inside babcock hall dairy, gifford’s named wde grand … · 2011. 11. 16. · 2 cheese market...

Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

July U.S. milk production increases by 0.7 percentWASHINGTON — Milk production in the 23 major milk-producing states during July totaled 15.45 billion pounds, up 0.8 percent from July 2010, according to preliminary data released Thursday by USDA’s National Agricultural Statistics Service (NASS). (All figures are rounded. Please see CMN’s Milk Production chart on page 15.)

June revised milk production in the 23 major states, at 15.39 bil-lion pounds, was up 1.3 percent from June 2010. The June revision represented a decrease of 5 million pounds or less than 0.1 percent from last month’s preliminary production estimate.

U.S. milk production for the entire United States in July was an estimated 16.55 billion pounds, according to NASS, up 0.7 percent from July 2010. NASS estimates there were 9.22 million cows on U.S. farms in July, 7,000 head more than in June 2011 and 80,000 head more than in July 2010. Production per cow in July 2011 on a national

OpenGate Capital inks deal to buy Dean Foods’ Waukesha, Wis., plant WAUKESHA, Wis. — OpenGate Capital, a global private equity firm based in Los Angeles, Calif., has signed a definitive agreement to acquire a Waukesha, Wis.-based dairy processing plant and related assets from Dean Foods Co., Dallas.

OpenGate will acquire the Golden Guernsey and La Vaca Bonita brands as part of the transaction. The 170,000-square-foot Waukesha plant manufactures, bottles and distributes dairy products to schools, grocery stores, convenience stores and major retailers in Illinois, Michigan and Wisconsin.

“OpenGate seeks opportunities to acquire well-recognized brands with solids operations and business fundamentals,” says Andrew Nikou, OpenGate Capital founder and managing partner. “This operation, including the Golden Guernsey brand, meets our mark on all accounts.

“Not only is the brand a local icon renowned since 1930 for the high-est quality and freshest milk products, but its facility is very efficient, and its managers are industry experts,” he adds. “By adhering to our disciplined investment criteria, we are able to identify and leverage opportunities with high-potential brands such as Golden Guernsey.”

The deal is subject to regulatory approval and is expected to close in the third quarter.

Jamaison Schuler, spokesperson for Dean Foods, says the company is not able to comment on the agreement at this time.

Dean Foods agreed to sell the Waukesha plant and related business as part of a March 29, 2011, settlement agreement reached with the U.S. Department of Justice (DOJ) and the states of Wisconsin, Illinois and Michigan. The settlement resolved a civil antitrust suit filed by DOJ’s Antitrust Division and the state attorneys general on Jan. 22, 2010, over Dean Foods’ April 2009 acquisition of Foremost’s Consumer Products Division, including its dairy processing plants in Waukesha and De Pere, Wis.

DOJ learned of the transaction, which was not required to be reported under the premerger notification law, shortly after it was completed. After investigating the acquisition, the department and the state attorneys general filed a lawsuit alleging that the acquisition would eliminate substantial competition between the two companies in the sale of milk to various entities in Illinois, Michigan and Wisconsin.

Volume 31 August 19, 2011 Number 30

MADISON, Wis. — Babcock Hall Dairy Plant, Madison, Wis., and Gifford’s Dairy, Skow-hegan, Maine, have been selected as the Cheese and Butter Grand Champion and Grade A & Ice Cream Grand Champion, respectively, of the 2011 World Dairy Expo (WDE) Championship Dairy Product Contest.

This year’s contest, spon-sored by the Wisconsin Dairy Products Association (WDPA), received a record 705 entries for cheese, butter, fluid milk,

Babcock Hall Dairy, Gifford’s named WDE grand champions

yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, dried whey and creative/innovative products from throughout the United States.

“It is amazing how dairy manufacturers have embraced this contest,” says Brad Legre-id, executive director, WDPA. “Due to the tremendous sup-port from dairy companies throughout North America, the contest has averaged a 25 percent annual rate of growth over its first nine years.”

Judging was held Aug. 16 at the University of Wisconsin-Madison’s Babcock Hall, and Aug. 17-18 at the Madison Area Technical College Culi-nary School. The first-place winners in each category will be auctioned off Oct. 4 at the World Dairy Expo in Madison. A portion of the proceeds from the auction will be used to fund the Dr. Robert L. Bradley Scholarship, which is awarded annually to an outstanding student pursuing a career in the dairy industry.

The winning products in each contest category are: • Cheddar

First: AMPI-Blair Division, Blair, Wis., Cheddar, 99.6

Second: Land O’Lakes, Kiel, Wis., Cheddar , 99.5.

Third: Foremost Farms USA, Cochrane, Wis., Cheddar, 99.45.• Sharp Cheddar

First: Foremost Farms USA, Cochrane, Wis., White Sharp Cheddar, 99.45.

Second: Land O’Lakes, Kiel, Wis., Sharp Cheddar, 99.15.

Third: AMPI-Rochester, Rochester Minn., Sharp Cheddar, 99.1.• Aged Cheddar

First: Masters Gallery Foods, Plymouth, Wis., Aged Cheddar, 98.9.

Second: Land O’Lakes, Kiel, Wis., Aged Cheddar, 98.575.

Third: Land O’Lakes, Kiel, Wis., Aged Cheddar , 97.725.• Colby, Monterey Jack

First: AMPI, Dawson, Minn., Colby Jack, 98.85

Second: Guggisberg-Deutsh Kase, Middlebury, Ind., Colby Longhorn, 98.7

Third: Jerome Cheese Co., Jerome, Idaho, Monterey Jack Cheese, 97.65.• Swiss

First: Chalet Cheese Co-op, Monroe, Wis., Baby Swiss Wheel, 99.35.

Second: Guggisberg Cheese, Millersburg, Ohio, Swiss Block Aged, 99.05.

Third: Guggisberg Cheese, Millersburg, Ohio, Swiss Block, 99.•Brick, Muenster

First: Babcock Hall Dairy Plant, Madison, Wis., Brick, 99.7.

Second: Mill Creek Cheese, Arena, Wis., Brick, 99.65.

Third: Mill Creek Cheese, Arena, Wis., Muenster, 98.875.•Mozzarella

First: Lactalis American Group, Buffalo, N.Y., WMLM Mozzarella Retail, 99.9.

Second: Lactalis American Group, Buffalo, N.Y., PSLM Mozzarella Retail, 99.3.

Third: Foremost Farms USA, Alma Center, Wis., Moz-zarella LMPS Loaf, 99.25.•Fresh Mozzarella

First: Lactalis American Group, Tipton, Calif., Moz-zarella Fresca Fresh Mozz 16-ounce Log, 99.35.

Second: Formaggio Italian Cheese Specialties, Hurleyville, N.Y., Bocconcini Tub, 99.3.

Third: Lactalis American Group, Tipton, Calif., Moz-zarella Fresca, Fresh Mozz 8-ounce Ball, 98.9.•String Cheese

First: Sassy Cow Creamery, Columbus, Wis., String Cheese, 99.8.

First District marks 90 years, kicks off facility expansion

A

INSIDE

Turn to WDE, page 10 a

Turn to NASS, page 15 a

LITCHFIELD, Minn. — First District Association marked its 90th anniversary Thurs-day with a celebration at its plant here as plans to expand its operations by 30 percent and modernize production processes get underway.

First District Association currently provides cheese and whey products to customers around the world, including well-known fast food chains, Turn to GROWTH, page 12 aTurn to DEAN, page 12 a

F DairiConcepts launches new corporate brand. For details, see page 5.

F California uniquely positioned for global demand, Rabobank says. For details, see page 6.

F USDA seeks comments on traceability rule. For details, see page 8.

F Upstate Niagara to begin production at former Breyers plant. For details, see page 16.

Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

MARKET INDICATORS

2 CHEESE MARKET NEWS® — August 19, 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 do not necessarily reflect those of Quarne Publishing LLC 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 for U.S. first-class delivery including Canada and $330 Inter-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 53562PHONE 608/831-6002 • FAX 608/831-1004

WEBSITE: www.cheesemarketnews.com

Percent change versus

*Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.

Cheese & related productsDairy & related products All Food

2 years +10.7 +11.2+5.1

1 year +8.1 +7.9+4.2

6 mo. +7.2 +6.1 +2.4

July 2011220.932214.781228.316

1 mo. +2.3 +1.2 +0.4

RETAIL PRICES (Consumer Price Index*)

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Aug. 15 Aug. 16 Aug. 17 Aug. 18 Aug. 19

Weekly average (Aug. 15-19): Barrels: $1.9810(-.1300); 40-lb. Blocks: $1.9840(-.0980).Weekly ave. one year ago (Aug. 16-20, 2010): Barrels: $1.5950; 40-lb. Blocks: $1.6310.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (Aug. 15-19): Extra Grade: $1.6100(NC); Grade A: $1.5100(NC).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.5467(-.4381)–$2.9401(-.3390).

Weekly average (Aug. 15-19): Grade AA: $2.0870(+.0165).

$1.9900-10 1/4

$2.0325-3/4

$2.0900NC

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

$1.6100 NC

$1.5100NC

Cash prices for the week ended August 19, 2011

$2.0925-1/4

$2.0400NC

$1.6100NC

$1.5100NC

$2.0900+1

$1.8650-12 1/2

$1.9075-12 1/2

$2.0875-1/4

$1.6100NC

$1.5100NC

$2.0875 NC

$1.8625-1/4

$1.9000-3/4

$1.6100NC

$1.5100NC

$2.0800+3/4

$1.6100NC

$1.5100NC

$2.0950+1 1/2

$2.0400+1 1/2

(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

7,542138,678

-460+2,922

9,669131,246

-723 +1,140

-2,127+7,432

-9 +1

Weekly Cold Storage Holdings August 15, 2011 On hand Week Change since August 1 Last Year Monday Change Pounds Percent Pounds Change

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 9.8413.3816.52

JUN13.9211.2920.1720.25 9.9713.6219.11

JUL14.3510.9221.3818.24 9.9713.7421.39

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

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.

7/23/11 8/6/11

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.

7/30/11 8/13/11

$2.2131$2.1033$2.1116

911,08711,091,71812,002,805

$2.2661$2.2649$2.2654

$2.1682$2.1468$2.1554

3,179,6094,676,7517,856,360

35.20%34.59%34.84%

$2.08124,202,889

$1.572618,218,277

$.56317,807,039

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:

$2.2171$2.1396$2.1476

1,071,9449,285,739

10,357,683

$2.2730$2.2750$2.2741

$2.1729$2.1510$2.1611

3,565,1754,107,7937,672,968

35.14%34.42%34.76%

$2.09411,914,176

$1.588916,755,158

$.56486,912,661

$2.1338$2.0958$2.1014

1,537,7668,964,682

10,502,448

$2.2490$2.2532$2.2513

$2.1480$2.1269$2.1365

4,185,8034,989,2049,175,007

35.09%34.32%34.67%

$2.02693,734,745

$1.553929,630,512

*$.5502*8,514,086

$2.1886$2.0996$2.1062

879,84210,967,28511,847,127

$2.2583$2.2410$2.2472

$2.1557$2.1224$2.1344

3,260,2405,733,3538,993,593

35.05%34.54%34.72%

$2.008510,430,552

$1.5832*17,230,481

$.55917,849,405

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

AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12

44/1,633

57.0054.7552.0050.0049.0546.0044.9844.4543.5844.2544.0044.0042.0043.7542.2542.0042.00

202221248254206

758077414741352526191917

DRY WHEY FUTURES for the week ended August 18, 2011 (Listings for each day by month, settling price and open interest)

57.0054.4352.0051.0349.5046.0044.9844.4543.4544.2544.0044.0042.0043.7542.2542.0042.00

202225256257208

818178424843362627202018

38/1,668

57.0054.5552.0051.0349.5046.0044.9844.4543.3844.2544.0044.0042.0043.7542.2542.0042.00

202231259260209

818178424843362627202018

23/1,681

Fri., Aug. 12 Mon., Aug. 15 Tues., Aug. 16 Wed., Aug. 17 Thurs., Aug. 18

57.0054.0051.0048.7548.5045.8544.0844.5043.5544.0043.7544.0042.0043.7542.2542.0042.00

202220241253205

707675374439332324171715

15/1,591

57.0054.3551.6348.7548.5045.9544.1344.6343.6044.0043.7544.0042.0043.7542.2542.0042.00

202216236252205

707575364439332324171715

27/1,579

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.

AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12

65/3,053

2.1331.9421.8521.8201.7811.7511.7601.7561.7631.7491.7461.7601.7601.760

331337373382367170229244139151130

494640

CHEESE FUTURES* for the week ended August 18, 2011 (Listings for each day by month, settling price and open interest)

2.1331.8741.7951.7851.7701.7481.7561.7561.7591.7491.7461.7601.7601.760

331351391395375185229244139151130

494640

95/3,121

2.1331.8711.8001.8001.7701.7571.7561.7561.7561.7491.7461.7601.7601.760

331359391395375190229244139151130

494640


2.1331.9311.8691.8241.7931.7501.7551.7561.7601.7491.7461.7351.7601.760

331337351378358168229244135151130

454640

52/3,008

2.1331.9231.8491.8101.7751.7501.7551.7561.7591.7491.7461.7351.7601.760

331324330376358168229244133151130

454640

69/2,970 32/3,134

Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

August 19, 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 16.

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* August 19, 2011

DRY BUTTERMILK(FOB)Central & East: $1.4300(+3)-$1.5200(-3).(FOB) West: $1.2800(-2)-$1.4100(-2 1/2); mostly $1.3500-$1.4000(-1).

EDIBLE LACTOSE(FOB)Central and West: $.4700-$.7000(+2 3/4); mostly $.5500-$.6400(+1).

NONFAT DRY MILKCentral & East: low/medium heat $1.5000(+5)-$1.6600; mostly $1.5300-$1.6400(-1). high heat $1.6500-$1.7500.West: low/medium heat $1.4300-$1.6100; mostly $1.4500-$1.5700. high heat $1.5700-$1.7500.Calif. manufacturing plants: extra grade/grade A weighted ave. $1.6005(+.0315) based on 13,236,092 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.9200-$2.0600.

DRY WHEYCentral: nonhygroscopic $.5200(+1)-$.5950(+1/2); mostly $.5300-$.5750(+1 1/2).West: nonhygroscopic $.5550(+3/4)-$.6125(+1/4); mostly $.5750(+3/4)-$.6100(+1/2).(FOB) Northeast: extra grade/grade A $.5500-$.6100.

ANIMAL FEED (Central): Whey spray milk replacer $.4000(+1/4)-$.5600(+1).

WHEY PROTEIN CONCENTRATE (34 percent): $1.4000(-10)-$1.6650(+4 1/2); mostly $1.5200-$1.5700.

CASEIN: Rennet $4.8100-$5.1400; Acid $5.1000-$5.2600.

*Source: USDA’s Dairy Market News

International Dairy Markets August 19, 2011

Oceania Butter: 82 percent butterfat $4,100(-200)-$4,800. Cheddar Cheese: 39 percent maximum moisture $4,300(+182)-$4,600.Skim Milk Powder: 1.25 percent butterfat $3,300(-188)-$3,800(-100).Whole Milk Powder: 26 percent butterfat $3,359(-118)-$3,700(-100).* 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 $5,700(-25)-$5,925(-25); 99 percent butterfat $6,025(-25)-$6,325(-25).Skim Milk Powder: 1.25 percent butterfat $3,200(-25)-$3,400.Whole Milk Powder: 26 percent butterfat $4,125(-25)-$4,300(-75).Whey Powder: Nonhygroscopic $1,100-$1,250.

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 an additional month not included in this chart.

Total Contracts Traded/Open Interest

Cash-Settled NDM

155.00147.00142.00141.00139.03140.00141.75138.00130.08

437332281181202

5830

41

6/1,526

AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12

Cash-Settled Butter*



939815672687456

59574212

58/3,769

203.98205.00203.00193.00185.00178.75177.50179.00177.00

155.00149.00142.00141.00139.03140.00141.75138.00130.08

437334281178202

5830

41

9/1,525

204.00205.00205.00195.00186.50178.75177.50179.00177.00

939815682690464

63584312

73/3,797

155.00150.50142.03141.00139.03140.00141.75138.00130.08

425328281178202

5830

41

18/1,507

204.25205.00204.00195.00186.25178.25177.00179.00177.00

939815693690464

64594312

23/3,811





AUG11SEP11OCT11NOV11DEC11JAN12FEB12MAR12APR12MAY12JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13

Class III Milk#*

21.5719.6418.4418.0817.6817.0816.9816.9616.9416.9416.9517.0016.9616.9817.0016.9216.6516.2516.25

6,6206,4625,0534,3813,8281,3341,1621,175

891869828595573546489485435

129

1,309/35,752

21.5018.8917.9917.8517.6217.0216.9416.9516.9216.9016.9517.0016.9816.9916.9916.9116.6416.2516.25

6,5536,4985,1094,4173,8451,3751,1911,226

909888868606583554500485434

1210

2,031/36,070

21.4719.0318.2117.9917.7717.0816.9616.9616.9016.9016.9617.0017.0717.0916.9916.9416.6416.2516.25

6,5746,2755,0084,4303,8641,4241,2371,271

960930925617604577501493435

1210

1,797/36,154


Class IV Milk*


19.9819.1018.4518.2517.5817.4417.3017.2516.51

862705585463361120117

8338

19.9819.4518.7518.3517.8517.4317.3017.2516.51

862706591470370124117

8638

42/3,444

19.9019.4518.7518.3517.8517.4317.3017.2516.51

862706599470370124117

8638

11/3,414

CME FUTURES for the week ended August 18, 2011


11/3,452

21.6019.6318.4918.0717.6517.0516.9616.9216.9016.9116.9016.9216.9416.9616.9316.9516.6516.2516.25

6,6266,5365,0444,3803,8221,3011,1351,156

862851803578555528447471419

129

19.9819.1018.3518.2517.5817.5017.3017.3016.51

862705582458361120115

8338

155.00147.00142.00141.00139.00139.08141.75138.00130.08

437332281181202

5829

41

203.98201.00198.00191.00184.00177.00176.00178.00177.00

939815672685449

58544012

67/3,753

6/1,525

19/3,404

1,173/35,540

21.5619.4918.4518.0017.6017.1016.9616.9216.8816.9016.8816.9216.9416.9616.9216.9416.6516.2516.25

6,6046,5635,0724,3433,7781,2941,1341,154

856843797568535510435465409

129

2,581/35,386

19.9819.1018.3018.4917.5817.5017.4017.4016.51

862705582458361120111

8338

3/3,400

155.00147.00141.00140.00139.00139.08141.75138.00130.08

437332284184202

5829

41

17/1,531

203.98200.00195.00188.50184.00177.00176.00178.00177.00

939815672683443

57543812

12/3,742

Advanced Prices and Pricing Factors

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

Butter: Nonfat Dry Milk: Cheese: Dry Whey:

Note: The Class I price equals the Class I skim milk price times 0.965 plus the Class I butterfat price times 3.5, rounded to the nearest cent.For information only: The Class I base price is $21.78.1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals this price plus applicable Class I differential.2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100. Data provided by USDA

September 2011 $14.16/cwt. $14.16/cwt. $12.59/cwt. $2.3175/lb. $13.29/cwt. $1.4767/lb.

$2.0852/lb. $1.5804/lb. $2.1529/lb. $0.5639/lb.

August 2011 $14.05/cwt. $14.05/cwt. $13.27/cwt. $2.2496/lb. $13.97/cwt. $1.5522/lb.

$2.0291/lb. $1.6571/lb. $2.1308/lb. $0.5470/lb.

http://www.gresselproduce.com/



Dave Kurzawski is a senior broker with the Chicago-based Downes-O’Neill division of FCStone. He contributes this column exclusively for Cheese Market News®.

Perspective:Market Insight

Cheese prices vulnerableto more downside

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 !

NEWS/BUSINESS

I’ll be the first to admit that Au-gust is typically a very slow month for commodity markets. Normally the dog days of summer serve as the quiet before the storm of fall market volatility. But the “norm” has been largely defeated with this summer’s $2.00 cheese market.

So far this summer, the news seems constant and bleak. Daily discussions seem to haplessly jump from drought to downgraded debt ratings to a host of other global macro-economic mala-dies that leave many people lurching for the Maalox in lieu of afternoon lemonade.

Unfortunately, the usually insulated dairy markets have not avoided the uncertainty.

For U.S. cheese prices, there were several contributing factors promoting a $2.00 per pound market since early June. For one, domestic demand remained somewhat robust through mid-year as $4.00 gasoline took several months to impact spending habits. International demand too remained strong well into mid-year as the U.S. dollar continued to spur global commodity interest. Perhaps most importantly, however, was that U.S. Cheddar production capacity was compromised.

Plant operational problems, lofty dry whey prices, milk pull from butter/pow-der plants and milk pull to other types of cheese all had a hand. To add insult to injury, Mother Nature topped off the bullish cocktail with oppressive heat and humidity which has stunted milk produc-tion growth in the upper Midwest. But that all appears to be changing lately.

So where does that leave us today?As the Upper Midwest weather cools

and New Zealand ramps up for their peak milk producing season, demand will be the name of the cheese pric-ing game through year-end. Market participants are clearly focusing on international dairy price weakness of late and weighing our ability to compete globally at higher price levels. They’re also following closely the good, bad and ugly of Europe and China’s economic growth potential.

Few, however, are considering the very real possibility that any U.S. dollar strength would potentially jeopardize export sales and higher dairy prices from the fourth quarter well into 2012.

We in the commodity world have leaned hard upon the “Helicopter Ben” Bernanke weak dollar policies presented to us for quite some time now. And while there doesn’t seem to be much reason today to doubt a pro-business, low-interest rate environment to be augmented by another round of currency killing money-printing by the U.S. Federal Reserve, be careful not to lean too hard.

Although bullish dollar news is in

short supply today, there is potential for a significant rally of the U.S. dollar — and in short order. The dollar boat is profoundly tilted with market bears and it’s getting ready to tip. From a technical perspective the market is a very pivotal point and should the dollar soar as I expect, there will be another round of pressure for commodity prices.

Looking ahead, few end-users of cheese will disagree that buying cheese at a $1.70 per pound price level is much more palatable that $2.00. Re-markably, 2012 Class III futures have remained perched at approximately that level since late July despite the recent cheese price and the nearby futures volatility. Value-buying from commercial hedgers underpins the market as they understandably want to avoid the pain felt this summer.

But tread lightly into next year commercial buyers. Higher prices are just now being passed along to the consumers. And with little in the way of promotion to occur, demand may be on shaky footing. Add a stronger U.S. dollar to the mix and more demand destruction abroad and the justifica-tion for high priced milk and cheese that many have used dissipates. As that happens, you will want to take advan-tage. But for now, both milk and cheese prices are not done going lower. CMN

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

MODESTO, Calif. — Foster Farms Dairy recently announced it is adding fluid milk and orange juice production to its Modesto, Calif., plant, which the company says will result in approxi-mately 50 new jobs in the area.

The addition will improve capa-bilities at the all-purpose plant while leveraging resources and taking advan-tage of Modesto’s central location for both milk production and West Coast consumer markets, says John Segale, partner at Precision Public Relations, Sacramento, on behalf of Foster Farms Dairy.

Segale notes that as part of the Modesto expansion, Foster Farms will shift milk and orange juice production from its plant in Fresno, Calif., over the next few months. The Fresno plant will no longer operate as a production facility but rather as a distribution depot, he says.

A large group of administrative employees will remain at the Fresno facility, while other employees will have the opportunity to seek employment in Modesto, he adds.

Foster Farms Dairy has been updat-ing and modernizing its Modesto plant

Foster Farms Dairy plans to consolidate production from Fresno plant to Modesto

in recent years to process a variety of dairy products including fluid milk, cultured products and ice cream, says Jeff Foster, CEO, Foster Farms Dairy. The Modesto plant manufactures milk, juices, ice cream, sour cream, cottage cheese and specialty dry powders and mixes.

“This expansion is key to our growth as a one-stop dairy products supplier and the premier frozen dairy dessert provider on the West Coast,” Foster says. “We have put great focus on developing a fully-integrated dairy program with an array of new consumer products and innovative offerings in recent years, and this will enable us to continue that effort.”

A few of the latest product offerings being produced at the Modesto plant include half-gallon milk jugs and single-serving milk containers. The company also is offering new milk products such as Dairy Balance with Probiotics.

“We are constantly listening to our customers to anticipate their needs, and, as a result, our new product offerings, particularly in the frozen dessert category, are being extremely well-received,” Foster says. CMN

WASHINGTON — The value of U.S. dairy exports in June reached a record high of $422.9 million, up 24 percent from June 2010, according to the latest data released by USDA’s Foreign Agricultural Service and reported by the U.S. Dairy Export Council (USDEC). The value of U.S. dairy products exported in the first half of the year totals $2.30 billion, up 34 percent from the first half of 2010.

A total of 44.9 million pounds of U.S. cheese was exported in June, up 19 percent from June 2010. During the first six months of the year, 263.4 mil-lion pounds of cheese were exported, up 48 percent from a year earlier. (The figures released by USDA and USDEC are in metric tons; Cheese Market News has converted the data to pounds by multiplying by 2,204.6.)

In the second quarter of this year, South Korea was the No. 1 overseas market for U.S. cheese, purchasing 22.9 million pounds, up 95 percent from the same period last year, USDEC reports. Additionally, U.S. cheese exports to Japan increased 88 percent and exports to Australia increased 138 percent in the second quarter.

June milk powder exports, including nonfat dry milk/skimmed milk powder

June dairy export values up from year ago(NDM/SMP) and whole milk powder (WMP), totaled 85.2 million pounds in June, down 3 percent from a year earlier. Half-year milk powder exports totaled 503.1 million pounds, up 28 percent from the same period in 2010. June NDM/SMP exports increased 6 percent and June WMP exports decreased 81 percent vs. a year ago. Half-year NDM/SMP exports increased 39 percent and half-year WMP exports decreased 67 percent compared to the first half of 2010.

USDEC notes that whole milk pow-der production data, industry sources and import data from corresponding destinations suggest that certain export volumes may have been misclassified. As a result, whole milk powder export volumes are likely to be overstated, and USDEC will adjust the data against import data from other countries as it becomes available later in the year.

June lactose exports totaled 59.8 mil-lion pounds, up 23 percent from a year earlier. Lactose exports during the first six months of the year reached 336.4 mil-lion pounds, up 26 percent from the same period last year. In the second quarter, lactose exports to New Zealand were up almost seven-fold, and sales to China in-creased 12 percent, USDEC says. CMN




NEWS/BUSINESS

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SERVICE • INNOVATIONDEDICATION

Award winners … award winners

The American Cheese Society (ACS) inducted eight pioneers of goat milk chee-semaking into the ACS Academy of Cheese Aug. 5 at its annual business meeting during the 28th Annual ACS Conference & Com-petition in Montreal. Inductees include: Jennifer Bice, owner of Redwood Hill Farm & Creamery Inc., Sebastopol, Calif; Laura Chenel, founder of Laura Chenel’s Chevre, Sonoma, Calif; Allison Hooper, owner of Vermont Butter and Cheese Creamery, Websterville, Vt.; Mary Keehn, founder of Cypress Grove Cheese, Arcata, Calif.; Letty and Bob Kilmoyer, founders of Westfield

Farm, Hubbardston, Mass.; Judy Schad, owner of Capriole Farmstead Goat Cheeses, Greenville, Indiana; and Anne Topham, owner of Fantome Farm, Ridgeway, Wis.

The Wisconsin Milk Marketing Board (WMMB) has received the American Culinary Federation (ACF) Industry Partnership Award at the 2011 ACF National Convention recently held in Dallas. Over the years, WMMB has worked with ACF to provide educational cheese resources and products samples, as well as sponsor event speakers and educational Wisconsin cheese tours. CMN

ACADEMY OF CHEESE — Inductees into the American Cheese Society’s Academy of Cheese include (left to right): Bob Kilmoyer, Letty Kilmoyer, Anne Topham, Mary Keehn, Allison Hooper and Jennifer Bice. The eight goat milk cheese pioneers were honored Aug. 5 in Montreal.

Photo courtesy of Uriah CarpenterWOW Logistics is Top 100 3PL for sixth yearAPPLETON, Wis. — WOW Logistics was recently recognized for the sixth consecutive year by Food Logistics magazine as a Top 100 3PL and cold stor-age provider serving the food industry.

Food Logistics magazine each rec-ognizes third-party logistics and cold storage providers that offer a broad scope of services and capabilities that enable food companies to manage costs, increase flexibility, improve service

levels and operational efficiency, and reduce capital expenditures.

“We are very proud to be acknowl-edged as a leader in the 3PL Food Logis-tics industry for the sixth year in a row,” says Jamie Wally, vice president of sales and marketing, WOW Logistics. “We be-lieve in continuous improvement and al-ways strive to provide best-in-class facil-ities, technology and services to support the requirements of our clients.” CMN

DairiConcepts launches new corporate brandSPRINGFIELD, Mo. — DairiConcepts on Wednesday unveiled a new website, re-designed logo and corporate brand, which the company says reflects its corporate image as an agile innovator within the food industry.

DairiConcepts, founded in 2000 as a partnership of Dairy Farmers of America Inc. and Fonterra Co-operative Group Ltd., makes cheese- and dairy-based ingredi-ents for companies in the food industry. It has built its business by providing ap-plication-specific products and services to meet unique customer requirements and has become more innovative and flexible in developing customized products, says Jeff Miyake, president, DairiConcepts.

“Families increasingly take their food choices seriously,” Miyake says. “During the past decade, DairiConcepts has developed an excellent track record for anticipating trends and helping our clients deliver foods that match tastes and preferences.”

DairiConcepts’ new website, www.dairiconcepts.com, showcases these products, the food trends they support

and the company’s technical capabilities, Miyake adds, noting that one particularly beneficial site feature is a user-friendly tool that allows qualified food industry professionals and product developers to quickly access information about ingredi-ents and order samples.

The website also demonstrates how DairiConcepts’ product lines offer ex-tensive flavor selections to meet market demands and trends, he says. Its product lines support natural and clean label declaration, health and wellness, organic, kosher, halal and ethnic choices.

Miyake notes that DairiConcepts’ new corporate brand reflects the company’s innovative nature. The logo’s use of swirls in graduated colors represents a flexible, dynamic company committed to new product developments, technologies and international expansion, he says.

“Our new corporate brand is distinc-tive, as is our website,” he says. “They personify DairiConcepts to the world, and we believe our customers will continue to be proud to be associated with our brand and to link to our website.” CMN

Prices mixed following latest gDT auctionAUCKLAND, New Zealand — The trade weighted index was down 0.9 percent on Tuesday following the latest auction on globalDairyTrade, Fonterra’s internet-based sales platform.

Following Tuesday’s trading event, prices were up for milk protein concen-trate (MPC), buttermilk powder (BMP) and Cheddar. The average price achieved across all contracts and contract periods was up 5.9 percent for MPC to US$5,965 per metric ton FAS ($2.7057 per pound); up 2.5 percent for BMP to US$3,420 per metric ton FAS ($1.5513 per pound); and

up 1.6 percent for Cheddar to US$4,270 per metric ton FAS ($1.9368 per pound).

Meanwhile, average prices decreased for anhydrous milkfat, down 0.3 percent to US$4,273 per metric ton FAS ($1.9382 per pound); skim milk powder, down 0.8 percent to $3,438 per metric ton FAS ($1.5594 per pound); rennet casein, down 0.3 percent to US$9,473 per metric ton FAS ($4.2969 per pound); and whole milk powder, down 2.2 percent to US$3,385 per metric ton FAS ($1.5354 per pound).

The next trading event will be held Sept. 6. CMN

Leprino Foods opens new center in SingaporeDENVER — Leprino Foods Co. recently expanded its presence in the Asia-Pacific market with a new business center in Singapore.

Located in Singapore’s International Business Park, the new business center features one of Leprino Foods’ exclusive Innovation Studios; the Innovation Studio leverages Leprino Foods’ inno-vation capability in culinary expertise, product development and marketing to help customers profitably increase sales, notes Kevin Burke, senior vice president of global business develop-ment, Leprino Foods.

In addition to the Innovation Studio resources, the business center features a business office with dedicated cus-tomer care, sales, field support and busi-ness development personnel. The new center is approximately 6,000 square

feet and provides a highly-interactive environment in which to collaborate with and serve Leprino Foods’ growing Asia-Pacific customer base, he adds.

“The Asia-Pacific market has been a key strategic focus for us, full of chal-lenge and opportunity,” Burke says. “We’re deeply committed to helping our customers in the region win in the mar-ketplace, and we’re proud to be opening this business center in Singapore. Our investment in Asia will continue and increase over time, as we are committed for the long term.”

Burke also notes that while Le-prino Foods has been selling to the Asia-Pacific market for more than 20 years, its international sales have more than doubled over the past two years, and the Asia-Pacific market has played a significant role. CMN

http://www.johnsonindint.com/




NEWS/BUSINESSPresident Obama calls for agreements on pending FTAs despite opposition from own partyWASHINGTON — President Obama addressed the pending free trade agree-ments (FTAs) with Korea, Colombia and Panama during a visit last week to Johnson Controls Inc., Holland, Mich., urging people to tell Congress to set politics aside and come to an agreement.

“Send a message to Congress to come to an agreement on trade deals that will level the playing field and open markets to our businesses — so we can sell more goods to countries around the world,” the president said.

“I want to see billions of dollars’ more products sold around the world stamped with three words: ‘Made in America,’ he added. “Those trade bills are teed up; they’re ready to go. Let’s get it done.”

However, not all members of the Democratic Party are eager to see the FTAs pass. Reps. Dennis Kucinich, D-Ohio, and Michael Michaud, D-Maine, members of the House Trade Working Group, recently wrote to their col-leagues in the House of Representatives to urge opposition to the free trade agreements, particularly the proposed Korea-U.S. agreement, expected to be considered by Congress in September.

“As the U.S. continues to struggle and recover from the worst economic

downturn since the Great Depression, it is unconscionable that we would consider passing an FTA that puts the rights of investors and multinational corporations over the rights of American workers,” the letter says.

Kucinich and Michaud says that if passed, the Korea-U.S. FTA would grant multinational corporations and investors the right to sue the U.S. gov-ernment in private foreign tribunals if laws or regulations are enacted that they believe negatively impact their profits. They add that protections offered by the FTAs provide further incentives for cor-porations to outsource American jobs if labor protections interfere with profits.

Several Republican lawmakers this week reiterated support for the trade bills, some pointing out that the recent-ly-enacted trade agreement between Canada and Colombia builds urgency. They also expressed frustration that the president has insisted on combining the trade agreements with the renewal the expanded trade adjustment assistance (TAA) program — a move Republicans have opposed — thus delaying the vote.

“The president’s recent call for Congress to pass the pending trade agreements with South Korea, Colombia and Panama — despite the opposition

from so many in his own party — is an encouraging sign for economic oppor-tunity here at home,” says U.S. Senate Republican Leader Mitch McConnell, R-Ky. “So it is my hope that the presi-dent, who continues to refuse to send these agreements to Congress while si-multaneously calling for Congress to act, will finally resolve this contradiction by sending the agreements immediately.”

Ways and Means Chairman Dave Camp, R-Mich., and Trade Subcommit-tee Chairman Kevin Brady, R-Texas, also issued statements this week after Canada and Colombia announced their trade agreement entered into force.

“Our pending trade agreements will create U.S. jobs. Because of inexcusable delay in Washington by those who fail

to understand this fundamental fact, American workers and exporters not face the prospect of falling even further behind,” Brady says.

Both Brady and Camp say that the Canada-Colombia agreement will fur-ther hurt the U.S. share of Colombia’s grain imports.

“(Monday’s) entry into force of the trade agreement between Canada and Colombia means that — for no good reason — U.S. workers and exporters are now disadvantaged in Colombia, a key export market for American-made goods and services,” Camp says. “Once again, I urgently call on the president to send the job-creating agreements with Colombia, Panama and South Korea to Congress without further delay.” CMN

Rabobank report: California dairy industry uniquely positioned for global demandWASHINGTON — President Obama addressed the pending free trade agree-ments (FTAs) with Korea, Colombia and Panama during a visit last week to Johnson Controls Inc., Holland, Mich., urging people to tell Congress to set politics aside and come to an agreement.

“Send a message to Congress to come to an agreement on trade deals that will level the playing field and open markets to our businesses — so we can sell more goods to countries around the world,” the president said.

“I want to see billions of dollars’ more products sold around the world stamped with three words: ‘Made in America,’ he added. “Those trade bills are teed up; they’re ready to go. Let’s get it done.”

However, not all members of the Democratic Party are eager to see the FTAs pass. Reps. Dennis Kucinich, D-Ohio, and Michael Michaud, D-Maine, members of the House Trade Working Group, recently wrote to their col-leagues in the House of Representatives to urge opposition to the free trade agreements, particularly the proposed Korea-U.S. agreement, expected to be considered by Congress in September.

“As the U.S. continues to struggle and recover from the worst economic downturn since the Great Depression, it is unconscionable that we would consider passing an FTA that puts the rights of investors and multinational corporations over the rights of American workers,” the letter says.

Kucinich and Michaud says that if passed, the Korea-U.S. FTA would grant multinational corporations and investors the right to sue the U.S. gov-ernment in private foreign tribunals if laws or regulations are enacted that they believe negatively impact their profits. They add that protections offered by the FTAs provide further incentives for cor-porations to outsource American jobs if labor protections interfere with profits.

Several Republican lawmakers this week reiterated support for the trade bills, some pointing out that

the recently-enacted trade agreement between Canada and Colombia builds urgency. They also expressed frustra-tion that the president has insisted on combining the trade agreements with the renewal the expanded trade adjustment assistance (TAA) program — a move Republicans have opposed — thus delaying the vote.

“The president’s recent call for Congress to pass the pending trade agreements with South Korea, Co-lombia and Panama — despite the opposition from so many in his own party — is an encouraging sign for economic opportunity here at home,” says U.S. Senate Republican Leader Mitch McConnell, R-Ky. “So it is my hope that the president, who continues to refuse to send these agreements to Congress while simultaneously calling for Congress to act, will finally resolve this contradiction by sending the agree-ments immediately.”

Ways and Means Chairman Dave Camp, R-Mich., and Trade Subcommit-tee Chairman Kevin Brady, R-Texas, also issued statements this week after Canada and Colombia announced their trade agreement entered into force.

“Our pending trade agreements will create U.S. jobs. Because of inexcusable delay in Washington by those who fail to understand this fundamental fact, American workers and exporters not face the prospect of falling even further behind,” Brady says.

Both Brady and Camp say that the Canada-Colombia agreement will fur-ther hurt the U.S. share of Colombia’s grain imports.

“(Monday’s) entry into force of the trade agreement between Canada and Colombia means that — for no good reason — U.S. workers and exporters are now disadvantaged in Colombia, a key export market for American-made goods and services,” Camp says. “Once again, I urgently call on the president to send the job-creating agreements with Colombia, Panama and South Korea to Congress without further delay.” CMN




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EVENTS

ADPI seminar on dairy ingredients to be held October 4-5 in Shell Beach, Calif.ELMHURST, Ill. — The American Dairy Products Institute (ADPI) will hold its Dairy Ingredient Seminar Oct. 4-5 at The Cliffs Resort in Shell Beach, Calif.

The seminar will feature dairy industry leaders who will discuss current trends and future developments affecting the U.S. and global dairy markets for cheese, whey proteins, dry milk and butter products.

Speakers at the seminar include; Phil Tong, California Polytechnic State University; Jim Sullivan, J.E. Sullivan Enterprises; K.J. Burrington, Wisconsin Center for Dairy Research; Chip English, attorney-at-law; Thomas Clark, CME Group; Jon Davis, Davisco Foods; Sara Dorland, Ceres Dairy Risk Management;

Phil Plourd, Blimling & Associates; Mark Piper, Fonterra; John Haake, Foremost Farms; Steve Patience, Dairigold; and Lee Simmons, Graphic Packaging.

Registration is $345 for ADPI members and $395 for non-members and includes lunch. For online registration or to down-load a hard copy of the registration form, visit www.adpi.org. For more information, contact Steve Griffin, 630-530-8700 ext. 227, or e-mail [email protected].

To reserve a room at The Cliffs Resort, call 800-826-5838 (California residents, call 800-826-7828) and re-quest the ADPI nightly rate of $159 or $184 for pool or ocean view. The hotel reservation deadline is Sept. 12. CMN

Cheese School to offer program for chefsSAN FRANCISCO — The Cheese School of San Francisco will offer a Three-Day Intensive Cheese Educa-tion Program Oct. 2-4. The program is designed to equip participants with the knowledge they need to procure, sell, care for and serve premium cheeses at the professional level.

The program is for working and as-piring cheese professionals and others in the foodservice industry, including cheesemongers, chefs, servers and other front-of-the-house staff, cater-ers, wine and specialty food retailers, and anyone else with a serious interest in deepening their understanding of cheese.

Daphne Zepos, co-owner of The Cheese School, will lead the program. Zepos is a veteran instructor who pre-viously has taught master classes at Artisanal Premium Cheese Center in New York. She currently is proprietor

of the Essex Street Cheese Co.Participants will attend structured

tastings, lesson modules, demonstra-tion sessions and site visits. Breakfasts and lunches will be provided on each full program day, as well as one group dinner, including a cheese course, at the Rose Pistola restaurant in San Francisco’s North Beach neighborhood. Participants will take home a materials binder and a certificate of completion.

The cost of the program is $1,100, which includes all classroom instruc-tion, an opening night dinner, two breakfasts and two lunches.

A registration form and program overview can be found at www.cheeseschoolsf.com/curriculum/PPregistration.pdf. For questions or more information, call The Cheese School of San Francisco at 415-346-7530 or visit www.cheeseschoolsf.com/curriculum/intensive.html. CMN

Great Lakes Symposium to be held Nov. 3-6PETALUMA, Calif. — The 17th Great Lakes Dairy Sheep Symposium, an annual event of the North American dairy sheep industry, will be held Nov. 3-6 at the Shera-ton Sonoma County in Petaluma, Calif. The symposium provides critical connec-tions among producers in this small but growing industry and has attracted dairy sheep producers from Canada, Mexico and throughout the United States.

The first day includes talks directed

toward beginning producers. The second day features presentations by innovative produc-ers and top scientists from North America and Europe, bringing the latest information on dairy sheep production and sheep milk processing to the domestic industry. The final day will include a tour of two local dairy sheep producers and processing plants that manufacture sheep milk cheeses.

For more information, visit www.dsana.org/symposia.html. CMN

Penn State offers pasteurizer workshop Nov. 1-3UNIVERSITY PARK, Pa. — Pennsyl-vania State University (Penn State) will hold its 19th annual Pasteurizer Operators Workshop Nov. 1-3 here at the Penn State Food Science Building.

The three-day program is led by Penn State’s Department of Food Science in cooperation with the Pennsylvania De-partment of Agriculture. The workshop will feature speakers from equipment and supply companies and include hands-on activities, discussions and lectures on regulations, cleaning and sanitation, pasteurization, instrumen-tation and other operational procedures in milk plants. Time will be spent in Penn State’s Berkey Creamery using the latest short-time system available

to see what occurs and learn why. The registration fee is $975 if regis-

tered on or before Oct. 15, and $1050 for registrations received after Oct. 15. The fee includes course manual, fleece jacket, continental breakfast and lunch each day, and beverage breaks. The course is limited to 50 participants. Walk-in regis-trants will be accepted as space allows.

For more information and regis-tration, contact Penn State Confer-ences and Short Courses, 814-965-8301 or toll-free 877-778-2937, fax 814-865-7050, e-mail [email protected] or visit http://agsci.psu.edu/pow. For more information on course content, e-mail Kerry Kaylegian, program director, at [email protected]. CMN

WSU to offer short courses on cheesemakingPULLMAN, Wash. — The Washington State University (WSU) Creamery has announced it will offer short courses on basic cheesemaking, advanced cheese-making and pasteurization in the early months of 2012.

The Basic-Plus class well be held in Mt. Vernon, Wash., Feb. 21-23. This three-day short course is intended for the beginning cheesemaker who is serious about pursuing cheesemaking as a business activity at the farmstead or artisan level. Avid hobbyists and enthusiasts also are welcome to attend. The event includes hands-on activities and a field trip to local cheese plants. Dairy Connection Inc., Northwest Ag Business Center and Kusel Equipment Co. are co-sponsoring this course.

WSU Creamery has scheduled its 26th Advance Cheesemaking Class March 6-8 in Pullman, Wash. This course is designed for experienced cheesemak-ers as well as supervisory, manage-ment, quality control and marketing personnel from commercial/industry plants. Leaders in the dairy production community will provide instruction. It is recommended that attendees have

some experience in cheesemaking or have attended a basic cheesemaking class as a prerequisite for this advanced class. Hands-on cheesemaking at the WSU Creamery is included. Chr. Hansen, Danisco, DSM and Dairy Connections are this course’s co-sponsors.

The Pasteurization Workshop is scheduled to be held in Pullman, Wash., April 11-12. This two-day class covers vat and basic high-temperature short-time (HTST) systems. Additional discussions will cover magnetic flow times systems and systems with aux-iliary equipment. Hands-on activities are conducted in the WSU Creamery facilities. This course is suggested for plant operators, maintenance person-nel, quality personnel, management and suppliers to the industry. The course is co-sponsored by the Wash-ington Association for Food Protec-tion, Washington State Department of Agriculture and FDA.

For more information, contact Marc Bates for the WSU Creamery, 509-595-8652, e-mail Bates at [email protected] or visit http://public.wsu.edu/~creamery/upcoming.htm. CMN

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WEL Companies, an asset-based trucking and warehouse company headquartered in De Pere, Wis., held a grand opening Aug. 10 for its newest 120,000-square-foot refrigerated warehouse/transportation facility in Gooding, Idaho. The site is a newly-renovated facility with a restored rail siding, says Megan Fechter, sales development coordinator for WEL Companies, which offers temperature-controlled and dry transportation, and warehousing to the Lower 48 states. The grand opening event included speakers Randy Tielens, left, vice president of WEL; C.L. “Butch” Otter, second from left, governor of Idaho; and Bruce Tielens, right, president/CEO of WEL. Also pictured, second from right, is Greg Krall, Gooding terminal manager.

Photo courtesy of WEL Companies

Grand Opening

Comings and goings … comings and goings

Barry-Wehmiller Companies Inc., a global supplier of engineering consulting and manufacturing technology solutions in packaging, corrugating and paper con-verting, has announced the appointment of Dan Jones as vice president of corpo-rate development. In this role, Jones will work to enhance the growth of the Barry-Wehmiller family of companies. Jones previously was CEO of HayssenSandiacre, a Barry-Wehmiller company specializing in vertical and horizontal flexible packag-ing equipment solutions. Jones formally will retire from his HayssenSandiacre career Sept. 30 after 35 years with the business. Jones collaborated with Mike May, who was appointed president of the HayssenSandiacre effective Jan. 1, to form a new leadership team and help with the transition.

Cryopak, Edison, N.J., recently hired Heidi Jones as an inside sales engineer to work with food, pharmaceutical and biotech companies in the Midwest and Southern territories. Jones will work with Ray Pidock to handle the design of thermal packaging projects as well as Cryopak’s line of refrigerants and pre-qualified shippers. She also will be generating business for Cryopak’s line of data loggers for monitoring temperature controlled shipments. Jones previously worked for Cryopak partner company EFP, where she also did inside sales.

GEA Tuchenhagen recently an-nounced new hires and promotions in its U.S. and Canada offices. Dave Ford has joined its office in Canada as techni-cal sales coordinator. Ford has 25 years of experience in the brewing industry. Charlie Phipps and John Boucher have been hired as new sales support techni-cians in the company’s U.S. office. Also in

the U.S. office, Brecon Haworth has been promoted to product manager, cleaning technology, and will be responsible for product selection, technical support and sales for tank cleaning equipment, product recovery systems and tank tops. Additionally, Dave Quattrucci has been promoted to the role of internal service manager beginning in November, with the responsibility of building and enhancing the company’s servicing and after sales support activities.

The Wisconsin Department of Agri-culture, Trade and Consumer Protection (DATCP) has announced that Pete Haase began duties Aug. 1 as director of the Bu-reau of Food Safety and Inspection. Haase joined DATCP in 2000 as a food safety inspector, responsible for inspecting dairy and food processing plants, dairy farms, and grocery stores and delicatessens. He most recently was field supervisor in southeastern Wisconsin. Haase succeeds Tom Leitzke, who retired in May.

The Wisconsin Milk Marketing Board (WMMB) recently announced that Elizabeth (Beth) A. Porior has joined as the Wisconsin Dairy Council’s regional program manager for north cen-tral Wisconsin. Porior previously served as agriculture instructor and Future Farm-ers of America advisor for the Merrill, Wis., Area Public School District. In her new position, Porior manages regional educational programming with an empha-sis on promoting the benefits of milk to elementary and middle school students. She also implements the national Fuel Up to Play 60 program, works with school foodservice personnel on cafeteria pro-motions and works with local television programming on a monthly recipe seg-ment featuring Wisconsin cheese. CMN

PEOPLE

USDA seeks comments on traceability ruleWASHINGTON — USDA’s Animal and Plant Health Inspection Service (APHIS) recently issued a proposed rule to estab-lish general regulations for improving the traceability of U.S. livestock moving interstate. Notice of the proposed rule was published in the Aug. 11 Federal Register.

“Through the past two years, I have listened carefully to stakeholders throughout the country about how to reach effective animal disease trace-ability in a transparent manner without additional burden,” says USDA Secre-tary Tom Vilsack. “We are proposing a flexible approach in which states and tribes can develop systems for tracing animals that work best for them and for producers in their jurisdiction. This approach offers great flexibility at the state and local level and addresses gaps inn our disease response efforts.”

Unless specifically exempted, live-stock moved interstate would have to be officially identified and accompanied

by an interstate certificate of veterinary inspection or other documentation, according to the proposed rule. The rule also encourages the use of low-cost technology and specifies approved forms of official identification for each species, such as metal ear tags for cattle. However, states or tribes are permit-ted to agree upon alternative forms of identification such as brands or tattoos.

USDA is seeking comments on this proposed traceability rule. Consideration will be given to comments received on or before Nov. 9. Comments may be submit-ted online at the Federal eRulemaking Portal, http://www.ofr.gov/OFRUpload/OFRData/2011-20281_PI.pdf; or mailed to: Docket No. APHIS-2009-0091, Regu-latory Analysis and Development, PPD, APHIS, Station 3A-03.8, 4700 River Road, Unit 118, Riverdale, MD 20737-1238.

Supporting documents and any com-ments USDA receives on this docket may be viewed at www.regulations.gov/#!documentDetail;D=APHIS-2009-0091. CMN

NEWS/BUSINESS

http://www.rac-lte.com/



For more information circle 7 on the FAST FAX form on page 16.For more information circle 6 on the FAST FAX form on page 16.

NEW PRODUCTS FOR DAIRY MANUFACTURERS

By Rena Archwamety

WILMAR, Minn. — Cheese produc-tion and exports of dairy powders such as lactose, whey powder, whey protein concentrate (WPC), nonfat dry milk (NDM) and others have risen over the past few years, prompting many dairy companies to expand and diversify to include these products. Alongside this increased activity in dairy powders, RELCO LLC, a provider of complete dairy plant design, equipment and automation, continues to improve its evaporation and drying product offer-ings and technology.

“Prices have been very good for all whey powders for roughly the last two years now. More companies are con-tinuing to look at upgrading existing or new drying systems,” says Loren Corle, president, RELCO. “The global market — the international, export market for the U.S. — really is the driving force for a lot of this growth and expansion.”

Among RELCO’s most recent im-provements in drying technology are two new products: the RELCO Whey Drying System and the RELCO Permeate Pilot Plant Drying System.

RELCO’s new Whey Drying System maximizes water removal through evaporation technology and has a

Relco introduces new drying systems as cheese and dairy powders drive plant expansionscontinual flow through crystallization process. A crystallizing chamber cools the product to maximize lactose crystal formation while reducing the capital and operating costs associated with standard batch tank processes.

phase, he says. By eliminating the batch tank process and sending more highly-concentrated solids into the dryer, the drying chamber size and the energy to remove the remaining moisture are both reduced.

“It’s uniquely offered by RELCO — we’re the first one to do it,” Corle says. “It’s our development focus and efforts for continual improvement for production processes and lower operat-ing costs.”

RELCO also recently introduced its Permeate Pilot Plant Drying System to process milk or whey permeate, which is a fully operational evaporation and dry-ing system that can be located outside a customer’s processing plant. The new pilot system has the same process design and components as the Keller Permeate Drying System also offered by RELCO, but the pilot plant is designed strictly for testing the conversion of a plants liquid permeate to powder.

The RELCO Permeate Pilot Plant Drying System is mounted on five movable skids and shipped and stored in three standard-size containers. It includes an evaporator, crystallizer, dryer, filter receiver, CIP and all neces-sary pumps and valves. The drying rate is 150 kilograms of powder per hour.

“It’s a full-scale model of our plant

installation of the permeate drying system,” Corle says. “It has all the components of a full-sized system, but it’s strictly a pilot plant.”

RELCO installs its processing systems globally, and has installed 32 custom-designed lactose or permeate drying systems in six countries around the world. In addition to its drying sys-tems, RELCO also offers cheese plant technology and powder handling sys-tems and equipment. RELCO services a range of sizes and types of customers in the dairy industry, working with each one to meet their specific needs.

Corle says RELCO’s customized designs are what customers are drawn to when they are seeking to expand or upgrade equipment.

“Any of our processing systems can be uniquely designed for the customer,” Corle says. “Even though it may look like they would be producing the same product as someone else, each customer has unique characteristics on flow, location and how they want to operate their plant. We take all those factors into consideration when working with them, and we then custom design the system for them.”

For more information about REL-CO’s products and services, vis-it www.relco.net. CMN

“More companies arecontinuing to look atupgrading existing ornew drying systems.The global market —

the international, export market for the U.S. —

really is the drivingforce for a lot of this

growth and expansion.”

Loren CorleRELCO LLC

Corle says this continual crystalliza-tion process is what sets the new system apart from previous technologies and competitors’ systems. The major cost in removing moisture is in the drying

http://www.relco.net/

http://www.relco.net/



NEWS/BUSINESS


Second: Burnett Dairy Co-op, Grantsburg, Wis., String Cheese Plain, 99.6.

Third: Burnett Dairy Co-op, Grants-burg, Wis., String Cheese Plain, 99.45.•Provolone

First: Lactalis American Group, Buf-falo, N.Y., Mild Provolone, 99.55.

Second: Burnett Dairy Co-op, Grantsburg, Wis., Provolone, 99.3.

Third: Burnett Dairy Co-op, Grants-burg, Wis., Provolone, 99.15.•Blue Veined Cheese

First: Arthur Schuman, Inc., Fair-field, N.J., Montforte Gorgonzola Cheese Wheel, 98.85.

Second: Point Reyes Farmstead Cheese Co., Point Reyes, Calif., Point Reyes “New Blue,” 98.3.

Third: DCI Cheese Co., Richfield, Wis., Salemville Gorgonzola, 98.15.•Flavored Natural Cheese

First: Mill Creek Cheese, Arena, Wis., Cajun Cheddar Curd, 98.25.

Second: Vermont Farmstead Cheese, South Woodstock, Vt., Alehouse Ched-dar, 98.2.

Third: AMPI, Jim Falls, Wis., Mon-terey Jack with Jal & Hab, 98.15.•Cold Pack Cheese, Cheese Food, Cheese Spread

First: Pine River Pre Pack, Newton, Wis., Swiss Almond Cold Pack Cheese Food, 98.8.

Second: Pine River Pre Pack, New-ton, Wis., Aged Asiago Cold Pack Cheese Food, 98.25.

Third: Pine River Pre Pack, Newton, Wis., Horseradish Cold Pack Cheese Food, 97.45.•Reduced Fat

First: Lactalis American Group, Buf-falo, N.Y., Reduced Fat Provolone, 99.45.

Second: Sorrento Lactalis, Nampa, Idaho, 12-ounce Reduced Fat String Cheese, 99.3.

Third: Swiss Valley Farms, Monona, Iowa, Neufchatel, 99.15.•Feta

First: Nasonville Dairy Inc., Marsh-

WDEContinued from page 1

field, Wis., Feta, 99.3.Second: Lactalis USA, Belmont, Wis.,

Feta, 99.1.Third: Nasonville Dairy Inc., Marsh-

field, Wis., Feta, 98.75.•Open Class Soft Cheese

First: Crave Brothers Farmstead Cheese, Waterloo, Wis., Crave Brothers Mascarpone, 99.875.

Second: Lactalis USA, Belmont, Wis., Brie Log , 99.825.

Third: Sorrento Lactalis, Nampa, Idaho, 5-pound Mascarpone, 99.8.•Open Class Semi-Soft Cheese

First: Babcock Hall Dairy Plant, Madison, Wis., Gouda, 99.5.

Second: Vermont Farmstead Cheese, South Woodstock, Vt., Brickhaus Tilsit, 99.35.

Third: Emmi Roth USA, Monroe, Wis., Valfino, 99.25.•Open Class Hard Cheese

First: Sartori Co., Plymouth, Wis., SarVecchio Parmesan, 99.475.

Second: Sartori Co., Plymouth, Wis., Sartori Classic Asiago, 99.3.

Third: Sartori Co., Plymouth, Wis., Sartori Classic Parmesan, 99.075.•Unflavored Pasteurized Process Cheese

First: AMPI, Portage, Wis., White American PP Cheese, 99.35.

Second: Dairy Farmers of America, Plymouth, Wis., Borden Deluxe Process American, 99.1.

Third: AMPI, Portage Wis . , Col . American PP Cheese, 99.•Flavored Pasteurized Process Cheese

First: Bongards’ Creameries, Bon-gards, Minn., PP American with Jala-peno Pepper, 98.65.

Second: Thiel Cheese & Ingredients LLC, Hilbert, Wis., Colored American with green onion, 98.125.

Third: AMPI, Portage, Wis., Hot Pep-per PP Cheese Food, 98.•Latin American Cheese

First: Don Francisco Cheese, River-bank, Calif., Panela No. 1, 99.7.

Second: Don Francisco Cheese, Riverbank, Calif., Panela No. 2, 99.4.

Third: Don Francisco Cheese, River-bank, Calif., Panela No. 3, 99.35.

•Mixed Milk Cheese First: Sartori Co., Plymouth, Wis.,

Pastorale Blend, 99.1.Second: Tumalo Farms, Bend, Ore.,

Rimrocker, 98.75.•Goat Milk Cheese

First: Woolwich Dairy USA, Lan-caster, Wis., Cranberry Cinnamon, 99.7.

Second: Sartori Co., Plymouth, Wis., Limited Edition Caprimenthe, 99.35.

Third: Tumalo Farms, Bend, Ore., Classico Reserve, 99.1.•Open Class Cheese

First: Formaggio Italian Cheese Specialties, Hurleyville, N.Y., Prosciutto & Mozzarella Roll, 98.15.

Second: Hollands Family Cheese, Thorp, Wis., Smoked Cumin Gouda, 98.1.

Third: Formaggio Italian Cheese Specialties, Hurleyville, N.Y., Sopres-satta & Mozzarella Roll, 97.8.•Salted Butter

First: Michigan Milk Producers As-sociation, Constantine, Mich., Salted Butter-2, 99.7.

Second: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., European Style Goat Butter, 99.6.

Third: Michigan Milk Producers Association, Constantine, Mich., Salted Butter-1, 99.55.•Unsalted Butter

First: Michigan Milk Producers As-sociation, Constantine, Mich., Unsalted Butter-2, 99.6.

Second: Michigan Milk Producers Association, Constantine, Mich., Un-salted Butter-1, 99.55.

Third: O-AT-KA Milk Products Co-op- Team 1, Batavia N.Y., Unsalted Butter, 99.35•Open Class Butter

First: Formaggio Italian Cheese Spe-cialties, Hurleyville, N.Y., Betta Butter Honey & Walnut, 99.5.

Second: Kellers Creamery, Winns-boro, Texas, Spreadable Butter with Canola, 99.425.

Third: Formaggio Italian Cheese Specialties, Hurleyville, N.Y., Betta Butter Chocolate Chip & Coconut, 99.4.•White Milk

First: Purity Dairies, Nashville, Tenn., White Milk 2 percent, 99.85.

Second: Winder Farms, West Valley City, Utah, White Milk 2 percent, 99.7.

Third: Country Delite Farms-1, Nash-ville, Tenn., White Milk 2 percent, 99.55.•Whole Chocolate Milk

First: Country Delite Farms-1, Nashville, Tenn., Whole Chocolate Milk, 99.75.

Second: Country Delite Farms-2, Nashville, Tenn., Whole Chocolate Milk, 99.7.

Third: Turner Dairy Farms, Pitts-burgh, Pa., Whole Chocolate Milk, 99.65.•Lowfat Chocolate Milk

First: Prairie Farms Dairy-Dubuque Division, Dubuque, Iowa, Lowfat Choco-late Milk 1 percent, 99.7.

Second: Prairie Farms Dairy-Dubuque Division, Dubuque, Iowa, Lowfat Chocolate Milk 2 percent, 99.6.

Third: Cass-Clay Creamery/AMPI, Fargo, N.D., Lowfat Chocolate Milk 2 percent, 99.5.

•Fat Free Chocolate Milk First: Cass-Clay Creamery/AMPI,

Fargo, N.D., Fat Free Chocolate Milk, 99.Second: Turner Dairy, Memphis,

Tenn., Fat Free Chocolate Milk, 98.5.Third: Turner Dairy, Fulton, Ky., Fat

Free Chocolate Milk, 96.8.•Cultured Milk

First: Country Delite Farms-2, Nash-ville, Tenn., Cultured Milk, 99.8.

Second: Turner Dairy Farms, Pitts-burgh, Pa., Cultured Milk, 99.7.

Third: Brookshire Grocery Co., Tyler, Texas, Cultured Milk, 99.6.•UHT Milk

First: Grass Point Farms, Thorp, Wis., UHT 2 percent Milk, 99.5.

Second: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., Meyenberg Whole Goat Milk, 98.•Open Class Pasteurized Milk

First: Shatto Milk Co., Osborn, Mo., Root Beer Whole Milk, 99.8.

Second: Brown’s Dairy, New Orleans, La., Whole White Milk, 99.65.

Third: Brookshire Grocery Co., Tyler, Texas, Open Class-1 percent Pasteur-ized Milk, 99.5.•Whipping Cream & Heavy Whipping Cream

First: Turner Dairy, Fulton, Ky., Whipping Cream, 99.83.

Second: Kemps, Cedarburg, Wis., Kemps Ultra Pasteurized Heavy Whip-ping Cream, 99.53.

Third: Brown’s Dairy, New Orleans, La., Heavy Whipping Cream, 99.5.•Strawberry Yogurt

First: Prairie Farms Dairy, Quincy, Ill., Strawberry Yogurt, 98.5.

Second: Schreiber Foods, Richland Center, Wis., Strawberry Yogurt, 98.15.

Third: Upstate Niagara Co-op, Buf-falo, N.Y., Corporate Brand Lowfat Strawberry Yogurt, 97.95.•Blueberry Yogurt

First: Brookshire Grocery Co., Tyler, Texas, Lowfat Blueberry, 99.95.

Second: Schreiber Foods, Richland Center, Wis., Blueberry Yogurt, 99.6.

Third: Hiland Dairy, Wichita, Kan., Blueberry Yogurt, 99.45.•Open Flavor Yogurt

First: Noosa Yoghurt, Bellvue, Colo., Strawberry Rhubarb Yoghurt, 99.6.

Second: Cabot Creamery Co-op, Montpelier, Vt., Cabot Greek Style Yogurt-Vanilla Bean, 99.35.

Third: Noosa Yoghurt, Bellvue, Colo., Peach Yoghurt, 99.05.•Open Class Drinkable Yogurts

First: Tropical Cheese Industries, Perth Amboy, N.J., Mango Drinkable Yogurt, 99.8.

Second: Tropical Cheese Industries, Perth Amboy, N.J., Guava Mango Drink-able Yogurt, 99.7.

Third: Tropical Cheese Industries, Perth Amboy, N.J., Strawberry Drink-able Yogurt, 99.6.•Regular Cottage Cheese

First: Dean Foods of Indiana, Roch-ester, Ind., Regular Cottage Cheese, 99.

Second: Upstate Niagara Co-op, Buf-falo, N.Y., Bison Regular Cottage Cheese

Turn to CONTEST, page 11 a

http://www.world-dairy-expo.com/


NEWS/BUSINESS



GEA Process Engineering1600 O’Keefe Road • Hudson, WI 54016 • Tel 715 386 9371 • Fax 715 386 93769165 Rumsey Road • Columbia, MD 21045 • Tel 410 997 8700 • Fax 410 997 5021 E-mail [email protected] • Website www.niroinc.com

Bringing a new product to market? Today’s food, dairy, and beverage lines need modern technology that is innovative, efficient and reliable. GEA Process Engineering has the engineering solutions to help carry you from initial concept through design, installation and training. Whether it is a retrofit of an existing system or developing a complete new plant, our technical expertise and years of engineering solutions can bring your vision to fruition.

Specifications tricky? GEA Process Engineering works closely with your product developers to custom engineer the best solution.

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Your Product. Our Systems Know-How.

CONTESTContinued from page 10

(small curds), 97.58.Third: Hiland Dairy, Wichita, Kan.,

Regular Cottage Cheese, 97.15.•Lowfat Cottage Cheese

First: Kemps, Cedarburg, Wis., Kemps Cottage Cheese 2 percent, 97.45.

Second: Dean Foods of Indiana, Rochester, Ind., Lowfat Cottage Cheese, 97.2.

Third: Prairie Farms Dairy, Quincy, Ill., 2 percent Cottage Cheese, 96.95.•No Fat Cottage Cheese

First: Kemps Cedarburg, Wis . , Kemps Cottage Cheese Fat Free, 98.13.

Second: Cabot Creamery Co-op, Montpelier, Vt., Cabot No Fat Cottage Cheese, 96.75.

Third: Cass-Clay Creamery/AMPI, Fargo, N.D., Fat Free Cottage Cheese, 96.08.•Flavored Cottage Cheese

First: Upstate Niagara Co-op, Buf-falo, N.Y., Bison Pineapple Cottage Cheese, 98.85.

Second: Kemps, Cedarburg, Wis., Kemps Cottage Cheese with Chive 4 percent, 98.2.•Sour Cream

First: Hermosa Farms, Downey, Ca-lif., Rockview Farms Sour Cream, 98.75.

Second: Brookshire Grocery Co., Tyler, Texas, Regular Sour Cream, 98.5.

Third: Cass-Clay Creamery/AMPI, Fargo, N.D., Sour Cream 18 percent, 97.95.•Lowfat Sour Cream

First: Upstate Niagara Co-op, Buf-falo, N.Y., Bison Light Sour Cream, 98.55.

Second: Kemps, Cedarburg, Wis., Kemps Sour Cream Light, 98.5.

Third: Cass-Clay Creamery/AMPI, Fargo, N.D., Lowfat Sour Cream 9 percent, 94.1.•Sour Cream Based Dips-Onion

First: Upstate Niagara Co-op, Buffa-lo, N.Y., Bison French Onion Dip, 99.95.

Second: Turner Dairy, Fulton, Ky., Sour Cream Based Dip-Onion, 99.65.

Third: Westby Co-op Creamery, Westby, Wis., French Onion Dip, 99.63.•Sour Cream Based Dips-Southwest

First: Upstate Niagara Co-op, Buf-falo, N.Y., Bison Southwestern Chipotle Dip, 99.75.

Second: Cass-Clay Creamery/AMPI, Fargo, N.D., Sour Cream Based Dip-Southwest Jalapeno, 99.58.

Third: Prairie Farms, Ft. Wayne, Ind., Sour Cream Based Dip-Southwest, 96.95.•Sour Cream Based Dips-Ranch

First: Cass-Clay Creamery/AMPI, Fargo, N.D., Sour Cream Based Dip-Ranch, 99.4.

Second: Brookshire Grocery Co., Ty-ler, Texas, Sour Cream Dip-Ranch, 99.18.

Third: Prairie Farms, Fort Wayne, Ind., Sour Cream Based Dip-Ranch, 95.72.•Open Sour Cream Dips Class

First: Upstate Niagara Co-op, Buffalo, N.Y., Bison Garlic Parmesan

Dip, 99.9.Second: Prairie Farms, Ft. Wayne,

Ind., Bacon Cheddar, 99.85.Third: Cass-Clay Creamery/AMPI,

Fargo, N.D., Sour Cream Based Dip- Green Chili, 99.05.•Plain Cream Cheese

First: Kraft Foods, Beaver Dam, Wis., Philadelphia Cream Cheese, 100.

Second: Kraft Foods, Beaver Dam, Wis., Philadelphia Cream Cheese, 99.9.

Third: Kraft Foods, Beaver Dam, Wis., Philadelphia Cream Cheese, 99.85.•Flavored Cream Cheese

First: Franklin Foods, Enosburg Falls, Vt., Green Mountain Farms-Blue & Chive, 99.45.

Second: Franklin Foods, Enosburg Falls, Vt., Green Mountain Farms-Salsa

Cream Cheese, 99.05.Third: Franklin Foods, Enosburg

Falls, Vt., Green Mountain Farms-Garlic & Herb, 99.•Regular Vanilla Ice Cream

First: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Signature Vanilla, 99.4.

Second: Gifford’s Dairy, Skowhegan, Maine, Vanilla Ice Cream, 98.15.

Third: Cedar Crest Specialties, Manitowoc, Wis., Deluxe Vanilla, 97.85•French Vanilla Ice Cream

First: Gifford’s Dairy, Skowhegan, Maine, French Vanilla Ice Cream, 99.25.

Second: Chocolate Shoppe Ice Cream, Madison, Wis., French Vanilla, 98.1.

Third: Stewart’s, Saratoga Springs, N.Y., French Vanilla, 96.75.

•Philly Vanilla Ice Cream First: Ashby’s Sterling Ice Cream,

Shelby Township, Mich., Vanilla Bean, 97.15.

Second: City Kidz Ice Cream Café, Jacksonville, Fla., Philadelphia Style Vanilla Ice Cream, 95.7.

Third: Purity Dairies, Nashville, Tenn., Philly Vanilla Ice Cream (Vanilla Bean), 95.5.•Regular Chocolate Ice Cream

First: Gifford’s Dairy, Skowhegan, Maine, Chocolate Ice Cream, 99.15.

Second: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Chocolate, 98.8.

Third: Purity Dairies, Nashville, Tenn., Regular Chocolate Ice Cream, 97.45.

Turn to RESULTS, page 14 a

http://www.niroinc.com



NEWS/BUSINESSGROWTHContinued from page 1


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CELEBRATING 90 YEARS — First District Association, Litchfield, Minn., on Thursday celebrated 90 years of busi-ness as it kicked off a 30-percent expansion of its operations. The anniversary event offered attendees a tour of First District’s facility, as well as a picnic lunch, live music and product displays. Pictured, from left: Deb Steiskal, district director for Rep. Michele Bachmann, D-Minn.; Clint Fall, president of First District Association; Chuck Cruickshank, senior vice president of industry relations, Midwest Dairy Association; Minnesota state Reps. Dean Urdahl, Bruce Vogel and Paul Anderson; and Dave Frederickson, commissioner of the Minnesota Department of Agriculture.

Photo courtesy of First District Association

restaurants and national grocery store chains in the form of spreadable cheese, name-brand snack foods and bakery products. The cooperative’s whey products have made their way into leading brands of chocolate, infant formula, bakery products and pharmaceuticals.

First District has approximately 620 direct member-owners as well as nine member creameries with 430 patrons.

The cooperative’s expansion consists of three major construction phases due to be completed by fall 2012 — includ-ing equipment replacement or expansion throughout the plant and a state-of-the-art milk processing system — which will allow First District to enhance both efficiency and quality, two critical elements that will boost Minnesota’s ability to compete

globally, says Clint Fall, president of First District Association.

“Expansion plays an important role in securing the future success of First District Association and the entire Minnesota dairy industry,” Fall says. “These plans will allow us to successfully market our products, satisfy customer needs and compete in a dynamic growing global dairy industry.”

The Litchfield plant produced 144 million pounds of cheese in 2010, or 4.54 pounds per second. Fall notes the expan-sion will give the cooperative the ability to process 5 million pounds of milk a day — a 25- to 30-percent increase in production capabilities.

In honor of its 90th anniversary, more than 1,500 guests — including employees, cooperative member-owners, neighbors, regulatory officials, state inspectors, government officials and other com-munity members — on Thursday took part in a tour of the First District plant, which on all other occasions is closed to non-employees, Fall notes. The event also featured a picnic lunch, live music, product displays, kids’ games and the opportunity to meet dairy princesses.

“First District Association has played a prominent role in the birth and formation of the modern dairy cooperatives in the United States,” says Mary Higgins, vice pres-ident of ingredient marketing for Midwest Dairy Association, St. Paul, Minn. “We’re proud to celebrate the rich history of this Minnesota organization and to experience firsthand its vision for the future.” CMN

(See “Department of Justice reaches settlement with Dean Foods Co.,” April 1, 2011, in Cheese Market News’ article archive at www.cheesemarketnews.com.)

Dean Foods has been seeking a buyer for the Waukesha plant since April.

Michael Kraus, who led the trans-action for OpenGate, notes that the company is eager to collaborate with the existing Waukesha management team to expand the business and develop new product offerings.

“OpenGate is proud to carry on the facility’s long-time tradition and steadfast reputation for providing the region with exceptional dairy products and service,” he says. CMN

“These plans will allow us to successfully

market our products, satisfy customer needs

and compete in a dynamic growing global

dairy industry.”

Clint FallFIRST DISTRICT ASSOCIATION

DEANContinued from page 1

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WESTERN REGIONAL SALES MANAGERSeparators, Inc., North America’s leading centrifuge service provider, is seeking a professional, results oriented sales manager to be based in Western States, preferably California. Candidates must have proven sales track record in dairy / food processing industries, having demonstrated success in capturing new business, managing B2B relationships and driving customer satisfaction and profi table growth.

Accountabilities include: maximizing sales of centrifuge services, parts and remanufactured equipment, developing a comprehensive understanding of territory and customer needs, improving the company’s market share and reputation in the markets we serve and providing market feedback and recommendations to help drive continuous improvement in the company’s offerings.

Candidates should meet the following qualifi cations:• 5+ years direct selling experience in dairy / food industry• Proven territory management skills• Excellent interpersonal, communication and presentation skills• Basic computer skills• Extensive travel required

Compensation is commensurate with experience. Benefi ts include health/ dental/ life/ disability insurance, 401K, vacation and holidays. Interested parties should send resume and salary requirements to:

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NEWS/BUSINESS

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

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Come join us as we continue to grow! Masters Gallery Foods, Inc. a progressive private-label cheese packaging and distribution facility located in Plymouth, WI. is seeking candidates for the following position:

PACKAGING ENGINEERResponsibilities will include recommending and implementing new developments to improve performance with regard to raw materials (flexible packaging, corrugated cardboard, bulk cheese, etc.), and qualifying and ensuring specifications of new and existing packaging materials. Primary focus will be to analyze and interpret production line performance and optimize operational quality and efficiency while coordinating on-line testing of all raw materials. Qualified candidates must possess a Bachelors Degree or equivalent experience in materials design, industrial engineering or related field and have at least two years of experience working in a progressively responsible role within the high speed packaging industry. Candidates must possess excellent communication, research and problem-solving skills with a strong proficiency in math and analytical science. Please send resume and salary history indicating the position of interest to:

Masters Gallery Foods, IncorporatedAttention: Director of Human Resources

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MISCELLANEOUS 11•MISCELLANEOUS 11•

•Dark Chocolate Ice Cream First: Chocolate Shoppe Ice Cream,

Madison, Wis., Zanzibar Chocolate, 97.8.Second: Ashby’s Sterling Ice Cream,

Shelby Township, Mich., Belgian Choco-late, 97.05.

Third: Stewart’s Saratoga Springs, N.Y., Dark Chocolate, 96.95.•Sherbet

First: Cedar Crest Specialties, Mani-towoc, Wis., Raspberry Sherbet, 99.1.

RESULTSContinued from page 11

Second: Gifford’s Dairy, Skow-hegan Maine, Orange Sherbet, 95.15.

Third: Purity Dairies, Nashville, Tenn., Orange Sherbet, 94.75.•Open Class Ice Cream

First: Sassy Cow Creamery, Colum-bus, Wis., Open Class Ice Cream, 99.2.

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Peanut Butter Chip Frozen Yogurt, 98.9.Second: Kemps, Cedarburg, Wis.,

Kemps Frozen Yogurt Heath Butter-finger, 97.6.

Third: Ashby’s Sterling Ice Cream, Shelby Township, Mich., Black Rasp-berry Chip Yogurt, 96.95.•Whey

First: Swiss Valley Farms-Luana Plant, Monona, Iowa, Sweet Whey Powder, 99.75.

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Grade, 98.45.•Whey Permeate

First: Saputo Cheese USA, Lincoln-shire, Ill., Whey Permeate (High Lactose Whey), 99.95.

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First: Foremost Farms USA, Sparta, Wis., Whey Protein Concentrate, 99.75.

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NEWS/BUSINESS


NASSContinued from page 1

basis averaged 1,796 pounds, 3 pounds lower than a year earlier.

In the 23 major milk-producing states, NASS reports production per cow averaged 1,824 pounds in July, 5 pounds below July 2010. The number of milk cows on farms in the 23 major states was 8.47 million head, 8,000 head more than in June 2011 and 93,000 head more than July 2010.

California led the nation’s milk produc-tion with 3.55 billion pounds in July 2011, 4.4 percent more than its production a year earlier. NASS reports there were 1.78 million cows on California farms, 1,000 head more than a month earlier and 22,000 head more than a year earlier. Production per cow in California in July 2011 averaged 2,000 pounds, 60 pounds more than a year earlier.

Wisconsin followed with 2.19 billion pounds of milk in July, a decline of 3.5 percent from its production a year earlier. There were 1.26 million cows on Wisconsin farms in July, 1,000 head less than the previous month and 1,000 head more than a year earlier. Wisconsin production per cow in July averaged 1,730 pounds, down 65 pounds from a year earlier. CMN

Scientists discover preservative that kills foodborne bacteriaMINNEAPOLIS — Researchers at the University of Minnesota (U of M) recently announced they have discovered and re-ceived a patent for a naturally-occurring lantibiotic, or peptide produced by a harmless bacteria, that could be added to food to kill harmful bacteria such as Salmonella, E. coli and Listeria.

According to the researchers, this lantibiotic is the first natural preservative found to kill gram-negative bacteria, which typically is the harmful kind of bacteria.

“It’s aimed at protecting foods from a broad range of bugs that cause disease,” says Dan O’Sullivan, professor of food sci-ence and nutrition at the U of M College of Food, Agricultural and Natural Resource Sciences. “Of the natural preservatives, it has a broader umbrella of bugs that it can protect against.”

This lantibiotic could be used to prevent harmful bacteria in processed cheeses, other dairy products, egg prod-ucts, meats, canned foods, seafood, salad dressing, fermented beverages and other foods. In addition to preventing harmful bacteria, lantibiotics are easy to digest, nontoxic and do not induce allergies, the researchers say. It also is difficult for dangerous bacteria to develop resistance against lantibiotics.

O’Sullivan discovered the lantibi-otic by chance while researching the genome of bacteria. He the collaborated with U of M graduate student Ju-Hoon Lee to continue the research. The U of M’s Office for Technology Com-mercialization currently is seeking a licensee for the technology. CMN

U.S. cheese imports subject to licensing requirements down in JulyWASHINGTON — U.S. imports of cheese subject to licensing require-ments totaled 11.6 million pounds in July, a 5-percent drop from licensed cheese imports a year ago, according to data recently released by USDA’s Foreign Agricultural Service. (The fig-ures released by USDA are in kilograms; Cheese Market News has converted the data to pounds by multiplying by 2.2046.) January-July licensed cheese imports totaled 87.4 million pounds, up 14 percent from the same period in 2010.

July licensed imports of Swiss and Emmenthaler cheese with eye forma-tion totaled 3.4 million pounds, up 8 percent from July 2010. January-July licensed imports in this category totaled 25.8 million pounds, up 8 percent from the same seven months last year.

Italian-type cheese imports subject to licensing requirements totaled 985,661 pounds in July, falling 17 per-cent from a year earlier. Year-to-date licensed imports of Italian-type cheese totaled 6.4 million pounds, down 5 per-cent from January-July 2010.

Licensed imports of Blue mold cheese in July totaled 557,025 pounds, up 59 percent from July 2010. January-July licensed imports of these cheeses totaled 3.4 million pounds, up 24 percent from the same period last year.

Edam and Gouda licensed imports in July totaled 440,706 pounds, down 51

percent from a year ago. January-July licensed imports of Edam and Gouda totaled 4.8 million pounds, up 14 percent from the first seven months of 2010.

July imports of processed Gruyere subject to licensing requirements to-taled 388,581 pounds, down 22 percent from July 2010. January-July licensed imports in this category totaled 2.5 million pounds, down 8 percent from the same period a year earlier.

Licensed Cheddar imports totaled 267,877 pounds in July, down 6 percent from a year ago. Year-to-date licensed Cheddar imports reached 4.1 million pounds as of July, up 16 percent from the same period last year.

Licensed imports of American-type cheeses including Colby totaled 60,494 pounds in July, down 95 percent from July 2010. January-July licensed imports of these cheeses totaled 995,992 pounds, down 77 percent from the same period last year.

Licensed imports of other cheese not-specifically-provided-for (NSPF)

totaled 5.5 million pounds in July, up 20 percent from a year earlier. January-July licensed imports of other cheese NSPF totaled 39.4 million pounds, up 37 percent from the first seven months of 2010.

July licensed butter imports totaled 386 pounds, up from 110 pounds in July 2010. Year-to-date licensed butter imports totaled 137,975 pounds through July, up 78 percent from the same period last year.

January-July imports of high-tier cheese and other dairy products totaled 14.8 million pounds, up 154 percent from 5.8 million pounds imported January-July of last year.

January-July imports of high-tier Italian-type cheese totaled 9.0 mil-lion pounds, compared to 54,026 pounds during the same period in 2010. Imports of other cheese NSPF totaled 2.4 million pounds for the first seven months of this year, slightly down from 2.5 million pounds dur-ing the same 2010 period. CMN

CWT assists with more cheese export salesARLINGTON, Va. - Cooperatives Working Together (CWT) has accepted six requests for export assistance from Darigold and Dairy Farmers of America to sell a total of 1,296 metric tons (2.857 million pounds) of Cheddar and Monterey Jack to

customers in Asia and North Africa. The product will be delivered August through December.

CWT will pay export bonuses to the bidders when delivery of the product is verified by the submission of the required documentation. CMN

Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Aug. 19, 2011, edition of CHEESE MARKET NEWS® © Copyright 2011 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


NEWS/BUSINESS


THE PACKAGE MAKES IT POSSIBLE!SM

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LICENSE TO CREATE — Henning’s Cheese, Kiel, Wis., recently announced the promotion of Mike Cieslewicz, left, to licensed cheesemaker. Also pictured are Henning’s licensed cheesemakers Kerry Henning, center, who also is a Wisconsin Master Cheesemaker, and Mark Krutzik.

Photo courtesy of Henning’s Cheese

•WPC-80 Percent First: Sorrento Lactalis, Nampa,

Idaho, 80 percent WPC, 99.65.Second: Agri-Mark, Montpelier, Vt.,

Agri-Mark WPC-80 percent, 99.25.Third: PGP International, Eagan,

Minn., WPC 80 percent, 98.7.•Whey Protein Isolates

First: Joseph Gallo Farms, Atwater, Calif., Whey Protein Isolate, 99.3.

Second: Hilmar Ingredients, Hil-mar, Calif., Whey Protein Isolate, 99.15.

Third: PGP International, Eagan, Minn., Whey Protein Isolate 90, 98.95.•Whey Based Sports/Energy Drink

First: Galloway Co., Neenah, Wis., Fitness Edge-Mango Peach Flavor, 99.75.

Second: Winder Farms, West Valley City, Utah, Chocolate Recovery Drink, 99.25.

Third: Galloway Co., Neenah, Wis., Fitness Edge-Pink Lemonade, 98.9.•Nonfat Dried Milk

First: ConAgra Foods, Menomonie, Wis., Non Fat Dried Milk, 99.45.

Second: Meyenberg Goat Milk Prod-ucts, Turlock, Calif., Non Fat Powdered Goat Milk, 95.5.•Creative & Innovative Products

First: Philip R’s Frozen Desserts, Winchester, Mass., Lollibons, 99.75.

Second: Dairy Farmers of America, Kansas City, Mo., LaVaquita-Milk Based Hispanic Beverage-Horchata, 97.

Third: Kraft Foods, Lowville, N.Y., Ready to Eat Cheesecake, 96.75. CMN

WINNERSContinued from page 14

Production to begin at former Breyers plantBUFFALO, N.Y. — Upstate Niagara Cooperative Inc. recently announced it will resume yogurt production at the former Breyers plant in North Lawrence, N.Y.

Upstate Niagara, Buffalo, N.Y., purchased the former Breyers plant from Healthy Food Holdings in May after Healthy Food closed the plant due to a financial agreement with Unilever which terminated its right to manufacture and distribute yogurt products under the Breyers brand (see “Upstate Niagara Cooperative Inc. agrees to purchase former Brey-ers yogurt plant,” May 20, 2011, in Cheese Market News’ article archive at www.cheesemarketnews.com).

Eva Balazs, spokesperson for

Upstate Niagara, says the company is aiming to start production in early September. Upstate Niagara has hired about 35-40 employees since it purchased the plant. Training has begun for those employees, and Up-state Niagara has been upgrading the facility and adding new equipment, she says.

“We’re excited to get it started,” she says.

Of the new hires, several were em-ployees of the former Breyers plant as part of an agreement between Upstate Niagara and Teamsters Local 687, she notes.

Upstate Niagara Cooperative currently operates a cultured dairy products manufacturing facility in West Seneca, N.Y. The continued growth of the yogurt category drove the company’s purchase of the former Breyers plant, which Balazs says will support the growing demand for manufacturing capacity close to its milk supply.

Upstate Niagara supplies a wide variety of fresh dairy products under the Upstate Farms, Bi-son and Intense brands. CMN

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inside babcock hall dairy, gifford’s named wde grand … · 2011. 11. 16. · 2 cheese market...

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