redcomponent of the annatto color is also lost, but at a slower rate. Thus apink color dominates before progressing to a bleached-out appearance.In a survey of Madison, Wisconsin supermarket dairy cases, we foundfluorescent light intensities ranging from 140 to 640 footcandles, withan average intensity of 300 footcandles. In our research studies (3), weheld cheeses under a light intensity of 250 footcandles and did find, insome cases, that pinking occurred within two days at that intensity.

Barnicoat (4) reported that sulfhydrylcompounds present in aged cheddar cheesewere responsible for oxidation of the annattocolorant, which resulted in pink discoloration.On the other hand, Govindarajan and Morris(2) reported that the pink compound formedwas not the result of oxidation of norbixin fromannatto, but that hydrogen sulfide was involvedin the formation of a pink colored, micro-fineprecipitate of norbixin. In our studies (5), wedid not determine the specific chemicalreaction taking place to form the pink or redcompound but we did observe that formation ofthe pink discoloration from annatto colorantcoincides with the development of lipidoxidation in the affected cheese.

Factors affecting pink discolorationWe have evaluated the effect of light type andintensity, storage temperature, exposure time,cheese composition, and age and source ofcolorant on stability of annatto colorants incheese. Following is a summary of the results.

Light type and intensityCheeses stored under cool white fluorescentlighting showed a faster rate of pinking thansoft white lighting, although both types of lightdid induce pink discoloration. Increased lightintensity meant faster development of pinkcolor over the first 2 days of exposure, but it didnot differ after longer storage.

Storage temperature and timeSamples stored at 47ºF had a faster rate ofpinking than those stored at 36ºF. However, no

Controlling pink discoloration of cheese

Controlling pink discoloration of cheese .................. 1

Black spots in aged cheddar ......................................... 4

Save money by separating for higher fat cream..... 6

Curd clinic ........................................................................... 8

News from CDR ............................................................. 10

continued on page 2

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Volume 18 Number 4 2006

significant differences in color stability occurred between the twostorage temperatures when stored beyond 2 days.

Cheese compositionCheese pH is a major factor affecting pink discoloration inannatto-colored cheeses. At pH 5.4, the red and yellowcomponents of annatto were reduced at a comparable rate andthe cheese developed a bleached appearance under fluorescentlighting. However, at pH 4.8 and 5.1, the yellow componentdecreased at a very rapid rate while the red component decreasedat a slower rate. The result was a very intense pink color. Full fatcheeses produced a more intense pink color than reduced fatcheeses during the first 7 days of storage.

Source and age of colorantSome differences were observed in color stabilities of singlestrength annatto colorants produced from different sources ofannatto seeds. As with any biological crop, seasonal, geographic,and climatic conditions may all influence color stabilities ofannatto. Colorant manufacturers monitor and blend sources toproduce uniform colorants from available seeds. In our studies,older annatto colorants produce greater pink discoloration.

Influence of packaging on pinkingWe evaluated packaging systems, packaging films and lightblocking agents to determine if any of these factors couldeliminate or reduce the pinking problem in annatto-coloredcheeses.

Packaging systems and filmsAfter evaluating modified atmospheric packaging (MAP), wefound that films with higher oxygen transmission rates (OTR)produced pink discoloration in cheddar cheese before the cheesepackaged in films with lower OTRs. Discoloration was firstobserved around the cracks and slits on the surface of cheese andin the head space at the end of the packages, where oxygen was

most likely available. Films with lower OTRshad less oxidized flavor after 7 days. However,after 2 days of storage under fluorescentlighting all cheeses had oxidized flavor.

With comparable OTR in packaging films,vacuum packaged cheeses initially retainedthe yellow component of annatto better thanMAP cheeses. However, the reducedconditions present in vacuum packagedcheeses tended to produce a more intensepink color after 7 days. With vacuumpackaging, color stability of cheese samplesdisplayed under cool white and soft whitelight was not significantly different.

continued from page 1

Cheese pH is a majorfactor affecting pink

discoloration inannatto-colored

cheeses.

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Light blocking agentsTube guards with UV-blocking agent did not prevent light-induced pink discoloration. Perhaps near-visible wavelength lightcatalyzes pink discoloration. Transparent colored films (red,sunburst, and burnt-orange) did not retard pink discoloration,but the burnt-orange film did reduce lipid oxidation in vacuumpackaged cheeses stored for more than 7 days under fluorescentlight. Aluminum laminated film provided the greatest protectionagainst pink discoloration in vacuum packaged cheeses.

Preventing pinking in annatto colored cheesesThe high intensity fluorescent lighting used in retail dairy casescan seriously affect the quality of dairy products. For example,oxidized flavors developing in fluid milk products has beenextensively documented. Now we know that high intensityfluorescent lighting can cause the loss of color components fromthe annatto colorant in cheese, producing a pink discoloration inthose cheeses. Along with the pink discoloration, anobjectionable oxidized flavor also develops. To reduce thepotential for pink discoloration in annatto-colored cheeses,cheesemakers should avoid using old colorants and selectappropriate packaging with a low oxygen transmission rate(OTR). Light blocking film, e.g., aluminum laminated film, willprovide good protection against potential pinking but at aslightly higher cost than transparent packaging films.

At the retail display case, the intensity of fluorescent lightingshould be held to no more than 160-200 footcandles at theexposed surface of the cheese. Island display cases, withoverhead fluorescent lighting, are ideal for displaying coloredcheeses. In many horizontal display cases, we found fluorescentbulbs within 6 inches of the product emitting 640 footcandles onthe cheese surface. Not only did this drive the formation of pinkdiscoloration on the cheese, but the product temperature of 60-65ºF also contributed significantly to the breakdown of the bodyand texture and the development of off-flavors. In our studies, wefound about 2 to 5% of the top or front pieces of cheddar or colbycheeses in supermarket retail display cases showed pinkdiscoloration and the potential for oxidized flavor defects.Consumer rejection of the discolored cheese alone couldrepresent a loss of over $30 million per year to the dairy industry.

In summary, cheese manufacturers can produce high qualityannatto-colored cheeses and package those in low OTR barrierfilms to extend shelf-life. But manufacturers must also work withtheir distributors, brokers and retailers to make sure theyunderstand the correct display lighting and handling proceduresfor cheeses so that the consumer is getting a quality product timeafter time.

References1. Moir, G.M. 1933. Discoloration in New ZealandCheddar cheese. Muddy, bleached and pink defects.II. Biochemical investigations. J. Dairy Res. 4: 238-245.

2. Govindarajan, S., and H.A. Morris. 1973. Pinkdiscoloration in Cheddar cheese. J. Food Sci. 38:675-678.

3. Hong, C.M., W.L. Wendorff, and R.L. Bradley, Jr.1995. Factors affecting light-induced pinkdiscoloration of annatto-colored cheese. J. FoodSci. 60: 94-97.

4. Barnicoat, C.R. 1950. Cheese discoloration:oxidation of bixin in annatto-coloured cheesepromoted by sulphhydryl compounds. J. Dairy Res.21: 209-213.

5. Hong, C.M., W.L. Wendorff, and R.L. Bradley, Jr.1995. Effects of packaging and lighting on pinkdiscoloration and lipid oxidation of annatto-colored cheeses. J. Dairy Sci. 78: 1896-1902.

At the retail display case,the intensity of fluorescentlighting should be held tono more than 160-200footcandles at the exposedsurface of the cheese.

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Researchers at the Wisconsin Center for DairyResearch and the UW-Madison Department ofFood Science have fielded numerous inquiriesabout a mysterious black spot defect (BSD) incheese, specifically, in aged cheddar cheese. Thescientists can’t make the spots disappear, butAssociate Professor Scott Rankin can tell you whatthey are and how they got there.

Rankin’s first step was to determine thecomposition of the black spots. Exactly what werethey made of? Isolating the cause of the blackspots proved to be difficult because the substancedid not dissolve or diffuse easily. Rankin diddiscover that the BSD pigment dissolves readily innitric acid, suggesting an inorganic salt origin.Next, inductively coupled plasma massspectroscopy was used to screen many differentelements, focusing on finding culprits like themetal salts and oxides that might be found onfood grade processing equipment.

Research Update

Black spots in aged cheddar—all you need is milk and timeThe spectroscopy identified chromium, copper, iron, nickel andbismuth in BSD areas. When the cheese near the black spotdefect was assayed the same way, the scientists found smallincreases in the same elements—except for bismuth. Bismuthconcentrations in the BSD region were about three orders ofmagnitude greater than cheese without black spots.

Early anecdotal reports suggested that an intra-mammary teatsealant (ITS) might be part of the black spot problem. Thisparticular ITS, Orbeseal,™ contains aluminum stearate, siliconedioxide, mineral oil and 65% bismuth subnitrate, To confirm therole of bismuth subnitrate in the BSD the scientists made cheesewith known amounts of teat sealant components. Theydemonstrated that bismuth subnitrate, in the presence of H

2S,

hydrogen sulfide gas, produces black pigmentation.

Teat sealant reappearsSo how does a supposedly inert, and highly effective, teat sealantreappear months later in cheddar cheese? Rankin thinks that thebismuth subnitrate in the sealant is carried in milk to the cheesevat. All is well until H

2S, is produced during the cheese aging

process. Then you get a reaction between bismuth subnitrate andH

2S, which produces bismuth III sulfide, the likely culprit in the

BSD. (See reaction below.)

Of course, the path from mild cheddar to sharp cheddar is rathercomplex. But we do know that H

2S, considered by some scientists

to be a valued component of aged cheddar flavor, is the productof microbial, enzymatic, and co-factor reactions with sulfurcontaining amino acids, like cysteine. Thus, H

2S is a natural

byproduct of cheese aging.

Possible solutionsSome cheese companies have banned the use of Orbeseal.™Other solutions include more training for the herdsmen whoapply the teat sealant, as well as improving protocols for cleaning,particularly plastic parts which the teat sealant sticks to ratherwell. Dairy field reps also recommend that producers who useOrbeseal™ carefully strip any remnants of the treatment out ofthe teats and refrain from adding the colostrum to the milksupply. It is also important to change filters daily, not just washthem, but use a new one.

4BiNO3 (OH) 2BiO(OH) + H2S → Bi2S3 ( Gray/black solid)

Black spot defect in aged cheddar cheese

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On the cheesemaker side, remember that Orbeseal™ has notbeen shown to affect cheeses before 3 to 6 months and, also H

2S

is part of the chemical reaction. Thus mozzarella, colby, montereyjack and similar cheeses will probably not have the black spotdefect, even if Orbeseal™ is in the milk.

Rankin suggests that the BSD will not dissolve or diffuse out ofaged cheddar cheese. However, some cheese plants have installedclarifiers that can pull the bismuth out of the milk, but that is anexpensive solution.

It is difficult to quantify the BSD problem. The lag time ofdevelopment clouds the issue and so does the fact that the blackspots don’t just form on the cheese surface, they can be foundthroughout the cheese. By all accounts, Orbeseal™ is an effectiveteat sealant that can reduce mastitis. But is it worth it to an agedcheddar cheese manufacturer?

A

B1 2 3 4 5 6

Images of sites made by blending cheese with ITS components before (A) and after (B) exposure to eitherhydrogen sulfide gas or its natural equivalent, volatiles from aged cheddar cheese. Sites 4 and 5 were madewith bismuth subnitrate and intact ITS, respectively.

It is difficult to quantifythe BSD problem. Thelag time of developmentclouds the issue and sodoes the fact that theblack spots don’t justform on the cheesesurface, they can befound throughout thecheese.

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We are facing high fuel prices today and all signspoint to only limited and/or temporary abatementin the near future. Perhaps now is the time fordairy plant operators to consider the best way toreduce trucking costs. For example, you know whatit costs to haul cream per loaded mile. Do thecalculation for 35% cream, then recalculate for45% cream. There should be, approximately, a 22%savings. In addition, cheesemakers can accrueother benefits besides fuel savings since more milksolids-not-fat (SNF) will be retained in the plantfor cheesemaking and fluid milk plants will havemore skim milk.

While higher fat cream and more SNF in the dairyplant may be an old subject, there are someguidelines that will influence success. First, the fattest of the cream should definitely be below 50%. Ifthe fat test is higher than 50%, then the greaterviscosity at less than 45ºF causes problems. Withhigher viscosity comes handling difficulties, slowercooling, pumping problems, persistent foam fromair incorporation and more cream left in thestorage tank at pump out. Subsequently, when youadd a hot water rinsing of the cream tank to thepumped out cream you reduce fat and SNFcontents per unit volume. Thus, you are limitingthe net reduction of trucking cost, as you wouldexpect.

Better at 45% fatButter plants buying whey cream have common aswell as individual considerations. While theviscosity of whey cream is less than sweet cream,you should use 50% as a maximum fat content forboth. Blending the <50% fat whey cream intosweet cream is easier; the rate of cooling, foamstability, and pumping is improved. In addition,rinsing from storage and tankers will be easier andusually needs less steam or hot water. All of thesefactors work out better at 45% fat.

Other concerns are titratable acidity, free fattyacids, i.e., Acid Degree Value (ADV) (rancidity), thenumber of days the whey cream has been used tostandardize milk for cheesemaking, and the extentof pumping with high speed centrifugal pumps.

The latter two concerns could contribute to production ofglobular fat (greater fat losses to buttermilk) and fat that doesnot churn well because the fat globule membrane is missing orgreatly damaged.

At the butter plantAt the butter plant, a good, well-trained churn operator canminimize fat losses to buttermilk using a higher fat cream.However, most continuous churns operate ideally between 38and 42% fat. While it is easy to suggest diluting high fat cream toa lower fat content with lower fat cream, it is not always that easyto do. Success depends on the diameter of the blending silo andcontrolling the agitation. Since most narrow diameter silos donot mix well top to bottom, there will be a fat percentage gradientwhich requires an alert continuous churn operator and quickresponse from the laboratory during churning. With theappropriate engineering you could draw from two siloscontinuously by using two flow meters and two PD pumps. Youwill need this type of set-up to prevent the silo with the greaterhead pressure (volume) filling the silo with lesser head pressurethrough the discharge valves.

If a lot of hot water was used to rinse the cream tank, then the fatcontent of the entire load will be reduced, as well as thepercentage of SNF in the resulting buttermilk. Condensing costsfor buttermilk will increase.

Save money by separating for higher fat creamBy R.L. Bradley and D.A. Sommer, Center for Dairy Research

Retaining more skim solidsadds additional value toyour cheese throughincreased yield. This is awin-win solution all the wayaround.

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Value of dairy products manufactured from 1 million lbs of raw milk with 5000 gallons cream removedd

Product manufacturedc Value, 35% cream Value, 45% cream Savings/Day

Mozzarella $129,330.89 $129,884.82 $553.93Cheddar $142,927.12 $143,132.83 $205.71Whey powder ———— ———— $102.00a,b

Nonfat dry milk ———— ———— $529.76 a,b

a less costs of condensing and dryingb 500 gallons available by concentrating fatc calculations used mozzarella and cheddar at $1.40/lb, NDM at $1.40/lb and dry whey at $.40/lb.d calculations available on request

Dairy plant personnel need to be cautious initially to generateand truck higher fat sweet cream or whey cream successfully.First of all, the separator must be correctly sized. If it is starved,you will produce foam. From here, one problem leads to anothersince foam has insulating properties and the cream won’t coolrapidly. This may lead to detectible hydrolytic rancidity in sweetcream. Even if it is not detectible by taste, there will certainly bean elevation of the ADV. Many butter plants reject cream above avalue of 1.0 to 1.1 ADV. This is based on separation on the hotside of the regenerator where sweet cream at separation is onlyheat treated. Also, to control foam generation, be certain thatthere are no air leaks before the separator. A common source of

air is the seal on the back plate of the separatorstuffing pump; check this. Further, with hot, heat-treated cream coming from the separator, the cooldown to less than 45ºF must be rapid. Use in-linetubular cooling to assure this and do not rely onthe refrigeration at the holding tank for cooling. Acorrectly sized separator stuffed by a centrifugalpump controlled by a variable frequency drive willdo minimal damage to the fat globule membrane.Thus, any effect on the ADV, i.e., lipase activity, willbe minimal.

Consider also that the price of cream should have avalue for the SNF included. Thus, if the dairy shipsa higher fat cream resulting in more retained SNFin the dairy plant the buttermaker will not belosing buttermilk solids and value. And don’tforget that retaining more skim solids addsadditional value to your cheese through increasedyield. This is a win-win solution all the wayaround.

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Curd Clinic

Curd Clinic Doctor for this issue is MarianneSmukowski, Safety/Quality ApplicationsCoordinator, CDR

I know that I need to keep records of mysuppliers and distributors, but I am alsowondering how to use this as an opportunity toimprove my quality assurance program overall.Do you have any suggestions?

Q.

A. You are right, the Public Health Security and BioterrorismPreparedness and Response Act of 2002 requires morerecordkeeping by manufacturers, processors, packers, andtransporters. Specifically, food processors and manufacturersneed to keep records of immediate previous sources andimmediate subsequent recipients of food. Popularly referred to as“one up, one down,” this directive allows the FDA to trackpotential problems in the food supply. Since you have to do thisanyway, I applaud your willingness to see it as an opportunity toimprove your Quality Assurance program.

The new regulations are a good excuse to have a conversationwith your suppliers and customers. Think of it as a chance todevelop a closer, more cooperative relationship. For example,have you ever sat down and discussed exactly which attributes ofan ingredient are most important to your company? Have you letthem know that you definitely want to know about anyformulation changes?

Many processing plants have been audited, but have youconsidered auditing your suppliers? A third party audit canassure you of your supplier’s high quality. Do you regularlyrequest a Supplier Guarantee? Does a Certificate of Analysis comewith the products you order? Have you ever tried confirming aCOA with your own analysis? Occasional random samples arerecommended. These are simple steps but they prove you areemphasizing quality and they help you do it.

You should be doing a mock recall twice a year. When you do amock recall, do you take the simple route and focus on yourfinished product? Try taking it one step further and do a mockrecall on an ingredient. For example, if you make ice cream set upyour recall to trace the pecans in butter pecan. Or try tracing theannatto in your butter or the salt in your cheese. A mock recall ofingredients is more work, but it is also a better test of the process.

Do you retain samples of your out going product? Manyprocessing plants do; these samples can be very useful if you everhave to recall product or investigate complaints.

I have included a few ideas that you can use to improve yourquality assurance program. If you have any questions about theBioterrorism Act and how it affects your plant please feel free tocontact me.

e-mail: [email protected]: (608) 265-6345

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More information at the FDA WebsiteThe U.S. Food and Drug Administration (FDA) maintains amassive website detailing everything you need to know aboutthe Bioterrorism Legislation. Here is an example.

What records must be established and maintained by non-transporters of food? For non-transporters, i.e., persons whoown food or who hold, manufacture, process, pack, import,receive, or distribute food for purposes other thantransportation, the records have to:

1. Identify the immediate non-transporter previous sources,whether foreign or domestic, of all foods received, including thename of the firm; address; telephone number; fax number ande-mail address, if available; type of food, including brand nameand specific variety (e.g., Brand X Cheddar Cheese, not justcheese; romaine lettuce, not just lettuce); date received; quantityand type of packaging (e.g., 12 oz. bottles); and identify theimmediate transporter previous sources including the name,address, telephone number—and, if available, fax number ande-mail address. Persons who manufacture, process or pack foodalso must include lot or code number or other identifier if theinformation exists.

2. Identify the immediate non-transporter subsequentrecipients of all foods released, including the name of the firm;address; telephone number; fax number and e-mail address, ifavailable; type of food, including brand name and specificvariety; date released; quantity and type of packaging; andidentify the immediate transporter subsequent recipients,including the name, address, telephone number—and, ifavailable, fax number and e-mail address. Persons whomanufacture, process or pack food also must include lot or codenumber or other identifier if the information exists. The recordsmust include information that is reasonably available to identifythe specific source of each ingredient that was used to makeevery lot of finished product.

http://www.cfsan.fda.gov/~dms/fsbtac23.html

What is the difference between a SupplierGuarantee and a Certificate of Analysis(COA)? The COA is essentially a spot check,giving you a result from a tested lot. ASupplier Guarantee is more specific,assuring you about a particular item over aspecified unit of time. For example, if youreally need medium cheddar cheese with aspecified moisture content then a SupplierGuarantee will back that up.

What your records should includeHere at CDR, we use rather simple forms to track both shippingand receiving. Our receiving log lists the source and includes theaddress and phone number. In addition, we include the brandand variety, lot number and expiration date and the quantity.Section 306 of the Bioterrorism Act explicitly limits the retentionof records to two years or less. If a facility holds food for longerthan two years, it may wish to retain records of receipt for morethan two years as a matter of business practice. These recordscould be helpful to both the facility and FDA in the event of atrace back or trace forward investigation.

COA vs Supplier Guarantee

19821983

1984

19861985

1987

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News from CDRCDR AuthorsA technical paper “Storage TemperaturesNecessary to Maintain Cheese Safety,” coauthoredby CDR Director Rusty Bishop and Dairy Safety &Quality Coordinator Marianne Smukowski, wasfeatured in the October issue of Food ProtectionTrends magazine. For more information, contactMarianne Smukowski at [email protected].

Regional workshopsNEW! CDR will be offering day-long, regionalworkshops in three locations around Wisconsin inOctober. The focus,“Cheese Health and Wellness”and “Cheese Yield and Standardization”. Watch formore details later this spring.

Design your own affinage systemInterested in learning more about affinage, thecraft of aging and maturing cheese in a controlledhumidity and temperature environment, and theopportunities that exist? The UW-MadisonDepartment of Food Science and the WI Center forDairy Research will be conducting a two-dayMaster’s Short Course, August 21-22. The first daywill highlight the European tradition, exploresystems being used in the US today, and walk youthrough what you need to design your ownaffinage system. During day two, you will learnabout cheese ripening conditions, packaging, andquality as well as regulatory issues. For moreinformation visit www.cdr.wisc.edu and click onCourses and Events.

Sports Recovery DrinkThe next time you visit Babcock Hall you might want to try a newsports drink developed at the Wisconsin Center for DairyResearch. The beverage is sold in the Dairy Store, located on thefirst floor of Babcock Hall.

The Dairy Ingredients group at CDR developed this “sportsdrink” for athletes at the University of Wisconsin-Madison. Notonly does it taste good, but it is designed for athletes who want tobuild muscle as they work out. It also helps athletes recover fromworkouts faster while preserving their muscle mass.

Amino acids are often referred to as the building blocks ofprotein. And among the amino acids, branched chain aminoacids (BCAA) are particularly useful for athletes. Skeletal musclesthat power runners, bikers and swimmers can take up the BCAA’sdirectly from the bloodstream, unlike other amino acids that areonly available after processing by the liver.

Whey protein is a fabulous source of branched chain aminoacids, a fact that has propelled the growth of whey proteins in thesports world. You can find it in bars, beverages, powders andsupplements consumed by football players, marathon runners,swimmers and skiers.

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Mark your calendar and make a planThe Wisconsin Cheese Industry Conference is set for April 18-19,2007 in La Crosse, Wisconsin. CDR is hosting two seminars onThursday, April 19th. The morning session will focus on thenatural attributes of cheese that make it an ideal vehicle todeliver nutraceuticals. Speakers and their topics include:

Paul Ross, Dairy Product Research Center, Teagasc,Moorepark Food Research, IrelandProbiotics in functional cheese and the effect on health—amedical perspective

Mark Johnson, Wisconsin Center for Dairy ResearchLowfat/low salt cheese

Dean Sommer, Wisconsin Center for Dairy ResearchOmega three fatty acids and other fortified cheeses

The wrap up—a chance to taste some fortified cheeses made inthe European Union and a few from CDR.

The April 19th afternoon session will focus on the unlimitedopportunities for using dairy ingredients.

John Lucey, UW—Madison Food ScienceSeparation processes to enhance the functionality of dairyproteins

Rich Hartel, UW—Madison Food ScienceSpray drying delactosed permeate

Kellogg Company, research staffOpportunities and success with dairy ingredients

Alan Reed, Dairy Management Inc.New products in the global market

Nonprofit Org. U.S. Postage PAID Madison, WI Permit No. 658

Wisconsin Center for Dairy ResearchUniversity of Wisconsin-Madison1605 Linden DriveMadison, Wisconsin 53706-1565

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CalendarDairy

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The Dairy PipelineCenter for Dairy Research1605 Linden Dr.Madison, WI 53706-1565phone: 608/262-5970fax: 608/262-1578

Karen Paulus, Editor

Technical Reviewers:Mark Johnson, CDRNorm Olson, Dept. of Food ScienceTom Szalkucki, CDRKaren Smith, CDRBill Wendorff, Dept. of Food Science

The Dairy Pipeline is published by theCenter for Dairy Research and funded bythe Wisconsin Milk Marketing Board.

To subscribe to the Pipeline simplyphone, fax, or e-mail your request toCDR. (Form on page 11) We welcomeyour questions and comments. Sendthem to:

Karen Paulus, Editore-mail: [email protected]: 608/262-8015

You can also find the Dairy Pipeline onour website: www.cdr.wisc.edu

CDR Jan. 18-19 Producing Safe Dairy Products. River Falls, WI. CallRanee May at (715) 425-3704 for information.

Feb. 6-7 Quality Milk Conference (WI Dairy Field Reps).Madison, WI. Call Scott Rankin at (608) 263-2008.

Feb. 27-28 Wisconsin Process Cheese Short Course. Madison, WI.Call Bill Wendorff at (608) 263-2015 or John Jaeggi at (608) 262-2264for more details.

Mar. 26-30 Wisconsin Cheese Technology Short Course, Madison,WI Call Bill Wendorff at (608) 263-2015.

Apr. 18-19 Wisconsin Cheese Industry Conference, La Crosse, WI.For information, call Judy Keller at (608) 828-4550.

Apr. 30-May 2 Cheese Utilization Short Course, Madison, WI. CallDean Sommer at (608) 265-6469.

May 8 Wisconsin CIP Workshop, Madison, WI. Call Bill Wendorffat (608) 263-2015.

May 9 Dairy HACCP Workshop, Madison, WI. Call MarianneSmukowski at (608) 265-6346.

May 15-16 Applied Dairy Chemistry Short Course, Madison, WI.Call Scott Rankin at (608) 263-2008.

getting the pink out

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