icte seminar examines food safety as regulation ramps up · 2014-04-25 · (icte) in milwaukee. the...

World Champion Cheese auction raises $115,435MILWAUKEE — Bidders raised more than $115,000 Wednesday night during the World Championship Cheese Contest auction, held during this week’s International Cheese Technology Expo (ICTE) in Milwaukee.

The auction is part of the biennial ICTE, hosted by the Wis-consin Cheese Makers Association (WCMA) and the Wisconsin Center for Dairy Research (CDR), and funds raised go toward support of future cheese contests, WCMA scholarships and a Member Education Initiative instituted by WCMA.

“In recent years, the WCMA board has looked at the auction as a chance to reinvest in the industry, and with this bid total we can defi nitely look at an educational program we’re building with CDR as well as other projects around the country,” says John Umhoefer, executive director, WCMA.

Vermont House, Senate pass bill to require GMO labeling MONTPELIER, Vt. — A bill requiring labeling for foods that contain genetically modifi ed ingredients GMOs has been passed in Vermont’s House and Senate and is expected to be signed into law by the governor.

On Wednesday, the Vermont House of Representatives voted 114 to 30 to pass the bill, which already was approved last week in the Vermont Senate. It now awaits the signature of Vermont Gov. Peter Shumlin, who has said he plans to sign the bill.

The proposed effective date for the GMO labeling requirements to take effect is July 1, 2016. The bill would require labeling on all foods with GMOs sold at retail in Vermont, regardless of whether the food was manufactured in Vermont. It would not require labeling foods prepared for immediate consumption, such as that prepared for or at bake sales, restaurants or salad bars. It also would not apply to alcohol or animals that have been fed genetically engineered feed, as long as those animals have not themselves been genetically engineered.

The International Dairy Foods Association (IDFA) says while the bill exempts milk from cows that have been fed GMO feed, many dairy products — such as yogurt and fl avored milk — would be affected unless all their other ingredients were non-GMO. IDFA also notes that FDA, the American Medical Association, the World Health Organization, USDA and the National Academy of Sciences all have said that GMO ingredients are safe and there are no negative health effects associated with their use.

“This bill would confuse consumers, raise food prices and do nothing to ensure product safety,” says Ruth Saunders, IDFA vice president of policy and legislative affairs. “It’s too bad for the dairy industry that Vermont would require such labels on chocolate milk, yogurt and other healthy dairy products while offering an exemption for the entire alcoholic beverage sector.”

IDFA opposes individual state legislation on GMO labeling and fully supports The Safe and Accurate Food Labeling Act of 2014, introduced in

Volume 34 April 25, 2014 Number 14

By Alyssa Sowerwine

MILWAUKEE — As FDA continues its rollout of the Food Safety Modernization Act (FSMA), industry stake-holders this week discussed food safety challenges facing dairy manufacturers, as well as FDA’s food safety priorities and the expected time line for additional regulations set to take effect under FSMA.

The seminar, “A Renewed Emphasis on Food Safety for Cheese,” was held Wednes-day during the International Cheese Technology Expo in Milwaukee. Moderated by Matt Mathison, vice president of technical services for the Wisconsin Milk Marketing

ICTE seminar examines food safety as regulation ramps up

Board, the session included comments from John Sheehan, director of the Division of Plant and Dairy Food Safety at FDA; Jeff Kornacki, president of Ko-rnacki Microbiology Solutions, Madison, Wis.; Tony Erickson, principle chemist of the CIP Anchor Team for Ecolab, Eagan, Minn.; and Clay Detlefsen, vice president of regulatory affairs and counsel for the Interna-tional Dairy Foods Association (IDFA).

Sheehan notes that food safety is a top priority of FDA, and the agency has taken steps to assess industry compliance and risk as well as modernizing industry regulations.

For example, FDA last year made available to the industry a draft assessment of the risk of Listeriosis from soft-ripened cheese consumption in the United States and Canada. The assessment was conducted by FDA and Health Canada. (See “FDA announces availability of draft risk assessment of Listeriosis from soft-ripened cheese” in the Feb. 15, 2013, issue of Cheese Market News.)

FDA also is working on a comprehensive raw milk cheese risk profi le that is near-ing completion. Sheehan says the profi le will support changes

being contemplated for cheese standards, and notes the agency has determined that 60-day aging is not effective as an alternative to pasteurization. A working group and template have been developed to mod-ernize standards.

FDA also is working on a drug residues in milk risk profi le, Sheehan notes. In ad-dition, the agency is working to modernize the Pasteurized Milk Ordinance (PMO), and the past chair requested that FDA come to the next biennial meeting with proposals for making the PMO “FSMA-compliant,” he adds. FDA expects that it will be able to comply with this request.

Meanwhile, the risk of Liste-ria monocytogenes continues to be a top concern to the industry and consumers, and Kornacki provided an overview of the potential for the bacte-ria’s viability in dairy plants.

In addition to the risks of illness and death, product contamination from Listeria can lead to recalls — which result in public exposure and lost market share — as well as lawsuits, Kornacki notes. Other risks include down time until contamination sites have been determined and eliminated, and a company’s food safety

system overhauled, as well as costs from repairs, modifi ca-tions and the remanufacture of product, as well as insurance issues.

Some possible contributing factors to product contamina-tion include inadequate pas-teurization, poor sanitation and insufficient separation between raw milk processing and packaging of finished product, Kornacki notes.

He notes that despite the fact that dairy products are safer than many other com-modities and have had im-provements and reductions in illness, recalls may continue to be high and even increase due to enhanced surveillance.

And surveillance is para-mount, Kornacki says, as the processing environment is a signifi cant source of contami-nation to pasteurized products.

He notes that a few pre-sumptuous assumptions can be detrimental, including assuming a gasket will pre-vent product contamination, the product cannot support microbial growth (such as dry or frozen products), the fact that the equipment has been cleaned-in-place (CIP), cleaned by hand or received a

Milk production climbs 1 percent from March 2013

A

INSIDE

Turn to ICTE, page 22 a

Turn to AUCTION, page 10 a

WASHINGTON — Milk production in the 23 major milk-producing states dur-ing March totaled 16.68 bil-lion pounds, up 1.1 percent from March 2013, according to preliminary data recently released by USDA’s National Agricultural Statistics Ser-vice (NASS). (All fi gures are rounded. Please see CMN’s Milk Production chart on page 23.)

Turn to MARCH, page 23 aTurn to VERMONT, page 24 a

Scan this code

for breaking

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Reprinted with permission from the April 25, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

✦ Guest column: ‘Integrity in advocacy continues to make a difference.’ For details, see page 4.

✦ Tillamook completes Boardman, Ore., expansion. For details, see page 5.

✦ Vermont Creamery recognized for social, environmental ethics. For details, see page 9.

✦ WDPA announces scholarship winners. For details, see page 16.

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MARKET INDICATORS

2 CHEESE MARKET NEWS® — April 25, 2014

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

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REGULAR CONTRIBUTORSJohn Umhoefer, FCStone, International Dairy Foods Association, National Milk Producers Federation, U.S. Dairy Export Council, Eric Meyer, Rice Dairy

SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/831-1004

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CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

YEAR2008200920102011201220132014

JAN19.3210.7814.5013.4817.0518.1421.15

FEB17.03 9.31 14.2817.0016.0617.2523.35

MAR18.0010.4412.7819.4015.7216.9323.33

APR16.7610.7812.9216.8715.7217.59

MAY18.18 9.8413.3816.5215.2318.52

JUN20.25 9.9713.6219.1115.6318.02

JUL18.24 9.9713.7421.3916.6817.38

AUG17.3211.2015.1821.6717.7317.91

SEP16.2812.1116.2619.0719.0018.14

OCT17.0612.8216.9418.0321.02 18.22

NOV15.5114.0815.4419.0720.8318.83

DEC15.2814.9813.8318.7718.6618.95

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.

APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15

CHEESE FUTURES* for the week ending April 24, 2014 (Listings for each day by month, settling price and open interest)

Fri., April 18 Mon., April 21 Tues., April 22 Wed., April 23 Thurs., April 242.3492.1611.9631.9011.8961.9031.8661.8371.8101.8001.8171.7991.7881.7711.7901.800

1,3041,6031,5051,2191,1371,1451,1221,1721,244

154120120123109101

66

383/12,390

2.3522.2102.0091.9531.9261.9271.8811.8401.8171.8051.8171.7991.7881.7711.7901.800

1,2991,6121,5131,2511,1541,1591,1321,2061,244

165125125128114116

66

161/12,555

2.3462.1161.9441.8921.8881.8991.8661.8331.8061.8001.8171.7991.7881.7711.7901.800

1,3041,6111,4811,1741,1271,1351,1121,1581,220

135109109112

989066

176/12,186

MarketsClosed

2.3492.1621.9641.9141.8971.9091.8711.8401.8101.8051.8171.7991.7881.7711.7901.800

1,3041,6121,5131,2271,1371,1451,1221,2061,244

162125125128114106

66

135/12,482

Total Contracts Traded/Open Interest

APR 14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15

DRY WHEY FUTURES* for the week ended April 24, 2014 (Listings for each day by month, settling price and open interest)

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.

Fri., April 18 Mon., April 21 Tues., April 22 Wed., April 23 Thurs., April 24

67.1865.6563.6061.2559.0057.1357.0056.0856.0555.5054.0053.0052.50

320418447293261220186170224

63242730

90/2,805

67.1865.7563.5061.2559.0057.1357.0056.0856.0555.5054.0053.2552.50

320416445290258220186170224

56181923

20/2,747

67.2566.7564.7561.5059.2557.7357.0056.0856.0555.0053.9853.0052.50

320426455292267220186170224

67243532

30/2,842

67.1866.2564.1061.2559.0057.1357.0056.0856.0555.5053.9853.0052.50

320425451288261220186170224

63243532

57/2,823

MarketsClosed

Dry Products* April 25, 2014

DRY BUTTERMILK(FOB)Central & East: $1.8500-$1.9550(-1/2).(FOB) West: $1.8600-$2.0200; mostly $1.9100(-1)-$1.9400.

EDIBLE LACTOSE(FOB)Central and West: $.4100(-4)-$.7200; mostly $.5700(-2)-$.6550.

NONFAT DRY MILKCentral & East: low/medium heat $1.7500(-20)-$2.0900(-5); mostly $1.8900(-9)-$2.0700(-7). high heat $2.1000(+5)-$2.1800(-1 1/2).West: low/medium heat $1.7500(-10)-$2.1100(-1); mostly $1.8800(-10)-$2.0500(-3 1/4). high heat $2.1000(-2 1/4)-$2.2200(-1/4).Calif. manufacturing plants: extra grade/grade A weighted ave. $1.9751(-.0047) based on 12,972,450 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $2.0500-$2.2000(-5).

DRY WHEYCentral: nonhygroscopic $.6400(+1/2)-$.7200(+1); mostly $.6425(+1/4)-$.6650(+1/2).West: nonhygroscopic $.6300-$.6900; mostly $.6300-$.6775.(FOB) Northeast: extra grade/grade A $.6700-$.7250(+1/4).

ANIMAL FEED (Central): Whey spray milk replacer $.4875(+1)-$.6150.

WHEY PROTEIN CONCENTRATE (34 percent): $1.5500-$1.9200(-5); mostly $1.6700-$1.8600(-1).

CASEIN: Rennet $4.6500-$5.2000; Acid $5.0000-$5.4000.

*Source: USDA’s Dairy Market News

(These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

ButterCheese

19,91984,166

+866+1,827

14,857113,168

+1,293+1,063

+5,062-29,002

+7 +1

Weekly Cold Storage Holdings April 21, 2014 On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

April 21 April 22 April 23 April 24 April 25

Weekly average (April 21-25): Barrels: $2.2115(+.0165); 40-lb. Blocks: $2.2205(-.0008).Weekly ave. one year ago (April 22-26, 2013): Barrels: $1.7245; 40-lb. Blocks: $1.8660.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Grade A NDMPriceChange

Weekly average (April 21-25): Grade A: $1.8480(-.0458).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.4732(-.0484)–$2.5113(-.1088).

Weekly average (April 21-25): Grade AA: $1.8970(-.0055).

$1.8950NC

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Cash prices for the week ended April 25, 2014

$2.2300 -2

$2.2225 -2 3/4

$1.8575NC

$1.8950+1/2

$2.1800 -3 3/4

$2.2100 NC

$1.8950NC

$1.8575NC

$1.9100+1 1/2

$1.8100-4 3/4

$2.1800 NC

$2.2100 NC

$2.2175 -1 1/4

$2.2100 -1 1/4

$1.8575NC

$1.8900NC

$1.8575-3/4

$2.2500 -3/4

$2.2500 -3


April 25, 2014 — CHEESE MARKET NEWS® 3

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

For more information please visit www.novakscheese.com

We’re Proud to Offer White and Colored Cheddar Ranging from Mild to Extra Sharp in Flavor

■ Wisconsin Premium 640’s ■ Wisconsin Premium 40 lb. Blocks ■ Wisconsin Premium 500 lb. Barrels ■ Wisconsin Premium Organic Sharp Cheddar, Monterey Jack, Colby, Pepper Jack & Much More

NOVAK'S CHEESE OF WISCONSIN, INC.Tel: 920.338.1571 Fax: 920.338.1714

Bill Novak II & Ben Novak

www.novakscheese.com

4 Generations in the Cheese

Business

Third Generation Wisconsin Licensed Cheese Maker and Wisconsin Licensed Cheese Grader

International Dairy Markets April 25, 2014

Oceania Butter: 82 percent butterfat $3,700(-150)-$4,440(-50). Cheddar Cheese: 39 percent maximum moisture $4,400(-200)-$5,200(-100).Skim Milk Powder: 1.25 percent butterfat $3,900(-225)-$4,500(-200).Whole Milk Powder: 26 percent butterfat $3,875(-50)-$4,800.Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds.

Western Europe Butter: 82 percent butterfat $4,625(-50)-$5,100(-25).Butteroil: 99 percent butterfat $5,575(-100)-$6,200.Skim Milk Powder: 1.25 percent butterfat $3,875(-125)-$4,375(-125).Whole Milk Powder: 26 percent butterfat $4,675-$5,100(-50).Whey Powder: Nonhygroscopic $1,200-$1,450.

Base Skim Milk Price for Class I1: Advanced Class III Skim Milk Pricing Factor: Advanced Class IV Skim Milk Pricing Factor: Advanced Butterfat Pricing Factor2: Class II Skim Milk Price: Class II Nonfat Solids Price: Two-week Product Price Averages:

Butter: Nonfat Dry Milk: Cheese: Dry Whey:

Advanced Prices and Pricing Factors

Note: The Class I price equals the Class I skim milk price times 0.965 plus the Class I butterfat price times 3.5, rounded to the nearest cent.For information only: The Class I base price is $24.47.1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals this price plus applicable Class I differential.2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100. Data provided by USDA

May 2014 $17.45/cwt.

$17.45/cwt.$16.36/cwt.$2.1790/lb.$17.06/cwt.$1.8956/lb.

$1.9708/lb.$2.0040/lb.$2.3695/lb.$0.6751/lb.

April 2014 $17.22/cwt.

$16.36/cwt.$17.22/cwt.$2.0094/lb.$17.92/cwt.$1.9911/lb.

$1.8308/lb.$2.1007/lb.$2.2211/lb.$0.6495/lb.

MARKET INDICATORS

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.


Cash-Settled NDM*

APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15




APR14MAY14JUN14 JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15

Class III Milk*


Class IV Milk*

APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15

CME FUTURES for the week ended April 24, 2014



Cash-Settled Butter*

5,2474,9134,3442,9422,4262,1781,8631,7461,610

609447308182165157

24.2622.2920.2319.5319.3119.2218.9518.5618.3318.0517.9817.9017.7917.6517.65

23.2021.7120.6620.1319.9819.9519.7719.5519.2518.4518.07

1,6931,6551,4731,033

988873716666584

4629

198.50187.00175.00169.10168.20167.75165.25163.03161.50

781766624436381383303246209

195.00185.80184.00184.00184.00184.00182.75182.73180.00171.00

1,1151,1151,046

698678614492425233

4

1,347/29,534

17/9,777

22/4,144

85/6,435

1,172/29,974

5,2115,0884,3592,9902,4402,2051,9031,7541,614

643492361185168164

23.3022.0921.2020.5620.4520.4520.1019.6619.4518.4518.07

176/9,860

200.73190.00179.95173.53172.25171.95166.40164.40163.80

184/4,104

775765626414368382303246210

194.00187.00186.00184.58184.30184.75184.13183.53181.00172.50

170/6,521

1,1001,1241,039

725707633499436239

4

5,3524,9384,3422,9202,4122,178 1,8661,7451,611

552403295174151148

24.2321.8420.0119.3619.2019.1618.9218.5518.3017.9817.9617.9417.7217.6017.60

23.2021.7120.5320.1319.9819.9519.7519.5519.1518.4518.07

1,6931,6551,4721,033

988873716666582

4427

38/9,762

199.00185.80173.50169.05168.10167.00165.00163.00160.50

781767623440381383303246208

15/4,147

195.00185.25184.00184.00184.00184.00182.75182.73180.00171.00

1,1151,1051,014

693672614492425233

4

57/6,382

24.3122.8620.8120.1419.6519.5219.1518.7218.4918.0818.0217.9117.8517.7117.70

1,6961,6571,4761,0451,001

8857326725924629

5,2385,0964,3632,9652,4352,1911,8671,7531,611

628478334185168160

24.2122.4120.3319.6419.3319.2218.9518.5618.3318.0317.9817.9017.8017.6517.65

976/29,869

23.2021.9320.9020.4520.1020.1019.7719.5519.2518.4518.07

1,7021,6501,4741,036

994879721671589

4629

97/9,812

199.40187.75176.50169.75169.00168.25165.25163.25162.00

775763632430382383303246209

103/4,138

194.00186.30184.25183.90183.90184.00182.75182.73180.00171.00

1,1121,1271,044

705678615492425235

4

68/6,452


884/29,475

MarketsClosed

MarketsClosed

MarketsClosed

MarketsClosed

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392.

Average price1 Sales volume2

Cheese 500-lb. Barrels:Average price1

Adj. price to 38% moistureSales volume2

Moisture content Butter:

Average price1

Sales volume2 Nonfat Dry Milk:

Average price1 Sales volume2

Dry Whey:Average price1 Sales volume2

For the week ended: 4/5/14

$2.399010,636,462

*$2.4720*$2.3587

9,873,25335.02

$1.95932,647,090

*$2.051024,268,725

$0.67087,088,384

*$2.4156*12,813,039

$2.4465$2.3440

9,469,15735.29

*$1.9792*2,757,348

*$1.9986*27,768,504

*$0.6707*6,303,179

4/12/14 3/29/14

*$2.3450*11,843,202

$2.4260$2.3216

9,275,04735.21

$1.89824,089,917

$2.073020,311,337

$0.6672*6,819,613

$2.360513,060,988

$2.3901$2.2817

8,884,32735.06

$1.96323,044,893

$2.011021,446,419

$0.67907,270,696

4/19/14


http://www.novakscheese.com/



Connie Tipton is president and CEO of the International Dairy Foods Association. She contributes this column exclusively for Cheese Market News®.

Perspective:Industry Issues

Integrity in advocacycontinues to make a difference

A growing portion of the global dairy industry relies on this team forA growing portion of the global dairy industry relies on this team for strategizing and executing their price risk management.

Think of our team as an extension of yours.

Toll Free: 866.334.2684 | www.ricedairy.com

For more information please visit www.ricedairy.com

Following are excerpts from Con-nie Tipton’s remarks at the Bryce Harlow Foundation dinner on April 8, 2014. The Bryce Harlow Founda-tion promotes excellence and integ-rity in business advocacy. Connie Tipton received the foundation’s Business-Government Relations Award for a lifelong contribution to her profession. Bryce Harlow served in the Eisenhower Administration and is credited with being the first business-government relations advocate when he opened the first Washington office for Procter & Gamble in 1961.

I’m an optimist at heart but when you’re an advocate in today’s Wash-ington, I sometimes agree with the malapropism coined by the fi lm mogul, Samuel Goldwyn, “You’ve got to take the bitter with the sour.”

Case in point. The Obama adminis-tration struck a blow against advocates

like you and me when it announced that former lobbyists would be banned from administration positions and from serving on advisory committees and commissions.

Just think about this for a second. Under this ban, a man like Bryce Har-low, who never hesitated to answer the call of duty … to offer his services to presidents and Congress on some of the biggest and most diffi cult problems of the day, would be turned away, hat in hand.

I think this is just plain wrong … as both Democrats and Republicans have publicly and privately said … and an assault on our First Amend-ment rights to petition the govern-ment. This is what happens when you let a campaign trail sound-bite morph into a smothering blanket of bad policy.

And sadly, in the end, the only person being punished is the presi-dent because he is depriving himself

of the experts and expertise his ad-ministration so desperately needs. If there is a question of conflict of interest for a lobbyist, then make the conversation about that, not whispers impugning everyone who makes their living lobbying.

Now, in a ruling this January, the U.S. Court of Appeals for the D.C. Cir-cuit reversed and remanded a lower court’s decision upholding the ban. So, who knows where this will end? But the whole lobbying ban tells me two things.

First, the administration’s actions remind me of the old aphorism some-times attributed to Mark Twain, “To a man with a hammer, everything looks like a nail.” Second, there appears to be an inherent mistrust of anyone — regardless of party affi liation — who advocates for an issue, policy or position. In other words, our motives and actions are not to be trusted. Our integrity is called into question and that’s what rankles me most … as I know it does many of you.

In spite of these attacks, or maybe because of them, I’m very proud to be part of the Bryce Harlow Founda-tion’s mission to promote integrity in professional advocacy and to support the Bryce Harlow Fellows. Integrity is a fundamental value that all of us embrace.

Integrity was writ large throughout Bryce Harlow’s remarkable career. It was emblematic of the man. There was even a biography of him with the subtitle, “Mr. Integrity.” And by word and deed, he lived up to that billing. As an LA Times editorial said on Bryce Harlow’s passing, “This was a man of old fashioned virtues that are never out of date.”

I sometimes forget that Bryce Harlow was an accomplished speech writer for President Eisenhower so I

wonder if he didn’t write these words in 1956 for Ike that still resonate today, “The strength of America’s political life depends not upon the size of political promises but the integrity of political purposes.”

The take-away for me as an ad-vocate is that it should always be about the policies, but the integrity of the people who advocate for those policies make a profound difference. And speaking of making a difference, now more than ever, advocates and advocacy are what make Washington work.

Our late friend, Sen. Daniel Inouye, who was also a registered lobbyist for the state of Hawaii and proud of it, told this Awards Dinner in 2006, “Seriously, if it weren’t for lobbyists, I don’t think our business on Capitol Hill could be carried out.” Although there was some good natured joking and ribbing going on, there was more than an element of truth to the sena-tor’s observation … and it’s not just a modern phenomenon.

Certainly, the Washington that Bryce Harlow knew when he first raised Procter & Gamble’s flag in 1961 has changed dramatically. But Bryce Harlow recognized almost 50 years ago the importance of advocacy and developing and maintaining re-lationships with Congress to make it work better.

And a half-century later, advocates like us provide expertise, critical information and the all-important analyses to inform the development of good public policy. We put together coalitions to garner grassroots sup-port. We take steps together. And, together, we move sound public policy and legislation forward.

And it’s important work. In that same 1965 speech, Bryce spoke of the importance of maintaining relations with key members of Congress. It “is not simply good citizenship,” he said. “It is hardheaded realism. It often means dollars and cents in profi ts. It may well mean avoidance of economic disaster. Many are the times that it means keeping the ‘free’ in free enterprise.” Amen, Bryce.

Let me close by recognizing two individuals who were mentors to me. And I wish they were with us tonight. They are my dad, who just turned 96 in December, and my husband and partner in everything for 30 years, Tip Tipton.

I learned from two of the best. They taught me the importance of honesty, hard work and integrity … the ability to recognize what it means to “do it right” … and treat-ing people with respect. Just as the LA Times described Bryce Harlow … men of old fashioned virtues that are never out of date. CMN

The views expressed by CMN’s guest columnists are their own opin-ions and do not necessarily reflect those of Cheese Market News®.

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Tillamook completes new facility at site in Boardman, Ore., for whey and lactose By Rena Archwamety

BOARDMAN, Ore. — Tillamook County Creamery Association this month began operating a new lactose evaporator and dryer as part of its recently completed expansion of its cheesemaking plant in Boardman, Ore.

The approximately 65,000-square-foot expansion includes a new pro-cessing facility at the site that will produce WPC-80 and lactose powder. The majority of construction on the project was fi nished in December 2013, with minor elements completed in the fi rst quarter of 2014, says Tori Harms, corporate communications manager, Tillamook. The plant began running its fi rst WPC-80 in December, with the WPC dryer operating at full capacity

by January. Both the WPC-80 and lac-tose powder will be dried and sold in domestic and export food-ingredient markets.

“The demand for and value of these kinds of products has grown signifi cantly in the last several years, as the lactose and high-quality protein components derived from whey are increasingly being recognized for their high nutritional value and used in prod-ucts like infant formula, performance nutrition products and products that help manage some of the impacts of aging,” Harms says. “While our primary business remains our branded Tilla-mook Cheese and other Tillamook dairy products, this new facility helps us maximize the value we derive from ev-ery pound of milk we purchase.” CMN

USDA’s Agricultural Marketing Service seeks comments on changes to DMN reporting WASHINGTON — USDA’s Agricul-tural Marketing Service (AMS) has requested comments regarding its existing reporting guidelines and mar-ket coverage of all of its Dairy Market News (DMN) reporting programs.

AMS says comments should clearly include the commenter’s position on current product specifications, prod-uct coverage or reporting guidelines. Any justification for proposed changes and relevant information to support those views should be included.

Due to recent industry requests, AMS particularly is interested in add-ing and/or adjusting market coverage for selected dairy products. Three key areas of interest are:

• Adding market coverage of skim

milk powder (SMP);• Including resale prices in the

market price series; and• Evaluating lactose mesh size in

the market price series.A list of individual reports, the gen-

eral working guidelines and the most recent DMN reports can be found on the DMN website, www.marketnews.usda.gov/portal/da.

For more than 70 years, DMN has been administered by AMS. AMS analyzes and reviews the market in-formation and then publishes reports providing commentary, market highs, lows and mostly ranges. Because market information published by AMS is used by industry participants in making informed business decisions,

AMS says it is imperative that the criteria used and products reported by DMN are representative of current market conditions. This review will assure DMN reports remain relevant to dairy market participants. Any comment relating to any aspect of market reporting will be considered.

Comments should be faxed, e-mailed or mailed to either:

• Joseph Gaynor, director, Dairy Market News, 1400 Independence Ave. SW 0231-2977, Washington, DC, 20250-0225, phone: 202-720-9351, fax: 202-720-4844; e-mail: [email protected]; or

• Butch Speth, national supervi-

sor, Dairy Market News, 2920 Mar-ketplace Drive suite 202, Fitchburg, WI, 53719-5337, phone: 608-278-4152, fax: 608-278-4141; e-mail: [email protected].

Comments should be received by May 23, 2014.

Based on the commenters’ rec-ommendations and supporting data, AMS will further explore changes to reporting guidelines and changes to market coverage. Development of any permanent changes to Dairy Market News will be shared with the public in an additional com-ment period outlining the changes prior to implementation. CMN

WATERTOWN, Wis. — Kraemer Wis-consin Cheese, celebrating its 80th year, recently put the fi nishing touches on its expansion projects.

A new retail store and production area for the company to produce cheese and fudge has been constructed, adding 50 percent to its retail space and tripling its cooler space.

The cheese company also renovated

Kraemer Wisconsin Cheese expands a 115-year-old barn to create a new wine and cheese tasting room. Parts of the barn was re-purposed, and the company built onto the side and into the attic of the barn.

Kraemer’s store is open Monday through Fridays 7 a.m.-5:30 p.m., Saturdays 7 a.m.-3 p.m. and Sundays 8 a.m.-12 p.m. For more information go to www.kraemercheese.com. CMN

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If Between April 1, 2004 and December 31, 2006 You

(1) Purchased A Chicago Mercantile Exchange (“CME”) Class III Milk Futures Contract;

(2) Purchased A CME Cheese Spot Call Contract;

(3) Purchased Cheese From Dairy Farmers of America, Inc. (“DFA”) Or Schreiber Foods, Inc.

(“Schreiber”) Or Made A First Purchase Of Cheese From A First Manufacturer Of Cheese (i.e., A

Manufacturer That Transforms Milk Into Cheese) Pursuant To A Contract The Price Term Of Which

Specified That The Price Was Based, In Whole Or In Part, On The CME Cheese Spot Call Price; Or

(4) Purchased Milk From DFA Or Made A First Purchase Of Milk From A First Producer Of Milk

(e.g., A Dairy Farmer) That Was Made Pursuant To A Contract The Price Term Of Which Specified

That The Price Was Based, In Whole Or In Part, On (i) The CME Cheese Spot Call Price; (ii) The

CME Class III Milk Futures Price; (iii) The National Agricultural Statistics Service (“NASS”) Cheese

Price; Or (iv) A Government Milk Formula Price Which Included (i), (ii) Or (iii) As A Component Of

Such Government Milk Formula Price,

Then Your Rights May Be Affected and You May Be Entitled To A Benefit

The purpose of this notice is to inform you of a Settlement between the Direct Purchaser Plaintiffs and the Settling Defendants in the class action In re Dairy Farmers of America, Inc. Cheese Antitrust Litigation, No. 09-cv-3690 (Direct Purchaser Action) (N.D. Ill.) (“Action”) pending in the U.S. District Court for the Northern District of Illinois. The Court has scheduled a public Settlement Hearing on August 19, 2014, 10:00 a.m. at the Everett McKinley Dirksen United States Courthouse, 219 South Dearborn Street, Chicago, Illinois, Courtroom 1919.

In this Action, the Direct Purchaser Plaintiffs alleged (a) that the Settling Defendants, a non-settling defendant and unnamed co-conspirators, between April 1, 2004 and December 31, 2006 (“Class Period”), combined, conspired, and agreed to fix or manipulate the prices of CME Class III milk futures contracts, CME Cheese Spot Call contracts, and other contracts the price terms of which were based on the CME Cheese Spot Call price or certain government minimum milk price formulas in violation of the Commodity Exchange Act (“CEA”), 7 U.S.C. §§ 1, et seq., the Racketeering Influenced and Corrupt Organizations Act (“RICO”), 18 U.S.C. §§ 1961, et seq., the Sherman Act, 15 U.S.C. §§1 and 2, and the Cartwright Act, California Bus. & Prof. Code §§ 16720, 16750, et seq., (b) that an additional non-settling defendant participated in the alleged conspiracy between May 24 and June 23, 2004 in violation of the CEA, the Sherman Act, and the Cartwright Act, and (c) that the Defendants also obtained unjust enrichment and are obligated to make restitution under the common law. The Defendants have denied and continue to deny the Direct Purchaser Plaintiffs’ claims.

In order to resolve the claims against them, the Settling Defendants have paid by wire transfer $46,000,000.00 into the Escrow Account and have further agreed to additional

consideration of certain remedial undertakings as specifically set forth in the Settlement.

If you are a Member of the Class, you may seek to participate in the Settlement by filing a Proof of Claim no later than October 20, 2014. You may obtain a Proof of Claim on the Settlement website referenced below. All objections to the Settlement must be made in accordance with the instructions set forth in the formal Settlement Notice and must be filed with the Court and served on the Parties’ counsel by July 28, 2014. The Court will exclude you from the Settlement only if you make a written request for exclusion that contains all required information set forth in the Request For Exclusion attached to the formal Notice of Partial Settlement of Action, August 19, 2014 Hearing Thereon, and Class Members’ Rights and is received by the Settlement Administrator (Rust Consulting, Inc.) at the address below no later than July 10, 2014.

Dairy Farmers of America, Inc. Cheese Antitrust Litigation Settlement c/o Rust Consulting, Inc.P.O. Box 2428Faribault, MN 55021-9128

If you do not request exclusion from the Settlement, whether or not you file a Proof of Claim, you will be bound by the releases set forth in the Settlement Agreement if the Court enters an order approving the Settlement.

A copy of the Settlement Agreement, the formal Settlement Notice, Proof of Claim, Request for Exclusion, information on how to object or be excluded from the Settlement, and other important documents and information are available on the settlement website at www.DairyFarmersDirectPurchaserAction.com.

For additional information, you may also contact the Settlement Administrator at 1 (866) 403-1828.

NOTICE OF CLASS ACTION SETTLEMENT

Research speculates that whey protein may decrease body fat, increase lean body massROSEMONT, Ill. — New research pub-lished in the March/April 2014 issue of the Journal of the American College of Nutrition shows whey protein, either as a supplement combined with resistance exercise or as part of a weight-loss or weight-maintenance diet, may provide men and women benefi ts related to body composition.

The meta-analysis included 14 ran-domized controlled trials with a total of 626 adult participants. When researchers analyzed those weight loss studies that used whey protein to replace calories in the diet, participants had a decrease in body weight of 9.2 pounds on average, compared to baseline values with whey protein intake.

Additionally, after analyzing muscle protein synthesis studies that included resistance exercise along with whey provi-sions, researchers found that participants had a statistically signifi cant increase in lean body mass of 4.9 pounds on average.

“There is a growing body of research that supports the benefi ts of whey protein for weight maintenance and lean body mass,” says Dominik D. Alexander, PhD, principal investigator, MSPH. “The results indicate that there is something unique about whey protein, compared to other protein sources and carbohydrates, when it comes to building lean body mass and maintaining or losing weight.”

Whey protein is naturally found in dairy. It is a complete protein contain-

ing all of the essential amino acids the body needs, and is rapidly digestible. Whey protein is a source of a subgroup of three essential amino acids, called branched-chain amino acids (BCAAs), which include leucine, isoleucine and valine. Unlike other amino acids, BCAAs are almost exclusively consumed and used by muscle. And, among common food sources of BCAAs, whey protein contains one of the highest levels of leu-cine, which has been shown to infl uence muscle growth.

This research is one of several studies supported by the Whey Protein Research Consortium, an international partner-ship of dairy cooperatives, associations, processors and multinational companies.

The consortium’s fi rst study by Dr. David Baer, USDA, found that daily consumption of whey protein, but not soy protein, led to lower body weight, body fat and waist cir-cumference compared to carbohydrates in free-living overweight and obese adults.

“These research fi ndings support the consortium’s goal to create a strong scien-tifi c foundation demonstrating the health and wellness benefi ts of whey protein,” says Bryan Helwig, PhD, Whey Protein Research Consortium. “This research provides further evidence demonstrat-ing the benefi ts of whey proteins as they relate to body composition.”

The meta-analysis can be accessed at www.tandfonline.com/doi/full/10.1080/07315724.2013.875365. CMN

WASHINGTON — FDA recently an-nounced the availability of a draft guidance titled “Guidance for Indus-try: Prior notice of Imported Food Questions and Answers (Edition 3). ” The draft guidance addresses ques-tions received since the publication of the second edition of the guidance in May 2004 and includes informa-tion related to the FDA Food Safety Modernization Act (FSMA), which re-quires that additional information be provided in a prior notice of imported food submitted to FDA.

In addition to other information already required, a prior notice must indicate whether the article of food has been refused entry by any country. The draft guidance is intended to help the food industry and others comply with prior notice requirements.

The comment period on this draft guidance opened March 31. Comments on the guidance are accepted at any time, but to ensure that FDA consid-ers comments on this draft guidance before it begins work on the final ver-sion, comments should be submitted either electronically or via written comments within 60 days of the March 31 publication date.

Electronic comments can be sub-mitted at www.regulations.gov. Writ-ten comments can be submitted to the Division of Dockets Management (HFA-305), Food and Drug Adminis-tration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852.

The draft guidance is available at www.fda.gov/Food/Guidance-Regulation/GuidanceDocuments-RegulatoryInformation/FoodDefense/ucm078911.htm.

For more information, contact Anthony Taube, Office of Reg-ulatory Affairs, Office of Food and Feed Operations, Division of Food Defense Targeting (HFC-180), Food and Drug Administration, 12420 Parklawn Dr., Rockville, MD 20857, or call 866-521-2297. CMN

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ITHACA, N.Y. — New Cornell University research reveals that removing chocolate milk from school cafeterias may have negative consequences. The study shows that while the removal may reduce calorie and sugar consumption, it may also cause students to take less milk overall, drink less and waste more of the white milk they do take.

“When schools ban chocolate milk, we found it usually backfi res,” says Andrew Hanks, lead author and research associ-ate, Cornell’s Dyson School of Applied Economics and Management. “On average, milk sales drop by 10 percent, 29 percent of white milk gets thrown out and partici-pation in the school lunch program may also decrease.”

The Cornell study, “Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias,” examined what happened when chocolate milk was banned in a sample of Oregon elemen-tary schools. It found that students on average consumed less sugar and fewer calories, but also consumed less protein and calcium.

Additionally, the ban may have been a factor in a 7 percent decrease in the district’s lunch program participation.

“This study, conducted by a well-respected team of researchers, confi rms

Banning chocolate milk in schools backfi reswhat the International Dairy Foods Asso-ciation (IDFA) and its members had feared — that students who need a well-balanced school lunch the most are missing out on the nutrients that milk provides,” says Cary Frye, vice president, regulatory and scientifi c affairs, IDFA.

The study’s authors recommend that foodservice managers carefully weigh the costs and benefi ts of eliminating chocolate milk and consider alternative options that would make white milk more convenient and attractive to choose.

“Put the white milk in the front of the cooler and make sure that at least one-third to half of all the milk is white,” the authors say. “We’ve found that this approach can increase sales by 20 percent or more.”

Frye encourages members selling fl uid milk to schools to be sure to share the study results with their local governments and district school boards.

“This study offers good information and great ideas for helping students to get the nutrients they need during the school day,” Frye says. “IDFA aims to ensure that school nutrition directors and administrators are apprised of the study and its results, too.”

Professors David Just and Brian Wan-sink of Cornell contributed to the study, which was published in PLOS ONE.

For more information, contact Frye at [email protected] or (202) 220-3543. CMN

MADISON, Wis. — Applications are being accepted for the Daphne Zepos Teaching Award, which is an annual scholarship given to a food industry professional to further his or her ability to educate others about cheese.

This year’s award will total $5,000. The winner will use it to travel to Europe to learn about cheesemaking,

Applications for Zepos award due May 31cheese aging, cheese mongering or any other aspect of cheese.

Applications are due May 31. The winner will be announced at the an-nual American Cheese Society (ACS) Conference in Sacramento, Calif., July 29-Aug. 1.

To learn more or apply visit www.daphnezeposteachingaward.org. CMN

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before interest, taxes, depreciation, and amortization (EBITDA), and earnings per share growth potential. The transaction is expected to be accretive to Post’s earnings per share prior to giving effect to purchase accounting adjustments and one-time trans-action expenses. Post management expects to recognize approximately $10 million in synergies resulting from benefi ts of scale.

Michael Foods will continue to be managed by its existing executive team.

“The entire Michael Foods team is excited to join Post Holdings,” says Jim Dw-yer, CEO, Michael Foods. “We believe our business will benefi t from Post’s portfolio management approach of effectively and effi ciently investing in profi table growth and margin expansion.”

Post Holdings to acquire Crystal Farms’ parent company, Michael Foods, for $2.45 billionST. LOUIS — Post Holdings Inc., a con-sumer packaged goods holding company, announced it has agreed to acquire MFI Holding Corporation (Michael Foods), parent company of Crystal Farms, from af-fi liates of Goldman Sachs Capital Partners, affi liates of Thomas H. Lee Partners and other owners.

The Michael Foods acquisition will be Post’s largest transaction to date. Post offi cials say the company is focused on diversifying its business to capitalize on shifts in consumer behavior towards increased consumption of protein and away-from-home breakfast occasions, the company says.

The addition of Michael Foods will in-crease Post’s long-term revenue, earnings

Under the terms of the agreement, Post will acquire Michael Foods for $2.45 billion on a cash-free, debt-free basis, subject to working capital and other adjustments.

In addition, Post will make a payment of $50 million on the fi rst anniversary of the closing date. The payment is intended to represent the parties’ estimate of the value of certain tax benefi ts that Michael Foods is expected to realize from payments to be made by or on its behalf in connection with the acquisition.

“This acquisition is exactly what we look for in an investment,” says Bill Stiritz, chairman and CEO, Post Holdings. “ We are extremely impressed with the job Dwyer and his team have done and we look for-ward to continuing to build this substantial business with them.”

Concurrent with the signing of the agreement, Post obtained fi nancing com-mitments under which various lenders have committed to provide up to $1.77 billion in credit facilities, including a com-mitted bridge loan of up to $340 million. Committed facilities, together with cash-on-hand, are suffi cient to fund the purchase price. Post intends to replace a portion of

the committed fi nancing with the sale of approximately $500 million of additional equity or equity linked capital, subject to capital and other market conditions.

Post also intends to amend its exist-ing revolving credit facility. Post expects to fund its pending acquisition of the PowerBar and Musashi brands with cash on hand or a draw under the amended revolving credit facility.

Michael Foods has grown signifi-cantly in recent years. Since 2008, adjusted EBITDA has grown at a compound annual growth rate of 5.3 percent.

Michael Foods management an-nounced this month that it expects adjusted EBITDA for the quarter ended March 29 to be approximately $48 million, subject to quarterly review procedures. Post management estimates adjusted EBITDA for Michael Foods for calendar 2014 to be between $255 and $270 million.

The transaction is expected to be completed in the second calendar quar-ter of 2014, Post’s fi scal third quarter, subject to various closing conditions including the expiration of waiting peri-ods required under antitrust laws. CMN

HARRISBURG, Pa. — The Pennsylvania Department of Agriculture recently warned consumers who purchased raw milk from Greenfi eld Dairy, Middleburg, Pa., to dis-card it immediately due to possible Listeria monocytogenes contamination. Raw milk collected from the dairy during required routine sampling earlier this month tested positive for the bacteria.

Greenfi eld Dairy sells directly to con-sumers at an on-farm retail store. The pack-aged raw milk is sold under the Greenfi eld Dairy label in half-gallon glass containers dated April 18, 21, 22 and 24. It is labeled as “raw milk.” To date, the Pennsylvania

Health Department is not aware of any illnesses related to these products.

Agriculture offi cials have ordered the owner of the dairy to stop the sale of all raw milk until further notice. Two samples taken at least 24 hours apart must test negative before the farm can resume raw milk sales.

Pennsylvania law allows farms to sell raw milk but requires the farms to be per-mitted and inspected by the agricultural department to reduce health risks associ-ated with unpasteurized products. There are 175 farms in Pennsylvania permitted to sell raw milk or raw milk cheese. CMN

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Vermont Creamery acknowledged for social, environmental ethics WEBSTERVILLE, Vt. — Vermont Creamery recently earned certifi cation as a B Corporation, an acknowledgement of the company’s commitment to social and environmental ethics, transparency and accountability. Vermont Creamery joins nearly 1,000 Certifi ed B Corporations globally that have met the standards that measure a company’s impact on its employees, suppliers, community and the environment.

“For 30 years, our mission has been to produce the highest quality cheese and butter available,” says Vermont Cream-ery co-founder Allison Hooper. “But right from the start, it has been equally important that our company be socially

responsible and an upstanding member of the Vermont community. Becoming a Certifi ed B Corporation validates our commitment to our employees and farm-ers, our local community and Vermont’s working landscape.”

This year, Vermont Creamery cel-ebrates its 30th anniversary as well as the offi cial opening of the Ayers Brook Goat Dairy. A pioneering demonstration dairy, Ayers Brook is designed to be a model for sustainable goat farming and to showcase best practices. The Ayers Brook Dairy also will provide the creamery with locally-sourced milk to meet increasing de-mand for goat cheese. Currently, Vermont Creamery purchases goat’s milk from 15

Vermont farms and from Hewitt’s Coopera-tive in Ontario, Canada. The company also purchases cow’s milk from the local St. Albans Cooperative in Vermont.

Certifi ed B Corporations are commit-ted to using the power of business to solve social and environmental problems. In ad-dition to recognizing existing efforts, this certifi cation also provides companies with a community of like-minded business own-ers to continually progress and innovate.

Vermont Creamery also has been recognized by the National Associa-tion for the Specialty Food Trade for business leadership, and is the re-cipient of the 2012 Vermont Business for Social Responsibility Award. CMN

USDA seeks Greek yogurt for 12-state pilot program WASHINGTON — U.S. Sen. Charles Schumer, D-N.Y., recently announced that USDA will begin soliciting proposals May 20 from Greek yogurt makers who will be seeking to provide Greek yogurt to 12 states as part of USDA’s recently-expanded Greek yogurt pilot program.

USDA recently announced it will expand its Greek yogurt pilot program to eight new states, in addition to New York and three other states that participated from September to November 2013.

Schumer notes that from September 2014 to June 2015, New York, Arizona, Idaho, Tennessee, California, Iowa, Connecticut, Illinois, North Carolina, Vermont, Washington and Mississippi will partake in the pilot program.

Following news in January that participating schools had consumed 200,000 pounds and $300,000 worth of Greek yogurt in the 3-month pilot, Schumer urged USDA to expand the program to additional states in his pursuit of permanently adding this high-nutrition and protein-rich food to the USDA School Lunch Program. (See “Sen. Schumer praises success of USDA’s Greek yogurt pilot, urges expanded effort” in the Jan. 31, 2014, issue of Cheese Market News.)

Now, in advance of USDA’s Request for Proposal (RFP), Schumer is urging New York Greek yogurt producers such as Alpina, Fage, Chobani, Muller Quaker and more to apply for the expanded pilot.

USDA will select one or mul-tiple vendors to provide Greek yogurt, Schumer says. CMN

Mew method from Finland determines vitamin D3 in milk HELSINKI, Finland — The Finnish Food Safety Authority Evira recently announced it has developed a new method for the determination of vitamin D3 in milk.

Vitamin D3, which is the form of vitamin D found in animals, is added to fortify dairy products in Finland, as it is in other countries such as the United States and Canada. Because of this, an analysis method is required specifi cally for vitamin D3.

The new method for the determina-tion of vitamin D3 in milk was developed as part of thesis work by laboratory technician Soili Nikonen, who works at the Evira Chemistry and Toxicology Research Unit. It has been validated to ensure that results obtained using the method are reliable and the measure-ment of uncertainty involved is known. The new method, which will be used in Evira’s analysis process, simplifi es sample preparation.

For more information, visit www.evira.fi /portal/en. CMN


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Each item for bid at the auction placed fi rst in its class at the World Championship Cheese Contest, held last month at the Monona Terrace in Madison, Wis. Some

of the award winners were combined into one category for bid.

Great Lakes Cheese Co., Hiram, Ohio, placed the winning bid of $15 per pound or a total of $3,300, on 220 pounds of Original Schweizer Rohmilch Emmentaler, the 2014 World Championship Cheese Contest Grand Champion, made by Gérard Sin-

nesberger, Käserei Sinnesberger, Gams, SG, Switzerland.

R. Mueller Service and Equipment Co. Inc., Monroe, Wis., placed the largest total bid of the night — $200 per pound on a combined lot of 40 pounds of cheese, or a total of $8,000.

Susan Quarne, publisher of Cheese Market News, placed a winning bid of $160 per pound on 6 pounds of cheese for a total of $960.

All winning bids for top cheeses from the contest included:

• Item 1: Admirable Agropur — R. Mueller Service and Equipment Co. Inc., Monroe, Wis., purchased a combined 40 pounds of Mild Cheddar and Feta made by David Schmidt and Terry Lensmire, respectively, of Agropur, Weyauwega, Wis., and Medium Cheddar made by Cracker Barrel Natural Cheese Team, Agropur Weyauwega for Kraft Foods, Glenview, Ill., for $200 per pound or a total of $8,000.

• Item 2: BelGioioso’s Best — DSM Food Specialties USA, Menomonee Falls, Wis., purchased a combined 70 pounds of Mandarini made by Allen Steger, American Grana made by Steve Bierhals and Burrata Ball made by Linda Saurer, all of BelGioioso Cheese Inc., Green Bay, Wis., for $70 per pound or a total of $4,900.

• Item 3: Pride of Arena — Chr. Han-sen, Milwaukee, purchased 12 pounds of

Colby Longhorn made by Team 2, Arena Cheese Inc., Arena, Wis., for $230 per pound or a total of $2,760.

• Item 4: Great Lakes Gold — Kelley Supply Inc., Abbotsford, Wis., purchased 40 pounds of Sharp Cheddar made by 2nd Shift Production, Great Lakes Cheese of N.Y., Adams, N.Y., for $120 per pound or a total of $4,800.

• Item 5: Best of COW — MCT Dair-ies, Millburn, N.J., purchased a combined 40 pounds of Extra Old Cheddar and Appletree Smoked Cheddar made by COWS CREAMERY, Charlottetown, Price Edward Island, Canada for $30 per pound or a total of $1,200.

• Item 6: Cabot’s Habit — Novak’s Cheese, De Pere, Wis., purchased a combined 40 pounds of Vermont Aged Cheddar, Hot Buffalo Wing Cheddar and Vermont Style Cottage Cheese made by Cheddar Cheese Team, C&W Team and Cottage Cheese Team, respectively, all of Cabot Creamery Cooperative, Middlebury, Vt., for $80 per pound or a total of $3,200.

• Item 7: Helluva Henning — Pro-Active Solutions USA, Green Bay, Wis., purchased 11 pounds of Medium Ched-dar made by Kerry Henning, Henning’s Cheese, Kiel, Wis., for $180 per pound or a total of $1,980.

• Item 8: Glorious Glanbia — GEA

WORLD CHAMPION BID — Assistant Chief Judges Jim Mueller, left, and Tim Czmowski, center, display 220 pounds of the World Champion Cheese, an Original Schweizer Rohmilch Emmentaler made by Gérard Sinnesberger, Käserei Sinnesberger, Gams, SG, Switzerland. John Epprecht, right, of Great Lakes Cheese Co., Hiram, Ohio, placed the winning bid of $15 per pound or a total of $3,300.

AUCTIONContinued from page 1

Turn to WINNING, page 11 a


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WINNINGContinued from page 10

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Westfalia Separator Group, Northvale, N.Y., purchased a combined 40 pounds of Monterey Jack and Black Olive & Garlic Gouda made by Dragan Devetak and Josh Paxton, respectively, of Glanbia Foods Inc., Twin Falls, Idaho, for $100 per pound or a total of $4,000.

• Item 9: Second Runner Up! — Great Lakes Cheese Co., Hiram, Ohio, purchased 75 pounds of Gruyère AOP mi-sale Mole-son made by Fromagerie Moleson SA, Orsonnens, FR, Switzerland, for $60 per pound or a total of $4,500.

• Item 10: Look, Tillamook! — GEA Westfalia Separator Group, Northvale, N.Y., purchased 40 pounds of Marbled Curd Colby/Monterey Jack made by Til-lamook County Creamery Association, Tillamook, Ore., for $190 per pound or a total of $7,600.

• Item 11: Shiny Pearl — Chr. Hansen, Milwaukee, purchased 200 pounds of Swiss made by Pearl Valley Team 1, Pearl Valley Cheese, Fresno, Ohio, for $35 per pound or a total of $7,000.

• Item 12: Prize Provolone — GEA Westfalia Separator Group, Northvale, N.Y., purchased 16 pounds of Provolone made by Team Lake Norden, Lake Norden Cheese Co., Lake Norden, S.D., for $200 per pound or a total of $3,200.

• Item 13: Glorious Gorg — Cheese Market News, Middleton, Wis., purchased 6 pounds of Bornzola 60+ made by Per Ole-sen, Bornholms Andelmejeri, Klemensker, Bornholm Denmark, for $160 per pound or a total of $960.

• Item 14: Awesome Agropur — Masters Gallery Foods Inc., Plymouth, Wis., purchased a combined 52 pounds of Smoked Provolone and Reduced Sodium Provolone made by Roger Krohn, and Low-Moisture Whole Milk Mozzarella and Low-Moisture Part-Skim Mozzarella made by Pat Doell, both of Agropur, Luxemburg, Wis., for $120 per pound or a total of $6,240.

• Item 15: Bonny Bel — T.C. Jacoby and Co., St. Louis, purchased 10 pounds of Port Wine Cold Pack Cheese Spread made by Greg May, Bel Brands USA, Little Chute, Wis., for $200 per pound or a total of $2,000.

• Item 16: Regal Red Barn — Wiscon-sin Aging and Grading Cheese, Kaukauna, Wis., purchased 13 pounds of Heritage Weis White Cheddar made by Wayne Hintz, Red Barn Family Farms, Appleton, Wis., for $110 for pound or a total of $1,430.

• Item 17: Super Sartori — D.R. Tech, Grantsburg, Wis., purchased a combined 30 pounds of Sartori Reserve Extra-Aged Asiago made by Mike Matucheski and Sar-tori Reserve SarVecchio Parmesan made by Team Sartori Whey, both of Sartori Co., Plymouth, Wis., for $120 per pound or a total of $3,600.

• Item 18: Amazing Arla — Jana Foods, Secaucus, N.J., purchased a com-bined 36 pounds of Mediterranean style white cheese with sundried tomato made by Team Krusa, Arla Foods Krusa, Mejeri, Videbek, Denmark, and Fast Modnet made by Lene Jacobsen, Arla Foods Nr

Vium, Videbek, Denmark, for $20 per pound or a total of $720.

• Item 19: Emmi Eminence — Pro-Active Solutions USA, Green Bay, Wis., purchased a combined 24 pounds of Roth Buttermilk Blue and Roth GranQueso made by Team Emmi Roth USA, Emmi Roth USA, Monroe Wis., for $80 per pound or a total of $1,920.

• Item 20: Edelweiss, Edelweiss — Rice Dairy LLC, Chicago, purchased a combined 30 pounds of Havarti with Dill made by Team Edelweiss, Edelweiss Creamery, Monticello, Wis., and Smoked Gouda and Havarti with Jalapeño Pepper, both made by Bruce Workman, Fair Oaks Farms, Fair Oaks, Ind., for $100 per pound or a total of $3,000.

• Item 21: Brilliant Biery — Winona Foods, Green Bay, Wis., purchased 10 pounds of Naturally Smoked Pasteurized Process Cheddar made by Joe Wilson, Biery Cheese Co., Louisville, Ohio, for $70 per pound or a total of $700.

• Item 22: Swiss Specialties — GEA Westfalia Separator Group, Northvale, N.Y., purchased a combined 75 pounds of Appenzeller Kaese made by 5135 Marcel Tobler, Schachen bei Reute, CH, Switzerland; Urnäscher Hornkuhkäse and Urnäscher Holzfasskäse made by Johannes Schefer, Urnäscher Milchspe-zialitäten AG, Urnäsch, CH, Switzerland; Tete de Moine AOP made by Mr. Von Bu-ren, Fromagerie Villeret SA, Villeret, BE, Switzerland; and Engadin Forte made by Alex Nietlispach, Lesa, Bever, Graubün-den, Switzerland, for $35 per pound or a total of $2,625.

• Item 23: Butter’s Best — GEA Westfalia Separator Group, Northvale, N.Y., purchased 10 pounds of Salted But-ter made by Grassland Dairy Products, Greenwood, Wis., for $400 per pound or a total of $4,000.

• Item 24: Awesome Austria — MCT Dairies, Millburn, N.J., purchased a com-

bined 24 pounds of Erzherzog Johann premium made by Othmar Pichler and Team, Obersteirische Molkerei eGen, Knittelfeld, Austria; Arzberger Argentum

made by Moestl Franz & Team, Almenland Stollenkaese GmbH, Passail, AUT, Austria; and Edelschaf-Schafkäse made by Heinz

Turn to BIDS, page 12 a


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For more information please visit www.iddba.org

NEWS/BUSINESS

International Dairy-Deli-Bakery Association

The Big Adventure.

Set Your Sights High.

28 180 00

00

Come Celebrate.

IDDBA’s Show & Sell Center 2014.

Peyton ManningWhat It Takes to Be a Champion

Steve ForbesLeadership From the Ancient World to Today

Harry BalzerEating Patterns

in America

Peter DiamandisAchieving Innovation and Breakthroughs

Capt. Richard PhillipsSteering Your Ship

Through Rough Waters

Gary VaynerchukRiding the Hashtag in

Social Media Marketing

Harold LloydFishin’ for Sales?

Better Change Lures!

Laurie DemerittKey Shifts in Food Culture

Remarks by Former Secretary of StateHillary Rodham Clinton

Bobby FlayFrom High School

Drop-Out to Culinary Star

Kröll, Sennerei Zillertal, Mayrhofen, Tirol, Austria, for $20 per pound or a total of $480.

• Item 25: Mighty Mill Creek— Mus-coda Protein Products, Muscoda, Wis., purchased 10 pounds of Brick made by John (Randy) Pitman, Mill Creek Cheese, Arena, Wis., for $120 per pound or a total of $1,200.

• Item 26: Finest Friesland — Jana Foods, Secaucus, N.J., purchased a com-bined 52 pounds of Frico Edam matured, FrieslandCampina Gouda light extra matured and Frico Chevrette mild made by Team Marum, Team Steenderen and Team Gerkesklooster, respectively, all

of FrieslandCampina Export, Wolvega, Friesland Netherlands, for $15 per pound or a total of $780.

• Item 27: Magnifi cent Maple Leaf — Jerry Dryer, Dairy & Food Market Analyst, Delray Beach, Fla., purchased 12 pounds of Habanero Monterey Jack made by Herberto Nicholas, Maple Leaf Cheese Co-op, Monroe, Wis., for $110 per pound or a total of $1,320.

• Item 28: King CONO — Stateline Dairy Products, Freeport, Ill., purchased a combined 52 pounds of Beemster Royaal and Beemster 30+ Old made by CONO Kaasmakers, Westbeemster, Netherlands, for $40 per pound or a total of $2,080.

• Item 29: Holy Holland’s Family — Wisconsin Aging and Grading Cheese, Kaukauna, Wis., purchased 18 pounds

of Marieke Gouda Super (18-24 month) made by Holland’s Family Cheese Team, Holland’s Family Cheese, Thorp, Wis., for $30 per pound or a total of $540.

• Item 30: Topical Tropical — State-line Dairy Products, Freeport, Ill., pur-chased 10 pounds of Panela Loaf made by Roberto Encarnacion, Tropical Cheese Industries Inc., Perth Amboy, N.J., for $20 per pound or a total of $200.

• Item 31: Supreme Supremo — Mas-ters Gallery Foods Inc., Plymouth, Wis., purchased 15 pounds of Queso Quesadilla made by Team Supremo, V&V Supremo Foods, Chicago, for $520 per pound or a total of $7,800.

• Item 32: Burnett’s Best — D.R. Tech, Grantsburg, Wis., purchased a combined 22 pounds of Alpha’s Morning Sun cheese

with Herbs de Provence made by Bruce Willis and Mozzarella String with smoked fl avor made by Martin Scanlon, both of Burnett Dairy Co-op, Grantsburg, Wis., for $190 per pound or a total of $4,180.

• Item 33: First Runner Up! — MCT Dairies, Millburn, N.J., purchased 15 pounds of Erzherzog Johann made by Alois Pichler and Team, Obersteirische Molkerei, Knittelfeld, Austria, for $40 per pound or a total of $600.

• Item 34: Pine River Perfect — Wisconsin Aging and Grading Cheese, Kaukauna, Wis., WOW Logistics, Apple-ton, Wis., and Masters Gallery Foods Inc., Plymouth, Wis., together purchased a 12 pounds of Chunky Bleu Cold Pack Cheese Food made by Line 2 Team East, Pine River Pre-Pack, Newton, Wis., for $235 per pound or a total of $2,820.

• Item 35: Leading Lactalis — Dupont, Wilmington, Del., purchased a combined 10 pounds of Fat-Free Feta and Président Pepper Medley Gourmet Spreadable Cheese, made by Belmont Team and Mike DeVoy, respectively, of Lactalis USA, for $230 per pound, or a total of $2,300.

• Item 36: Pinnacle Process — Pro-lamina, Neenah, Wis., purchased 10

BIDSContinued from page 11

Turn to PROCESS, page 13 a

Chr. Hansen marks 140th anniversary, continues support of cheese industryMILWAUKEE — Chr. Hansen, a global supplier of bioscience-based ingredi-ents to the food, health and animal feed industries, recently marked 140 years in business.

The company was founded by Chris-tian Ditlev Ammentorp Hansen (1843-1916), a Danish pharmacist. Hansen’s fi ndings led him to establish his fi rst rennet factory in 1874, soon moving to a larger one where he also started to produce natural colors for butter and cheese.

“140 years later, we have the same name and our company still focuses on the core strengths it was founded on — cultures and enzymes,” notes Besnik Hidri, marketing manager for cheese cultures and enzymes, Chr. Hansen.

Chr. Hansen also is a strong sup-porter of the industry and for years has been a sponsor of the U.S. and World Championship Cheese auctions.

Hidri notes the auctions are a great source of industry support and a way for things to come “full circle.”

“You have the manufacturers there supplying the industry with top-quality cheese, and they know when they hear their products being auctioned off that the money is going toward scholar-ships and other initiatives to support the cheese industry,” Hidri says. “At the same time, those bidding on the cheese know they are supporting these manufacturers as well as the future gen-eration of industry that benefi ts from the scholarships that aid them in their careers as dairy professionals.” CMN


http://www.iddba.org/

PROCESSContinued from page 12


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VERNON HILLS, Ill. — After success-fully winning a settlement in a case over a cheese vat patent against Cheese and Whey Systems, Marshfi eld, Wis., Tetra Pak Inc. is dedicating its focus to future plans. (See “Settlement reaches in Tetra Pak vs. Cheese Systems case” in the April 11, 2013, issue of Cheese Market News.)

Tetra Pak defended its cheese vat technology in regards to the operation of dual agitators within its twin-shaft horizontal vat — one of fi ve different Tetra Pak cheese vats.

“We have signifi cant history and invest-ment in cheese vat technology,” says Tim High, vice president, Processing Systems, Tetra Pak Group. “We spend money every year to keep patents and technology as up-to-date as possible, and as relevant to the needs of the market as we can.”

In addition to the twin-shaft horizontal cheese vat, the company also has a single-shaft horizontal cheese vat. The single-shaft vat has been more popular outside of the United States and Tetra Pak is currently in the process of further developing the vat in the European market, High adds.

The company also is exploring how the single-shaft vat might be better utilized in the United States.

“U.S. manufacturers are broadening their range and moving away from tra-ditional cheeses to semi-hard varieties,” High says. “We are actively working with the advantages of the single-shaft vat to be able to perform with non-cheddar products in the U.S. market.”

High says milk used for cheese in the United States is fortifi ed to greater extent than it is in Europe, resulting in slightly higher total solids in the fi nished product. This factor changes the way a vat performs and the way cheese has to be made; through optimizing the knives, automation and controls around the vat, Tetra Pak is looking to create a product well-suited for cheese milk with higher solids, High says.

“We’ve been doing trials in the United States and are seeking to bring the same performance we see with these models

Tetra Pak Inc. is increasing its vat and whey technology, progress toward sustainabilityin Europe,” High adds. “We are in a good position to do so. So far the projects in the United States have been quite successful.”

Tetra Pak also is branching out into Latin American cheese varieties. The company has run several projects in Brazil and Argentina where, according to High, it is bolstering its knowledge in how these cheeses are made to a much higher degree.

There is a strong interest from some to further industrialize the cheesemakers in this region, however, much of the cur-rent technology does not suit the small plants that exist. Within six months to a year Tetra Pak plans to create products to fi ll this need, High says.

“Cheese vats are only one part,” High

says. “We have intellectual property in cheese belts and cheese-forming equip-ment as well. We’ve also been focusing on the whey side of the business.”

Last year, Tetra Pak’s fi ltration en-gineers in the United States focused on extracting whey proteins and lactose. Tetra Pak combined this technology with its own membrane fi ltration systems in Denmark.

“We have a comprehensive portfolio of membrane equipment in the United States and can bring additional value through whey protein, high-grade lactose and a range of different whey powders,” High says. “Whey is a hugely profi table part of the cheesemaking process.”

Tetra Pak continues its progress with

its sustainability goals for 2020 as well. On the processing side, energy effi ciency, reduction of climate emissions and waste reductions have been key priorities in tech-nology development, the company says.

Tetra Pak aims to create a fully renew-able package, compared with the average 70 percent it’s at presently. Recent steps in that direction include the launch of bio-based polymer caps and bio-based low-density polyethylene in the layers of packaging materials.

Meanwhile, 32 billion Tetra Pak pack-ages carrying the Forest Stewardship label reached consumers in 2013 and the global recycling rate of the company’s packages reached 24.5 percent. CMN

pounds of Process American Slice Cheese made by Process Slice Cheese Team, Asso-ciated Milk Producers Inc., Portage, Wis., for $400 per pound or a total of $4,000.

• Item 37: OMG O-AT-KA — Jerry Dryer, Dairy & Food Market Analyst, Del-ray Beach, Fla., purchased 10 pounds of Unsalted Butter made by Team 4, O-AT-KA Milk Products Co-op Inc., Batavia, N.Y., for $350 per pound or a total of $3,500.

• Item 38: World Champion! — Great Lakes Cheese Co., Hiram, Ohio, purchased 220 pounds of Original Sch-weizer Rohmilch Emmentaler made by Gérard Sinnesberger, Käserei Sinnes-berger, Gams, SG, Switzerland, for $15 per pound or a total of $3,300. CMN


http://www.tetrapak.com/


NEWS/BUSINESS

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MSU partners with industry groups to form Center for Research on Ingredient SafetyEAST LANSING, Mich. — The food, beverage and consumer products indus-tries, in association with the Grocery Manufacturers Association (GMA) and Michigan State University (MSU), re-cently announced the establishment of the Center for Research on Ingredient Safety (CRIS).

An independent, academic, science-based center, CRIS will serve as a reliable and unbiased source for information, research, training and analysis on the safe use of chemical ingredients in consumer packaged goods including foods, bever-ages, cosmetics and household consumer products.

“We are very pleased to be part of the founding of CRIS,” says Leon Bruner, chief science offi cer, GMA. “The center will be an independent resource for a broad range of stakeholders that provides unbiased analysis and information on the safety of ingredients used in foods and consumers products.”

CRIS will be modeled after already existing centers of expertise at other academic institutions, which focus on allergen and microbiological safety. It will be located at MSU and will be governed by an advisory board composed of multiple stakeholders, including academic, indus-try, nongovernmental organizations and regulatory representatives.

CRIS has the following goals: • Expand the opportunity to conduct

basic and applied research on the safety and toxicology of ingredients in food, packaging, cosmetics and household care products.

• Develop and validate testing meth-ods and strategies for evaluating the safety of ingredients in food, packaging,

cosmetics and household care products.• Establish a graduate training pro-

gram that prepares scientists for a career in assessing the safety and toxicology of ingredients in food, packaging, cosmet-ics and household care products that includes training in risk assessment and U.S. and international regulatory policies.

• Inform the public, health profes-sionals, regulators and the scientifi c community on research matters refl ecting the state-of-the-science pertaining to the safety and toxicology of ingredients in food, packaging, cosmetics and household care products.

Also partnering in the endeavor is University of Michigan Risk Science Center (RSC). The RSC will lead the com-munications component by developing innovative approaches to connecting the CRIS research with stakeholders. In ad-dition, the center will provide responsive and evidence-informed risk and benefi t insights into topical issues on food ingre-dient safety.

CRIS will be supported through the establishment of an endowed chair that will be funded with con-tributions provided by organizations and individual supporters. CMN

FDA approves GNT spirulina petitionTARRYTOWN, N.Y. — FDA recently approved GNT USA Inc.’s Color Ad-ditive Petition (CAP) 2C0297, greatly expanding the use of spirulina extract as a natural blue coloring ingredient in food and beverage applications.

While the original regulation limited the use of spirulina extract to candy and chewing gum, the amended regulation al-lows for the safe use of spirulina extract in, “frostings, ice cream and frozen desserts, dessert coatings and toppings, beverage mixes and powders, yogurts, custards, puddings, cottage cheese, gelatin, bread crumbs and ready-to-eat cereals.”

“Many perceive Spirulina as a new col-oring product,” says Stefan Hake, CEO, GNT. “However, because GNT was early to develop this product over 20 years ago, we not only have the required processing technology and production capacity to deliver our high-quality products across the globe, we also have vast technical expertise to make Spirulina work in a great number of applications.”

GNT’s spirulina-based color solutions have long been used in European food and beverage products. All of GNT’s prod-ucts are concentrates of colorful fruits, vegetables and plants — going through physical processing with water and avoid-ing the use of chemical solvents or other additives. As such, GNT’s spirulina-based color solutions are considered “coloring foods” across the European Union and have worldwide regulatory acceptance due to their clean-label pedigree. CMN


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She also is currently a representative on the Wisconsin Milk Marketing Board.

Charlie Crave, Crave Brothers Farms, Waterloo, Wis., was re-elected for a three-year term. He represents the dairy industry as a dairy producer and farm owner as well as a partner in Crave Brothers Farmstead Cheese factory which produces specialty cheese.

PDPW welcomed two newly-appointed advisors to the board: Steve Kelm, professor, University of Wisconsin-River Falls; and Steve Schwoerer, dairy specialist, Bad-gerland Financial Services. CMN

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over farming and the dairy operation of Hickory Hill Dairy. Around 1953, the family began bottling and delivering milk to Blue Mounds and Mount Horeb homes, grocery stores and restaurants.

In 1968, Durtschi took up study-ing real estate and eased out of the milk business. He started selling real estate including homes, businesses and farms.

Durtschi was preceded in death by his wife, Marion; his parents, John and Ida Durtschi; his eldest son, Duane; his siblings, Ralph, John Jr. and Illabelle; and his granddaughter, Brenda. Durts-chi is survived by his sister, Eleanore; two children, Brian and Alfred John; a daughter-in-law, Linda Durtschi; six grandchildren, Reid, Lauryn, Nathan-iel, Justin, Daniel and Michele Dauman; and fi ve great-grandchildren. CMN

Obituaries

MOUNT HOREB , Wis. — Walter La-vern Durtschi, age 94, of Mount Horeb, Wis., died April 12 here at the Ingleside Manor Nursing Home in quiet comfort.

Durtschi was born in the Jenniton Cheese Factory west of Barneveld, Wis., Sept. 30, 1919. In the spring of 1922, the Durtschi family moved to the Barber Cheese Factory south of Blue Mounds, Wis., where they continued making Swiss and Brick cheese. Durtschi spent most of his childhood days working in the cheese factory and farming.

In 1936, the family moved to a dairy farm on the west side of Mount Horeb and Durtschi made cheese by himself. After Durtschi’s father purchased Hickory Hill Dairy, the family bought all new equipment to keep the dairy in business.

Durtschi went on to graduate from Mount Horeb High School in 1937, and attended the University of Wisconsin-Madison. He then entered into the U.S. Army and served until 1946, after being stationed on several U.S. Army bases overseas.

Upon returning to Mount Horeb af-ter the war, Durtschi and his wife took

Walter Lavern Durtschi

John R. MelsterWAUKESHA, Wis. — John R. Melster of Waukesha, Wis., passed away March 10 at the age of 92.

Melster helped to start Dairyland Food Laboratories, where he worked for many years and then went on to start his own company, The Melster Co.

John is survived by his wife, Flor-ence (Nee Cook); his daughter Cathy (Paul Schmidt) Bellovary; his son, John Brad (Mary Kay) Melster; his grandchildren Tony (Hollie) Bel-lovary, Nick (Angela) Bellovary, Matt (Nicole) Melster, Caitlin Melster; his great grandchildren Ava, Amanda, Sawyer and Eliza Bellovary and Isabella and Sofia Melster; and many other relatives and friends. CMN

PEOPLE

MADISON, Wis. — The members of Professional Dairy Producers of Wis-consin (PDPW) elected one new indi-vidual and re-elected two incumbents to the PDPW board of directors. The election results were announced here at the 2014 PDPW business conference March 13.

Jeremy Natzke, Wayside Dairy, Greenleaf, Wis., will begin serving a three-year term. He grew up on Way-side Dairy, and has been the herdsman since late 2004.

Kay Zwald, Bomaz Farms, Ham-mond, Wis., was re-elected to a three-year term. She owns and operates the dairy in partnership with her family.

PDPW board elects, re-elects announced

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Comings and goings...comings and goings...comings and goings...comings and goingsThe board of the A2 Corp., Auckland,

New Zealand, has recently announced the appointment of Craig Louttit as the new CFO, beginning in April. He is taking the place of the resigning Sarah Kolkman. Louttit will continue the strategy of building management capa-bility to support the ongoing growth of the company in international markets. He has held senior fi nance roles with ASX, EMI Group PLC, and accounting roles with CSR and Deloitte Touche Tohmatsu.

The fi nalists for Wisconsin’s 67th Alice in Dairyland have been announced. They include: Allyson Biniversie, Mani-

towoc, Wis.; Zoey Brooks, Waupaca, Wis.; Katie Dogs, Watertown, Wis.; Kristin Klossner, New Glarus, Wis.; Melissa Ploeckelman, Stetsonville, Wis.; and Whitney Rathke, Fredonia, Wis. The fi nal selection will be made at the con-clusion of the three-day fi nals in Clark County, Wis., May 15-17.

Americold, Atlanta, has appointed Fred W. Boehler, the company’s current COO, to the additional responsibility of president. Jeffrey M. Gault, previous president and CEO, has retired and will continue to serve on the board of trustees. Boehler has held positions with SUPERVALU Inc. and Borders

Group Inc.Consolidated Container Co., At-

lanta, has announced the appointment of Sean Fallman, a seasoned packing ex-ecutive, as the company’s new president and CEO. Fallman was most recently president of Georgia-Pacifi c’s North American consumer business.

Sensient Technologies Corp., Mil-waukee, has hired Sam Lteif as president of Sensient’s fl avors business. In his new role, Lteif will report directly to Sensient’s president and CEO. Lteif has 23 years of experience in the consumer packaged goods industry, including 14 years with PepsiCo Inc.

PEOPLE

Katelyn Grehl, Hitchcock, S.D., was crowned the 59th South Dakota Dairy Princess during the kickoff for the Cen-tral Plains Dairy Expo last month. Grehl is a nursing student at Dakota Wesleyan University. Katie Merrill, Parker, S.D., was named runner-up. Merrill is a senior at Parker High School.

Symbiont, Milwaukee, has hired Melissa Udovicic as its new director of marketing. She will be respon-sible for leading creative and strategic marketing efforts, and promoting key engineering, science and con-struction services to food, beverage and dairy manufacturers. CMN

The Wisconsin Dairy Products As-sociation (WDPA) has announced the winners of the 2014 Robert L. Bradley Scholarship and Wisconsin Dairy Products Association Scholarships.

Eleanor Miller, Appleton, Wis., is the winner of the 2014 Robert L. Brad-ley Scholarship. Miller is completing her sophomore year at the University of Wisconsin-Madison and is major-ing in Food Science. Miller plans to pursue a master’s or doctorate degree in food science and use her skills with dairy product development and applications.

Emily Harbison, Phillips, Wis., is the winner of the 2014 Wisconsin Dairy Products Association Scholarship. Harbison is a junior at the University of Wisconsin-Madison and is majoring in food science with an emphasis on food commodities. Harbison plans to pursue a career in dairy as a research and development scientist or food safety specialist.

Miller and Harbison will each receive a check for $2,000 for their respective scholarships at the WPDA World Dairy Expo Championship Dairy Product Contest auction on Tuesday, Sept. 30.

The Robert L. Bradley Scholar-ship and WDPA Scholarship are an-nual awards valued at $2,000 each, with funding coming from the net proceeds of the World Dairy Expo Championship Dairy Product Con-test auction. The scholarships are awarded each year to two college students pursuing careers in the dairy industry.

The Robert L. Bradley Scholar-ship is named after Dr. Bob Bradley, long-time professor at the University of Wisconsin-Madison and a major supporter of WDPA.

In addition to these two scholar-ships, WDPA also awards a $1,500 scholarship to the MATC Culinary School and a $2,500 donation to the National Collegiate Dairy Prod-ucts Evaluation Contest. CMN

WDPA announces scholarship winners

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DSM introduces Maxiren XDS, next generation coagulant for long-lasting cheese textureMILWAUKEE — At this week’s Interna-tional Cheese Technology Expo, held here April 22-24, DSM introduced Maxiren XDS, a new coagulant that helps cheese producers extend the shelf life of the tex-ture of their cheese.

In particular, String, Cheddar and Moz-zarella cheesemakers need good texture over extended periods of time so they can offer retailers fl exible lead times, DSM of-fi cials say. Maxiren XDS meets all process requirements and maintains whey value.

Increasing shelf life helps retailers meet high consumer demands for String cheese quality and taste, without having to face lead time and stock management issues, DSM notes. This also is true for Cheddar, where an increase in exports also necessitates extended shelf life. Consumers enjoy the typical stretching, taste and browning of Mozzarella, which can be increased with improved texture, DSM says.

Maxiren XDS helps prevent changes over time in the protein structure — the main determinant of the texture of cheese — that can impact consumer preference and cheese processors’ acceptance. The coagulant does so due to its specific proteolytic activity — the breakdown of cheese proteins — which is slower than with other coagulants. It also has a high

specifi city, which lowers the amount of coagulant required. Maxiren XDS contrib-utes to dosage improvement as well as the retention of cheese texture over the entire shelf life, DSM says.

An improved cheese texture also pro-vides more and better options for shredding, slicing and dicing after production and minimizes cheese losses during these op-erations, DSM notes. In addition, Maxiren XDS will be inactive after pasteurization at temperatures between 150-163 degrees Fahrenheit, relieving cheese producers of the concern over residual rennet activity in their whey. Maxiren XDS is a bovine chymosin and is as thermolabile as other bovine chymosins on the market.

“The introduction of Maxiren XDS is an extension to our portfolio of cultures, enzymes and coagulants that reinforce each other in production effi ciency and taste and texture benefi ts,” says Karnika Goel, DSM’s product line manager for Cheddar, cottage cheese and Mozzarella. “We can now offer cheese producers a total solution for today’s challenges.”

Hans Holm, innovation manager for DSM Food Specialties adds that by listening carefully to its customers, DSM’s research & development and application teams strive to continuously bring better cheese

solutions to the market. “Maxiren XDS is our latest example

where our research efforts combined with external validation have resulted in a solution for cheese texture challenges,” Holm says.

As a provider of dairy ingredients, DSM offers a total portfolio of cultures, coagulants and other enzymes that deliver

performance, reliable results and cost-effectiveness. Combining its strong scien-tifi c knowledge with application expertise, DSM works in close partnership with its customers, enabling them to innovate and maintain a high level of consistency across their entire product lines.

For more information, vis-it www.dsm.com. CMN

Bosch to highlight portfolio at Interpack DUESSELDORF, Germany — At Inter-pack 2014, taking place here May 8-14, Bosch Packaging Technology, a supplier of processing and packaging solutions, will highlight its range of fi lling and packaging equipment for liquid and viscous food, including three innovations tailored to the dairy and baby food markets.

The TFC 5532 thermoform, fi ll and seal machine with new extended 4- by 6- inch cup confi guration offers customers an output of up to 43,200 cups per hour and design fl exibility for their hygienic packag-ing applications, Bosch says.

Bosch also will introduce the BLO lin-ear PET container blowing machine that allows dairy and other beverage producers to package their products in a wide range of container shapes, styles and sizes for

improved shelf differentiation.“With competition for consumers on

the increase, manufacturers demand a technology that will enable them to quickly switch between products or pack styles on the production line,” says Robert Fesl, head of sales for product lines thermoform and pouch, Bosch. “As a result, we focused on developing systems that provide design fl exibility and production effi ciency while also helping speed up the time to market.”

In addition, Ampack GmbH, a Bosch Packaging Technology company since Oc-tober 2012, will present a new generation of the KF 2/4 carousel fi lling machine to offer simple changing between bottle formats, cup formats and pack styles.

For more information go to www.boschpackaging.com. CMN

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Bobby Flay, American celebrity chef, restaurateur and reality television personality, will then talk about the mistakes and decisions that have shaped his career, how he combines cooking and media, and how to attract customers with new fl avor combinations, presentations and cooking techniques.

Following Flay’s presentation, Peter Diamandis, CEO, X PRIZE Foundation, will show how to drive and incentivize breakthrough thinking within companies to achieve clear, measurable and objec-tive goals.

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EVENTS

Hillary Clinton to be among speakers at 2014 IDDBA Dairy-Deli-BakeDENVER — The International Dairy-Deli-Bakery Association’s (IDDBA) Dairy-Deli-Bake 2014 will be held June 1-3 in Denver at the Colorado Conven-tion Center.

The trade show includes the Show & Sell Center — a 10,000 square-foot retail merchandising and idea center. The center focuses on meals, deli, cheese and bakery/cakes, and new ideas and products for these categories.

Attendees who stop by the Show & Sell Center can sign up for a free photo CD that highlights the displays and mer-chandising ideas. The Show & Sell Center is open during regular exhibit hours June 1-2 from 12 p.m.-5:30 p.m, and from 10 a.m.-2 p.m. June 3.

The 2014 IDDBA program begins with a non-denominational worship service Sunday morning. Following the service, Laurie Demeritt, CEO, The Hartman Group, will share strategies for remain-ing relevant to shoppers, optimizing social initiatives and developing program that build loyalty and sales. Then Captain Richard Phillips, merchant mariner and author, will discuss the importance of leadership and teamwork, combined with a belief in the power and potential of a team.

former Secretary of State Hillary Rodham Clinton. Author and media expert Gary Vaynerchuk will then share advice on how to connect with customers and rise above the competition.

Steve Forbes, chairman and editor in chief, Forbes Media, will share insights into what will make or break present businesses by exploring similarities between those who directed the empires of the ancient world and today’s leaders.

A party sponsored by the Wisconsin Milk Marketing Board in the evening of June 2.

Tuesday, June 3, the fi nal day of the show, will begin with Mary Kay O’Connor, vice president, education, IDDBA, as she reveals the micro- and mega-trends that are rapidly reshaping markets and competitive arenas.

The fi nal session of the conference will be led by Denver Bronco’s quarter-back, Peyton Manning, who will share his thoughts on what it takes to be a champion.

The expo will come to a close Tuesday evening with a reception and awards banquet.

For attendee and exhibitor fees or for more information visit www.iddba.org/conference. CMN

ITHACA, N.Y. — The Institute of Food Science at Cornell University is offering a short course titled “The Science of Yogurt & Fermented Dairy Products” at Stocking Hall on May 6-8. The course is intended for both large and small manufacturers of dairy and yogurt.

The fi rst day will consist of sessions on raw milk quality and chemistry, starter cultures, unit operations and yogurt.

Day two will kick off with a session on pilot plant work, stabilizers, fl avor and fruit preparation, yeasts and molds, shelf-life extenders and pilot plant work.

Enrollment is limited to 20 partici-pants. The early registration fee is $450 per person for New York companies and $540 for out-of-state companies. Registration fees paid after April 25 will be higher.

For more information contact Janene Lucia at 607-255-7619 or [email protected]. CMN

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Cheesemakers’ golf outing set for June 5GREEN BAY, Wis. — The Cheesemak-ers’ Charity Golf Outing is celebrating its eighth year. The event includes a golf tournament and supports children’s cancer research. This year it will be held at the Thornberry Golf Club in Green Bay June 5.

Last year the charity event raised $6,800 for children’s cancer research.

The golf tourney will be set to teams of four people playing scramble, or best ball. Attendees are able to enter as singles and will be assigned a team.

Prizes will include a Whistling Straights golf package, HDTV, Titleist

golf irons and greens fees for a year at Thornberry.

Golfi ng begins at 11 a.m., and there will be cash food and drinks on the course. Registration is $140 for the entire event. There also will be a dinner included with the day’s fee or individually available for $25.

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14th annual Wisconsin Specialty Cheese Institute golf outing announced, donations soughtMADISON, Wis. — The 14th annual Wisconsin Specialty Cheese Institute (WSCI) golf outing will take place June 12 at the University Ridge Golf Course in Madison, Wis. The outing will feature various hole challenges, raffl es, door prizes, and awards.

The outing will begin at 12:30 p.m. with a shot-gun start and scramble format with four-person teams. There is no limit to the number of foursomes that can register and individual regis-trants are encouraged as well and will

be combined to create a foursome.WSCI hopes to have 140 golfers

participate this year. This also will be the third year that the Paul McShane Traveling Trophy will be presented to the fi rst place team.

This year, GPS golf cart advertising is available for each of the 18 holes on the course. Total advertising exposure lasts anywhere from 7-12 minutes for an entire hole. The GPS golf cart advertis-ing is replacing the hole signage that has been offered in the past. Each of

these hole sponsorships is available at a cost of $100 and puts the company name and logo on the golf cart GPS system.

Other sponsorship opportunities include beverage cart signage. Three carts are available on which to place a hanging sign depicting the company name and logo for a cost of $250 each.

Companies also can choose to spon-sor lunch or dinner for a fee of $250. Each of the sponsorships are available on a fi rst come, fi rst-served basis. Door-prize donations are welcome, and any

and all contributions will be recognized during the evening program and follow-up correspondence.

Registration is $150 per golfer and includes greens fees, golf carts, practice range balls, yardage guides, personal-ized bag tags, lunch, and the tailgate cookout. Non-golfers are welcome for the day and evening festivities as well for a cost of $25. The registra-tion deadline is May 30. For more information contact Kathy Brown at [email protected]. CMN

University of Idaho hosting 2014 Internal Auditor Workshop for Food ProcessorsBOISE, Idaho — The University of Idaho will be hosting the 2014 Internal Auditor Workshop for Food Processors Tuesday, June 10, from 8 a.m.-5 p.m., at the Riverside Hotel in Boise, Idaho.

The workshop is led by Jeff Kro-nenberg, extension food processing specialist, School of Food Science, University of Idaho. He will teach how to conduct internal audits in facilities against Global Food Safety Initiative audit schemes.

Participants will be trained through a combination of discussions, practical activities and presentations. Attendees will be given feedback on their perfor-mance during the case study and sug-gestions for improving their auditing techniques.

The fee is $200 for two or more registering from the same com-pany at the same time or $225 per individual. For more information or to register please visit www.techhelp.org or call 208-364-6188. CMN

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FPSA and NüernbergMesse to co-locate Process Expo and InterBev Process in 2015MCLEAN, Va. — The Food Processing Suppliers Association (FPSA) and Nüern-bergMesse announced that they have

signed an agreement to co-locate Process Expo and the newly relaunched InterBev Process in Chicago, beginning in 2015.

The two shows, along with additional co-location partner the International Dairy Show, will take place September 15-18, 2015, bringing together more than 1,000 exhibiting companies and 21,000 industry professionals in the North and Lakeside Halls of McCormick Place. Attendees will have unlimited access to the show fl oors and educational programs of all three co-located shows.

“We are very excited to add InterBev Process to the Process Expo event and look forward to the new participants it will bring to the show including new equipment and technologies, as well as

new attendees who we expect to see,” says David Seckman, president and CEO, FPSA. “There is no doubt that with InterBev Process joining with Process Expo and the International Dairy Show, Chicago will be the epicenter of process-ing and packaging technologies for the global food and beverage industries.”

Staff from each of the organiza-tions will continue to be responsible for their respective shows, includ-ing conducting sales and marketing activities, developing educational programs and meeting the opera-tional needs of their exhibitors. CMN

EVENTS

ROTTERDAM, Netherlands — The opportunity for whey processing and application industry members to meet with scientists, academics and researchers will be offered at the 7th International Whey Conference (IWC), held here at the Beurs-World Trade Center Sept. 7-9.

Themes for the conference are main developments in the whey prod-ucts market and the contributions of recent scientifi c fi ndings to further development of this market, as well as main scientifi c developments in whey products application.

On the morning of Monday, Sept. 8, and the afternoon of Tuesday, Sept. 9, sessions will cover developments of supply and demand for whey and whey

International Whey Conference announcedproducts worldwide in the next decade, opportunities and threats in the whey proteins and lactose markets, market opportunities for whey permeate and the need for new scientifi c studies.

Three parallel sessions during the afternoon of Monday, Sept. 8 and the morning of Tuesday, Sept. 9, will explore proteins, structure and functionality, processing, lactose and oligosaccha-rides, and whey and health.

The evening of Monday, Sept. 8, will feature a networking dinner onboard the Steamship Rotterdam, which re-quires separate registration.

IWC is now accepting abstracts for poster presentations. To ap-ply, register or for more informa-tion visit www.iwc2014.com. CMN

INDIANAPOLIS — The International Dairy Foods Association (IDFA) will be hosting a Milk and Cultured Dairy Conference May 20-21, at Omni Sev-erin in Indianapolis.

The conference will focus entirely on milk, flavored milk, milk products and cultured dairy products. The most recent developments in ingredients, processing technology and packaging, and a look at a wide variety of products in the development pipeline will be covered.

Featured are product tastings, including the annual Innovative Product Contest, and networking opportunities.

The registration fee is $895 for IDFA members and $1,095 for non-members. For more informa-tion go to www.idfa.org, or con-tact [email protected]. CMN

Vermont Cheesemakers’ Festival set for JulySHELBURNE, Vt. — The sixth annual Vermont Cheesemakers’ Festival, pre-sented by the Vermont Cheese Council, will be located here at the Shelburne Coach Barn, July 20, from 11 a.m. - 4 p.m.

The festival is a celebration of

cheeses, artisan foods, craft beers, lo-cal wines and their creators. More than 100 cheeses by 40 cheesemakers will be gathered at the event.

Tickets a re $50 per per-son. For more information go to w w w. v t c h e e s e f e s t . c o m . C M N

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CLASSIF IED ADVERTIS INGlethal treatment.

Erickson further delved into the risks, challenges and enhancements with CIP systems, particularly in regard to residual biofi lm in process equipment.

Transitional caustic/acid CIP is not always 100 percent effective, and non-traditional biofi lm in residual soil as well as “nooks and crannies” biofi lm that gets trapped in machines can cause a variety of production and quality is-sues. Affected processing equipment may include preheaters, evaporators, pasteurizers, separators or bacteria/spore-removal centrifuges.

Good cleaning and effective sanitiz-ing are the base of any biofi lm control program, Erickson notes.

Hard-to-reach biofi lms are a sub-stantial issue, and standard chemistry is less effective on established biofi lm, Erickson says. In addition, microcli-mates in equipment are varied and widespread, and thermophilic spoilage organisms are diffi cult to control.

The discussion concluded with an overview by Detlefsen on major rules in FSMA that apply to the dairy industry and the expected time line of imple-mentation of each.

Detlefsen notes that four proposed rules under FSMA that apply to dairy include preventive controls for human food; foreign (and domestic) supplier verifi cation program; intentional con-tamination; and sanitary food trans-portation.

There are two major requirements for food manufacturers under the pre-ventive controls rule — conducting hazard analysis and establishing risk-based preventive controls, and following newly-updated Good Manufacturing Practices (GMPs). This applies to most food facilities, foreign and domestic, that are required to register with FDA, he says. The rule is effective 60 days after the fi nal rule is published, which is anticipated Aug. 30, 2015.

Detlefsen notes that IDFA has re-quested that FDA exempt PMO facilities from this rule, that the agency not man-date fi nished product pathogen testing and that it make the rule more like tra-ditional HACCP. The organization also has asked FDA to exempt warehouses and not require food safety plans to be submitted to the agency but rather be available for onsite review only.

Under the proposed rule for food supplier verifi cation programs (FSVPs), importers would be responsible for ensuring that the food they bring into the United States meets FDA safety standards. The requirements provide fl exibility based on the risk of the food, and key principles are generally accepted to the regulated community, Detlefsen notes.

The proposed requirements for sup-plier verifi cation are primarily based

ICTEContinued from page 1

Turn to SAFETY, page 23 a


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February revised production, at 14.90 billion pounds, was up 1.3 percent from February 2013. The February revision rep-resents a decrease of 18 million pounds or 0.1 percent from last month’s preliminary production estimate, NASS reports.

For the entire United States, March milk production is estimated at 17.83 bil-lion pounds, a 0.9-percent increase from March 2013. NASS reports there were 9.22 million cows on U.S. farms, up 3,000 head from a month earlier. A comparison to cow numbers a year earlier is not possible due to NASS only issuing a limited report for several months last year due to the federal government budget sequestration. Produc-tion per cow in the United States averaged 1,935 pounds in March, NASS reports.

In the 23 major states, production per cow averaged 1,959 pounds. NASS reports there were 8.51 million cows in the 23 major states, up 1,000 head from February 2014.

California, the nation’s top milk-producing state, produced 3.81 billion pounds of milk in March, a 3.7-percent increase from March 2013. The state was home to 1.78 million cows, up 1,000 head from a month earlier. Production per cow averaged 2,140 pounds.

Wisconsin followed with 2.36 bil-lion pounds of milk in March, down 1.6 percent from its production a year earlier. The state was home to 1.27 mil-lion cows, unchanged from a month earlier. Production per cow in the state averaged 1,860 pounds in March. CMN

MARCHContinued from page 1

on who is to control the hazards that are reasonably likely to occur, such as a supplier, supplier’s supplier, importer or importer’s customer, Detlefsen notes. Expected effective date is 60 days after publication of fi nal rule, which is antici-pated Oct. 31, 2015.

IDFA has requested that FDA eliminate complex hazard analysis, and facilities should consider ingredient risk and supplier risk together. IDFA also requests that FDA discourage over auditing and extend the compliance date by another year.

The scope of the proposed rule for intentional contamination/focused mitigation strategies includes acts of terrorism that could cause massive public harm and economic disruption. Under the rule, each facility registered with FDA (with a few exemptions) would need to prepare a written food defense plan to determine steps in their process where food defense measures are needed to address vul-nerabilities. The effective date of this rule is expected 60 days after publica-tion of fi nal rule, which is anticipated May 31, 2016.

Lastly, the proposed rule for sanitary food transportation requires industry to make sure transportation equip-ment and vehicles are designed and constructed in a manner that allows

them to be kept clean, and temperature records must be created and obtained.

Detlefsen notes that FDA has pro-posed to waive application of the rule for “permitted” NCIMS activities as well as facilities subject to the Food Code. This rule is expected to be effective 60 days after publication of fi nal rule, which is

anticipated March 31, 2016.IDFA has requested that FDA make

clear the PMO waiver applies to incom-ing and outgoing fi nished products; make clear that shipping non-Grade products does not jeopardize the waiver. The comment period on this rule is open until May 31, 2014. CMN

SAFETYContinued from page 22

Cheese stocks down 9 percent in MarchWASHINGTON — Total natural cheese in cold storage totaled 1.01 billion pounds March 31, 2014, up just 659,000 pounds (less than 1 percent) from Feb. 28, 2014, but 9 percent lower than the 1.11 billion pounds in cold storage at the end of March 2013, according to data released Tuesday by USDA’s National Agricultural Statistics Service (NASS).

Natural American cheese in cold storage totaled 631.0 million pounds at the end of March, up less than 1 percent from February 2014’s 628.7 million pounds but down 8 percent from March 2013’s 684.7 million pounds.

Swiss cheese in cold storage totaled 27.8 million pounds as of March 31, 2014, up 3 percent from February 2014’s 26.9 million pounds but down 9 percent from March 2013’s 30.6 million pounds.

NASS reports other natural cheese in cold storage totaled 352.0 million pounds as of March 31, 2014, down 1 percent from Feb. 28, 2014’s 354.5 mil-lion pounds and down 10 percent from March 31, 2013’s 390.5 million pounds.

U.S. butter stocks totaled 178.3 mil-lion pounds at the end of March 2014, NASS reports, a 9-percent increase from Feb. 28, 2014’s 163.2 million pounds but 30 percent less than the 255.0 million pounds of butter in cold storage at the end of March 2013. CMN


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the U.S. House of Representatives earlier this month, which would preempt states from requiring mandatory labeling and establish a federal standard for voluntary labeling of food and beverage products made with GMOs. (See “Bill seeks federal standards for GMO labeling” in the April 11, 2014, issue of Cheese Market News.)

“IDFA believes that a federal solu-tion on GMO labeling would bolster consumer confi dence in American food by affi rming FDA’s overall authority for setting the nation’s food safety and labeling regulations,” Saunders says.

IDFA also continues to work with the Safe and Affordable Food Coalition, headed by the Grocery Manufacturers Association (GMA), on all issues related to GMO labeling.

GMA says the GMO bill passed this week in Vermont is “critically fl awed” and bad for consumers.

“It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,” GMA says in a statement issued Wednesday. “We are currently in the process of evaluating the legislation to determine the best course of action in response to its passage.”

The Vermont bill is the fi rst such law to pass without any conditions based on other state laws. Connecticut and Maine already have passed GMO labeling laws, but each of these states has delayed implementation until at least four other adjoining states pass and implement similar laws. CMN

VERMONTContinued from page 1

RIVER FALLS, Wis. — The University of Wisconsin-River Falls (UWRF) is seeking additional funding for needed updates to the university’s Dairy Pilot Plant.

Launched in June 2013, the fundrais-ing effort has reached $1 million in gifts and commitments, one-third of its goal to raise $3 million in private contributions to update and upgrade equipment in the Dairy Pilot Plant. (See “University of Wisconsin-River Falls achieves $1 mil-lion in pledges for Dairy Pilot Plant” in the March 7, 2014, issue of Cheese Market News.)

Now UWRF is looking for 13 additional donors at the “advisory committee” level, says Michelle Farner, Dairy Pilot Plant manager. Advisory committee members

UWRF seeks additional funding, advisory committee members for pilot plant renovationare those who have pledged $100,000 and above. This level of donation also offers naming opportunities for , such as:

• Dairy Pilot Plant: $1.8 million• Cheese processing room: $640,000• Falcon Foods Store seating area:

$200,000• Ice Cream Processing Room:

$200,000.Advisory committee-level contributors

Grassland Dairy Products Inc. and the Wisconsin Cheese Makers Association have reserved naming for the raw milk handling area and the conference room/classroom, respectively, Farner notes.

Other advisory committee-level donors thus far include Ellsworth Co-operative Creamery, Foremost Farms,

Loos Machine, Mullins Cheese Inc. and Welcome Dairy.

Additional funding levels, and donors thus far, include:

• Dairy plant patrons ($50,000-$99,999): Nasonville Dairy Inc.

• Dairy plant benefactors ($25,000-$49,999): AGC Heat Transfer, Central Wis-consin Cheesemakers and Buttermakers Association and Lynn Dairy Inc.

• Dairy plant supporters ($10,000-$24,999): Bremer Bank, Dairy Connection

Inc. and Hypred.Additional donors include Ag Source

Cooperative Services, Color Craft Graphic Arts and Eastern Wisconsin Cheesemak-ers and Buttermakers Association.

Farner notes that all donors mak-ing gifts of $10,000 or more will receive recognition on the donor wall. Multi-year pledges of up to four years are possible.

The fundraising goal of the project is to have private gift commitments fulfi lled by Dec. 31, 2016, she says. CMN

MILWAUKEE — The Wisconsin Center for Dairy Research (CDR) announced the launch of a new Tech Transfer, University Research and Business Op-portunity (TURBO) program Tuesday during the International Cheese Tech-nology Expo here.

In September 2012, CDR was awarded one of seven $1 million i6 Chal-lenge grants from the U.S. Department of Commerce. Funding for the project began in October 2012 and will continue through 2014. To keep this initiative going past the term of the i6 Challenge Grant, CDR has developed the TURBO program.

TURBO is a comprehensive busi-ness accelerator program with a focus on dairy-related industries, notes Vic Grassman, manager of technology commercialization at CDR. The pro-gram aims to use principles common to business accelerators to ramp up commercialization of novel dairy tech-nologies and products, removing “speed bumps” that often slow the process of transferring technology from labs to companies and consumers.

Large companies as well as indi-vidual entrepreneurs also can license technologies from CDR’s patent port-

CDR launches business accelerator programfolio or access other technologies that might not be patentable but otherwise are available.

A new website also is being devel-oped as part of the TURBO launch, www.turbo.cdr.wisc.edu, and will include an “economic development portal” where companies can fi nd information on financing, patenting and licensing, Grassman says. The website is expected to launch in the coming weeks.

For more information, contact Grassman at 608-512-6661 or e-mail [email protected]. CMN


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