industry experts view, discuss factors affecting dairy market

Rians agrees to acquire Marin French Cheese Co.PETALUMA, Calif. — Marin French Cheese Co. and Rians have entered into a final agreement in which the 146-year-old Marin French Cheese Co. will be acquired by Rians, a family-owned French cheese company.

The purchase agreement is subject to customary closing con-ditions and the transaction is expected to be completed in May.

Jim Boyce, owner of Marin French Cheese since 1998, had considered a business alliance prior to his death in September 2010. He had met with potential partners, domestic and foreign producers, during the past few years searching for a match to continue the spirit and philosophy of Marin French Cheese.

Kris Otis, Boyce’s wife, continued the search along with the company’s board of directors.

“Jim met several years ago with Hughes Triballat to forge this

Lawmakers spar over federal funding proposals, debt ceiling WASHINGTON — While Congress has been in recess this week, discus-sion on federal funding continues to indicate difficulties in reaching a consensus for the future.

While the federal government is funded through Sept. 30, talks on a 2012 budget agreement remain contentious.

Senate Minority Leader Mitch McConnell, R-Ky., on Thursday said that the Senate’s upper chamber soon would hold a vote on President Obama’s budget proposal in an effort to divide Democrats, who are divided on certain aspect’s of the proposal. The move is in response to Senate Majority Leader Harry Reid’s, D-Nev., announcement Wednesday that the Senate would hold a vote on Rep. Paul Ryan’s, R-Wis., budget, though a date has not been set, in order to “expose a potential rift in the GOP conference.”

“I understand that the majority leader would like to have a vote on the House-passed Ryan budget, and we will,” McConnell says. “But we’ll have a vote on the president’s budget at the same time.”

Should the vote occur, it could put Democrats facing tough re-election races on the spot, notes the International Dairy Foods As-sociation (IDFA).

In addition, the nonpartisan Congressional Budget Office (CBO) estimated in March that Obama’s plan would produce 10 years of deficits totaling $9.5 trillion and would increase public debt to 87 percent of gross domestic product by 2021.

The White House says the plan is a starting point in the broader debate over how to bring down the nation’s deficit and debt, and Obama announced a deficit-reduction goal of $4 trillion over 12 years in a speech this month.

Also included in recent debate is a discussion of raising the fed-eral debt ceiling. IDFA notes that each day brings the country closer to when the debt ceiling either will have to be raised or the federal government will go into default.

Vice President Joe Biden is expected to lead bipartisan talks on raising the debt ceiling, but critics say none of the members of Congress chosen to represent their parties at the talks are known for leadership on deficit issues. IDFA notes that Obama’s preference for triggers — policies that would automatically enact tax increases and spending

Volume 31 April 29, 2011 Number 14

By Alyssa Sowerwine

CHICAGO — Changing weath-er patterns, global demand for different dairy products and ethanol demand are some of the factors working in tandem to shape the dairy market out-look over the next few years, analysts say.

A panel of industry econo-mists and experts spoke on the various factors that will impact the dairy market during the 2011 American Dairy Products Institute (ADPI) conference

Industry experts view, discuss factors affecting dairy market

held this week in Chicago. The two-day conference attracted nearly 700 manufacturers, marketers and suppliers of manufactured dairy products from 16 different countries, a near record attendance, ADPI notes.

The session Monday morn-ing, titled “Dairy Market Out-look — It’s Not Just About Milk Anymore — Pricing Impacts from Weather, Feed, Ethanol and Global Dairy Demand,” was led by moderator Mary Ledman of Keough Ledman & Associ-ates, Libertyville, Ill.

To kick off the discussion, Mark Russo, a meteorolo-gist with Chesapeake Energy Corp., Oklahoma City, Okla., provided attendees with a sum-mary of various weather events throughout the past year.

Russo notes that particu-larly in the past couple of years, the world has seen some pretty unique weather patterns.

In fact, he says that accord-ing to analysis from Munich Re — a global reinsurance firm based in Munich, Germany — the year 2010 featured the highest number of natural ca-tastrophes globally since their records began in 1980.

Russo cites last summer’s

heatwave and subsequent drought in Russia, and floods in Australia and Pakistan as some examples.

“It looks like 2011 is start-ing the same way with the earthquake and tsunami in Japan and other severe weather across the globe,” he says.

Russo notes the world can expect to see continued extremes in weather patterns throughout the duration of this year, with an increased risk of monsoon disruptions across India and Southeast Asia, as well as another very cold winter in various regions.

Weather is just one factor impacting the global outlook for commodities, says Stephen S. Nicholson, a chief economist at International Food Prod-ucts Corp., St. Louis, Mo. The industry also should take note of macro-economic factors such as currencies, geo-political events and changing diet pat-terns.

He notes that currencies play an increasingly impor-tant role in commodity price discovery.

“Commodity, equity, bond and currency markets are all globally connected,” Nicholson says.

He also notes that geo-

political events can produce volatile market reactions, both short- and long-term,citing ex-amples such as political unrest in the Middle East, the recent Japanese earthquake, tsunami and resulting nuclear plant cri-sis and ongoing sovereign debt issues in the European Union.

Nicholson says that par-ticularly with regard to China, “anything that happens in China ripples across all com-modity markets.”

He notes that China is feed-ing 1.3-plus billion people each day, whose diets are improving rapidly.

Meanwhile, the Chinese government is trying to control rapid economic growth and ever-increasing inflation.

Nicholson in his presenta-tion also zeroed in on the corn outlook.

“The three most important factors impacting the U.S. corn market going forward is weather, weather and weather,” he says.

Nicholson notes that as of April 17, 16 percent of the expected U.S. corn crop has been planted compared to 7 percent last year and a 5-year average of 8 percent.

Demand from ethanol

Dept. of Justice files complaint against Pa. farm

Turn to MARKET, page 10 D

Turn to PURCHASE, page 10 D

SILVER SPRING, Md. — The U.S. Department of Justice (DOJ), at FDA’s re-quest, has filed a complaint for permanent injunction against Daniel L. Allgyer, owner of Rainbow Acres Farm, Kinzers, Pa., for distributing unpasteurized milk for human consump-tion in interstate commerce.

The complaint, filed April 19, 2011, in U.S. District

Turn to RAW, page 11 DTurn to FED, page 11 D

) Guest column: ‘Important decisions for U.S. dairy.’ For details, see page 4.

) Upstate Niagara Co-op discontinues use of milk from rbST-treated cows. For details, see page 5.

) WMMB approves $30.6 million budget. For details, see page 7.

)��Diane Lewis receives ADPI Award of Merit. For details, see page 12.

INSIDE

Reprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

MARKET INDICATORS

2 CHEESE MARKET NEWS® — April 29, 2011

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.

STAFF SUBSCRIPTION INFORMATIONCheese Market News®, Publ icat ion #0598-030,

(ISSN 0891-1509), is published weekly by Quarne Publishing

LLC, 4692 Signature Drive, Middleton, WI 53562; Phone

608/831-6002; FAX 608/831-1004. Periodicals postage

paid at Madison, WI. Circulation records are maintained by

Quarne Publishing LLC, 4692 Signature Drive, Middleton, WI

53562. POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002. All rights reserved under the United States

International and Pan-American Copyright Conventions.

No part of this publication may be reproduced, stored in a

retrieval system or transmitted in any form or by any means,

mechanical, photocopying, electronic recording or otherwise,

without the prior written permission of Quarne Publishing LLC.

Opinions expressed in articles are those of the authors and

GR�QRW�QHFHVVDULO\�UHÁHFW�WKRVH�RI�4XDUQH�3XEOLVKLQJ�//&�dba Cheese Market News®. Cheese Market News® does not

endorse the products of any advertiser and does not assume

and hereby disclaims any liability to any person for any loss

or damage caused by errors or omissions in the material

contained herein, regardless of whether such errors result

from negligence, accident or any other cause whatsoever.

Copyright 2011 by Quarne Publishing LLC.

Subscriptions: $135 for U.S., second-class delivery; $190

IRU�8�6��ÀUVW�FODVV�GHOLYHU\�LQFOXGLQJ�&DQDGD�DQG��,QWHU-national rate to all others. Printed in U.S.A.

Susan Quarne, Publisher

(PH 608/831-6002; FAX 608/831-1004) e-mail: [email protected] Kate Sander, Editorial Director

(PH 509/962-4026; FAX 509/962-4027) e-mail: [email protected] Sowerwine, Senior Editor

(PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Archwamety, News/Web Editor

(PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Johanna Nelson, Features Editor

(PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected]

REGULAR CONTRIBUTORSJoseph O’Donnell, John Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation, U.S. Dairy Export Council

SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562

WEBSITE: www.cheesemarketnews.com

(These data, which includes government stocks and is 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

7,862126,503

-5+834

10,625131,916

+254+20

-2,763-5,413

+3 NC

Weekly Cold Storage Holdings April 25, 2011 On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change Cheddar Cheese and Dairy Product Prices

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 NASS at 202-690-2424.

4/2/11 4/16/11

Average price1

Minn./Wis. Other states U.S.Sales volume2

Minn./Wis. Other states U.S.

Cheese 500-lb. Barrels:Average price1

Minn./Wis. Other states U.S.Adj. price to 38% moisture Minn./Wis. Other states U.S.Sales volume2

Minn./Wis. Other states U.S.Moisture content Minn./Wis. Other states U.S.

4/9/11 4/23/11

$1.8670$1.7870$1.7934

917,85910,595,83311,513,692

$1.8691$1.8879$1.8788

$1.7921$1.7908$1.7914

4,215,4864,463,5888,679,074

35.34%34.64%34.98%

$2.03164,950,394

$1.5593*15,206,378

$.48738,373,936

$1.7743$1.6827$1.6897

990,20711,883,93512,874,142

$1.7502$1.8049$1.7787

$1.6800$1.7124$1.6970

4,264,3344,649,6338,913,967

35.41%34.65%35.01%

$2.00364,740,812

$1.561717,286,487

$.46736,321,475

$1.7178$1.6384$1.6453

967,33510,281,39311,248,728

*$1.6725$1.7235

*$1.7021

*$1.6074$1.6319

*$1.6217

*4,460,9686,152,446

*10,613,414

35.49%34.52%

*34.93%

$1.97305,703,959

*$1.5767*20,501,933

$.483810,305,511

Butter:Average price1 U.S.Sales volume2 U.S.

Nonfat Dry Milk:Average price1 U.S.Sales volume2 U.S.

Dry Whey:Average price1 U.S.Sales volume2 U.S.

For the week ended:

$1.7330$1.6122$1.6202

694,9429,899,170

10,594,112

$1.7085$1.7032$1.7059

$1.6336$1.6107$1.6222

4,238,2604,178,6638,416,923

35.16%34.44%34.80%

$1.98785,977,424

$1.571617,337,763

$.48079,061,311

Total Contracts Traded/Open Interest

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

APR11MAY11JUN11JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12

1/1,962

48.0047.7547.2545.2545.5045.5044.5045.0045.5044.0043.0042.00

432404315170135138 123117110

666

DRY WHEY FUTURES for the week ended April 28, 2011 (Listings for each day by month, settling price and open interest)

48.0047.7548.0046.5045.5045.5044.5045.0045.5044.0043.0042.00

432404315170135138 123117110

666

8/1,962

48.0048.0049.0048.5047.7848.0048.5048.3846.5044.5043.0042.00

432409314171135139 125120110

666

20/1,973

Fri., April 22 Mon., April 25 Tues., April 26 Wed., April 27 Thurs., April 28

48.0047.7547.2545.2545.5045.5044.5045.0045.5044.0043.0042.00

432404316170135138 123117110

666

2/1,963

MarketClosed

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.

APR11MAY11JUN11JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12

22/2,263

1.6901.6331.7321.7901.8251.8301.8071.7451.7201.6661.648

359270369159122144181246232

3130

CHEESE FUTURES* for the week ended April 28, 2011 (Listings for each day by month, settling price and open interest)

1.6901.6511.7401.7901.8251.8301.8071.7451.7201.6661.648

359270371174137159196261247

3130

97/2,355

1.6901.6401.7231.7831.8081.8301.8071.7501.7201.6661.648

359279372175146159196263247

3130


1.6901.6251.7091.7851.8121.8301.8071.7401.7201.6661.648

359270367151121144181246232

3130

19/2,252 41/2,377

Marketclosed

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

YEAR2005200620072008200920102011

JAN 14.1413.3913.5619.3210.7814.5013.48

FEB 14.7012.2014.18 17.03 9.31 14.2817.00

MAR14.0811.1115.0918.0010.4412.7819.40

APR14.6110.9316.0916.7610.7812.9216.87

MAY13.7710.8317.6018.18 9.8413.38

JUN13.9211.2920.1720.25 9.9713.62

JUL14.3510.9221.3818.24 9.9713.74

AUG13.6011.0619.8317.3211.2015.18

SEP14.3012.2920.0716.2812.1116.26

OCT14.3512.3218.7017.0612.8216.94

NOV13.3512.8419.2215.5114.0815.44

DEC13.3713.4720.6015.2814.9813.83

Reprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Apr. 25 Apr. 26 Apr. 27 Apr. 28 Apr. 29

Weekly average (April 25-29): Barrels: $1.5915(+.0040); 40-lb. Blocks: $1.6045(-.0074).Weekly ave. one year ago (April 26-30, 2010): Barrels: $1.3690; 40-lb. Blocks: $1.3830.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (April 25-29): Extra Grade: $1.8000(NC); Grade A: $1.6195(+.0057).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.4600(+.0130)–$2.6400(+.0139).Weekly average (April 25-29): Grade AA: $2.0290(+.0290).

$1.6100+3 1/2

$1.6050+1/2

$2.0150+1 1/4

Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.

$1.8000 NC

$1.6100NC

Cash prices for the week ended April 29, 2011

$1.5750-1/2

$1.6000NC

$1.8000NC

$1.6100NC

$2.0025NC

$1.5900-2

$1.6050NC

$2.0500+3 1/2

$1.8000NC

$1.6225+1 1/4

$1.5800NC

$1.6000NC

$1.8000NC

$1.6100NC

$2.0025+1/4

$2.0750 +2 1/2

$1.6025+1 1/4

$1.6125+3/4

$1.8000NC

$1.6450+2 1/4

April 29, 2011 — 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 circle 1 on the FAST FAX form on page 11.

YOU CAN CUT YOUR HEDGING COSTS TRADE WITH GPC FOR $3.41 PER SIDE! Class III Milk ! Class IV Milk ! Whey ! Cheese! Cash Settle Butter ! NFDM ! Options! Trade Electronically $3.41 Side*

Call Free: 1-877-Gressel Southwestern Division: (602) [email protected]

* Plus front end fees, when applicable

There is a risk of loss in trading futures.

BROKERS OF DAIRY FUTURES & OPTIONS SERVING AGRI-BUSINESS SINCE 1933

JOE, ART, LEON & JARON GRESSEL

CHEESE FUTURESNOW TRADING.

MARKET INDICATORS

Dry Products* April 29, 2011

DRY BUTTERMILK(FOB)Central & East: $1.3650-$1.6200.(FOB) West: $1.5000-$1.5600(+2); mostly $1.5100-$1.5400(+1).

EDIBLE LACTOSE(FOB)Central and West: $.3600(+1)-$.5600(+1); mostly $.4300(+1)-$.4800.

NONFAT DRY MILKCentral & East: low/medium heat $1.5500-$1.7500; mostly $1.5500-$1.6200. high heat $1.6000-$1.8200.West: low/medium heat $1.5400(+2)-$1.6500; mostly $1.5800 -$1.6000(+1). high heat $1.6000-$1.8000.Calif. manufacturing plants: extra grade/grade A weighted ave. $1.5270(-.0241) based on 12,637,731 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.9500(+13)-$1.9900(-5).

DRY WHEYCentral: nonhygroscopic $.4400(+4)-$.5150(+1/4); mostly $.4450(+3)-$.5100(+4).West: nonhygroscopic $.4525-$.5600(-3 3/4); mostly $.4550-$.5150.(FOB) Northeast: extra grade/grade A $.4575-$.5425.

ANIMAL FEED (Central): Whey spray milk replacer $.3100(+1/2)-$.4525.

WHEY PROTEIN CONCENTRATE (34 percent): $1.3600(+21)-$1.5800; mostly $1.3900(+21)-$1.5100.

CASEIN: Rennet $4.7600-$5.1400; Acid $4.7000-$5.1200.

*Source: USDA’s Dairy Market News

International Dairy Markets April 29, 2011

Oceania Butter: 82 percent butterfat $4,500(-100)-$4,900(-100). Cheddar Cheese: 39 percent maximum moisture $4,300-$4,600(+100).Skim Milk Powder: 1.25 percent butterfat $3,700(+300)-$4,000(+25).Whole Milk Powder: 26 percent butterfat $3,950(+50)-$4,300.* 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 and Eastern Europe Butter: 82 percent butterfat $5,500-$5,950(+150); 99 percent butterfat $6,050-$6,500(+100).Skim Milk Powder: 1.25 percent butterfat $3,275(-50)-$3,625(-75).Whole Milk Powder: 26 percent butterfat $4,350-$4,500(-140).Sweet Whey Powder: Nonhygroscopic $1,300(+25)-$1,375.

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.


Cash-Settled NDM

157.25160.50162.50162.00162.00157.50154.50151.00146.00

346337414425367250186100103

11/2,528

APR11MAY11JUN11JUL11AUG11SEP11OCT11NOV11DEC11

Cash-Settled Butter



562454444439446313177165176

32/3,176

199.75199.78202.00203.00204.25206.25206.50204.00194.00

157.25160.50162.50162.00162.50159.50154.50152.00147.00

346337414425369252186100103

4/2,532

199.75201.00203.00204.00206.00207.50209.00205.00195.00

562448453445458322177165178

136/3,208

157.25160.50162.00162.50162.50159.50156.00153.00149.00

346337414426369257188113105

30/2,555

199.75203.00205.00206.00207.00209.00208.75205.00196.00

562442460455469330179175178

72/3,250





APR11MAY11JUN11JUL11AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12

Class III Milk#*

16.8016.2617.1817.6217.9418.0917.8017.2017.0416.3816.1516.0916.1116.0716.0816.1016.1016.0616.05

5,4595,4534,6833,4243,2363,2202,9012,6692,729

409324261159131114

90948992

609/35,679

16.8016.4817.3917.7517.9818.1017.8417.2517.0416.4516.1416.1016.0916.0716.0816.1016.1016.0616.05

5,4525,3704,6873,4233,2373,2772,9112,6842,767

413326265160137116

90948992

623/35,734

16.8016.2717.1817.6017.8618.0017.8317.3416.9616.4816.1616.1016.1116.0716.0816.1016.1016.1116.10

5,4345,3824,6833,4253,2763,2982,9422,7042,788

442340280167143127105104

9799

1,126/36,006


Class IV Milk


19.8120.0920.3520.3020.3520.1119.8219.2618.64

412483547636602531462378286

19.8120.0920.3520.3020.5220.2019.8219.5018.75

412483547636602533462378286

13/4,339

19.8120.0920.4020.4620.5320.3019.9619.6018.86

412491557644615541471398299

139/4,337

CME FUTURES for the week ended April 28, 2011


122/4,428

16.8016.1616.9117.4017.7917.9917.6717.1016.8716.3216.1216.0516.1116.0716.1016.1016.1016.0616.05

5,4555,4754,6453,4133,2403,2092,8962,6482,696

406322249159131114

90948992

19.8120.0920.3520.2520.3020.1119.8519.1018.64

412471535624587519447364274

157.25160.50162.50160.78160.50157.50154.50150.00146.00

346337414423366248184

98103

199.75199.78202.00203.00205.00206.25206.50204.50195.00

562454440439442308177163175

15/3,160

11/2,519

2/4,233

488/35,564

Marketclosed

Marketclosed

Marketclosed

Marketclosed

Class III: Price Skim Price Class IV:Price Skim Price Class II:Price Butterfat PriceComponent Prices: Butterfat Price Nonfat Solids Price Protein Price Other Solids Price Somatic Cell Adjustment Rate Product Price Averages:Butter Nonfat Dry Milk Cheese Dry Whey

Class & Component Prices March 2011

$ 19.40/cwt.$ 11.81/cwt.

$ 19.41/cwt.$ 11.82/cwt.

$ 18.83/cwt.$ 2.2929/lb.

$ 2.2859/lb.$ 1.3134/lb.$ 3.3024/lb.$ 0.2665/lb.$ 0.00099/1,000 scc

$ 2.0591/lb.$ 1.4945/lb.$ 1.9722/lb.$ 0.4578/lb.

April 2011

$ 16.87/cwt.$ 9.46/cwt.

$ 19.78/cwt.$ 12.48/cwt.

$ 19.66/cwt.$ 2.2183/lb.

$ 2.2113/lb.$ 1.3862/lb.$ 2.4984/lb.$ 0.2902/lb.$ 0.00085/1,000 scc

$ 1.9975/lb.$ 1.5680/lb.$ 1.6983/lb.$ 0.4808/lb.



Connie Tipton is president and

CEO of the International Dairy

Foods Association. She contributes

this column exclusively for Cheese Market News®.

Perspective:Industry Issues

Important decisions for U.S. dairy

G U E S T C O L U M N I S T C M N E x c l u s i v e !

The U.S. dairy industry is at a crossroads, and we at the International Dairy Foods Association (IDFA) are optimistic that the dairy industry can continue to be a strong economic engine for our country. Domestically, dairy products are facing increased competition for shelf space, but we can fight back with innovative, new products. Emerging global markets offer enormous opportunities and promise to create growth for producers and processors.

But we also recognize that being competitive in world markets has ex-posed dairy farmers to the volatility of the international marketplace. And the current regulatory and support system has failed them — and in many respects made conditions worse.

It’s clear that the direction taken on dairy policy in the next farm bill will be extremely important, especially to the members of our organization. That’s why the boards of directors of IDFA and its constituent organizations —the Milk Industry Foundation, the National Cheese Institute and the International Ice Cream Association — spent the

lion’s share of their time at meetings earlier this month carefully consider-ing what dairy policy reform should look like.

In general, they believe it’s time to decrease regulations in our highly regulated industry. Whether called quo-tas, growth or supply management, or market stabilization, new government programs that are designed to manipu-late milk prices by limiting supply can only add to the bureaucracy and are non-starters.

On the other hand, there is strong support for initiatives to ensure that dairy farmers have the tools they need to manage volatility as we recognize and appreciate that we depend upon our producers to reliably deliver a quality product. And our boards sup-port policy initiatives that will help the industry grow, not only through increased consumption and product innovation in the United States, but by taking advantage of new and growing export opportunities.

In the lead-up to these meetings, our directors sincerely believed that others in the dairy industry would want

the same. But after spending the last couple of years working on joint com-mittees with members of the National Milk Producers Federation (NMPF), as well as within our own organization, our board members came to the realization that the package of proposals already passed by the NMPF board contained provisions most of them just couldn’t agree to support.

As I’ve said, our industry is at a crossroads. It is unfortunate that we have to take a path different from NMPF, because it would be ideal to have agreement on policy directions across the entire dairy industry. But after hours of discussion, our boards rejected the package proposed by NMPF for two main reasons. First, it calls on government to intrude in our markets to manage volatility instead of providing producers with the tools to manage the risk of volatility. Second, it adds more layers of complication to the federal milk marketing order system, instead of making it simpler and less intrusive to our industry.

We recognize that it’s not enough to simply say no, so our board members considered several other policy pro-posals, measuring them against IDFA’s guiding principles to ensure that they:

safety net based on farm income or milk margin;

focused on fostering innovation and growth;

control prices and supply; and

With these principles as a founda-tion, they voted to support a number of policy ideas, most of which agree with recommendations made by the U.S. Department of Agriculture’s Dairy Industry Advisory Committee. Some even mirror components of the NMPF package.

All of the policy suggestions ap-

proved by the board support or encour-age greater opportunity and growth for our dairy industry. They update the safety net programs for dairy farmers and give them tools to manage price volatility. They also reduce the regula-tory burden on our industry, eliminate programs that make us less competitive and simplify the federal milk marketing order system.

Although we’ve been working on policy reform proposals for years, this is only the beginning of the process of rewriting dairy policy in Congress. The next farm bill is on the agenda for passage in 2012, and while some have mused that dairy might get done ahead of that schedule, past history combined with the inability of Congress to get moving on even the most important issues might better predict a timetable that will slip past the next presidential election.

That delay may not be such a bad thing. It will provide the opportunity for everyone to understand the nuances of all of the policy options on the table and to get involved to support those options you think will be best for the U.S. dairy industry. This will be time well spent, because we’re looking at long-term global market dynamics that are markedly different from any seen before in our history.

As IDFA’s board members have con-cluded, it’s time to strip away programs of the past that have encumbered our industry and stifled innovation. We strongly believe that our proposals will take us down the right path for the future. (For more information, see related article on page 5.)

We h a v e a n o p p o r t u n i t y to get this right, and I certainly hope we won’t let it pass. CMN

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

NEWS/BUSINESS

— Grafton Village Cheese has announced it is undergoing a “renaissance” under the leadership of its new CEO, David Rachlin.

“Basically, we’re undergoing a complete renaissance,” Rachlin says. “We’re taking the incredible legacy of this creamery in the village of Grafton and turning all that knowledge and talent toward making even better aged Cheddars that our fans already love, and a whole range of brand new Vermont originals.”

New additions also include the hiring of cheese artisan Dane Huebner.

“I’m a sheep guy,” Huebner says. “So, we’re doing some really cool stuff blending cows’ milk with sheep milk that I think the cheese community will be pretty pumped about.”

Grafton Village Cheese announces new hires, cheese varieties and capital improvementsThe new cheeses, along with some

classic clothbound Cheddars, are being aged in a new cheese cave located in the same building where Huebner works with small vats designed for limited runs of the new blends.

The company also is launching a new line of its traditionally aged Cheddars and maple-smoked Cheddar. Grafton Tavern Select is named for The Old Tavern at Grafton, a historic Vermont country inn. According to Grafton Village Cheese, the tavern opened in 1801 and is one of the na-tion’s oldest operating inns. Many of the creamery’s cheeses are featured on the restaurant’s menu and in the chef’s recipes.

“We want people to know how rigor-ous we are about making, and selecting

for aging, only our very best cheese,” Rachlin says. “Calling our two-year, three-year and four-year and maple-smoked Cheddar Tavern Select helps people understand the partnership between The Old Tavern and Grafton Village Cheese.”

Grafton Village Cheese also says it is revitalizing and strengthening its commitment to raw-milk artisan cheesemaking. Specialty cheeses are being developed and then aged with “an eye toward greatness” in the new 870-square-foot cheese cave that features four separate tempera-ture- and humidity-controlled rooms designed to nurture production of natural rind, mixed cow, sheep and goat cheeses. Two of the rooms are designed for mold aging, with the

remaining two designed for bacteria-aged varietals.

“We have been making cheese in the village of Grafton for a very long time so we know what we’re doing when it comes to Cheddar,” Rachlin says. “We are so fortunate to have Dane Huebner join us with all of his expertise and artistry. With Dane and our new cheese cave, we now have the opportunity to join the ranks of the world’s most notable craft cheesemakers.”

Grafton Village Cheese will be exhibit-ing at the International Dairy-Deli-Bakery Association Expo June 5-7 at the Anaheim Convention Center in California.

Grafton Village Cheese is operated by the Windham Foundation, which works to support the economic and social vital-ity of Vermont’s rural communities. CMN

Reprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

NEWS/BUSINESSApril 29, 2011 — CHEESE MARKET NEWS® 5


SHREDDING MACHINERYDEDICATED TO THE CHEESE & DAIRY INDUSTRIES FOR OVER FOUR DECADES!Johnson Industries’ shredding machines are designed to greatly reduced fines, produce consistent length and width shreds as well as reduce floor space requirements. Several models for shredding whole loaves, blocks and wheels of all popular sizes and shapes meet the needs for consumer, foodservice and industrial applications.

DEDICATION

Throughput Consistent Shred Dimensions Reduced Product Loss Multiple Cheese Blending Operator Friendly & Easily Cleaned Easily Adjusted for Custom Styles of Shreds

6391 Lake Road, Windsor, WI 53598

EMAIL: [email protected]: www.johnsonindint.com

Your Global Cheese Making and Processing Equipment Resource

Johnson IndustriesInternational Inc.©

AMES, Iowa — Although world dairy prices declined significantly in 2009 and began to increase in 2010 as the economy recovered, continued eco-nomic and population growth favor higher dairy demand, which puts up-ward pressure on dairy prices in the long run, according to a new world outlook report from the Food and Agricultural Policy Research Institute at Iowa State University (FAPRI-ISU).

The report, which includes multi-year FAPRI projections through 2025, provides a starting point for evaluating and comparing scenarios involving macroeconomic, policy, weather and technology variables in world agricul-tural trade, researchers say.

An economic turnaround, continu-ing population growth and urbanization, and ever-expanding biofuel mandates are key drivers in the strength of world commodity markets over the outlook’s 15-year period, the report says.

The report notes that for dairy products, strong demand and growing incomes is projected to boost world milk production over the 15-year period. During that time, world milk production is projected to increase 32.47 percent.

While the European Union (EU) and the United Sates still are the major milk-producing countries, high produc-tion growth is seen in Asia, especially in China and India, as well as in Argentina and Brazil, the report says.

Growth in milk production facili-tates higher dairy product production, the report adds. Total world butter

FAPRI-Iowa State University outlook projects continued strong commodity marketsproduction is projected to increase 48.07 percent, with India accounting for 88 percent of the growth, during the 15-year period.

Meanwhile, total cheese production is projected to grow 36.32 percent over the same period, with the United States and EU together accounting for about 53.15 percent, the report says. Nonfat dry milk (NDM) and whole milk powder (WMP) are projected to increase 50.63 percent and 36.98 percent, respectively, over the 15-year period.

The report notes that as major play-ers in world markets, Australia and New Zealand are projected to steadily expand their dairy production over the 15-year period, with cheese production projected to increase 5.32 percent for Australia and 5.54 percent for New Zealand each year.

World cheese trade is projected to expand 109.33 percent over the projec-tion period, the report says, noting that the EU, New Zealand and Australia are expected to supply 60 percent of total world trade.

As Australia and New Zealand in-crease their exports, the EU’s exports are projected to be stable to slightly higher due to strong domestic demand, the report adds. Argentina, Brazil and Ukraine are expected to become increasingly important players in in-ternational cheese markets, together accounting for 16.29 percent of total exports by 2025.

The report projects Russia and Japan as leading cheese importers, together

accounting for 24.91 percent of total world imports on average. Sustained by economic and population growth, cheese imports of other Asian countries — such as China, Indonesia, Malaysia, Philippines, South Korea, Thailand and Vietnam — are projected to increase by 1.93-5.12 percent annually.

Stable growth is projected to occur in per capita cheese consumption in most countries, the report adds, not-ing that high cheese consumption is expected to occur mostly in countries with substantial domestic production, such as the EU, United States, Australia, New Zealand and Argentina.

For butter, the report projects New Zealand as the biggest butter exporter in the world, followed by the EU and Australia; together, they are projected to supply 79.86 percent of total butter trade by 2025.

As New Zealand and Australian but-ter exports rise, the report projects EU net butter exports will stagnate.

The report notes that Russia, a lead-ing importer in the world butter market, is projected to gradually increase its butter imports over the 15-year period, accounting for about 14.35 percent of total world butter imports by 2025.

Driven by economic growth and westernized diets, the report projects steady growth will occur in Asia, espe-cially in China. Egypt is expected to in-crease its butter imports by 5.8 percent annually over the 15-year period, while Mexico’s butter imports are expected to remain stable to slightly increasing.

For milk powder, FAPRI-ISU notes that New Zealand, the EU and the United States captured more than 90 percent of the NDM export market in 2009, and their combined market share is projected to decline slightly over the

15-year period to 77.87 percent, as there is a projected increase in NDM exports from other countries such as India, Ukraine and Brazil.

Meanwhile, Asian countries, Algeria and Mexico are expected to be major importers and increase their imports steadily over the projection period.

The report notes that WMP trade is projected to grow 7.54 percent over the 15-year period. While EU WMP exports are expected to decrease by 66.58 percent, Australia, New Zealand and Argentina are expected to expand their exports, by 12.1 percent, 13.23 percent and 42.91 percent, respectively.

Brazil, projected as an emerging exporter, is expected to significantly in-crease its exports over the 15-year period, while major importers Algeria, Venezuela and Asian countries are projected to steadily increase their WMP imports.

The report notes that Southeast Asia (Indonesia, Malaysia, Philippines, Thailand and Vietnam) is expected to keep its NDM imports strong, account-ing for about 35.50 percent of total world NDM imports. China and Japan together are expected to account for about 10.91 percent of the NDM import market by 2025.

Meanwhile, South Asian WMP imports are projected to rise by 2.9-8.82 percent annually over the 15-year period, the report says, noting that Chinese WMP exports are anticipated to be negatively affected by the country’s melamine crisis over the next couple of years.

Over the long run, as domestic WMP production expands and as con-sumers substitute more fluid milk for reconstituted milk powder, Chinese WMP imports are expected to con-tinue to decline, the report says. CMN

BUFFALO, N.Y. — Effective April 1, Upstate Niagara Cooperative Inc. no longer processes milk from cows treated with artificial growth hormones.

“The decision to switch to milk produced without the use of artifi-cial growth hormone was prompted by marketplace demand,” says Eva Balázs, product, packaging and com-munications manager, Upstate Niagara Cooperative. “Most milk sold in our area comes from cows not treated with rbST.”

The cooperative’s board of directors voted in October to discontinue use of

Upstate Niagara Cooperative discontinues sale of milk from cows treated with rbST

rbST. Farmers had until April 1 to transi-tion. Balázs notes prior to the vote, there already were quite a few member farms that had not been using rbST.

“No claims have been made on labels yet, so there hasn’t been much public reaction,” Balázs says. “We did get a few compliments from consum-ers who were happy about the switch after they read or heard about it in the news.”

Balázs also notes Upstate Ni-agara was one of the last coop-eratives to make the decision to transition to rbST-free milk. CMN

SACRAMENTO, Calif. — Bovine tuberculosis (TB) has been detected in a dairy in San Bernardino County, California. State and federal animal health officials are working closely with the dairy farmer and his veterinarian to implement control strategies to eradicate the disease.

The diagnosis of TB was made after a suspicious mass in a cow identified during routine slaughter inspection was confirmed positive. California Department of Food and Agriculture (CDFA) veterinarians, in coordination

Tuberculosis detected at California dairywith USDA, have completed tests on the other cows in the herd where the infected cow originated and determined that TB is present. The investigation into the source and possible spread of the disease will continue.

CDFA notes that almost all milk sold in California is pasteurized, which de-stroys TB organisms. The state’s two raw milk dairies are regularly tested for TB.

The state of California has been involved in TB eradication programs since 1917. The last known case of bo-vine TB in California was in 2009. CMN


http://johnsonindint.com/



www.millerbernd.com | 320.485.2685

ManufacturingIntelligence is

Absolutely Critical inMaking the RightDecisions, at the

Right Time.Now is the right time

to call Millerbernd.Let the Experts Help Improve Your Cheese PlantSustainability, Performance, and Compliance.

— Utah State Univer-sity’s Western Dairy Center will cover good manufacturing practices (GMP) and hazard analysis critical control point (HACCP) systems at two work-shops in May.

The Quality Control Workshop (HACCP prerequisite) will be held May 16-17 in Logan, Utah.he work-shop will provide training to help ensure solid, basic understanding of current good manufacturing prac-tices, sanitation standard operating procedures, product identification, traceability and recall, preventative maintenance, and education and training of employees. The workshop

Utah State to hold HACCP workshops in May

EVENTS

will include classroom lecture, hands-on demonstrations, and specific topic breakout sessions. The registration fee is $395.

In addition, the center will offer its HACCP Workshop May 18-20 in Logan, Utah. The course will provide online and hands-on training to develop and implement a HACCP system. The course will feature a general review of HACCP and then break out into groups includ-ing meat/poultry HACCP, dairy/juice HACCP and FDA foods HACCP. The registration fee is $395.

For more information, v is -i t w w w. u s u . e d u / w e s t c e n t , e -mail : [email protected]. CMN

MADISON, Wis. — The Wisconsin Cheese Makers Association (WCMA) will hold its golf outing July 20 in central Wisconsin.

Golfers will have their choice of golf-ing at one of three courses: The Pines at Lake Arrowhead Resort in Nekoosa, Wis., The Lakes at Lake Arrowhead Re-sort in Nekoosa or the Bull’s Eye Country Club Course in Wisconsin Rapids.

The WCMA outing will be a scramble tournament and includes complimen-tary range balls, cart gifts, lunch, social hour, dinner and the chance to win one of many hole prizes.

WCMA supplier members also will have the chance to promote their com-pany through the various sponsorship opportunities available.

New this year, online registration for golf and sponsorship will provide easy, secure access to sign up, WCMA says.

Information will be available at www.wischeesemakers.org.

Registration begins May 3, and space is available on a first paid, first served basis, determined by date that payment is received.

For more information, contact WCMA at 608-828-4550, e-mail: [email protected]. CMN

WCMA to hold 2011 golf outing July 20

NEW ORLEANS — The 2011 Joint Annual Meeting of the American Dairy Science Association (ADSA) and the American Society of Animal Science (ASAS) will be held July 10-14 in New Orleans.

The annual meeting will bring together dairy scientists from around the world to share results from their current work.

Event coordinators note the con-ference is unique in that it offers the full range of work — from the farm to the table.

The conference will feature oral

ADSA, ASAS to hold 2011 Joint Annual Meeting July 10-14 in New Orleans

and poster presentations of current research, a trade show with more than 100 exhibitors and a range of symposia and special events.

Topics of discussion will include technical advancements in the re-duction of pathogens and spoilage organisms in milk; innovations in dairy processing unit operations; zoonotic disease control, responsibility and li-ability; milk proteins and peptides; current and future determinants of dairy product pricing; and emerging animal welfare issues.

The conference’s animal health sections also will include the Johne’s Disease Integrated Program An-nual Conference, which will feature 23 poster and oral presentations.

Attendees are encouraged to come early to attend a one-day conference event July 9. Agri-Medical Research: Providing Dual Benefit for Agriculture and Human Health is a collaborative effort between the American Society for Nutrition (ASN), ADSA and ASAS. It begins at 8 a.m. and concludes with awards and a reception at 6 p.m. A separate registration fee is required for the event.

The full registration fee is $400 for ADSA and ASAS professional members if registered by June 8 and $550 there-after. The fee for nonmembers is $550 until June 8 and $650 thereafter. The one-day registration fee is $350.

For additional information, visit adsa.asas.org/meetings/2011/. CMN


http://www.millerbernd.com/

April 29, 2011 — CHEESE MARKET NEWS® 7


NEW!

nelsonjameson.com

REDEFINING DISTRIBUTIONOur extensive product lines are now

available in a more user-friendly format.

See for yourself - log on today!

Don’t forget to check us out

on Facebook & Twitter.

SAN LUIS OBISPO, Calif. — Califor-nia Polytechnic State University will hold its Dairy Science and Technol-ogy Basics for the Farmstead/Artisan Cheesemaker course Sept. 6-9 in San Luis Obispo, Calif.

The course is intended for dairy farmers or those interested in learning the applied science and technology basics necessary to understand and produce quality farmstead cheeses. It is geared toward smaller producers and no previous cheesemaking experience is necessary.

The course will include classroom-style instruction and discussion as well as hands-on cheese manufacture and cheese sampling.

Topics of discussion will include an overview of the world of cheese; basic chemistry, microbiology and other sci-entific concepts; milk composition and

Cal Poly to hold September cheese coursemilk quality and their importance in cheese manufacture, other ingredients and their function in cheese manufac-ture; underlying principles in cheese manufacture; unit operations in conver-sion of milk to cheese; equipment, plant layout and sanitation considerations in cheesemaking; and modifications in basic cheese manufacture to make other cheese varieties.

The registration fee is $695 if post-marked by Aug. 16 and $755 thereafter. The fee includes course syllabus, re-freshment breaks and lunches for all four days of the course, and a wine and cheese reception. Group discounts are available for three or more registrants from the same company. Enrollment will be limited to the first 35 registrants.

For more information, contact Laurie Jacobson at 805-305-5056, e-mail: [email protected]. CMN

EVENTS

MARSHFIELD, Wis. — Nelson-Jameson Inc. has announced the launch of its newly-designed website, www.nelsonjameson.com.

New features on the site include a shopping cart for easier ordering and improved navigation and search func-tion of Nelson-Jameson’s extensive product lines. The company says with its customers in mind, its main focus was to create a website that was user-friendly.

“In everything we do at Nelson-Jameson, we strive to make our custom-ers’ lives easier. Our new website is just a natural extension of that philosophy,”

Nelson-Jameson launches new websitesays Adam Nelson, vice president of tech-nology, Nelson-Jameson Inc. “Twenty-four hours a day, seven days a week, customers are just a few clicks away from purchasing the products they need, and as always, the experience is backed by our one-stop, golden-rule approach.”

The newly-designed website also features the company’s Learning Center, designed to help users stay on top of the latest food industry product innovations, regulations and news. The company’s blog, “The Wide Line,” also is connected with the new site as well as Facebook and Twitter. CMN

NEWS/BUSINESS

MADISON, Wis. — The Wisconsin Milk Marketing Board’s (WMMB) board of directors approved a $30.6 million 2012 fiscal year budget this week. The budget plan covers all in-state and na-tional promotion and communication activities for WMMB’s 2012 fiscal year, which begins July 1 and runs through June 30, 2012.

Plans for the upcoming year con-tinue support for Wisconsin Cheese promotion in all 50 states and main-tain promotional activities within Wisconsin where an estimated 10 percent of Wisconsin’s cheese produc-tion is sold.

At the national level, activities include retail and foodservice trade show promotions, buyer education, cheese usage training and education, and special events showcasing Wiscon-sin’s award-winning cheese and dairy industry.

WMMB will continue to work in the national food retail channels with year-round in-store promotions, manufacturer/marketer co-op product demonstrations, point-of-sale informa-tion and permanent in-store Wisconsin Cheese signage.

Brand equity partnering with Wisconsin manufacturers and mar-keters also continues with emphasis on including Wisconsin identifica-tion on more cheese packaging and expanding national distribution of Wisconsin Cheese. Additional focus on the pizza and sandwich categories also is planned.

In addition, the 2012 budget contin-ues support for the Wisconsin Center for Dairy Research (CDR), which provides research and technical assistance to Wisconsin cheese and dairy processors.

Wisconsin Milk Marketing Board directors approve $30.6 million 2012 fiscal year budgetWisconsin dairy farmers have supported dairy research in Wisconsin through the check-off program since the organiza-tion’s inception and played a key role in creating the UW Center for Dairy Research 25 years ago.

Over that time, Wisconsin dairy farmers have invested more than $20 million in funding for CDR to help develop new products and solve manufacturing challenges for the state’s cheesemakers and dairy processors.

Today, CDR partners with manu-facturers and marketers as well as WMMB and other state and national dairy organizations to provide a broad portfolio of services which includes fundamental and applied research, applications and technical support, outreach/education programs (short courses, symposia, publications, tai-lored training) and in-plant technical services.

Communications activities in the fiscal year budget include national advertising, in-school nutrition edu-cation programs conducted by the Wisconsin Dairy Council and statewide promotion programs for fluid milk and other Wisconsin dairy products. Also included are June Dairy Month and Wisconsin State Fair activities and other in-state seasonal promotions such as fall chocolate milk, and holiday butter promotions and sports-oriented marketing promotions, such as Dairy Day at Miller Park and the WIAA high school state tournaments.

Support for Wisconsin’s Alice in Dairyland program and the year-round grassroots promotion activities con-ducted by County Dairy Leader Groups in 63 of Wisconsin’s 72 counties are

also part of the promotional plan. The half-hour America’s Dairyland televi-sion series and the weekly Wisconsin Dairy News segments, which air during newscasts throughout the state, also will continue next year.

The board also approved a measure that will allow the organization to re-duce expenditures by $327,000 in fiscal year 2012 on its America’s Dairyland promotional merchandise catalog. This popular program will continue to offer a variety of items which help promote Wisconsin’s dairy industry, but the function will be outsourced and become an online catalog. The board will save money on warehousing of products, labor costs, credit card fees and other expenses associated with the previous ordering system. The new online catalog will offer real time order processing and same day ship-ping. Catalog users will still be able to place orders by telephone, mail and fax as well.

In the national advertising area, plans include print advertising in na-

tional magazines and online website advertising. WMMB’s advertising will generate more than 200 million con-sumer impressions in fiscal year 2012, and another 150 million impressions will be generated through the organization’s national publicity activities.

The Wisconsin Chef Ambassador Program, which enlists support of nationally-recognized chefs in telling the Wisconsin Cheese story, is also included in the communications area as are national product publicity ac-tivities aimed at placing stories about Wisconsin Cheese in major consumer food magazines.

The fiscal year 2012 budget also continues to support WMMB’s popular websites, product-specific micro-sites and social media ac-tivities which generate more than 3 million consumer visits each year. WMMB’s website presence includes EatWisconsinCheese.com, CheeseAndBurgers.com, Grilled-CheeseAcademy.com, CheeseCupid.com, and DairyDoingMore.org. CMN


http://nelsonjameson.com/splash-page.html



NEW PRODUCTS FOR DAIRY MANUFACTURERS

ELKHORN, Wis. — Data Specialists Inc. (DSI) has launched the Dairy & Food Tracker in the Cloud Software as a Service (SaaS) version of its dairy and food procurement enterprise resource planning (ERP)business software suites.

According to DSI, this will reduce manufacturers/distributors initial costs, minimize information technol-ogy (IT) overhead costs and improve system performance and total cost of ownership.

The new software subscription is delivered, managed, monitored and maintained by DSI IT professionals based out of the company’s headquar-ters in Elkhorn, Wis.

DSI notes that the option will allow users to license on a subscription basis.

Data Specialists introduces Dairy & Food Tracker in the Cloud Software as a Service

Fees will include software phone sup-port, software enhancements and DSI server hardware system management.

In addition, the option will allow small-, medium- and large-sized dairy and food manufacturers/distributors access to order management, distribu-tion, liquid procurement, inventory, production reporting and financials at a low upfront cost as there are no servers to purchase.

DSI will continue to offer the tra-ditional customer “in-house” solutions with a full complement of IT services for manufacturers/distributors who prefer to manage their own server hardware and ERP business software solutions.

For more information, con-tact DSI at 262-723-5726 or vis-it www.dataspecialists.com. CMN

ANKENY, Iowa — Based on recent applications research studies, Proliant Dairy Ingredients says it has shown that VersiLac, known generically as dairy product solids or whey permeate, contributes natural salty notes to food products that can allow for a reduction in finished product sodium levels.

“By incorporating VersiLac instead of other more expensive ingredients, both dairy and non-dairy formulators not only reduce the cost of their finished product, but can reduce the amount of added salt in the formulation,” says

Proliant Dairy Ingredients’ VersiLac helps formulators to reduce sodium levels

Kim Peterson, applications research specialist, Proliant.

Research indicates that when us-ing VersiLac in a formulation, the salt perception is enhanced. This allows for reductions in the amount of added salt from 25 percent up to as much as 100 percent, according to Proliant representatives.

Applications include cheese sauce, macaroni and cheese sauce, alfredo sauce and pizza crust, among others.

For more information, v is -i t www.prol iantinc.com. CMN

— Mettler Toledo has introduced its new line of Excellence XA Analytical and Precision Balances.

Ideal for use in the food industry, Mettler Toledo’s new line combines functionality with high weighing per-formance to deliver a range of balances designed to be straight forward and easy to use, company officials say.

The XA Balance line includes two ana-lytical (XA105DU and XA204DR) and six precision balances (XA1502S, XA16001L, XA3002S, XA303S, XA5002S and XA503S).

Mettler Toledo introduces new balances The precision balances can be used

for product quality control applications on production lines as well as for typical weighing procedures such as preparation of buffer solutions for managing pH levels.

In addition, company representa-tives note the analytical balances provide a higher level of accuracy suited to measuring loss on drying or small quantities of ingredients in the development lab.

F o r a d d i t i o n a l i n f o r m a -tion, v is it www.mt.com. CMN

KANSAS CITY, Mo. — Multivac Inc. has developed a concept for integrating equipment used for the high pressure treatment of foods into fully automatic packaging lines.

Company officials say this means that for the first time, the high pressure treatment of foods within the packaging process can be seen as a viable option.

Multivac now can offer the process not only for vacuum packages, but also for modified atmosphere packaging (MAP).

According to company representa-tives, a trend toward more natural food preferences along with regulatory requirements has increased interest in high-pressure treatment of packaged foods. With high-pressure treatment, packaged food is subjected for a suf-ficiently long period to a high pressure of up to 6,000 bar in a so-called “auto-clave,” which is a lockable and air-tight pressure container.

Through this process, microor-ganisms in the food such as Listeria and Salmonella are killed. As the process is conducted under ambi-ent temperature, the company says even heat-sensitive food products can be treated with this method to sometimes quadruple the fresh shelf life. At the same time, the original nutritional value and taste remain mostly unaffected.

The new solution comprises a high pressure unit (one ore more auto-claves), which has been developed by the ThyssenKrupp daughter company, Uhde High Pressure Technologies, as well as an automation concept to inte-grate the process into packaging lines that are laid out to meet the demands of the food industry.

In addition Multivac offers a high-pressure-compatible packaging concept that makes the process suit-able for MAP packs. The company also offers a wide range of services within

Multivac develops concept for integrating equipment used for high pressure treatment

which customers can receive individu-ally tailored advice and make use of testing facilities.

With the integration solution, the finished food packs are automatically loaded into transport containers and, following the high-pressure treat-ment in the autoclave, automatically unloaded, dried, printed or labelled if required, and finally packed into cartons.

“In this way, it is for the first time that we can process large, industrial scale production quantities fully au-tomatically in a quasi continuous op-eration,” says Tobias Richter, product manager, Systems Business Group, Multivac.

In order to achieve as high a ma-chine throughput as possible, company officials say the available space in the autoclave must be used as intelligently as possible.

“Since the high-pressure equipment is round for reasons of optimizing the distribution of pressure forces, the loading pattern also has to be designed accordingly,” Richter says.

With a favorable pack shape it is possible to handle 2 to 4 tons of packed food per hour in the high pressure equip-ment. Multivac supports its customers in choosing the optimum pack shape, in selecting the packaging materials for the pack and in carrying out the high pressure process.

Multivac also specializes in the process for MAP packs. Richter notes that with the help of so-called ‘holding torque,’ the company cre-ates short rest periods in which the polymer can regenerate. In this way the packaging material is stressed considerably less and retains its functionality even after the high pressure treatment.

For more information, con-tact Multivac at 816-891-0555 or v is i t www.mult ivac.com. CMN

Reprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the April 29, 2011, edition of CHEESE MARKET NEWS®© Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.cheesemarketnews.com/

C L A S S I F I E D A D V E R T I S I N GApril 29, 2011 — CHEESE MARKET NEWS® 9

FOR ALL YOUR SEPARATOR NEEDS: Top quality, reconditioned machines at unbeatable prices. For more information, call Dave Lambert, Great Lakes Separators at (920) 863-3306 or email [email protected]

JUST ARRIVED. WESTFALIA SEPARATORS:

Models MSA 160 AND MSA 200. Call Dave Lambert today at Great Lakes Separators at (920) 863-3306 or email [email protected]

CHEESE MARKET NEWS is here to deliver original, straightforward, reliable news to help you run your business more efficiently and profitably.

What better way to tap into the effectiveness of this one-stop news source than to advertise your products or services on our classified page or in the display section of our newspaper?

My job is to help you sell your equipment, ingredients or services or to find a qualified candidate to join your company, and I take my job seriously.

Getting results is as easy as picking up the phone or emailing me to discuss your needs. I am here to listen and help you achieve your goal. Please call me at (608) 831-6002 or email me at [email protected] and let me go to work for you today.

“Say Cheese . . . Say CHEESE MARKET NEWS”!

Susan QuarnePublisher

FOR ALL YOUR SEPARATOR NEEDS: Top quality, reconditioned machines at unbeatable prices. For more information, call Dave Lambert, Great Lakes Separators at (920) 863-3306 or email [email protected]

JUST ARRIVED. WESTFALIA SEPARATORS:

Models MSA 160 AND MSA 200. Call Dave Lambert today at Great Lakes Separators at (920) 863-3306 or email [email protected]

EQUIPMENT 1

HARRYDAVIS& COMPANY

Details & Online Bidding available at:www.harrydavis.com

For Color Brochure: (412) 765-1170fax (412) 765-0910 - [email protected]

former PROTIENT - Wed., May 18Faribault, MN - 45 miles south of Minneapolis

AUCTION!EVAPORATING & DRYING FACILITY

HARRYDAVIS& COMPANY

Details & Online Bidding available at:www.harrydavis.com

For Color Brochure: (412) 765-1170fax (412) 765-0910 - [email protected]

REGIS MILK COMPANY - Tues., June 7Fluid Milk Facility - 578 Meeting St., Charleston, SC 29403

AUCTION!SILOS & TANKS NEW AS 2007-2010!

New as 2009!New as 2007!

WANTED:

Used Cryovac equipment for sealing 40-lb. blocks and wheels. The units will be used sparingly (10 to 20 hours per month). Looking for one to three units in good working condition or that need only minor rebuilding.

3OHDVH�UHSO\�ZLWK�VSHFLÀFDWLRQV�including age, make, model and pictures if possible. Contact Tom at (920) 475-4648.

EQUIPMENT 1 EQUIPMENT 1

Distressed Business Sale Stainless Steel Fabricating, Inc.

Manufacturer of Branded Cheese Processing Equipment

Auction – May 20, 2011Branded product line with international distribution, multiple active patents, 100’s of drawings, deep customer database, multiple pieces of quality machinery and inventory. You must move quickly! For more information, contact:

Royko Enterprises LLC

Steve Royko, Broker #54908-90; PH: (608) 770-1009

Email: [email protected]

United States Bankruptcy Court

Western District of Wisconsin, Case No. 10-18550


http://harrydavis.com/

http://harrydavis.com/

http://roykoenterprises.com/


NEWS/BUSINESSMARKETContinued from page 1

HELP WANTED 7HELP WANTED 7

Cheese Industry & Application

Program Assistant Coordinator

The successful applicant will take an active role in developing, design-ing and carrying out Applied research work as it involves day-to-day operations of the Cheese Industry and Applications Program (CIAP). Determine the appropriate experimental design in response to the research objectives and coordinate research trials. Candidate must exhibit excellent communication and people skills. Master’s degree required and three years experience in cheese manufacturing, dairy UHVHDUFK�RU�UHODWHG�ÀHOG��http://ohr.wisc.edu/pyl/pv_066965.html

8:�0DGLVRQ�LV�DQ�HTXDO�RSSRUWXQLW\�DIÀUPDWLYH�DFWLRQ�HPSOR\HU��6HQG�resume and cover letter referring to PVL #66965 to:

Carmen Huston

Wisconsin Center for Dairy Research

1605 Linden Drive, Madison, WI 53706

[email protected]

CHEESE WANTED:Junior, undergrades, aged and current blocks, barrels and trim; odd offerings are our specialty. Top prices paid.

MCT Dairies, Inc.Toll Free 877-258-9600

(973) 258-9600Contact: Ken Meyers

CHEESE/DAIRY 12

DAIRY PRODUCTS MARKETING: Cheese sales specialists in all types of cheese. Visit our NEW website: www.dairyproductsmarketing.com or call (920) 921-9449.

CHEESE/DAIRY 12

C L A S S I F I E DA D V E R T I S I N G

producers is one major driver of prices, he adds.

“People are talking about $8-$9 corn this year,” he says.

It’s also likely that at some point China could begin importing corn, he adds.

However, large supplies of feed wheat may help keep corn prices in

check, Nicholson says.“Despite wheat prices moving high-

er, it still works as a cheaper alternative to corn in many cases” he says.

In the next segment of Monday’s ses-sion, Tim Hunt, dairy global strategist at Rabobank International, noted that as the world economy continues to recover, global consumption is improving.

“In particular, we’re seeing robust sales growth in Southeast Asia, Latin America and China,” he says.

In addition, imports have been boosted by localized events such as China buying more dairy products after the melamine crisis, and demand in Russia increasing post-drought.

“Demand has proved more than ad-equate to soak up a wave of milk supply growth,” Hunt says.

However, he says in many regions, commodity prices are too far above costs of producing milk, adding that costs will eventually ease, though it may not happen in 2011.

“Demand will be slowed by high prices,” he says. “But following the price boom in 2007-2008, I think the ‘sticker shock’ effect of higher prices will be a bit less shocking to consumers in 2011.”

He notes one exception is the retail butter market, where a greater price shock value could push back consumption.

In that case, can the industry rely on strong import buying? Hunt says it’s iffy, citing the reluctance of the Russian government to grow imports and the slow movement of supply chain reconstruction in China.

However, reduced milk production and a lack of refrigeration capabilities following the earthquake in Japan could lead to that country buying more from global markets in the coming months, he adds.

Hunt notes that overall, the market is expected to remain tight through 2011, with milk production rising in export

regions and market pricing to average close to current levels.

To round off the session, Dennis Braun, market manager with Relco, Will-mar, Minn., spoke on marketing trends and the global outlook for whey products.

Braun notes that demand for whey products such as whey protein con-centrate (WPC), whey powder, lactose and permeate has grown over the past several years.

Examining production levels in the United States in 2010, Braun notes that while 10.45 billion pounds of cheese was produced, the United States also saw production of 5.64 billion pounds of whey solids, 1.02 billion pounds of whey powder and 2.33 billion pounds of permeates.

Breaking down whey solids use, in 2010, 41 percent was used for perme-ates; 18 percent for whey powder; 9 percent for WPC and whey protein isolate (WPI); and 21 percent went to other uses, Braun notes.

Exports are critical to this market, he adds, as the United States exports a good deal of its ingredients.

In fact, looking at U.S. exports as a percent of total production, he notes that the percent of each ingredient pro-duced going to export is 55 percent for whey, 68 percent of lactose, 78 percent of WPC and 54 percent of WPI.

Braun notes that demand funda-mentals for WPC and WPI include a positive image of nutrition and health for the products, as they are growing in beverage and food categories.

He adds that demand for use of whey, lactose or permeate for use in baby pig feed has increased, not only in the United States but also in China.

Still, he cautions the ingredient market is susceptible to the same risks as other commodities.

“It’s a bumpy road ahead, but growth is there as long as cheese production continues,” he says. CMN

partnership,” Otis says. “The board and I feel that Rians understands and will preserve Jim’s vision.”

Details of the acquisition include completion of expansion plans for the cheese plant and aging facilities, on-going support of community projects, stewardship of the company’s 700 acres of land in Marin County and retention of all members of the Marin French Cheese staff.

Longtime Marin French Cheese Manager Maxx Sherman will transition to a new role as director of national sales.

“Marin French’s cheesemaking know-how, care of the employees,

preservation of the terroir and consid-eration for the generations of people who love to visit ‘the cheese factory’ will be in good hands with the Rians,” Otis says.

In 2006, Rians purchased neigh-boring Sonoma artisan goat cheese producer Laura Chenel’s Chèvre and recently completed building a new creamery. Marie Lesoudier, general manager of Laura Chenel’s Chèvre, will oversee all activities at Marin French Cheese.

“While we have created a tremen-dous partnership, each company’s oper-ations will remain separate,” Lesoudier says. “Both companies will share their expertise in production, marketing and distribution in order to provide consum-ers the finest handmade artisan cheeses from Northern California.” CMN

PURCHASEContinued from page 1

ALFA-LAVAL CIP UNITSM.R.P.X. 418 H.G.V.Hermedic Separator55,000 P.P.H. Separation75,000 P.P. H. StandardizationM.R.P.X. 314 T.G.V. Separator33,000 P.P.H. Separation50,000 P.P.H. StandardizationM.R.P.X. 214 T.G.V. Separators28,500 P.P.H. Separation40,000 P.P.H. Standardization

WESTFALIA CIP UNITSMSB 200 Separator55,000 P.P.H. Separation80,000 P.P.H. StandardizationM.S.B. 130 Separator33,000 P.P.H. Separation50,000 P.P.H. StandardizationM.S.A. 120 Separator33,000 P.P.H. Separation50,000 P.P.H. StandardizationM.S.A. 100 Separator27,500 P.P.H. Separation40,000 P.P.H. StandardizationSB 60 Clarifier90,000 P.P.H. ClarificationWarm or ColdM.S.A. 40 Clarifier60,000 P.P.H. Clarification

SEPARATORS–CLARIFIERSS.A.M.R. 15036 Clarifier60,000 P.P.H. ClarificationS.A.M.M. 12006 (Frame Only)Totally Rebuilt

WESTFALIA TEAR DOWN UNITSM.M. 9004 20,000 P.P.H. Separation.M.M. 5004 11,000 P.P.H. Warm SeparationM.M. 3004 8,000 P.P.H. Warm SeparationM.M. 13004 (Bowl & Pumps Only) 30,000P.P.H. Separation

DeLAVAL TEAR DOWN UNITSDeLaval 340 1,750 P.P.H. Cold Separation3,500 P.P.H. Warm SeparationDeLaval 372 AH 12,000 P.P.H.Warm Sep.DeLaval 390A 3,500 P.P.H. Cold Separation7,000 P.P.H. Warm Separation12,000 P.P.H. StandardizationDeLaval 392A 5,500 P.P.H. Cold SeparationDeLaval 392A 14,000 P.P.H. WarmDeLaval 395A 20,000 P.P.H. StandardizationDeLaval 510 10,000 P.P.H. ColdDeLaval 590 10,000 Cold/35,000Standardization ClarificationDeLaval 525 25,000 P.P.H. WarmDeLaval 545 50,000 P.P.H. Cold or WarmStandardization

SURPLUSWESTFALIA PARTSAT 40% OFF LIST!

TOP QUALITY CENTRIFUGESAT UNBEATABLE PRICES!

Installation & Start-Up Available

Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468

GREAT LAKES SEPARATORS, INC.E1921 County Rd J Kewaunee, WI 54216 Fax: (920) 863-6485 Email: [email protected]

EQUIPMENT 1 EQUIPMENT 1


http://www.mctdairies.com/

http://www.cdr.wisc.edu/

NEWS/BUSINESSApril 29, 2011 — CHEESE MARKET NEWS® 11

Today’s Issue: April 29, 2011 (Void after 5/20/11)Please print your name, address and pertinent company information on the form below and circle the number(s) that correspond to the ads you’d like FREE information on. Then just clip this form and fax it to (608) 831-1004 and we’ll process your inquiry immediately. Getting results has never been easier. (PLEASE TYPE OR PRINT LEGIBLY!)

NAME: ______________________________________________________ TITLE: ___________________________

COMPANY: ____________________________________________________________________________________

ADDRESS: ____________________________________________________________________________________

CITY: _____________________________________________________ STATE ________ ZIP _______________

PHONE: ________________________________________ FAX: _________________________________________

E-MAIL: ________________________________________ WEBSITE: ____________________________________

TYPE OF BUSINESS: JOB FUNCTION:T Cheese Manufacturer/Marketer T General Management T Sales/MarketingT Cheese Packager T Plant Operations T EngineeringT Dairy Processor T Purchasing T PackagingT Broker/Distributor T Technical/R&D/QC T Other ________T Retailer/Foodservice/Ingredient BuyerT SupplierT Other ________________________

Please send me information on the items circled below: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72

FAST FAX TO (608) 831-1004

Please start a one-year subscription to CHEESE MARKET NEWS for me. Please bill me $125 for second class service

T

Reader Service Card

cuts if deficit-reduction benchmarks are not reached — is unlikely to find much support among Republicans.

Meanwhile, the bipartisan “Gang of Six” in the Senate is still work-ing on an anticipated compromise proposal. While members have com-mented on the broad outline of their goals — deficit reduction through spending cuts, entitlement reforms

Court for the Eastern District of Pennsyl-vania, also alleges that Allgyer violated federal law by misbranding the raw milk containers by failing to provide the label information required by law. Allgyer was served with the complaint on Tuesday.

“Drinking raw milk is dangerous and shouldn’t be consumed under any circumstances,” says Dara A. Corri-gan, FDA associate commissioner for regulatory affairs. “FDA has warned the defendant on multiple occasions that introducing raw milk into interstate commerce is in violation of federal law.”

Following an inspection last year of Rainbow Acres Farm during which the agency determined that the farm was pro-ducing, packaging, selling and distributing unpasteurized and unlabeled milk for hu-man consumption in interstate commerce, FDA issued a warning letter to Allgyer April 20, 2010, informing him of the violations and stating that regulatory action might be taken. The farm has continued to operate in violation of federal law, FDA says.

If the court grants an injunction, All-gyer may be prohibited from distributing unpasteurized milk and milk products for human consumption in interstate commerce, FDA says.

Calls to Allgyer seeking comment were not returned by press time. CMN

and increased tax revenue — they still are keeping the details secret, IDFA says.

IDFA notes that perhaps the greatest difficulty facing members of Congress is that raising the debt ceiling is very unpopular, with majorities of Demo-crats, Republicans and Independents all against doing so.

“But this practical truth remains: a failure to act could cause the federal government to default on its debt and bring down the entire American economy,” IDFA says. CMN

FEDContinued from page 1

RAWContinued from page 1

International Dairy Foods Association releases more details on dairy policy reform proposalWASHINGTON — The International Dairy Foods Association (IDFA) has released more details on its recently-released dairy policy recommendations for the 2012 Farm Bill.

The board members of IDFA’s three constituent organizations — the Milk Industry Foundation, the National Cheese Institute and the International Ice Cream Association — recently rejected a reform proposal, Foundation for the Future, proposed by the National Milk Producers Federation (NMPF). Instead, board mem-bers earlier this month voted to support a series of policy proposals they say will allow for continued industry growth with new programs to assist dairy producers and a proposal to make the current federal milk marketing order (FMMO) system less complex. (See “IDFA opposes NMPF view, votes to support own policy” in the April 15, 2011, issue of Cheese Market News.)

Connie Tipton, IDFA president and CEO, says IDFA’s positions reflect rec-ommendations of USDA’s Dairy Industry Advisory Committee, noting, however, that IDFA’s proposals do not accept the committee’s recommendation to adopt a growth management program.

“In IDFA’s view, ‘growth manage-ment’ is a policy that is acceptable only if Congress decides to isolate our dairy industry from international competition,” Tipton says.

IDFA notes it supports a policy direc-tion of continued growth.

“To move in this direction, we need

to reduce the regulatory burden on our industry, eliminate programs that make us less competitive, reform the safety net for dairy farmers to give them the tools to manage price volatility, and simplify the FMMO system,” IDFA says.

IDFA says it supports policies that will help dairy farmers manage price volatility, noting that rather than increasing govern-ment regulations and intervention into U.S. markets, IDFA proposes policies to help dairy producers manage risk with programs that provide assistance when margins are squeezed and also with programs that remove incentives to add unnecessary production during good economic times.

One example IDFA proposes is to amend federal tax law to allow dairy farm operators to create special tax-deferred savings accounts. These savings accounts would have no limit on yearly contributions but would not receive any federal match. Income taxes on contributions and earned interest would be taxed the year when the funds are withdrawn. Contributions must remain in the account for at least six months to receive the favorable tax treatment.

Another example of risk management IDFA proposes is to provide risk insur-ance coverage to assist producers when margins fall well below acceptable levels. In that event, catastrophic insurance would provide a direct payment to dairy producers when the margin between the national all-milk price per hundredweight and a national calculated whole-farm feed

cost per hundredweight falls to insured levels as determined by Congress.

Under this plan, dairy producers would be permitted to purchase higher margin coverage by paying the actuarially-based premium necessary to obtain such coverage, IDFA says, noting that under similar pro-grams for other agricultural commodities, the federal government pays a declining share of the premium above the catastrophic level, as determined by Congress, as the coverage level sought increases.

Finally, IDFA proposes that the Live-stock Gross Margin-Dairy (LGM-Dairy) program be made more accessible with higher funding limits and that the Live-stock Risk Protection (LRP) program be extended for use by dairy producers.

IDFA also recommends USDA provide risk management education programs for the dairy industry and develop a credit mechanism (direct lending or credit guar-antee) for first buyers of farm milk (coop-erative or proprietary firms) to cover the margin deposits required on contracts for risk management between first buyers of raw milk and dairy producers.

In addition, IDFA proposes that the milk forward contracting program con-tained in the 2008 Farm Bill be extended to include all classes of milk regulated by FMMOs and be made permanent.

IDFA also proposes elimination of the Dairy Product Price Support Program (DPPSP) and the Dairy Export Incentive Program (DEIP).

“The DPPSP hampers our industry’s ability to compete by encouraging pro-duction of commodity products rather than products in demand in the market-place and has proved to be an ineffective safety net for dairy producers,” IDFA says.

IDFA adds that DEIP was established when U.S. dairy products were priced higher than international levels to sub-sidize exports in order to make them

competitive, and has not been used significantly as U.S. commercial dairy exports have grown over the past decade.

“The structure of our dairy markets has changed dramatically since federal orders were first established,” IDFA says. “Today, dairy co-ops are a potent force in the marketplace, controlling the distribu-tion of more than 85 percent of the milk produced on the nation’s dairy farms. The dominance of dairy farmer co-ops and their ability to forward contract outside the minimum FMMO price regulations have leveled the playing field — yet the FMMO system has remained.”

IDFA proposes that all end product price formula-based minimum prices un-der the FMMO system be eliminated, and instead, all dairy plants will pay whatever competitive price is necessary to secure a supply of farm milk, with no minimum fed-eral order price that any plant must pay to independent dairy farmers or cooperatives.

Under this plan, USDA would survey monthly all payments made by all dairy plants to independent dairy farmers and co-operatives for farm milk, and would publish a national weighted average competitive milk price, as well as regional competitive milk prices for as many multi-state regions as statistically possible.

All other existing federal order regula-tions other than price regulations would remain in place, IDFA adds.

In addition, processors who have sales of Class I milk products would continue to pay existing Class I differentials into federal order marketing area pools. USDA would distribute these funds equally among all dairy producers in each marketing area.

The Class I differentials would be phased out over five years, and the first year would have no reduction, but the differential would be reduced by 20 percent in each of the following four years and end the year after. CMN



please enter my subscription to 1 YEAR RATES: ELECTRONIC 1 YEAR RATES: 2 YEAR RATES:T $135 (2nd Class) T $135 (E-mail Only. No Mail Service) T $195 (2nd Class)T $190 (1st Class/Canada) T $210 (E-mail With 2nd T $315 (1st Class/Canada)T $330 (International) Class Mail Service) T $525 (International)T Payment enclosed T Bill MeT Payment by credit card: T VISA T MASTERCARD T AMERICAN EXPRESSCard # ________________________________________________ Exp. Date______ Sec. Code_____

NAME: _______________________________________________________________________________________

TITLE: _______________________________________________________________________________________

COMPANY: ____________________________________________________________________________________

ADDRESS: ____________________________________________________________________________________

EMAIL: ____________________________________________________ PHONE: ___________________________

CITY: _____________________________________________________ STATE: ________ ZIP: _______________

SIGNATURE: _______________________________________________________ DATE: ____________________

Mail to: Subscriber Services

PEOPLE

Award Winners … Award Winners

vice president of science and innovation for D.D.

, Louisville, Ky., has been named an Institute of Food Science & Technology (IFST) fellow. Lawson, past president of the Institute of Food Technologists (IFT), is a member of the Research Chefs Association. She also serves on the University Industrial Advisory Board for the University of California-Davis and the board of advi-sors for Xengaru Fun Foods.

White Plains, N.Y., has been awarded the 10th annual Busi-ness Council of Westchester Hall of Fame Award for Corporate Citizenship. The award recognizes Dannon’s commitment to the Westchester community, to helping people lead a healthy lifestyle and to pro-moting nutrition education for children.

Turlock, Calif., has been named 2011 Business of the Year by the Armenian American Chamber of Commerce. Karoun was founded in 1992 and has grown from producing specialty cheeses for its local community to na-tionwide mainstream distribution of a variety of cheese and yogurt products. The award was received by -dassarian, CEO and founder of Karoun Dairies. Baghdassarian immigrated to

America with the goal of bringing authen-tic handmade cheeses and all-natural yogurts to the United States.

Linden, N.J., has received certification from the

as a Women’s Business Enterprise (WBE) on a state and national level. Milano’s is under the leadership of

, who started work-ing in the company’s finance division and gradually became more involved in all aspects of Milano’s. As a WBE, Milano’s executives can receive training provided by WBENC, including attendance at graduate level executive education pro-grams and tools to increase the company’s ability to operate efficiently, grow its capacity to meet corporate needs and better understand how to compete in a diverse procurement environment.

Phoenix, Ore., has been ranked No. 8 on the Portland Business Journal’s list of top women-owned businesses in Oregon for 2011. This is the third consecutive year Ris-ing Sun Farms has been recognized. The journal also recently recognized the company by naming owner and president, , to the group of Orchid Award winners. CMN

CHICAGO — Diane Lewis, senior vice president of market access and regula-tory affairs with the U.S. Dairy Export Council (USDEC) until her retirement this year, is the recipient of the Ameri-can Dairy Product Institute’s (ADPI) 2011 Award of Merit.

The award, which was presented on Monday during ADPI’s 2011 annual conference in Chicago, was established by ADPI in 1991 to recognize individu-als who have made a significant differ-ence in the processed dairy products industry.

Lewis has more than 30 years of experience representing the U.S. gov-ernment and the U.S. dairy industry on market access issues.

Since 1996, she has served as the senior vice president of market access and regulatory affairs with USDEC, and has been responsible for directing programs that assist U.S. dairy exporters in understanding technical standards and satisfying overseas market access requirements.

In addition, Lewis has actively represented the U.S. dairy industry in the development and revision of inter-national standards for milk and dairy products and has worked to protect U.S. dairy products from discrimination in international trade.

After receiving a bachelor’s de-gree in food science specializing in dairy products from Michigan State University in 1980, Lewis began her career as a dairy inspector/grader with USDA.

In 1984, she was promoted to the Washington, D.C., headquarters as a dairy products marketing specialist. While employed at USDA, she was

Diane Lewis receives American Dairy Product Institute’s 2011 Award of MeritCHICAGO — The American Dairy Prod-

uct Institute (ADPI) during its annual conference this week awarded its 2011 Jim Page Memorial Scholarship to Ale-sha Radke, a full-time student pursuing a double major in physics and chemistry with a biochemical emphasis at the University of Wisconsin-River Falls.

The scholarship, created in memory of former ADPI CEO James J. Page, is a $1,000 grant awarded to an employee or the dependent of an employee whose company is a member of ADPI.

Radke graduated from Ellsworth High School in 2008 with a GPA of 3.99, where she was a cheerleader, a member of the National Honor Soci-

Radke awarded 2011 Jim Page scholarshipety, student council, math league and marching band. In 2006 and 2008, she was awarded the Colonel Ellsworth Award for academic achievement and received a music honor award in 2008.

In 2009, Radke was awarded the CRC Press Chemistry Achievement Award, and this year she was invited to join the national physics honor society, Sigma Pi Sigma.

She has been on the Dean’s list every semester at UW-River Falls, has a cumulative GPA of 3.9 and is on track to graduate in May 2012.

In addition to pursuing her educa-tion, since 2006 Radke has worked part time at Ellsworth Cooperative Cream-ery’s retail store in Ellsworth, Wis. CMN

named the U.S. Delegate to the Codex Committee on Milk and Milk Products (CCMMP), on which she served from 1988 to 1994 and remained active until 2010.

In 1995, Lewis received the USDA Secretary of Agriculture Award for Personal and Professional Excellence to recognize her superior performance in the development of international standards for milk and milk products and leadership in international dairy product issues.

In conjunction with her government and industry responsibilities, she has served on the executive committee of the International Dairy Federation, treasurer of the National Mastitis Council, and has assisted the ADPI Technical Committee in international trade matters.

Since 1997, Lewis also has served as a pastor of Christ Temple Church in Louisa, Va. She is the mother of two sons, Gary and Brian, and a grandmother of five.

She retired in March 2011. CMN

NEWS/BUSINESS

WASHINGTON — Magic Milk Straws and Spreadable Roasted Garlic Herb Butter were among this year’s winners of the National Restaurant Association’s first annual Food and Beverage Product Innovations.

The awards recognize progressive food and beverage products that will make a significant impact in the res-taurant industry, the association says.

“Our independent panel of judges, who represent a broad variety of both commercial and non-commercial indus-try segments, selected these 13 products based on the forward-thinking approach to food and beverages demonstrated by their creators,” says C.W. Craig Reed, convention chair for NRA Show 2011 and director of food and beverage for Broadmoor Hotel. Award recipients were selected for their advancements and innovations in ingredients, prepara-tion, processing and packaging.

Milk straws, garlic butter among winners Food Market Merchandising Inc.,

Bloomington, Minn., was recognized for its “got milk?” Magic Milk Straws. The product is all-natural, gluten-free, allergen-free and preservative free. The straws come in a variety of flavors and are designed to be used for drinking milk.

Epicurean Butter, Federal Heights, Colo., was recognized for its Spread-able Roasted Garlic Herb butter. The chef-created product uses all-natural, premium ingredients blended with Grade AA butter.

Additional award winners include ConAgra Foodservice, DrybagSteak LLC, Fermin & Wagshal’s, H.J. Heinz Co., Inventure Foods Inc., La Brea Bakery, Lamb Weston, S&D Coffee Inc., Sinco Inc. and The Bread House & Granary.

Award recipients were select-ed based on judges’ evaluation of the products as well as claims made by manufacturers. CMN


http://www.cheesemarketnews.com

industry experts view, discuss factors affecting dairy market

Documents