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Monday, February 19, 2018

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Agenda

Click here to download a pdf of the complete 2017 Agenda

 

 

Tuesday, October 24


6:oo pm Welcome Reception

 

Wednesday, October 25


7:00 am Registration and Breakfast Buffet
   
8:30 am Welcome
   
8:30 am

Industry Challenges & Opportunities - Senior Leadership Panel - Cheese Industry Executives discuss opportunitites and challenges

 

Participants included:

  • Louise Hemstead, Organic Valley
  • Kyle Jensen, Hilmar Cheese Company
  • George Chappell, Glanbia Nutritionals
  • Doug Wilke, Valley Queen Cheese Co.
   
10:00 am Break
   
10:30 am

Dairy Ingredients For Cheese

 

Use of MPC or Micellar Casein as an Ingredient in Process Cheese or in Cheese Milk Extension
- Lloyd Metzger, South Dakota State University

   
 

Standardization of Lactose to Protein Ratio and Effect on Quality of Cheese
- John Lucey, Wisconsin Center for Dairy Research

   
 

Optimizing Microfiltration for Maximum Removal of Whey Proteins
- Steve Beckman, South Dakota State University (Student Speaker)

   
12:00 pm Lunch and Speaker
 

New Market Opportunities
- Matt McKnight, USDEC

   
1:30 pm

Understanding Cheese Microbiology

 

Understanding How Pathogens Invade Cheese Microbial Communities
- Manon Morin, University of California - San Diego

   
 

Roles of Streptococcus Thermophilus in Modern Day Cheese Making and Ripening
- Sylvain Moineau, Université Laval 

   
 

Update on Lactobacillus Wasatchensis as a NSLAB Causing Slits and Gassy Cheese
- Craig Oberg, Weber State University 

   
3:00 pm Break
   
3:30 pm New Cheese Manufacturing Technologies
 

The Use of Preacidification When Making Cheese With Membrane Concentrated Milk
- Dean Sommer, WI Center for Dairy Research

   
 

Salt Considerations for Cheesemaking
- Janice Johnson, PhD., Cargill, Inc.

   
 

Mathematical Modeling of Salt Transport in Cheese Curd
- Meghan Keck, Massey University (student speaker) 

   
6:00 pm Cheese and Wine Social

 

Thursday, October 26


 

7:00 am Breakfast Buffet
   
8:00 am Whey Processing/Products/Applications
 

Functionalization of Whey Protein by Reactive Supercritical Fluid Extrusion
- Syed Rizvi, PhD., Cornell University 

   
 

Integrating Membrane Processing to Produce Milk Fractions for Making Ideal Whey and Infant Formula
- Dr. Seamus O'Mahony, University of College Cork

   
 

Efficiency of Whey Protein Passage during Ceramic Microfiltration for the Production of Whey Protein Isolate
- Brandon Carter, North Carolina State University

   
10:00 am Break
   
10:30 am Understanding Cheese Chemistry
 

Recent Advances in Infrared Analysis of Milk and Cheese
- Dave Barbano, Cornell University

   
 

Impact of Cooker/Stretcher Thermo-Mechanical Conditions on Fat and Moisture of Mozzarella Cheese
- Michel Britten, Agri-Food, Canada

   
 

Whey Expulsion from Cheese Curd as a Function of Protein Concentration, Temperature and Cut Size
- Donald McMahon, Western Dairy Center

   
12:00 pm Lunch and Student Recognition
   
1:30 pm Training/Education/Workforce Development
 

Participants included:

  • Mark Wustenberg, DMV
  • Bill Graves, Dairy Management, Inc.
  • John Lucey, WI Center for Dairy Research
  • Dr. Seamus O'Mahony, University of College Cork
  • Michael Parella, University of Idaho
  • Phil Tong, ADPI
   
3:00 pm Close

 

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