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Kraftkar Blue From Norway’s Tingvollost Tops 29th Annual World Cheese Awards

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CHEESE REPORTER

Dairy CPI Hits Highest Level Since April; Retail Cheese, Milk Prices Up

almost nine cents from September and up more than 15 cents from October 2015.

October’s CPI for whole milk was 206.678, up 1.2 percent from September but 1.8 percent lower than in October 2015. That’s the highest whole milk CPI since January, when it was 209.1. The whole milk CPI had reached a low of 197.784 in July.

October’s CPI for “milk” was 143.134 (December 1997=100), up 0.9 percent from September but 1.8 percent lower than in Octo-ber 2015. October’s CPI for milk other than whole was 146.127, up 0.8 percent from September but 2.1 percent lower than in October 2015.

The average retail price for a gallon of whole milk in Octo-ber was $3.292, up more than six cents from September but down more than four cents from Octo-ber 2015. While the average retail price for a gallon of whole milk has now been under $3.30 per gal-lon for nine consecutive months, it has risen 23 cents from its low of $3.062 per gallon in July.

• See Retail Prices Up, p. 11

Vol. 141, No. 22 • Friday, November 18, 2016 • Madison, Wisconsin

Dean Foods, CROPP Form Joint Venture To Increase Sales Of Organic Valley MilkDallas, TX—Dean Foods Com-pany and CROPP Cooperative have formed a new joint venture to bring organic milk products to retailers through Dean Foods’ processing plants and refrigerated direct store delivery (DSD) distri-bution system.

The 50/50 joint venture is intended to serve as a strategic growth platform for both compa-nies. Dean Foods, which describes itself as the largest processor and direct-to-store distributor of fluid milk and other dairy and dairy case products in the US, will provide processing services and distribu-tion through its extensive refriger-ated distribution network.

Organic Valley will provide a select portfolio of brands and products, marketing expertise, and access to an organic milk supply from the largest US cooperative of organic dairy farmers.

Both Dean Foods and Organic Valley will leverage their sales expertise to drive distribution; Dean Foods brings extensive expe-rience in channels such as large for-mat, dollar store and C-store while Organic Valley brings expertise in the natural channel, emerging markets and specialty distributors.

“Organic Valley is partnering with Dean Foods to grow our fresh milk business,” commented George Siemon, CEO of CROPP Cooper-ative/Organic Valley. “It will allow our independent, farmer-owned

• See Dean, Organic Valley, p. 6

1.812

2.074

2.157

2.265

2.474

2.437

2010

2011

2012

2013

2014

2015

Organic Fluid MilkSales2011 – 2015; billions of pounds, Source: AMS

Global Dairy Trade Price Index Increases 4.5%; All Product Prices Rise; Fonterra Increases Its Milk Price ForecastAuckland, New Zealand—The price index on this week’s semi-monthly Global Dairy Trade (GDT) dairy commodity auction increased 4.5 percent from the pre-vious auction, held two weeks ago.

The price index has now risen in seven of the last eight GDT trading events, dating back to the first trading event in August.

In this week’s auction, prices were higher for all eight commodi-ties traded, with increases ranging from 0.6 percent for rennet casein to 13.3 percent for buttermilk powder. This week’s auction had 164 participating bidders and 106 winning bidders.

• See GDT Index Rises, p. 7

But Retail Cheddar, Whole Milk Prices Still Lower Than Year EarlierWashington—The Consumer Price Index (CPI) for dairy and related products was 218.183 in October (1982-84=100), up 0.7 percent from September but 1.7 percent lower than in October 2015, the US Bureau of Labor Sta-tistics (BLS) reported Thursday.

That was the highest level for the dairy CPI since April, when it was 218.315. The dairy CPI has been under 220 every month this year except for January, when it was 220.869, and had reached a low of 214.605 in July.

October’s CPI for all items was 241.729, up 0.1 percent from Sep-tember and 1.6 percent higher than in October 2015. October’s CPI for food at home was 238.145, up slightly from September but 2.3 percent lower than in October 2015.

At least as measured by the CPI, dairy products have remained a bargain for consumers, BLS figures show. CPIs for other major food categories in October were as fol-

lows: meats, poultry, fish, and eggs, 244.77, down 0.8 percent from September and 6.4 percent lower than in October 2015; cereals and bakery products, 272.5, up 0.2 per-cent from September but 1.2 per-cent lower than in October 2015; and fruits and vegetables, 295.62, up 0.7 percent from September but 0.8 percent lower than in October 2015.

October’s CPI for cheese and related products was 228.64, up 1.2 percent from September but 1.8 percent lower than in October 2015. That was the highest CPI for cheese and related products since April, when it was 230.0.

The average retail price for a pound of Cheddar cheese in Octo-ber was $5.352, up almost 33 cents from September but down almost 13 cents from October 2015. That was the highest average retail price for a pound of Cheddar cheese since May, when it was $5.365. October’s average price of $5.023 per pound had been the lowest since February 2011.

The average retail price for a pound of American processed cheese in October was $4.484, up

San Sebastián, Spain—Kraft-kar Blue cheese made by Nor-way’s Tingvollost won the title of World Champion Cheese here Wednesday at the 29th annual World Cheese Awards.

The winning Kraftkar beat out more than 3,000 entries to win the contest. Ossau Iraty from Fro-magerie Agour in France came in second place and Le Gruyère AOP Premier Cru from Cremo SA von Mühlenen in Switzerland placed third.

Gunnar Waagen from Tingvol-lost expressed his excitement over the win.

“We are a family-run farm and work long days to make our cheese,” Waagen said. “We get up early every day and go to bed very late to make the best cheese we can, and so to win this award.”

“It was a very special day yes-

terday and Gunnar has already returned to Norway to make more cheese,” said Ingulf Galaaen, fel-low Norwegian cheese maker from Røros, who accepted the Champion of Champions award on Tingvollost’s behalf. “This is another wonderful moment and a fantastic achievement for cheese makers in Norway.”

“This 12-month aged Blue cheese is wonderfully balanced – it has a great crumbly texture, but is soft and smooth on the tongue,” said contest judge Nick Tsioros. “The mold has devel-oped nicely and comes across really well in the overall flavor of the cheese.”

John Farrand, managing direc-tor of the Guild of Fine Food, contest sponsor, said “Hats off to Tingvollost for landing the top

• See World Cheese Awards, p. 5

CHEESE REPORTER November 18, 2016

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“we’ll probably see in the coming years is the US negotiating a new trade agreement with the UK. That’s pretty minor compared with a potential TTIP agreement”

Past Issues Read this week’s issue or past issues of Cheese Reporter on your mobile phone or tablet by scanning this QR code.

Dairy Trade Might Not Get Any Freer, Or Fairer, For A While

D I C K G R O V E S

Publisher / EditorCheese Reportere: [email protected]: @cheesereporter

EDITORIAL COMMENT

While President-Elect Donald Trump’s positions on agricultural policy aren’t all that well-known at this point, he’s been an outspoken critic of current US trade agree-ments, from the more-than-two-decades-old North American Free Trade Agreement to the recently signed (but not yet ratified) Trans-Pacific Partnership agreement.

Coupled with some other seem-ingly unrelated events around the world, it would be appear that international dairy trade, at least as far as the US is concerned, is not going to be getting any freer, or fairer, in the near future.

As we noted in this space a few months ago (please see “Do Trade Agreements Help US Dairy Indus-try? Yes, They Do,” in our Aug. 12th issue), since the US entered into NAFTA and the numerous trade agreements that followed, US dairy exports have risen from $913 million in 1993 to a record $7.1 billion in 2014 before falling to $5.2 billion last year and prob-ably around $4.6 billion this year.

The TPP, which involves both major dairy exporters such as the US, New Zealand and Australia as well as major dairy importers such as Mexico and Japan, is basi-cally dead from a US perspective. Trump opposes the agreement, and Congress, during its lame duck ses-sion, isn’t planning to take up TPP ratification.

Is that bad news for the US dairy industry? Yes, it is, at least according to the US International Trade Commission. In a report released back in May, the USITC concluded that, if TPP is imple-mented, US dairy exports to TPP member countries would increase $2.0 billion relative to the base-line, while dairy imports from all TPP members would increase $369 million after full implemen-tation (for more details, please see “Trans-Pacific Partnership Pact Would Have Positive Impact On US Dairy Exports, Imports,” on page 1 of our May 20, 2016 issue).

So it’s probably safe to say that the US won’t be entering into any

new trade agreements under the Trump administration, and also might be opening up previously approved trade agreements, which seem to have worked out rather well for the US dairy industry.

But that’s not the only reason we’re not expecting dairy trade to get any freer in the near future. There are also a couple of things that have happened in the Euro-pean Union in recent months that point to further efforts to restrict trade in the future.

For one thing, while the EU and Canada did finally sign the EU-Canada Comprehensive Economic and Trade Agreement (CETA) late last month, the signing didn’t come easily. Wallonia, a region in Belgium, actually delayed the signing of CETA, an indication that, at least when it comes to the EU, approving trade agreements is never an easy undertaking.

Further, when the US and the EU started negotiating the Trans-atlantic Trade and Investment Partnership a couple of years ago, the EU was a relatively cohesive bloc of 28 nations. But earlier this year, the United Kingdom voted to leave the EU, so if TTIP talks aren’t dead, they’re certainly on life support.

That’s really too bad, from a US dairy industry perspective, for at least a couple of reasons. First, US-EU dairy trade is currently pretty much a one-way street, with EU dairy exports to the US run-ning close to $1.5 billion over the last couple of years, while US dairy exports to the EU reached a recent high of $143 million back in 2013.

Both the US and the EU were seeking increased access to each other’s agricultural markets, which may or may not have helped the US narrow its dairy trade deficit with the EU. But without any new trade agreement in place, it seems like the current US dairy trade deficit with the EU will continue, if not increase, in the future.

Second, there were a number of other dairy trade-related issues that could have been addressed in

a potential TTIP agreement, rang-ing from geographical indications for cheese and the US Pasteurized Milk Ordinance to US restrictions on raw milk cheeses and the US dairy import promotion assess-ment.

With TTIP talks either dead or on indefinite hiatus, those issues aren’t going to be addressed anytime soon. If nothing else, it would have been interesting to see what kinds of dairy tradeoffs were included in a TTIP agreement.

Instead, what we’ll probably see in the coming years is the US negotiating a new trade agree-ment with the UK. That’s pretty minor compared with a potential TTIP agreement; US dairy exports to the UK have been under $15 million in recent years, while US dairy imports from the UK reached a recent high of $75 million last year.

At first blush, the lack of any new trade agreements isn’t neces-sarily bad news for the US dairy industry; after all, as noted earlier, US dairy exports reached a record $7.1 billion in the current trade environment.

But other countries will con-tinue negotiating new deals, in addition to the TPP, that could end up hurting the US. For exam-ple, Australia already has its own free trade agreement with Japan, while New Zealand is currently negotiating an agreement with several countries, including Japan.

The US, meanwhile, partici-pated in TPP negotiations, which would have liberalized dairy trade with Japan, but won’t be ratifying that agreement. It will be status quo as far as dairy trade policy with the number five US dairy export market, while other major dairy exporters negotiate increased access to that market.

And it looks like it will be sta-tus quo as far as US dairy trade policy with everybody else as well. In short, what we have now, for better or worse, is as free or fair as dairy trade will get for the US for the foreseeable future. DG

CHEESE REPORTERNovember 18, 2016

For more information, circle #1 on the Reader Response Card on p. 14

Canada’s Gay Lea To Invest $140 Million Over Four Years To Establish Dairy Ingredients HubMississauga, Ontario—Gay Lea Foods Cooperative Limited on Wednesday announced an invest-ment of $140 million over four years to establish a nutrition and nutraceutical-grade dairy ingredi-ents hub in Canada.

This investment in Canadian dairy processing delivers on the cooperative’s mission to transform more Canadian milk by building an innovative and market-driven ingredients business that caters to its customers’ needs, the co-op said.

Phase one of the investment will commence in early 2017, with a $60 million expansion plan in the village of Teeswater in Bruce county, Ontario. Teeswater has played a pivotal role in the contin-uous evolution of the dairy sector in Canada, starting as the home of Canada’s oldest creamery, Gay Lea Foods noted. Teeswater Creamery joined the Gay Lea Foods family in 1981.

Phase one also includes a $3 million investment to build a Research and Development Cen-ter of Excellence in Hamilton, Ontario. This working laboratory and innovation incubator will be the nexus between R&D and com-mercialization through Gay Lea Foods’ operations, and also service the co-op’s partners in the dairy, food and health sectors.

The first phase also includes upgrades and expansion of the co-op’s Toronto area food manufactur-ing facilities to increase capabilities and competitiveness and improve cost efficiencies while working to reduce the co-op’s environmental footprint.

“Gay Lea Foods is motivated to

way by demonstrating that rural Ontario is capable of world class innovation and food manufactur-ing.”

“Dairy Farmers of Ontario con-gratulates and supports Gay Lea Foods in their continued commit-ment to growing Ontario dairy, through the construction of new, state-of-the-art processing capac-ity and R&D center, to expand markets for Canadian dairy prod-ucts and ingredients,” said Ralph Dietrich, chair, Dairy Farmers of Ontario.

Gay Lea Foods has been grow-ing steadily, and has made several acquisitions in recent years, includ-ing Stirling Creamery and Black River Cheese this year, Hewitt’s Dairy and Salerno in 2014, and Ivanhoe Cheese in 2008.

Gay Lea Foods also recently acquired a minority interest in

Mariposa Dairy, which produces goat and sheep milk cheeses using 100 percent Ontario fresh goat and sheep for Canadian and US mar-kets.

Last month, Gay Lea Foods announced a joint venture with Vitalus Nutrition to build a new dairy ingredient and butter pro-cessing facility in Winnipeg, Man-itoba (for more details, please see “Gay Lea Foods, Vitalus Form Joint Venture To Process Dairy Ingredi-ents, Butter In Winnipeg,” on page 5 of our October 21st issue or by scan-ning the QR Code on page 2 of this issue).

Founded in 1958, Gay Lea Foods today is the largest dairy coopera-tive in Ontario, with members on more than 1,300 dairy farms pro-ducing 35 percent of Ontario’s cow milk and more than 4,000 mem-bers in total.

shape the Canadian dairy indus-try of tomorrow while nourishing our farmer-owned cooperative today,” said Michael Barrett, presi-dent and CEO of Gay Lea Foods. “Our cooperative is proving that successful and continuous growth as a wholly owned and operating Canadian dairy and food processor is possible.”

“As a dairy farmer and coopera-tive member owner, I am excited that Gay Lea Foods is driving growth through innovation and the development of new markets that will increase demand for milk from Canadian dairy farms,” said Steve Dolson, chair of Gay Lea Foods. “I am also proud that Gay Lea Foods is once again leading the

Nestle Opens New UHT Milk Plant In Sri LankaKurunegala, Sri Lanka—Nestle Lanka has opened a UHT milk plant in its factory in Kurunegala.

Continuing its investments the company has made in Sri Lanka, it invested another LKR 500 mil-lion this year on this new produc-tion facility, as a commitment to develop the local dairy industry.

Nestle’s factory is home to its production facilities that manufac-ture, among others, its dairy-based products. Through this investment in a UHT milk plant, Nestle said it plans to expand its production capacity for its popular dairy-based beverages. The new plant will manufacture ready-to-drink (RTD) products like Milo, Nespray Nutri-Up, Nescafe Ice and Nestomalt.

Nestle has been operating in Sri Lanka for 110 years. The company focuses on manufacturing products locally, largely using local ingre-dients.


from our archives

50 YEARS AGONov. 18, 1966: Washington—A new federal milk order has been established covering 40 upper Florida counties, and two new orders are in the works for parts of Illinois. Under the order, the price to producers for fluid milk is the Minnesota-Wisconsin for-mula, plus $2.80 in Jacksonville and Tallahassee, and $2.90 in Orlando.

Washington—Representatives of major suppliers of Midwest Class I milk urged the USDA this week to support milk prices to farmers at the current market value or at full par-ity level to prevent further decline of milk supplies.

25 YEARS AGONov. 15, 1991: Madison—There is no doubt that con-sumer demand is driving the reduced-fat cheese category, said WMMB’s Regi Hise this week. Even 20 years ago, demand for reduced-fat cheese was begin-ning to increase, and that demand has grown to the point where today, about 5 percent of all cheese sold is reduced-fat.

Washington—Dairy legislation was declared dead in the US House this week but hopes are still alive that the Senate may act before the year is out. US Rep. Steve Gunderson (R-WI) said that opposition from the National Milk Producers Feder-ation killed the dairy bill in the House, and predicted that dairy legislation may not come before the House again until April.

10 YEARS AGONov. 17, 2006: Cornucopia, WI—The Cornucopia Institute has filed a legal complaint with USDA against Wal-Mart Stores, Inc., arguing that the retail giant is selling non-organic foods – specifically dairy and produce items – as organic in Wal-Mart’s grocery department. Wal-Mart’s labeling of “natural” yogurt as “organic” is in violation of the Organic Food Production Act.

Washington—If the US dairy sector continues to make gains in efficiency as it has in recent years, particularly with an open trading system, US dairy producers and manufacturers could benefit from trade liberalization. Also, US pro-ducers would benefit from greater access to markets and higher inter-national prices accompanying trade liberalization.

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Dannon Launches Gut Microbiome, Yogurt, Probiotics Fellowship Grant ProgramWhite Plains, NY—The Dannon Company recently launched its 2016-17 Gut Microbiome, Yogurt and Probiotics Dannon Fellowship Grant program as part of its con-tinued commitment to support sci-entists and advance cutting-edge research.

To help celebrate the compa-ny’s fifth year of funding student research, in 2017 Dannon will announce two $25,000 grant award recipients instead of one. Dannon believes that the additional funds will boost interest in the program, as well as further inspire students to investigate the gut microbiome, yogurt and probiotics’ impact on human health.

“As the leading maker of yogurt in the US and globally, sold under the Dannon and Danone brand, Dannon is unmatched in how we have fulfilled our promise to advance education, research and innovation regarding probiot-ics and yogurt,” commented Dr. Miguel Freitas, vice president of health affairs at Dannon.

“Because the past four programs have garnered substantial inter-est among the educational com-munity, we’ve decided to double our investment and offer two fel-lowship grants to students focused on research of the gut microbiome and the functional and nutritional benefits of yogurt and probiotics,” Freitas added.

The fellowship grant was estab-lished to better understand the role of probiotics and yogurt in human health and was expanded to explore the impact the gut micro-biome has on the human body. The study of the gut microbiome is an exciting and rapidly emerging area of scientific exploration and Dannon recognizes there is still much to discover.

Yet, there are very few scholar-ships and grants available to help education in this field, the com-pany noted. Through Dannon’s grant program and its participa-tion with the White House Office of Science and Technology Policy National Microbiome Initiative, they are gradually closing the funding gap for gut microbiome research and seeing results.

This follows Dannon’s 2014 commitment to the Partnership for a Healthier America to improve

the nutritional density of its prod-ucts by 10 percent.

Since creating the fellowship grant program, Dannon has issued more than $100,000 worth of grant funds to scientists who made strides in the interdisciplinary fields of biology, health sciences, nutrition, yogurt and probiotics through their grant program.

The program is currently accept-ing applications until February 15, 2017. To qualify, individuals must be current undergraduate or graduate students, or postdoctoral scholars. Applicants must be able to utilize the scholarship funds during 2017 at an accredited US institution.

All applicants will be required to submit an application that includes a personal essay, recom-mendations from two professors, and proof of good academic stand-ing. The application and full schol-arship details are available at www.dannon.com/fellowship-application/.

Headquartered in White Plains, NY, Dannon produces yogurt at plants in Minster, OH, Forth Worth, TX, West Jordan, UT, and Portland, OR, and offers more than 200 different flavors, styles and sizes of cultured refrigerated and frozen dairy products.

Organic Valley Launches Campaign To Celebrate The End Of 60-Year ‘War On Butter’La Farge, WI—Organic Valley is launching a holiday campaign that defends one of America’s major dietary villains of the post-World War II era: butter.

The cooperative has an adver-tising arsenal that includes a video featuring its own farmer-owners, and a live-streaming website where they will be sculpting the faces of

America’s “War on Butter Heroes” in real time out of Organic Valley’s organic, pasture-raised butter.

The campaign has a video that celebrates the end of the “War on Butter,” the true story of how but-ter and fats were once blamed for every health problem from obesity to heart disease. The “solution” was an increase in replacement spreads and sprays and an increase in lowfat and fat-free foods.

“The last five years have seen a sea-change in thinking on satu-rated fats, including those in dairy food,” said Nina Teicholz, investi-

gative science journalist and author of the best-selling book The Big Fat Surprise. “More than a dozen sys-tematic reviews and meta-analyses now reveal that saturated fats have no effect on your risk of dying from heart disease.

“Also, there’s at least one rigor-ous new clinical trial showing that full-fat dairy is actually better than lowfat dairy for fighting heart dis-ease,” she added.

Organic Valley introduced what it says is the first organic cultured butter in 1991, and it has since won 46 awards for its butters, which include salted, cultured, pas-tured and high-fat European-style. Most batches are still slow-churned at Organic Valley’s creamery in Chaseburg, WI.

To commemorate the end of the “War on Butter,” artists will live-sculpt the faces of Butter Heroes out of organic butter at TheWarOn-Butter.com. The effort will kick off with a sculpture of George Siemon, a founding farmer of Organic Val-ley and the co-op’s CEO.

The site also features coupon offers for Organic Valley butter, showcases recipes and elaborates on Organic Valley’s philosophy that slow-churning in small batches using milk from pasture-raised cows results in better butter.

“We have to rethink our views about all saturated fats, including dairy fats,” Teicholz said. “If they cause no harm, then not only is ‘butter back’, but so are whole milk and cheese. The natural, full-fat versions of these dairy products are clearly the best for health.”For more information, circle #2 on the Reader Response Card on p. 14


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World Cheese Award(Continued from p. 1)

prize this year, when once again we’ve had a record number of entries. This cheese really is world class, having faced stiff competi-tion from over 30 different coun-tries.”

The 2016 World Champion Cheese was entered into a Cham-pion of Champions contest on Thursday, where it will be judged alongside the 28 previous winners of the World Cheese Awards.

This, along with the 2016 spe-cial trophy award winners, will be announced next week.

The contest was held in con-junction with the International Cheese Festival Nov. 16-18 at the Kursaal Congress Center in San Sebastian.

Judges work in teams of four, identifying any cheeses worthy of a Bronze, Silver or Gold medal. Each of the 66 teams then nomi-nates one exceptional cheese as the Super Gold from their table.

Spain took home the highest number of Super Gold awards by country with 28 medals. Italy and the United Kingdom tied for sec-ond place with seven Super Gold medals, and the US took home two Super Gold medals. All 66 Super Gold winners by country include:

AustraliaWoodside Cheese Wrights, Ant-hill

AustriaObersteirisch Molkerei eGen, Erzherzog Johann; Alma Brand, Alma Vorarlberger Bergkase Mindesterns 12 Monate; Almen-land Stollenkase GmbH, Arzberger Knappenkas

BelgiumDe Kazerij, Flandrien OUD and Flandrien Grand Cru

CroatiaPaska Sirana, Paski Sir

DenmarkGrand Fromage, Lindbjerg White Goat;

FranceLe Chevrefeuille, Fleuret; Fromag-erie Arnaud, Mont d’or AOP

IrelandCorleggy Cheeses, Corleggy Hard Raw Goat’s Milk Cheese

ItalyGrana D’Oro, Parmigiano Reg-giano Vacche Rosse Oltre; Nazi-onale del Parmigiano Reggiano, Latteria Sociale; Arrigoni Battista SpA, Gorgonzola PDO Dolce; Caseificio Il Fiorino SRL, Riserva Del Fondatore Pecorino Stagio-nago Nelle and Fior Di Natura Semistagionato Biologico Semi-stag; Perenzin Latteria, Capra Al Traminer

MexicoSierra Encantada, Flor de Cabra

The NetherlandsTreur Kaas, Chevretta Oud

NorwayTingvollost, Kraftkar and Vismann

SpainQuesoso Pepe Bada, El Teyedu; Bueso Jimenez C.B., Quesos Silva Cordero; El Gran Cardenal, Oveja Con Trufa; Quesos El Bosqueno, Oveja Grazalemena Emborrado; De La Huz Grimaldos Industrias, Ewe’s Milk with Rosemary; Que-sos Del Casar SL, Torta Del Casar DOP Gran Casar; Arteserena, SL, Cremositos Del Zujar; Las Ter-ceras, Queso Manchego Artesano Curado Las Terceras; Madera Lopen Ernesto, Besos Del Rey Silo Afinados Para Casa Gerardo; Quo-rum Internacional S.L., Manchego PDO Gran Valle de Montecelo 12 Months; Aldanondo Croporacion Alimen, Queseria Vasca Reserva; Baztarrika E.Z., Baztarrika; Hijos De Salvador Rodriguez, Hard Blended 6 Months; Finca De Uga, S.L., Bodega Oveja; Las Terceras, Queso Manchego Curado Las Ter-cas; Finica Fuentillezjos, Organic Sheep’s Milk Cheese with Rose-mary & Honey; Queseria Angel Diaz Herrero, Los Mazos Queso Cabrales DOP; Productos Artesa-nos Valdecabras, Queso Curado Valdecabras; Quesos El Bosqueno, Cabra Payoa; Queso Artesano de Teruel S.L., Sierra de Albarra-cin; Gestion Ganadera y Genet-ica, Marques De Mendiola Aged;

Quesos Moraleda, Queso Curado Moraleda; Jesus Calabuig, Queso Fresco Granja El Parral; Lacto Industrial Menorquina, Cala Blanc; Quesos Artesanos Pajarete, Pajarete Gran Reserva De Oveja; Quesos El Bosqueno, Cabra Pay-oya Curado en Especies Aromati-cas and Cabra Payoya Curado en Manteca Iberiaca

South AfricaParmalat Ladismith, Simonsberg 6 Month Mature Gouda; Belnore Boutique Cheesery, Benedictus;

SwitzerlandLustenberger & Durst SA, Le Gruyere AOP Antique Langruti; Cremo SA - von Muhlenen, Gruyere AOP Premier Cru and Gruyere AOP Classic;

United StatesJasper Hill Farm, Harbison; and Leelanau Cheese Company, Raclette

United KingdomFW Read & Sons, Ltd., Lincoln-shire Poacher; Shepherds Purse Cheeses, Mrs. Bell’s Blue; Ashley Chase Estate, Cave Aged Goat; J.A. & E. Montgomery, Mont-gomery’s Unpasteurized Cheddar; Kaserei-Champignon Hofmeister Gmb, Montagnolo Affine; Tre-thowan’s Dairy Ltd., Corwydd Caerphilly; and Lynher Dairies, Conish Kern

USDA Announces Purchase Contract Awards For String Cheese, Butter, High Protein YogurtKansas City, MO—USDA’s Agricultural Marketing Ser-vice (AMS) has announced the awarding of contracts for the purchase of String cheese, but-ter and high-protein yogurt this week.

The Agricultural Marketing Service awarded a contract for a total of 907,200 pounds of String cheese to Miceli Dairy Products Company for delivery between January 1 through March 31, 2017.

The price range for the String cheese is $2.2531 to $2.3377 per pound, and the total contract value is $2,072,245.14, USDA announced.

Also, AMS awarded a con-tract to Challenge Dairy Prod-ucts, Inc., for a maximum of 413,280 pounds of butter for delivery from January 1 through December 31, 2017.

The differential price for that butter is 65 cents per pound; the contract price for a deliv-ery month will be the total of that differential price plus the previous month’s average of the Chicago Mercantile Exchange’s cash market Grade AA butter price.

The Agricultural Marketing Service also awarded contracts to three companies for a total of 582,408 pounds of high protein yogurt. The awarded contract are for delivery in January, Feb-ruary and March 2017.

Contracts were awarded as follows: Chobani, LLC: 53,952

pounds of high protein blue-berry yogurt, 24/4-ounce cup, at $1.2800 per pound; 84,426 pounds of high protein straw-berry yogurt, 24/4-ounce cup, at $1.2800 per pound; and 2,520 pounds of high protein vanilla yogurt, 24/4-ounce cup, at $1.2800 per pound. Commonwealth Dairy,

LLC: 3,672 pounds of high pro-tein plain yogurt, 6/32-ounce tub, at $1.12 per pound; and 41,868 pounds of high protein vanilla yogurt, 6/32-ounce tub, at either $1.17 or $1.23 per pound. Upstate Niagara Coopera-

tive, Inc.: 103,032 pounds of high protein blueberry yogurt, 24/4-ounce cup, at $1.2550 per pound; 240,690 pounds of high protein strawberry yogurt, 24/4-ounce cup, at $1.2550 per pound; and 55,920 pounds of high protein vanilla yogurt, 24/4-ounce cup at $1.2550 per pound. For more information, circle #3 on the Reader Response Card on p. 14


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Dean, Organic Valley(Continued from p. 1

cooperative to save more family farms and to reach more shopping carts with Organic Valley dairy products.

“By partnering with Dean, we will use a competitive production and distribution method (direct-to-store distribution) for a portion of our milk business (HTST pas-teurized milk),” Siemon added.

“Adding Organic Valley to the current lineup of Dean Foods branded dairy products enables Dean Foods to offer retail cus-tomers the largest and most com-prehensive dairy offering across multiple segments with national brands that consumers know and trust. It also allows us to further leverage our manufacturing and distribution network,” said Gregg Tanner, CEO of Dean Foods.

From CROPP’s beginning in 1988, “our farmers have relied on good relationships with the exist-ing network of milk handlers, pro-cessors, and co-packers,” Siemon noted. “Today, almost 30 years later, organic food is a $43 bil-lion industry because families all over the country are demanding it wherever they live and shop.

“This partnership lets more people have that access to organic

dairy, and it helps more Organic Valley family farms sustainably grow the supply to meet that demand, while staying an indepen-dent cooperative,” Siemon said.

The joint venture expects to begin processing and shipping Organic Valley products in mid- to late-2017.

In addition to DairyPure and TruMoo, the Dean Foods portfo-lio includes regional dairy brands such as Alta Dena, Barbers Dairy, Berkeley Farms, Broughton, Brown Cow, Brown’s Dairy, Country Fresh, Creamland, Dean’s, Friend-ly’s, Garelick Farms, Hygeia, Land O Lakes milk and cultured prod-ucts (used by license), Knudsen (licensed brand), Lehigh Valley Dairy Farms, Louis Trauth Dairy, Mayfield, McArthur, Meadow Gold, Model Dairy, Morning Glory, Oak Farms, PET (a trade-mark of Eagle Family Foods Group and used under license), Price’s, Purity, Reiter, Robinson, Schepps, Shenandoah’s Pride, Swiss Dairy, T.G. Lee, Tuscan, Verifine and more. In all, Dean Foods has more than 50 local and regional dairy brands and private labels.

According to Dean’s 2015 annual report, Dean Foods oper-ates 67 manufacturing facilities in 32 states largely based on cus-tomer needs and other market fac-

tors, with distribution capabilities across all 50 states. The company has manufacturing operations in nine of the top 10 milk-producing states, including multiple plants in California, Michigan, Pennsylva-nia, Minnesota and Texas.

Organic Milk Sales GrowingWhile fluid milk sales in the US have declined in recent years, organic beverage milk sales have been growing, according to figures from the USDA.

From 2010 to 2015, sales of con-ventional milk products — includ-ing whole milk, flavored whole milk, reduced fat milk, lowfat milk, fat-free milk, flavored fat-reduced milk and buttermilk — fell from 52.861 billion pounds to 47.028 billion pounds.

Meanwhile, sales of organic milk products — including whole milk, reduced fat milk, lowfat milk, fat-free milk, and flavored milk — increased from 1.812 billion pounds in 2010 to 2.437 billion pounds in 2015.

These figures, explained USDA’s AMS, are representative of the consumption of fluid milk products in federal milk market-ing order areas and California, which account for approximately 92 percent of total fluid milk sales in the US. An estimate of total US fluid milk sales is derived by inter-polating the remaining 8 percent

of sales from the federal order and California data.

Through the first nine months of 2016, sales of conventional milk products totaled 34.558 billion pounds, down 0.8 per-cent from the first nine months of 2015; while sales of organic milk products totaled 1.919 bil-lion pounds, up 5.5 percent from a year earlier.

Sales of organic whole milk have been especially impressive in recent years, AMS figures show. Organic whole milk sales increased from 433 million pounds in 2010 to 817 million pounds in 2015. And while overall organic milk sales in 2015 were down 2.2 percent from 2014, organic whole milk sales were up 9.4 percent from the pre-vious year.

That trend has continued in 2016.

During the January-September period, organic whole milk sales totaled 701 million pounds, up 16.6 percent from the same period last year.

Just during September, organic milk sales totaled 82 million pounds, up 17.5 percent from Sep-tember 2015.

Sales of organic reduced fat milk are also growing in 2016; during the first nine months of this year, sales totaled 590 million pounds, up 9.1 percent from the first nine months of last year.

For more information, circle #5 on the Reader Response Card on p. 14 For more information, circle #4 on the Reader Response Card on p. 14


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GDT Index Rises(Continued from p. 1)

Results from this week’s trading event, with comparisons to the trading event held two weeks ago, were as follows:

Cheddar cheese: The average winning price was $3,697 per met-ric ton ($1.68 per pound), up 11 percent. Average winning prices were: Contract 1 (December, $3,729 per ton, up 9.1 percent; Contract 2 (January), $3,649 per ton, up 11.4 percent; Contract 3 (February), $3,701 per ton, up 11.4 percent; Contract 4 (March), $3,715 per ton, up 10.8 percent; and Contract 5 (April), $3,773 per ton, up 10.4 percent.

Skim milk powder: The aver-age winning price was $2,562 per ton ($1.16 per pound), up 9.8 percent. Average winning prices were: Contract 1, $2,710 per ton, up 7.8 percent; Contract 2, $2,513 per ton, up 9.8 percent; Contract 3, $2,591 per ton, up 10.4 percent; Contract 4, $2,610 per ton, up 10.8 percent; Contract 5, $2,583 per ton, up 9.1 percent; and Con-tract 6 (May), $2,648 per ton, up 6.6 percent.

Whole milk powder: The aver-age winning price was $3,423 per ton ($1.55 per pound), up 3.2 per-cent. Average winning prices were: Contract 1, $3,531 per ton, down 4.7 percent; Contract 2, $3,425 per ton, up 4.7 percent; Contract 3, $3,371 per ton, up 2.9 percent; Contract 4, $3,438 per ton, up 3.6 percent; Contract 5, $3,412 per ton, up 3.9 percent; and Contract 6, $3,518 per ton, up 6.2 percent.

Butter: The average winning price was $4,193 per ton ($1.90 per pound), up 1.1 percent. Aver-age winning prices were: Contract 1, $4,325 per ton, up 0.2 percent;

Contract 2, $4,161 per ton, down 0.1 percent; Contract 3, $4,135 per ton, down 0.5 percent; Contract 4, $4,245 per ton, up 3.9 percent; Contract 5, $4,260 per ton, up 4.5 percent; and Contract 6, $4,260 per ton, up 5.1 percent.

Anhydrous milkfat: The aver-age winning price was $5,348 per ton ($2.43 per pound), up 4.4 percent. Average winning prices were: Contract 1, $5,351 per ton, up 0.3 percent; Contract 2, $5,358 per ton, up 4.4 percent; Contract 3, $5,305 per ton, up 5.5 percent; Contract 4, $5,367 per ton, up 4.6 percent; Contract 5, $5,374 per ton, up 8.6 percent; and Contract 6, $5,370 per ton, up 2.5 percent.

Rennet casein: The average winning price was $6,040 per ton ($2.74 per pound), up 0.6 percent. Average winning prices were: Contract 1, $6,160 per ton, down 0.2 percent; Contract 2, $5,975 per ton, up 0.3 percent; Contract 3, $6,046 per ton, up 1 percent; and Contract 4, $6,163 per ton, up 1.5 percent.

Lactose: The average winning price was $787 per ton (35.7 cents per pound), up 4.6 percent. That was for Contract 2.

Buttermilk powder: The aver-age winning price was $2,623 per ton ($1.19 per pound), up 13.3 percent. Average winning prices were: Contract 2, $2,615 per ton, up 13.9 percent; and Contract 3, $2,655 per ton, up 10.6 percent.

In other international dairy price developments, Fonterra today increased its 2016/17 forecast farmgate milk price by 75 cents to 6.00 per kilogram of milk solids. John Wilson, Fonterra’s chairman, said the increase reflects improve-ments in pricing since September, following the gradual rebalancing of global supply and demand.

“We’ve seen falling production in the major exporting regions, particularly Europe and Australia, and an unprecedented decline in New Zealand milk supply due to wetter than normal spring condi-tions across most regions,” Wilson commented. “On balance, demand continues to be firm. As a result there has been a steady improve-ment in global dairy commodity prices and this is reflected in the improved forecast.”

“there has been a steady improvement

in global dairy commodity prices and this is reflected in the improved forecast.”

—John Wilson, Fonterra

Fonterra’s first quarter revenue of $3.8 billion was up 6 percent over the same period last year. Sales volumes were up 2 percent to 4.9 billion liters liquid milk equiv-alent (LME), while the gross mar-gin of 22 percent remained largely unchanged.

Theo Spierings, Fonterra’s chief executive, said that while the first quarter performance was pleas-ing, the cooperative’s earnings face emerging headwinds for the remainder of the financial year.

“Our current milk collection forecast is 1,460 million kilograms of milk solids, down 7 percent on last season, and this is constraining sales,” Spierings said. “In addition, there is a potential impact from the price of milk price reference products, such as whole milk pow-der, rising faster than non-refer-ence products.”

New Zealand’s 2015/16 Milk Production Fell 1.5%; Herd Numbers, Cow Numbers DeclinedWellington, New Zealand—In a year which saw the lowest milk prices in at least 20 seasons, New Zealand’s milk production declined just 1.5 percent, according to the “New Zealand Dairy Statistics 2015-16,” released recently by DairyNZ and LIC.

Milk production for the 2015/16 season eased slightly despite 52 fewer herds and 20,522 fewer cows than in 2014/15.

In total, dairy companies pro-cessed 20.9 billion liters of milk containing 1.86 billion kilograms of milk solids in 2015-16, down from 21.2 billion liters of milk and 1.89 billion kilograms of milk sol-ids the previous season. The milk production volume in 2015/16 was 47 per cent higher than 2005/06.

Overall herd numbers fell for the first time since 2007-08, and now total 11,918. A little over 50 percent (6,044) of herds have between 100 and 349 cows. In 2015/16, 3,484 (29 percent) had 500 or more cows, 1,433 (12 per-cent) had 750 or more cows, and 599 (5 percent) had 1,000 cows or more, the report said.

The number of cows milked in 2015-16 declined 0.4 percent from the previous season to just under 5 million, despite a high number of culled cows during the last two seasons, said Matthew Newman, DairyNZ senior economist. This reflects a high number of replace-ment heifers entering the milking herd in 2015-16, plus some carry-over cows being culled. A further decline in the number of cows milked is expected this season.

In 2007/08 (eight seasons ago) cows milked surpassed 4 million for the first time, and last season cows milked passed 5 million.

Production per cow decreased by 1.3 percent in 2015/16 to an average of 372 kilograms of milk solids (comprising 210 kilograms of milkfat and 162 kilograms of protein).

Holstein-Friesian/Jersey cross-breeds now comprise 47.2 percent of cows compared to 45.6 percent in 2014-15, the report said. Hol-stein-Friesians now make up 33.5 percent of the New Zealand herd compared to 34.7 percent in 2014-15, and Jerseys comprise 10.1 per-cent compared to 10.4 percent the previous season.

Farm ownership structures are changing in New Zealand, with 30 percent of dairy herds operating under a sharemilking agreement in 2015/16, down from 32.4 percent in 2014/15 (sharemilking involves operating a farm on behalf of the farm owner for an agreed share of the farm receipts). Owner-operator herds rose to 8,315 herds.


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Chad Vincent Named New CEO Of Wisconsin Milk Marketing BoardMadison—Chad Vincent, who has served as chief marketing officer and senior vice president of strate-gic development at Sartori Com-pany for the past seven years, has been named the new chief execu-tive officer of the Wiscon-sin Milk Mar-keting Board ( W M M B ) , effective Dec. 1, 2016.

V i n c e n t brings exten-sive dairy m a r k e t i n g and branding experience to WMMB. Prior to joining Sartori, he held executive positions with H.J. Heinz, Miller Brewing Company, Fiskars Brands and other consumer products and beverage companies.

WMMB chair Connie Seefeldt said she is extremely excited about the new hire, and believes Vin-cent will help WMMB enhance its promotional work and help strengthen partnerships with pro-cessors, farmers, industry partners and consumers.

“The board is really impressed with his experience, and we are excited to see how he will improve upon the fantastic work our team has been doing,” Seefeldt said.

Vincent was selected after an extensive national search. He suc-ceeds James Robson, who resigned last April after serving as WMMB’s CEO since 2001.

ANNE SIMMONS will serve as Democratic staff director for the House Agriculture Committee. Simmons currently serves as the committee’s senior policy advisor. She has been on the Agriculture Committee staff since 1993, serv-ing under former ranking mem-ber Charlie Stenholm and former chairman Kika de la Garza. Before that, Simmons was on the staff of then-Rep. Tim Johnson of South Dakota.

SUSAN STOKES has been named assistant commissioner for the Minnesota Department of Agriculture (MDA), effective Nov. 21. In this role, Stokes will oversee three of MDA’s regula-tory divisions – Dairy and Meat Inspection, Food and Feed Safety, and Pesticide and Fertilizer Man-agement, along with the agency’s Laboratory Services. Stokes previ-ously spent 14 years at the Farmers’ Legal Action Group, Inc., first as FLAG’s legal director and then as the organization’s executive direc-tor. Most recently, Stokes served as a partner practicing agricultural law with Hellmuth and Johnson LLP in Edina, MN.

KATIE McMURRAY has joined Haystack Mountain Cheese as its new sales and marketing manager. McMurray comes to Haystack with extensive experience in the food and beverage industry, including studying affinage and cheesemak-ing in France, and cheesemonger-ing in Charleston, SC. McMurray also served as the cheese and char-cuterie specialist at Italco Food Products in Denver, CO, and recently passed the American Cheese Society’s Certified Cheese Professional (CCP) exam.

STEVE FRISCHKNECHT and DONALD GURTNER are the 2016 recipients of the Richard E. Lyng Award sponsored by the National Dairy Promotion and Research Board (NDB) for dis-tinguished service to dairy promo-tion. Frischknect, a dairy farmer from Manti, UH, was a leader in dairy promotion for more than 20 years, including several as secre-tary of the United Dairy Industry Association (UDIA). Gurtner has devoted over 35 years to pro-moting dairy in Indiana, serving as national director of UDIA for more than 20 years and as chair of more than 20 years and as chair of the American Dairy Association of the American Dairy Association of Indiana since 1985.

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Chad Vincent Named New CEO Of Wisconsin Milk Marketing BoardMadison—Chad Vincent, who has served as chief marketing offi-cer and senior vice president of strategic development at Sartori Company for the past seven years, has been named the new chief e x e c u t i v e officer of the Wiscons in Milk Mar-keting Board ( W M M B ) , e f f e c t i v e Dec. 1, 2016.

V i n c e n t brings exten-sive dairy m a r k e t -ing and branding experience to WMMB. Prior to joining Sartori, he held executive positions with H.J. Heinz, Miller Brewing Com-pany, Fiskars Brands and other consumer products and beverage companies.

WMMB chair Connie Seefeldt said she is extremely excited about the new hire, and believes Vin-cent will help WMMB enhance its promotional work and help strengthen partnerships with pro-cessors, farmers, industry partners and consumers.

“The board is really impressed with his experience, and we are excited to see how he will improve upon the fantastic work our team has been doing,” Seefeldt said.

Vincent was selected after an extensive national search. He succeeds James Robson, who resigned last April after serving as WMMB’s CEO since 2001.

ANNE SIMMONS will serve as Democratic staff director for the House Agriculture Committee. Simmons currently serves as the committee’s senior policy advisor. She has been on the Agriculture Committee staff since 1993, serv-ing under former ranking mem-ber Charlie Stenholm and former chairman Kika de la Garza. Before that, Simmons was on the staff of

then-Rep. Tim Johnson of South Dakota.

SUSAN STOKES has been named assistant commissioner for the Minnesota Department of Agriculture (MDA), effective Nov. 21. In this role, Stokes will oversee three of MDA’s regula-tory divisions – Dairy and Meat Inspection, Food and Feed Safety, and Pesticide and Fertilizer Man-agement, along with the agency’s Laboratory Services. Stokes previ-ously spent 14 years at the Farm-ers’ Legal Action Group, Inc., first as FLAG’s legal director and then as the organization’s executive director. Most recently, Susan Stokes served as a partner prac-ticing agricultural law with Hell-muth and Johnson LLP in Edina, MN.

KATIE McMURRAY has joined Haystack Mountain Cheese as its new sales and marketing man-ager. McMurray comes to Hay-stack with extensive experience in the food and beverage indus-try, including studying affinage and cheesemaking in France, and cheesemongering in Charleston, SC. McMurray also served as the cheese and charcuterie specialist at Italco Food Products in Den-ver, CO, and recently passed the American Cheese Society’s Certi-fied Cheese Professional (CCP) exam.

STEVE FRISCHKNECHT and DONALD GURTNER are the 2016 recipients of the Richard E. Lyng Award sponsored by the National Dairy Promotion and Research Board (NDB) for dis-tinguished service to dairy promo-tion. Frischknect, a dairy farmer from Manti, UH, was a leader in dairy promotion for more than 20 years, including several as secre-tary of the United Dairy Indus-try Association (UDIA). Gurtner has devoted over 35 years to pro-moting dairy in Indiana, serving as national director of UDIA for more than 20 years and as chair of the American Dairy Association of Indiana since 1985.

Chad Vincent

Dairy Companies Selected As Finalists In 2017 Good Food AwardsSan Francisco, CA—A total of 291 companies were named final-ists in the 2017 Good Food Awards here Monday.

Representing 14 categories and 38 states, finalists rose to the top in a blind tasting of 2,059 entries from nearly every state and passed a vetting to confirm they met spe-cific Good Food Awards standards around environmentally sound agriculture practices, good ani-mal husbandry, sourcing transpar-ency and responsible relationships throughout the supply chain.

Categories include cheese, con-fections, chocolate, cider, coffee, beer, charcuterie, honey, oils, pan-try, pickles, preserves and spirits.

Winners will be announced here Jan. 20 at the Herbst Theater in the San Francisco War Memo-rial. Medals will be bestowed by chef and activist Alice Waters and organics pioneer Nell Newman.

The Good Food Awards Mar-ketplace rounds out the weekend on Sunday, Jan. 22. Tickets are $5 and will be available in December online at goodfoodawards.org.

Finalists include: Andante Dairy, Petaluma, CA, Figaro; Ava-lanche Cheese, Basalt, CO, Cabra Blanca; Blackberry Farm, Wal-land, TN, Hawkins Haze; Boxcarr Handmade Cheese, Cedar Grove,

NC, Cottonseed; Branched Oak Farm, Raymond, NE, Prairie Bloom Camembert; Briar Rose Creamery, Dundee, OR, Classic Chevre; Caputo Brothers Cream-ery, Spring Grove, PA, Ricotta Salata; Dutch Girl Creamery, Lincoln, NE, Rosa Maria; Face Rock Creamery, Bandon, OR, Extra Aged Cheddar; Farms For City Kids, Reading, VT, Reading; Grafton Village Cheese, Grafton, VT, Bear Hill & Queen of Qual-ity Clothbound Cheddar; Lark’s Meadow Farms, Rexburg, ID, Alto Valle; Laura Chenel’s, Arcata, CA, Ash-rinded Buchette; Lau-rel’s Crown, Othello, WA, Bebé; Nicasio Valley Cheese Company, Nicasio, CA, Foggy Morning; Par-ish Hill Creamery, Putney, VT, Kashar; Pennyroyal Farm, Boont Corners, CA, Vintage Boont Corners; Point Reyes Farmstead Cheese Company, Point Reyes, CA, Original Blue; Rogue Cream-ery, Central Point, OR, Organic Tolman Blue; Sequatchie Cove Creamery, Sequatchie, TN, Cop-pinger; Shelburne Farms, Shel-burne, VT, Clothbound Cheddar; Split Creek Farm, Anderson, SC, Feta Marinated in Oil; Sweet Grass Dairy, Thomasville, GA, Thomasville Tomme; Tulip Tree Creamery, Indianapolis, IN, Tril-lium; Uplands Cheese, Dodgeville, WI, Pleasant Ridge Reserve; and Vermont Creamery, Websterville, VT, Bonne Bouche.



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Oasis Brands, Inc.’s Owner Sentenced To 15 Months In Prison For Distributing Contaminated CheeseMiami, FL—Christian Rivas, the owner of Oasis Brands, Inc., Miami, FL, has been sentenced to 15 months in prison by US Dis-trict Judge Robert N. Scola, Jr., for distributing contaminated cheese.

Wilfredo A. Ferrer, US Attor-ney for the Southern District of Florida, and Justin Green, special agent in charge, US Food and Drug Administration (FDA), Office of Criminal Investigations, Miami Field Office, made the announce-ment.

Rivas previously pled guilty to a two-count criminal Information. Pursuant to Count 1, a felony, Rivas, with the intent to defraud and mislead, delivered cheese pro-cessed and packed at the Oasis facility into interstate commerce that was “adulterated” in that it contained Listeria monocytogenes.

4C Foods Corp. Recalls 4C Grated Cheese, HomeStyle Grated Cheese, Cento Grated Cheese BrandsBrooklyn, NY—4C Foods Corp. is voluntarily recalling 4C Grated Cheese, HomeStyle Grated Cheese, and Cento Grated Cheese brands due to possible contamina-tion with Salmonella.

This recall is of a nationwide distribution and includes several products which were packed in six-ounce vacuum-sealed glass jars, with “Best By” dates between November 12, 2016, and Novem-ber 12, 2018, and packaged in cases of either six or 12 jars per case.

The recall includes: 4C All Natural Parmesan Grated (UPC 41387-33126), 4C All Natural Par-mesan/Romano Grated (UPC 41387-37126), 4C All Natural 100% Imported Italian Pecorino Romano (UPC 41387-77126), 4C HomeStyle All Natural Parme-san Grated (UPC 41387-32790), 4C HomeStyle All Natural Par-mesan/Romano Grated (UPC 41387-11627), 4C HomeStyle All Natural 100% Imported Italian Pecorino Romano (UPC41387-12302), Cento Parmesan Grated (UPC 70796-90502), and Cento Romano Grated (70796-90501).

4C Foods said it is voluntarily recalling these products out of an abundance of caution after FDA testing revealed the issue. Retail stores and distributors are being asked to immediately remove and discard any of the recalled items from shelves and warehouses.

For more information, visit www.4c.com.

Pursuant to Count 2, a misde-meanor, Rivas, as the responsible corporate official at Oasis, deliv-ered cheese into interstate com-merce which was prepared, packed and held at the Oasis facility under insanitary conditions whereby it may have been rendered injurious to health.

According to the court record, including the sentencing hearing and stipulated statement of facts in support of Rivas’ guilty plea, the Virginia Department of Agricul-ture and Consumer Services had alerted FDA to the fact that cheese supplied by Oasis and located at a Virginia grocery store had been randomly sampled on July 26, 2014, and had tested positive for the presence of Listeria monocy-togenes.

A resulting FDA inspection of

the Oasis processing facility revealed “numerous failures to comply with current Good Manu-facturing Practice federal regula-tory standards,” as well as several environmental swab samples taken from within the facility which tested positive for the presence of Listeria, according to the court record.

At the close of the first inspec-tion, on Aug. 22, 2014, Rivas agreed to do the following, accord-ing to the court record: suspend manufacturing of new cheese prod-ucts; hire a consultant to inform the firm how to clean its facility; stop distribution of finished food products in its inventory until a laboratory (retained by Oasis at its cost) could confirm that Oasis’ cheese products and its facility were negative for Listeria; and place all

in-process product which was in the process of being manufactured or packaged and on the verge of distribution on hold until further discussions with FDA officials.

From Oct. 7 through Dec. 16, 2014, according to the court record, FDA conducted a follow-up inspection at the Oasis facility and collected product samples of “Lacteos Santa Martha Cuajada en Hoja Fresh Curd,” then in storage at the facility, one of which later tested positive for Listeria.

The court record indicates that subsequent to the first inspection and during the period Sept. 24, 2014, through Oct. 1, 2014, Rivas had, in violation of his agreement with FDA, finished packaging multiple trays of cheese then held in-processing and had gone on to ship and distribute these items.


FOR MORE INFORMATION, VISIT US ON THE WEB AT

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With the highest production volume in the world, the RMC (Rotary Molder Chiller)forms and cools large volumes of mozzarella, provolone, and pizza cheese in various shapes based on your requirements.

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AGC Heat Transfer Opens Wisconsin Office To Better Serve, Pay Back Industry

Colin O’Sullivan (far right), president of AGC Heat Transfer, cuts the ribbon commemorating the company’s new office in Pleasant Prairie, WI, this week. With O’Sullivan are, from left to right, Dean Blake, AGC Heat Transfer, and two area government officials who welcomed the company to its new location.

Pleasant Prairie, WI—AGC Heat Transfer Company hosted area officials and other dignitaries here this week to celebrate the company’s new location that sig-nifies an increased focus on the dairy industry in Wisconsin.

“Wisconsin is clearly the larg-est and most involved state in the whole country,” said Colin O’Sullivan, president of AGC Heat Transfer. “We want to be right where our customers are, where are business partners are and be amongst the action.”

O’Sullivan said the offices would be used for sales and ser-vice of AGC products but would also be a thank-you to existing customers.

“We call this our sales office but it’s also to pay back to our business partners in the state and to be used to develop a longer cus-tomer relationship,” O’Sullivan said.

Part of the new office space will be an education room to house training sessions on AGC products.

“We have full day sessions with customers and distributors coming here to be taught by our specialists about AGC products; about their uses; how they can employ these products better for their own purposes to create eco-nomic advantages, have shorter

downtime, and most importantly, make sure the insides of these products are very clean. These sessions are free and it’s our way of truly giving back.

AGC was founded 25 years ago by brothers, John and Robert Bohn, who grew up in the River Falls, WI, area.

AGC, which stands for After-market Gasket Company, has grown in 25 years from a small company being run out of a garage, to a multimillion dollar business with sales worldwide.

AGC has developed its own product line which covers all plate heat exchanger needs, rang-ing from complete new units to service and maintenance of other manufacturers’ brands as well.

O’Sullivan said the company has many long-standing employ-ees that have been with the com-pany since its inception in 1991.

Their knowledge, along with exceptional customer service and unparalleled commitment to quality in plate heat exchanger design and manufacturing, are key contributing factors to AGC’s continuing success.

For more information on AGC’s products or education sessions, please contact George Adams at [email protected] or visit www.agcheattrans-fer.com

Kusel Small-Scale Specialty Cheese Vats are specially engineered to maximize productivity, maintain yield and conserve space.

www.kuselequipment.com [email protected] 920-261-4112-phone

Small-ScaleSpecialty Vats Cheese, Yogurt, Sour Cream

Dairy Connection, Nelson-Jameson, Named Suppliers For Lallemand Specialty CulturesMarshfield and Madison, WI—Nelson-Jameson, in conjunc-tion with Dairy Connection, has announced that they have part-nered with Lallemand Specialty Cultures to help serve customers in the US.

Lallemand Spe-cia l ty Cultures (LSC), a business unit of the family-owned Canadian company Lallemand, is dedicated to developing new and innovative solutions for making artisan and specialty cheeses, as well as dry fermented meat.

Based in France and with more than 100 years of expertise, the Lallemand Specialty Cultures team is known for its surface and ripen-ing culture portfolios that deliver unique tastes, appearance and tex-tures, Nelson-Jameson and Dairy Connection noted.

Lallemand Specialty Cultures focuses on innovation and cus-tomized solutions which enable each customer to create their own value-added signature cheeses, it was also noted.

Both Nelson-Jameson and Dairy Connection will share exclusive US distribution status represent-ing Lallemand’s culture portfolios that include Flav-AntageTM, Velv-TopTM and Meat Surface and rip-ening product lines.

Since 1999, Dairy Connection Inc. has served the dairy industry as a supplier of cultures, enzymes, other ingredients and application support to artisan, farmstead and specialty cheese, yogurt and fer-

mented-milk manufac-turers nationwide. The family-owned and oper-ated business is located in Madison, WI.

Nelson-Jameson, Inc., has been an integrated supplier for the dairy and food industry since 1947.

Nelson-Jameson product lines include safety and personnel, pro-duction and material handling, sanitation and janitorial, process-ing and flow control, laboratory and QA/QC, and bulk packaging and ingredients.

The company is headquartered in Marshfield, WI. With additional locations in Turlock, CA; Twin Falls, ID; York, PA; Amarillo, TX; and a sales branch in Chicago serves the industry nationally.

For more information, visit www.nelsonjameson.com, or www.dairyconnection.com.



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Retail Prices Up(Continued from p. 1)

Retail milk price trends were mixed in early November, according to the monthly survey conducted by federal order market administra-tors. They conduct their survey one day between the 1st and 10th of each month in 29 selected cit-ies or metro areas located in fed-eral order markets; one outlet of the largest and second largest food store chains and the largest con-venience store chain are surveyed.

In early November, the retail whole milk price averaged $3.41 per gallon, up three cents from early October and the highest aver-age price since February’s $3.42 per gallon.

In the cities included in the market administrators’ survey, average retail whole milk prices in early November ranged from a low of $2.39 per gallon in Indianapolis, IN, to a high of $4.12 per gallon in Baltimore, MD.

In addition to Indianapolis, retail whole milk prices averaged under $3.00 per gallon in early November in five additional cities: Cincinnati, OH, $2.49; Detroit, MI, $2.99; Houston, TX, $2.42; Louisville, KY, $2.82; and Phoe-nix, AZ, $2.69.

In addition to Baltimore, retail whole milk prices averaged over $4.00 per gallon in early Novem-ber in two additional cities: Kansas City, MO, $4.04; and Minneapo-lis, MN, $4.06.

Retail prices for reduced fat (2 percent) milk in early November

averaged $3.36 per gallon, down one cent from early October. Average retail prices for reduced fat milk in early November ranged from a low of $2.39 per gallon in Indianapolis to a high of $4.12 per gallon in Baltimore.

The average retail price for a half-gallon of whole organic milk averaged $4.30 in early Novem-ber, one cent higher than in early October. For this price series, mar-ket administrators survey one out-let of the largest and second largest food store chains between the 1st and 10th of each month.

Average retail whole organic milk prices in early November anged from a low of $2.98 per half-gallon in Houston to a high of $5.39 per half-gallon in Pitts-burgh, PA.

In early November, average retail prices for organic reduced fat milk averaged $4.30 per half-gal-lon, two cents higher than in early October. Average retail prices for organic reduced fat milk in early November ranged from a low of $2.98 per half-gallon in Houston to a high of $5.39 per half-gallon in Pittsburgh.

Butter CPI DropsOctober’s CPI for butter was 235.808, down 1.5 percent from September and 6 percent lower

than in October 2015. The butter CPI has now been under 240 for nine straight months.

October’s CPI for ice cream and related products was 218.687, up 0.6 percent from September but 1.3 percent lower than in 2015.

The average retail price for a half-gallon of regular ice cream in October was $4.712, up almost two cents from September and up almost nine cents from October 2015.

October’s CPI for other dairy and related products was 145.421 (December 1997=100), down 0.2 percent from September and 1.7 percent lower than in 2015.

$2.50

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07 08 09 10 11 12 13 14 15 16

Milk Cheddar

Average Retail PricesCheddar & Whole MilkSeptember 2007 – 2016 Price per pound/gallon

WI Cheese Industry Conference Exhibits Sell Out In Record Time; Early Registration Now Through Jan. 16Madison—Exhibit hall space for the 2017 Wisconsin Cheese Indus-try Conference (WCIC) has now been sold and with 272 booths reserved, next year’s conference will be the largest ever held.

Hosted the Center for Dairy Research (CDR) and the Wiscon-sin Cheese Makers Association (WCMA), the two-day conference will take place here April 12- 13 at the Alliant Energy Center.

While exhibit space is claimed, sponsorship opportunities still exist. Suppliers are reminded that Dec. 1 is the deadline for sponsor-ships to be noted in WCIC’s bro-chures, which are mailed to more than 3,000 industry professionals.

For a limited time, registrants can take advantage of two deep discounts. The “early bird” rates available now through Jan. 16 save attendees 20 percent off their full or single-day registration costs.

WCMA is offering a special dis-count code applicable to Wednes-day exhibits-only registration for employees of dairy manufacturing, processing, and marketing compa-nies. The discount code CM45 lowers exhibits-only registration to $45 per person.

Visit www.cheeseconference.org to learn more about seminar offer-ings, sponsorships, and to browse the show floor and register.


www.cheesereporter.com/events.htmSUPPLIER NEWS

COMPANY NEWS

PEOPLE

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Cheese Reporter Ad.pdf 1 2/25/15 5:07 PM

Jan. 22-24, 2017: Winter Fancy Food Show, San Francisco, CA. For more details, visit www.spe-cialtyfood.com.

•Jan. 29-Feb. 1: 2017 Dairy Forum, J.W. Marriott Orlando Grande Lakes, Orlando, FL. For more information, visit www.idfa.org.

•March 7-8: 2017 US Champi-onship Cheese Contest, Green Bay, WI. Visit www.uschampi-oncheese.org.

•April 4-6: ProFood Tech, McCormick Place, Chicago, IL. For more information, visit www.profoodtech.com.

•April 12-13: 2017 Wisconsin Cheese Industry Conference, Alliant Energy Center, Madison, WI. For more information, visit www.cheeseconference.org.

•April 23-25: ADPI/ABI Joint Annual Conference, Chicago Marriott Downtown, Chicago, IL. Visit www.adpi.org for more information.

•June 4-6: 53rd IDDBA Confer-ence & Expo, Anaheim Conven-tion Center, Anaheim, CA. For details, visit www.iddba.org.

•June 25-28: IFT Annual Meet-ing & Expo, Las Vegas, NV. Visit www.ift.org.

•May 12-17: NCIMS Annual Meeting, Amway Grand Plaza Hotel, Grand Rapids, MI. For more information, visit www.ncims.org.

•July 26-29: 2017 ACS Annual Conference & Cheese Compe-tition, Denver, CO. Visit www.cheesesociety.org.

•Aug. 10-11: Idaho Milk Pro-cessors Association Annual Meeting, Sun Valley Resort, Sun Valley, ID. For details, visit www.impa.us.

•Sept. 17-20: International Whey Conference, Sheraton Grand Hotel, Chicago, IL. Visit www.internationalwheyconfer-ence.org.

PLANNING GUIDE

Dairy Forum Sessions To Cover Milk Date Labels, Nutraceuticals, Farm Bill & PolicyOrlando, FL—The educational lineup of Dairy Forum 2017 will cover timely issues such as con-sumer ascendancy: products with a purpose; sweeteners in dairy products; dairy nutraceuticals; workforce trends and educating consumers on milk date labels.

The event takes place here Jan. 29-Feb. 1 at the J.W. Mar-riott Orlando Grande Lakes. The annual Tip Tipton Memorial Golf Tournament kicks things off Sun-day, a day that also includes a ten-nis tournament, IDFA board of directors meeting and eco-tour of Shingle Creek, where participants paddle a kayak or canoe through the northernmost headwaters of the Everglades watershed.

Cost to participate in the golf tournament is $275 per person. Cost to participate in the tennis tournament is $115, and the Shin-gle Creek tour is $75 per person.

Sunday’s agenda will also include a first-timers reception, followed by the Chairman’s Lecture. Gen. Michael Hayden, former director of the Central Intelligence Agency and the National Security Agency, will discuss the tumultous global environment and what it means for the American dairy industry. The evening will wrap up with a welcome reception and party.

Monday kicks off with a special breakfast meeting with IDFA’s new president and CEO Michael Dykes, followed by a general ses-sion on food policy and the farm bill. Former chiefs of staff from the US Department of Agriculture will cover what’s next for immigration, trade agreements and the next farm bill.

A session on the globalization of dairy will discuss how factors like land and resource endowments and capital availability affect the pace of dairy industry globalization.

A special lunch will honor this year’s recipients of the NCI Lau-reate Award, Innovative Dairy Farmer of the Year Award, IDFA Food Safety Leadership Award, and the Dairy Foods Processor of the Year Award.

Monday afternoon will be deci-ated to committee meetings and conference partner sessions.

Tuesday starts off with a break-fast session on new consumer trends. Speakers will cover what matters most to consumers, how they are shopping, and how to get

them to choose certain products over others.

Tuesday morning will feature four concurrent sessions on assess-ing the new Dairy Margin Pro-tection Program; MilkPEP’s new partnership with the US Olympic Committee; how an increasing number of obscure agencies are making rules and recommenda-tions that affect the manufactur-ing and marketing of US dairy products.; and market trends for sweeteners in dairy products will cover disclosure rules for products with GMO ingredients, and non-nutritive sweeteners as an option to help lower a product’s “added sugars” number.

A second set of concurrent ses-sions Tuesday morning will cover the dairy nutraceuticals boom and educating consumers on milk date labels to reduce food waste. Also, a session on dairy workforce trends will cover changing immigration policy, consumer expectations and farm automation, and another ses-sion on investment in the dairy industry will discuss factors at play in the current dairy market and what to expect in the future.

Political pundit Charlie Cook will be featured at Tuesday’s lun-cheon. Cook will use poll numbers, economic indicators and historical data to explain November’s elec-tion results and where the country is headed in 2017.

Committee meetings will be held Tuesday afternoon, followed by a preview of ProFood Tech, a new event hosted by Pack Expo, Anuga and IDFA, and a closing reception beginning at 5:30 p.m.

The forum will wrap up Wednes-day morning with a look at the impact of consumer buying power on the food and beverage industry. Increasingly, consumers want to be aligned with products and compa-nies that share their values. Speak-ers will examine how major brands and disruptive innovators are using purpose-driven products to engage new customers and address social and environmental issues, while building consumer loyalty.

Online registration is now avail-able at www.idfa.org. Cost to attend is $1,595 for IDFA members and $2,300 for non-members. Gov-ernment, university and spouse registration is also available for a discounted price. For full details, visit www.idfa.org.

Pack Expo East Scheduled Starts Feb. 27 In PhiladelphiaPhiladelphia, PA—Online reg-istration is now open for Pack Expo East 2017 scheduled for Feb. 27-March 1 at the Pennsylvania Convention Center.

The three-day event features 400 exhibiting companies and spans more than 100,000 square feet, providing the opportunity for attendees to exchange ideas with 7,000 industry members.

According to PMMI, The Asso-ciation for Packaging and Pro-cessing Technologies, the second edition of Pack Expo East will sur-pass the results of 2015’s inaugural event.

The conference program will focus on issues impacting the indus-try such as serialization, machin-ery automation, logistics security, government regulations, innova-tions in biotech and pharmaceuti-cal packaging, and sustainability, organizers said.

It will also feature an Innovation Stage program showcasing many of the latest packaging advances.

These free 30-minute sessions on the show floor are designed to provide a quick and convenient way to learn about key topics.

“The industry identifies the Pack Expo brand with quality events and the response to our first Pack Expo East proved that,” said Jim Pittas, senior vice president, PMMI.

Registration for Pack Expo East is $30 for a limited time. Price will increase to an on-site fee of $100 per person.

For more information or to register online, visit www.packex-poeast.com.


MARKET PLACECLASSIFIED ADVERTISINGphone: (608) 246-8430 fax: (608) 246-8431e-mail: [email protected]

rvin

gth

eWorld's Dairy Industry W

eekly

Since 1876

Classified ads should be placed by Thursday for the Friday issue. Clas-sified ads charged $.75 per word. Classified ads payable in advance. Display Classifieds charged per column inch. For more information, call 608-246-8430.

1. Equipment for Sale

MSA 200 WESTFALIA SEPARATOR. Just arrived. Perfect Bowl condition - NO PITTING. Two for sale. Call Great Lakes Separators at (920) 863-3306 or e-mail [email protected].

HIGH CAPACITY SEPARATOR: Alfa-Laval hmrpx 718 HGV hermetic separator. 77,000 pounds per hour sep-aration/110,000 pounds per hour stan-dardization. Call Great Lakes Separator at 920-863-3306 or email [email protected].

SEPARATOR NEEDS - Before you buy a separator, give Great Lakes a call. TOP QUALITY, reconditioned machines at the lowest prices. Call Dave Lam-bert, Great Lakes Separators at (920) 863-3306; [email protected].

FOR SALE: 1500 and 1250 cream tanks. Like New. (800) 558-0112. (262) 473-3530.

FOR SALE: Car load of 300-400-500 late model open top milk tanks. Like new. (262) 473-3530

2. Equipment Wanted

2. Equipment Wanted

WANTED TO BUY: Westfalia or Alfa-Laval separators. Large or small. Old or new. Top dollar paid. Call Great Lakes Separators at (920) 863-3306 or email [email protected]

3. Cheesecloth

CHEESECLOTH FOR ALL YOUR CHEESEMAKING NEEDS- Grade 60 (32x28) White Cheesecloth: $241*/Case. 36” Wide x 60 Yards. All con-structions, medical grade. Microfiber and dairy wipers too. Contact Lucy Bauccio at Monarch Brands by emaill-ing [email protected] or call 267-238-1643

4. Walls, Flooring

EPOXY OR FIBERGLASS floors, walls, tank-linings, and tile grouting. Installed by M&W Protective Coating Co. LLC. For more information, please call (715) 234-2251.

EXTRUTECH PLASTICS Sanitary POLY BOARD© panels provide bright white, non-porous, easily cleanable surfaces, perfect for non-food con-tact applications. CFIA and USDA accepted and Class A for smoke and flame. Call 888-818-0118 or epiplas-tics.com.

5. Real Estate

DAIRY PLANTS FOR SALE: http://dairyassets.webs.com/dairy-plants. Call Jim at 608-835-7705

6. Promotion & Placement

PROMOTE YOURSELF - By con-tacting Tom Sloan & Associates. Job enhancement thru results oriented professionals. We place cheese mak-ers, production, technical, maintenance, engineering and sales management people. Contact Dairy Specialist David Sloan, Tom Sloan or Terri Sherman. Tom Sloan & Associates, Inc. PO Box 50, Watertown, WI 53094. Call: (920) 261-8890 or FAX: (920) 261-6357; or email: [email protected]

7. Help Wanteds

8. Positions Wanteds

10. Cheese & Dairy Products

KEYS MANUFACTURING: Dehydrators of scrap cheese for the animal feed idustry. Contact us for your scrap at (217) 465-4001; email [email protected].

14. Warehousing

FREEZER SPACE AVAILABLE: We have expanded and have freezer space available. Please contact Bob at Martin Warehousing at 608-435-6561 ext *229 or email Bob at [email protected]

REFRIGERATION, DRY & FROZEN STORAGE SPACE AVAILABLE: We’ve added cooler space and a heated dry storage area. Contact: Eric at SUGAR RIVER COLD STORAGE at Call 1-877-283-5840 or email [email protected]

COLD STORAGE AVAILABLE in Dod-geville, WI. Rackable, 4-way pallets, daily transfers, weekly or monthly rates. Call John Schurman at (608) 935-5741

The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Employee Recruitment

Installation & Start-Up Available • 24/7 SupportInstallation & Start-Up Available • 24/7 Support

SEPARATORS & CLARIFIERSSEPARATORS & CLARIFIERS

GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.GREAT LAKES SEPARATORS, INC.Call Dave Lambert at (920) 863-3306 •or Dick Lambert at (920) 825-7468E1921 County Road J • Kewaunee, WI 54216Fax: (920) 863-6485 • E: [email protected]

A L F A -L AV A L C I P U N I T S• M.R.P.X 418 HGV Cold Milk Hermedic Separator

30,000 pph Separation40,000 pph Standardization

• M.R.P.X. 418 H.G.V. Hermedic Separator55,000 pph Separation75,000 pph Standardization

• M.R.P.X. 314 T.G.V. Separator33,000 pph Separation50,000 pph Standardization

• M.R.P.X. 214 T.G.V. Separator28,500 pph Separation40,000 pph Standardization

W E S T F A L I A C I P U N I T S• M.S.B. 200 Separator

55,000 pph Separation80,000 pph Standardization

• M.S.B. 130 Separator33,000 pph Separation50,000 pph Standardization

• M.S.A. 120 Separator33,000 pph Separation50,000 pph Standardization

• M.S.A. 100 Separator27,500 pph Separation, 40,000 pph Standardization

New Inventory Arriving Dairy • Unbeatable PricingNew Inventory Arriving Dairy • Unbeatable Pricing

• SB 60 Clarifier - 90,000 pph Clarification Warm or Cold• M.S.A. 40 Clarifier - 60,000 pph Clarification• S.A.M.R. 15036 Clarifier - 60,000 pph Clarification

W E S T F A L I A T E A R D O W N U N I T S• M.M. 9004 - 20,000 pph Separation• M.M. 5004 - 11,000 pph Warm Separation• M.M. 3004 - 8,000 pph Warm Separation • M.M. 13004 (bowls & pumps only) - 30,000 pph Separation

D E L AV A L T E A R D O W N U N I T S• DeLaval 340 - 35,000 pph Warm Sep./1,750 pph Cold Sep.• DeLaval 372 AH - 12,000 pph Warm Separation• DeLaval 390A - 3,500 pph Cold Separation; 7,000 pph Warm Separation; 12,000 pph Standardization • DeLaval 392A - 5,500 pph Cold Separation• DeLaval 392A - 14,000 pph Warm Separation• DeLaval 395A - 20,000 pph Standardizing• DeLaval 510 - 10,000 pph Cold Separation• DeLaval 590 - 10,000 pph Cold/35,000 Standardization Clarification• DeLaval 525 - 25,000 pph Warm Separation• DeLaval 545 - 50,000 pph Cold or Warm Separation

15. Testing Services

Promote your microbiological, nutritional or food sample testing services here. Call 608-246-8430 for more information or email [email protected] to advertise here and at www.cheesere-porter.com

16. Milk

SHEEP MILK: The Wisconsin Sheep Dairy Cooperative has sheep milk available for the 2017 season. $70.00 CWT. Lowest price ever. Call Emily: 715-360-8552 or email: [email protected]

LOOKING FOR EXTRA MILK? Trying to sell excess milk? Looking for Goat’s milk? Buffalo milk? Advertise your sup-ply or search here and www.cheesere-porter.com. Call 608-246-8430.

17. Miscellaneous

PROCESS ENGINEER Caloris Engineering LLC, a supplier of evaporation, membrane and drying solutions to the food, beverage, ethanol and industrial wastewater industries, is seeking an experienced process engineer.

Responsibilities Include: • Process design development

• Specification of equipment • Leading on-site commissioning

• Training customer personnel

• Troubleshooting process issues and bringing them to a successful conclusion

Caloris offers a great working environment in Easton, Md., with a benefits package that includes health, dental, vision, 401(k) and travel incentives.

For a complete job description and to apply, applicants with five years of experience or more please visit http://caloris.com/careers/

Western Repack

Reclamation Services• Cheese Salvage/Repacking• 640# Block Cutting

Handling cheese both as a service and on purchase.

Bring us your special projects

Western Repack, LLC(801) 388-4861

We Purchase Fines and Downgraded Cheese

General Machinery CorporationCall NOW at 1-888-243-6622

Email: [email protected]



3010 TU-WaySimultaneously cuts either two 40-lb blocks

or up to four 20-pound Mozz loaves.



General Machinery Corporation

1820 Single DirectionCheese Cutter

Reduces wire cutable product into uniformportions for dicing, shredding,melting, or blending.

Call NOW at 1-888-243-6622Email: [email protected]

www.genmac.com

General Machinery Corporation

Hydrauflake ChunkerFrozen Block Flaker

Designed to chunk frozen cheese and butter blocks in preparation for further processing.

Call NOW at 1-888-243-6622Email: [email protected]

www.genmac.com

3001EW TU-WAY Exact Weight Cheese Cutter

Designed to cut cheese blocks into portions for packaging or further processing.


Circle, copy and FAX to (608) 246-8431 for prompt response

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TYPE OF BUSINESS:___Cheese Manufacturer___Cheese Processor___Cheese Packager___Cheese Marketer(broker, distributor, retailer___Other dairy processor (butter, cultured products)___Whey processor___Food processing/Foodservice___Supplier to dairy processor___Other________________

JOB FUNCTION:___Company Management___Plant Management___Plant Personnel___Laboratory (QC, R&D, Tech)___Packaging___Purchasing___Warehouse/Distribution___Sales/Marketing___Other_______________

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Issue Date: 11/18/16

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November 16, 2016—AMS’ National Dairy Products Sales Report. Prices included are provided each week by manufacturers. Prices collected are for the (wholesale) point of sale for natural, unaged Cheddar; boxes of butter meeting USDA standards; Extra Grade edible dry whey; and Extra Grade and USPH Grade A nonfortified NFDM. •Revised

WEEK ENDINGStyle and Region Nov. 12 Nov. 5 Oct. 29 Oct. 22

40-Pound Block Cheddar Cheese Prices and Sales Weighted Price Dollars/PoundUS 1.7347 1.6396• 1.6028• 1.5648Sales Volume PoundsUS 13,057,677 11,222,448• 12,043,441 12,906,426

500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest

Weighted Price Dollars/PoundUS 1.7657 1.6743 1.6478 1.5993 Weighted Price Adjusted to 38% Moisture US 1.6852 1.5958 1.5716 1.5253 Sales Volume PoundsUS 11,144,642 10,840,769 10,047,139 10,393,863Weighted Moisture Content PercentUS 35.04 34.95 34.99 34.99

Butter

Weighted Price Dollars/PoundUS 1.8898 1.8683• 1.8185 1.8405Sales Volume PoundsUS 2,548,339 4,521,491• 3,015,260 2,869,450

Dry Whey Prices

Weighted Price Dollars/PoundsUS 0.3670 0.3571• 0.3449 0.3429Sales Volume US 6,361,732 5,408,570• 6,140,139 5,615,390

Nonfat Dry Milk

Average Price Dollars/PoundUS 0.9088 0.9109• 0.9122 0.9183Sales Volume PoundsUS 15,768,680 21,338,753• 11,610,448 12,,853,782

DAIRY PRODUCT SALESCME Block/Barrel Price Tracker - 2015 vs. 2016

$1.25

$1.35

$1.45

$1.55

$1.65

$1.75

$1.85

$1.95

J F M A M J J A S O N D

2015

2016

Dry Whey Prices Since 2012High Range (Central and West: Mostly)

$0.20

$0.30

$0.40

$0.50

$0.60

$0.70

$0.80

Central High

West High

$0.70

$0.80

$0.90

$1.00

$1.10

$1.20

$1.30

$1.40

$1.50

$1.60

$1.70

$1.80

$1.90

$2.00

$2.10

$2.20

Central & East

Western

NDM Prices Since 2014High Range (Low/Medium Heat): Mostly

$1.25

$1.35

$1.45

$1.55

$1.65

$1.75

$1.85

$1.95

N D J F M A M J J A S O N

40-Pound Block Avg

CME vsAMS

DAIRY FUTURES PRICESSETTLING PRICE *Cash SettledDate Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese*11-11 November 16 16.71 13.80 36.000 91.400 192.425 1.756011-14 November 16 16.68 13.80 36.500 91.050 192.425 1.752011-15 November 16 16.70 13.80 36.600 91.050 192.425 1.755011-16 November 16 16.69 13.80 36.400 91.050 192.500 1.756011-17 November 16 16.73 13.80 36.400 91.050 192.475 1.7600

11-11 December 16 16.28 14.25 37.000 93.675 197.500 1.709011-14 December 16 16.33 14.30 37.925 95.175 197.050 1.705011-15 December 16 16.44 14.43 37.750 95.175 197.050 1.721011-16 December 16 16.48 14.44 37.375 95.275 197.475 1.728011-17 December 16 16.71 14.63 38.000 96.500 200.525 1.7460

11-11 January 17 15.82 14.72 37.500 99.000 198.475 1.662011-14 January 17 15.85 14.78 38.250 101.000 198.000 1.652011-15 January 17 15.99 14.96 38.500 102.000 198.000 1.669011-16 January 17 15.95 14.97 38.000 102.000 197.500 1.673011-17 January 17 16.71 15.12 38.025 102.275 200.500 1.6820

11-11 February 17 15.90 15.00 37.750 101.925 199.000 1.660011-14 February 17 15.91 15.09 38.500 103.800 200.475 1.652011-15 February 17 16.00 15.31 38.500 105.725 200.475 1.663011-16 February 17 15.93 15.31 38.300 105.575 200.350 1.667011-17 February 17 16.13 15.45 38.300 106.175 201.500 1.6740

11-11 March 17 15.96 15.42 37.875 104.525 205.000 1.671011-14 March 17 15.95 15.46 38.850 106.500 204.950 1.658011-15 March 17 16.01 15.66 39.385 107.725 204.025 1.658011-16 March 17 15.93 15.66 38.800 107.500 204.025 1.660011-17 March 17 16.08 15.79 39.000 107.500 205.000 1.6700

11-11 April 17 16.00 15.69 38.000 107.275 206.500 1.670011-14 April 17 15.99 15.74 39.325 109.050 206.500 1.665011-15 April 17 16.10 15.96 39.500 110.525 205.025 1.665011-16 April 17 16.08 15.96 38.800 110.525 205.550 1.665011-17 April 17 16.09 16.15 38.800 110.525 207.000 1.6800

11-11 May 17 16.11 15.98 38.350 109.650 207.500 1.670011-14 May 17 16.14 16.00 39.350 111.275 207.750 1.670011-15 May 17 16.25 16.17 39.250 112.400 207.750 1.675011-16 May 17 16.21 16.17 39.000 112.400 208.000 1.684011-17 May 17 16.18 16.39 39.000 112.400 208.025 1.6900

11-11 June 17 16.30 16.24 37.575 112.475 211.500 1.695011-14 June 17 16.35 16.26 39.000 113.500 211.500 1.695011-15 June 17 16.40 16.58 39.250 114.500 210.975 1.695011-16 June 17 16.40 16.58 38.950 114.500 210.975 1.702011-17 June 17 16.27 16.58 39.000 114.500 211.450 1.7020

11-11 July 17 16.39 16.46 37.900 113.600 211.000 1.716011-14 July 17 16.46 16.60 40.325 115.000 211.475 1.711011-15 July 17 16.55 16.60 40.325 115.000 211.075 1.714011-16 July 17 16.55 16.60 39.500 115.000 211.075 1.715011-17 July 17 16.60 16.63 39.950 115.350 211.075 1.7190

11-11 August 17 16.65 16.62 37.825 114.625 211.025 1.739011-14 August 17 16.70 16.80 40.225 115.625 211.025 1.739011-15 August 17 16.75 16.80 40.225 116.025 211.400 1.738011-16 August 17 16.80 16.80 39.500 116.025 211.400 1.738011-17 August 17 16.80 16.80 39.500 116.575 211.400 1.7380

11-11 September 17 16.81 16.87 38.050 116.500 213.000 1.748011-14 September 17 16.88 16.95 39.800 116.500 212.250 1.748011-15 September 17 16.95 16.95 39.800 117.525 212.250 1.752011-16 September 17 16.97 16.95 40.000 117.525 212.250 1.752011-17 September 17 17.00 17.10 39.800 117.525 212.250 1.7250

Interest - Nov. 17 31,852 4,669 4,914 6,172 6,276 23,291

CHEESE REPORTERNovember 18, 2016 Page 15

DAIRY PRODUCT MARKETSAS REPORTED BY THE US DEPARTMENT OF AGRICULTURE

WHOLESALE CHEESE MARKETS

WEEKLY COLD STORAGE HOLDINGSSELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT

DATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BUTTER CHEESE

11/14/16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13,903 78,45510/01/16 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27,270 82,263Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -13,367 -3,808

NATIONAL - NOV. 11: Strong seasonal demand for branded and bulk cheese is continu-ing across the nation. In the Northeast, demand is good for Cream cheese, Mozzarella and aged Cheddar. Retail demand is steady for cut and wrap cheese. Many Midwest and West manufacturers are running full or near full production schedules to stay on top of holiday ship-ments. Cheese makers are mostly concentrating on current seasonal demand as opposed to looking beyond the end of the year. Inventories are ample for barrel cheese and some varieties of block cheese. A few industry contacts suggest certain types of block cheese are harder to come by, and the strong desire for fresh cheese has been driving market prices. As US cheese prices have increased, the gap has widened over global cheese prices, subduing further export opportunities.

NORTHEAST- NOV. 16: With available milk supplies, cheese production continues at a high rate as some plants run full schedules, while continuing to monitor inventory levels. Foodservice demand remains strong. Retail cheese promotions increased ahead of the Thanksgiving holiday to further sales. Active spot market trading prompted by strong holiday seasonal demand boosted the CME Group weekly average blocks and barrels cheese prices.

Wholesale prices, delivered, dollars per/lb:Cheddar 40-lb blocks: $2.3250 - $2.6100 Process 5-lb sliced: $2.0715 - $2.4975Muenster: $2.3100 - $2.6600 Swiss Cuts 10-14 lbs: $3.3275 - $3.6500

MIDWEST AREA - NOV. 16: Midwest cheese production is active as manufacturers are working hard to get orders filled before the holidays. Some processors are planning to operate through all of next week, while others are adjusting schedules to keep their plant running and give employees a day off for the holiday. Cheese makers report some ripples in demand and milk supply due to the Thanksgiving holiday. Available spot loads of milk had been a little short the previous weeks, but some manufacturers say milk is getting freed up by reduced holiday production schedules at a few facilities. A few industry contacts also suggest cheese orders are mixed. In some cases, shoppers are eager to get their orders secured before the holiday rush. A few others think demand is easing and starting to show signs of the holiday pipelines getting filled.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.9100 - $2.2700Brick/Muens 5# Loaf: $2.2950 - $2.7200 Cheddar 40# Block: $2.0225 - $2.4175Monterey Jack 10#: $2.2700 - $2.4750 Blue 5# Loaf: $2.5625 - $3.5500Mozzarella 5-6# (LMPS): $2.0950 - $3.0350 Grade A Swiss 6-9#: $2.8450 - $2.9625

WEST - NOV. 16: Western contacts say a lot of milk is going into cheese now. Cheese production is active and seasonal retail sales are strong. Manufacturers report good demand for branded cheese. Buyers are placing regular orders for fresh commodity blocks. Some manufacturers report inventories for fresh blocks are low or highly committed through the end of the year. Favorable pricing several weeks ago, and tight supplies in other interna-tional cheese producing regions have helped draw stocks down. Cheese inventories are still long for barrels. A few processors are carrying heavier amounts of cheese in their aging programs.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.9250 - $2.1825Cheddar 40# Block: $2.0275 - $2.4725 Cheddar 10# Cuts: $2.2075 - $2.4275Monterey Jack 10#: $2.2175 - $2.3775 Grade A Swiss 6-9#: $2.9050 - $3.3350

FOREIGN -TYPE CHEESE - NOV. 16: Exports of cheese from the EUthrough Sep-tember this year increased 13.8% from the same period of 2015. The top three destinations and percentage of cheese exports are: US, 17.2%; Japan, 9.7%; and Switzerland, 7.2%.

Selling prices, delivered, dollars per/lb: Imported DomesticBlue: $2.6400 - 5.2300 $2.4900 - 3.9775Gorgonzola: $3.6900 - 5.7400 $2.9975 - 3.7150Parmesan (Italy): 0 $3.8800 - 5.9700Romano (Cows Milk): 0 $3.6800 - 5.8300Sardo Romano (Argentine): $2.8500 - 4.7800 0Reggianito (Argentine): $3.2900 - 4.7800 0Jarlsberg (Brand): $2.9500 - 6.4500 0Swiss Cuts Switzerland: 0 $3.3650- 3.6875Swiss Cuts Finnish: $2.6700- 2.9300 0

NATIONAL - NOV. 11: Butter produc-tion is active across the country. Class II processing is seasonally strong and pull-ing ample volumes of cream. Consequently, cream supplies are tightening in all regions. Nevertheless, there are adequate cream volumes clearing into churns. Some proces-sors are microfixing bulk to supplement print butter output. Demands from retailers and foodservice are robust. Some Thanksgiv-ing holiday orders are in the final phases of production and delivery. Bulk stocks are drawing lower, while print supplies are in good balance.

NORTHEAST - NOV. 16: Production is steady and demand for both print and bulk butter is good. Cream supplies are typically in balance with churning needs. Retail butter orders are good with particularly strong pulls for private label. Bulk butter supplies are declining as manufacturers’ inventories are worked lower. Bulk butter prices are rang-ing from 5 to 8 over the market, with vari-ous time frames and averages used. With Thanksgiving orders mostly completed, or in final phases, some area producers and handlers are speculating when butter weak-ness will occur.

CENTRAL - NOV. 16: In the Central region, Class II processors continue pulling substantial amounts of cream ahead of the year-end holiday. As a result, light to moder-

ate cream availability is somewhat curtailing butter production. Consequently, some pro-cessors are microfixing bulk stocks in order to complement print butter production. A few manufacturers are selling cream instead of churning, as premiums remain relatively high. At this point, most Thanksgiving hol-iday orders from retailers are in the final stages of manufacturing and delivery. Bulk butter prices reported ranged from one cent under market to 6 cents over the market, with various periods and averages used. The national weighted average advertised price for a 1-pound package of butter is $2.69, down $0.16 from one week ago and $0.16 below one year ago. The weighted aver-age prices in the Midwest and South Central regions are $2.41 and $2.69, respectively.

WEST - NOV. 16: Western butter produc-tion is running strong as butter makers work hard to meet the remaining 2016 commit-ments. In some cases, processors are feel-ing a pinch and wondering if there is time to get enough butter made. Demand is solid and sales are drawing down available sup-plies. Some manufacturers are anticipating a slowdown of seasonal butter demand in the next few weeks. And a few butter makers are already planning the post-holiday seasonal production adjustments. Bulk butter pricing in the West this week is 2 cent under market to 5 cents above, based on the CME Group with various time frames and averages used.

ORGANIC DAIRY - RETAIL OVERVIEW

Total conventional dairy advertisements increased 2%, while organic dairy ads decreased 39%. Advertisements for conventional ice cream in 48- to 64-ounce containers increased 5% and that category was the top advertised dairy item. Egg nog ad numbers continue to climb as end of year holidays approach. Half-gallon egg nog ad volume nearly tripled this week, with an average price of $3.72, up $.37 from last week. Ads for quarts of egg nog increased 132%, with an average price of $2.42, down $.07. The US advertised price for 8-ounce conventional cheese blocks averaged $2.15, up 10 cents from last week. Ads for conventional 8-ounce shred cheese averaged $2.24, up 15 cents from last week. The collective number of conven-tional cheese ads increased 14%. This week, the difference between the average weighted price for organic half-gallon milk, $3.93, and the average weighted price for conventional half gallon milk, $2.33, resulted in an organic price premium of $1.60. Organic milk advertisements decreased 56%, while ads for conventional milk decreased 71%. Conventional yogurt ads declined 38%, and organic yogurt ads decreased 79%.

National Weighted Retail Avg Price: Cottage Cheese 16 oz: $3.99Cream Cheese 8 oz: $2.72Cheese 1 pound block: $5.99Egg Nog half gallon: $5.49Greek Yogurt 4-6 oz: $0.88

Greek Yogurt 32 oz: NAYogurt 4-6 oz: $0.89Ice Cream 48-64 oz: $4.99Milk gallon: $5.62Milk ½ gallon: $3.93Butter 1 lb: $5.13

RETAIL PRICES - CONVENTIONAL DAIRY - NOVEMBER 18Commodity

Butter 1#

Cheese 8 oz block

Cheese 1# block

Cheese 2# block

Cheese 8 oz shred

Cheese 1# shred

Cottage Cheese

Cream Cheese

Ice Cream 48-64 oz

Egg Nog quart

Flavored Milk gallon

Milk ½ gallon

Milk gallon

Sour Cream 16 oz

Yogurt (Greek) 4-6 oz

Yogurt (Greek) 32 oz

Yogurt 4-6 oz

Yogurt 32 oz

US NE SE MID SC SW NW

2.57 2.62 2.55 2.34 2.41 2.76 2.56

2.15 2.18 2.23 2.03 2.07 2.10 1.54

3.57 3.61 2.99 2.99 NA 4.33 NA

5.91 NA NA NA 5.39 6.96 5.31

2.24 2.28 2.35 1.97 2.04 2.44 1.88

3.32 3.99 2.99 NA NA 3.00 NA

1.75 2.01 1.86 1.58 1.79 1.56 1.75

1.53 1.43 1.36 1.38 1.56 1.83 1.66

3.13 2.82 2.96 3.15 3.63 3.35 2.78

2.42 NA NA 2.88 2.15 NA NA

2.17 NA NA 2.24 2.11 3.35 NA

2.33 NA .99 4.78 NA NA 1.00

2.61 1.99 1.99 2.54 2.77 1.99 NA

1.68 1.65 1.86 1.63 1.73 1.51 1.36

.96 .97 1.00 .95 .98 .94 .91

4.51 4.41 5.49 4.76 NA 4.60 2.99

.52 .64 .50 .50 .50 .50 .50

2.33 2.28 NA NA NA 2.50 2.31

Butter 1# 2.57 2.62 2.55 2.34 2.41 2.76 2.56

Cheese 1# block 3.57 3.61 2.99 2.99 NA 4.33 NA

Cheese 8 oz shred 2.24 2.28 2.35 1.97 2.04 2.44 1.88

Cottage Cheese 1.75 2.01 1.86 1.58 1.79 1.56 1.75

Ice Cream 48-64 oz 3.13 2.82 2.96 3.15 3.63 3.35 2.78

Flavored Milk gallon 2.17 NA NA 2.24 2.11 3.35 NA

Milk gallon 2.61 1.99 1.99 2.54 2.77 1.99 NA

Yogurt (Greek) 4-6 oz .96 .97 1.00 .95 .98 .94 .91

Yogurt 4-6 oz .52 .64 .50 .50 .50 .50 .50

US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT;Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM, OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY

NATIONAL - CONENTIONAL DAIRY PRODUCTS

WHOLESALE BUTTER MARKETS

NDM - CENTRAL: Nonfat dry milk prices in the Central region are higher in the mostly series. Some market par-ticipants speculate prices will continue to move up between now and Q1 2016. Low/medium heat NDM production is steady at rates below full capacity. However, over the holiday week, dryer schedules are expected to be close to full. Manufacturers’ low/medium heat nonfat dry milk invento-ries are moderate to heavy. Interest is sea-sonally active and improving. The market undertone is unsettled. High heat nonfat dry milk prices are unchanged. Most sales are contract based. Production is intermit-tent. Stocks are light.

NDM - EAST: Prices for low/medium heat NDM in the East are mixed. Manu-facturers’ spot transactions continue to reflect higher prices than CME transac-tions. Meanwhile, buyers/sellers realize a higher cost to replace inventory with cur-rent product. Low/medium heat NDM pro-duction is ongoing, with output expected to pick up next week. Stocks vary, ranging from plentiful to moderate. Contracts are still being established for 2017 long term needs. Market participants are interested in what, if any, impact occurs in the domes-

tic market from the New Zealand earth-quake. NDM volumes moving to export markets are fair. The market undertone is mixed. High heat nonfat dry milk prices are steady. Production is determined based on customer commitments.

NDM - WEST: In the West, low/medium heat NDM f.o.b. spot prices are mixed on a narrower range. However, prices are unchanged on the mostly series. The market tone continues to be unsettled for many industry participants. Demands from several buyers/end users are light to moderate. Spot sales activity has been sluggish throughout the week. At this point, most sales are based on contractual needs. Moderate to heavy condensed skim volumes are moving into Class II processing ahead of the year-end holiday needs. Therefore, regional low/medium NDM production rates are steady to slightly lower. However, during the upcoming holiday week, dryer schedules are expected to be close to full capacity. Currently, inventories are mixed through-out the region. High heat prices are mixed on light trading. The market undertone is steady. Demands from bakers and dry mix manufacturers are fair.

DRY DAIRY PRODUCTS - NOVEMBER 17


CME CASH PRICES - NOVEMBER 14 - 18, 2016Visit www.cheesereporter.com for daily prices

CHEDDAR CHEDDAR AA GRADE A 500-LB. BARRELS 40-LB. BLOCKS BUTTER NFDM

MONDAY $1.7050 $1.8850 $1.9900 $0.8775 November 14 (-5) (NC) (-2) (NC)

TUESDAY $1.7025 $1.8850 $1.9800 $0.8925 November 15 (-¼) (NC) (-1) (+1½)

WEDNESDAY $1.6700 $1.8850 $2.0300 $0.8975 November 16 (-3¼) (NC) (+5) (+½)

THURSDAY $1.6675 $1.8975 $2.0300 $0.9000 November 17 (-¼) (+1¼) (NC) (+¼)

FRIDAY $1.7500 $1.9100 $2.0300 $0.9000November 18 (+8¼) (+1¼) (NC) (NC)

Week’s AVG $1.6990 $1.8925 $2.0120 $0.8935 Change (-0.1200) (-0.0340) (+0.0765) (+0.0200)

Last Week’s $1.8190 $1.9265 $1.9355 $0.8735AVG

2015 AVG $1.4460 $1.5760 $2.8850 $0.7705 Same Week

MARKET OPINION - CHEESE REPORTER

HISTORICAL MILK PRICES - CLASS III Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

‘03 9.78 9.66 9.11 9.73 9.71 9.75 11.78 13.80 14.30 14.39 13.47 11.87‘04 11.61 11.89 14.49 19.66 20.58 17.68 14.85 14.04 14.72 14.16 14.89 16.14‘05 14.14 14.70 14.08 14.61 13.77 13.92 14.35 13.60 14.30 14.35 13.35 13.37‘06 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47‘07 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60‘08 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.82 17.06 15.51 15.28‘09 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98‘10 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83‘11 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77‘12 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66‘13 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95‘14 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82‘15 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 ‘16 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82

WHEY MARKETS - NOVEMBER 14 - 18, 2016RELEASE DATE - NOVEMBER 17, 2016

Animal Feed Whey—Central: Milk Replacer: .2400(+2) – .3400 (+2)

Buttermilk Powder: Central & East: .8800 (+4) – .9225 (NC) West: .8300 (NC) – .9900 (+2) Mostly: .8550 (NC) – .8900 (NC)

Casein: Rennet: $2.9500 (-4) – $3.0500 (NC) Casein: Acid: $3.0200 (NC) – $3.1000 (NC)

Dry Whey Powder—Central (Edible): Nonhygroscopic: .2900 (+1) – .4400 (+3) Mostly: .3200 (+1) – .3800 (NC)

Dry Whey–West (Edible): Nonhygroscopic: .3450 (+½) – .4350 (+½) Mostly: .3550 (+½) – .4000 (NC) Dry Whey—NE: .3450 (+1) – .4200 (NC)

Lactose—Central and West: Edible: .3000 (NC) – .4800 (NC) Mostly: .3300 (NC) – .3750 (NC) Nonfat Dry Milk —Central & East: Low/Medium Heat: .8725 (+1¼) – .9800 (-¼) Mostly: .8775(+¾) – .9500 (+1) High Heat: 1.0100 (NC) - 1.0900 (NC) Nonfat Dry Milk —Western: Low/Medium Heat: .8225 (+1¾) – .9600 (-1) Mostly: .9000 (NC) –.9500 (NC) High Heat: .9650 (+1) – 1.0950 (NC)

California Weighted Average NFDM: Price Total Sales November 11 $0.9080 9,265,578 November 4 $0.9081 10,970,708

Whey Protein Concentrate—Central and West: Edible 34% Protein: .6700 (+3) – .9850 (NC) Mostly: .7800 (+5) – .8300 (NC)

Whole Milk—National: 1.2500 (+5) – 1.4500 (NC) Visit www.cheesereporter.com for dairy and historical cheese, butter, and whey prices

Cheese Comment: There was no block market activity at all on Monday, Tuesday or Wednesday. On Thursday, 1 car of blocks was sold on a bid at $1.8975, which raised the price. Two cars of blocks were sold Friday, both on bids at $1.9025; an unfilled bid for 1 car at $1.9100 then set the price. The barrel price fell Monday on an uncovered offer of 1 car at $1.7050, declined Tuesday on offer-based sales of 2 cars at $1.7025, dropped Wednesday on a bid-based sale of 1 car at $1.6700, declined Thursday on a bid-based sale of 1 car at $1.6675, then jumped Friday on an offer-based sale of 1 car at $1.7500 (that was the last of 21 cars sold Friday).

Butter Comment: The butter price declined Monday on an offer-based sale of 1 car at $1.9900, fell Tuesday on a bid-based sale of 5 cars at $1.9800, then jumped Wednesday on a bid-based sale of 1 car at $2.0300.

NDM Comment: The NDM price increased Tuesday on a bid-based sale of 1 car at 89.25 cents, rose Wednesday on unfilled bids for 2 cars at 89.75 cents, and inceased Thursday on sales of 4 cars at 90.0 cents.

For more information, circle # 33 on the Reader Response Card on p. 14

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1617CheeseShred_CheeseReporter.indd 1 12/22/15 3:17 PM

Northeast Market Administrator OKs Request To Allow Temporary Surplus Milk Dumping Over HolidaysBoston, MA—Erik F. Rasmussen, market administrator of the North-east federal milk marketing order, on Thursday granted a request to allow the temporary dumping of surplus milk during the upcoming holiday period.

Handlers regulated under the Northeast order had requested that Rasmussen allow pool handlers to temporarily dispose of surplus milk at a farm or non-plant location, with milk retaining the status of pooled producer milk, during the upcoming Thanksgiving through New Year’s holiday period.

Similar requests allowing for the on-farm disposal of surplus milk have been made and approved by Rasmussen during selective time periods over the past two years as handlers in the region dealt with milk supplies exceeding demand and plant processing capacity, Ras-mussen pointed out.

Earlier this year, for example, Rasmussen had granted relaxation of the pooling requirements for dumped milk during the spring flush and summer holiday period due to continued anticipated sur-

plus supply conditions. That tem-porary policy was in place from April 1 through August 15, 2016.

In consideration of continued strong milk production and the supply of raw milk exceeding, in some cases, available plant pro-cessing capacity — a condition anticipated to escalate during the upcoming holiday period — Ras-mussen agreed to temporarily authorize the pooling of milk dis-posed or “dumped” at the farm or other non-plant locations for the requested period of November 22, 2016, through January 9, 2017, provided the following conditions are met:

Handlers and/or their produc-ers that utilize this temporary policy must have been pooled on the Northeast order for all of their commercially marketed production for the months of May through October 2016; The milk must be picked up at the farm, measured and sampled for payment. The tanker test will be a weighted aver-age of the producer tests; Notifica-tion should be given to the market administrator’s office by the next business day, or as soon as practi-cable, when the milk is dumped. At pool time a separate list must be submitted of all producers whose milk was dumped along with the component tests of the applicable milk (if available), and the loca-tion where the milk was dumped.

w o r l d ' s dairyi t h w s l y cheese reporter issues/2016/november 18, 2016.pdf · s t r y...

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