Dairy Pipeline

What's Inside:

University of Wisconsin—Extension College of Agricultural and Life Sciences

Wisconsin Center for Dairy Research

A Technical Resource for Dairy Manufacturers Volume 21 Number 1, 2009

Avoiding defects in process cheese

Avoiding defects in process cheese............................ 1

Skimming the Shelf ......................................................... 3

Research update ............................................................... 4

News from CDR ................................................................ 9

Curd clinic ........................................................................ 10Continued on page 2

By Franco Milani, Ph.D., and John Lucey, Ph.D., Dept. of Food Science, UW-Madison

When consumers pay top dollarfor a fine natural cheese theyexpect some variation and theyknow aging will change thecheese, enhancing its uniquecharacter. Process cheese isdifferent. If natural cheese is asheet of artisan glass chosen foruncommon patterns andinteresting texture, then processcheese is a sheet of plate glass,predictable, uniform and defectfree. Process cheese is purchasedfor performance.

When you make process cheese,like most other dairy foods, youneed to follow certain parametersto prevent defects. The focus of this discussion is on crystals andinclusions, rather than the subtle nature of the emulsion related defectsin process cheese. We have noticed a distinct decrease in the incidenceof this type of crystals and inclusions over the last decade, and weattribute it to the improved traceability of ingredients. It began as acustomer requirement but now traceability is part of governmentbioterrorism regulation and the information is available to processors.The net result is crystal and inclusion defects are much less common.When they do occur, the root cause is known or the incidence is so low

that the cost of an investigation mightnot be justified. Still, understandingthe causes of process cheese crystalsand inclusions can be valuable whenplanning and assessing changes informulation, production, andutilization.

We developed a table (See page 6-7) tohelp people sort out the causativethreads of process cheese crystals andinclusions. Our table assumes a USstyle process cheese, a cheeseprocessed with conventional cookersusing minimal processing. Newfactors may be needed to trouble

shoot crystals and inclusions in aheavily processed type product, for

example a UHT European style process cheese.

The most common inclusion seen in processcheese is evidence of undissolved emulsifiersalts. This is always a risk when you are workingwith no-water-added formulas, and the obviousfix is to switch to a formula that calls for asolution of emulsifier salt rather than apowdered form. If you are still having problems,try using emulsifier salts that dissolve faster andmake sure you mix well enough to dispersethem. However, if using an emulsifier saltsolution is not an option, then revise theformulation and add a small amount of water atthe same time you add the emulsifier salt.

In contrast to the example above, tetrasodiumpyrophosphate (TSPP) crystals form when TSPPis in contact with free water. This is anexothermic, or heat producing, reaction that canfuse TSPP and water. These small inclusions are

Process cheese: purchased for performance

Vol. 21 No. 1. 2009

2

Continued from page 1

not visible during cooking but provide a seedfor TSPP to grow into large crystals in or on thesurface of the cheese within one to twomonths. To avoid this problem we recommenddry blending TSPP with sodium chloride,making sure it is finely dispersed, and notadding free water at the same time as the TSPP.

Some inclusion defects in process cheese arecaused by incompatible concentration ratios ofemulsifier salts, for example citrate versus aphosphate salt. The process cheese industryand supporting vendors commonly rely on an85:15 rule of thumb ratio (Europeans talkabout an 80:20 rule) when using blends ofcitrates and orthophosphates. If you exceed therule, you may see inclusions of the lesseremulsifying salts in or on cheese within one totwo months.

Another avenue to inclusion defects in process cheese followsfrom added cheese, typically aged cheese. If you are using an

aged cheese that already has some tyrosine crystals then thetyrosine will not dissolve upon cooking. Manage theinclusions by filtering or limiting or both.

When using emulsifier salts that bind calcium, the calciumsalt is always formed. These low solubility crystals are sosmall that you can’t see or taste them. If the conditions areright, there are times when they can grow large and may be

present as a surface haze. We are unsure of the mechanism ofcalcium citrate haze, but pay attention to the way you package

and handle your process cheese product. Surface deformation, or“scuffing”, can encourage calcium citrate formation and are usuallythe first sign that something is wrong.

Improper handling of your product can cause condensation on theinside of a loose fitting package. Most at risk is process cheese thathas a predominantly phosphate based emulsifier salt. Through theprocess of osmosis the moisture will draw the phosphate salts to thesurface and cause phosphate haze or worse, plaques, if thecondensation was excessive. You will see this happen withunwrapped cheese in a humid plant environment; the cheeseliterally appears to be sweating. It is very similar to times when youcan see warm breath while sitting in a cold car. Cheese will “expire”moisture when the temperature is as little as 3º (F ) different thanthe loose packaging, which will be the same temperature as thecooler.

The remaining crystal and inclusion defects listed in our table arerarely encountered. For example, calcium tartrate crystals are rarelyseen because tartrates are not used very often. Heat inducedprecipitation of calcium phosphate is a rare cause of crystals orinclusions, mostly because you’ll notice something else going wrongfirst-like your doughy, over emulsified cheese slowing theequipment.

We have attempted to list the mostcommon causes of blatant crystalsand inclusions in process cheese tohelp you prevent, and if necessary,solve problems in your plant.Consider attending our processcheese short course, held everyFebruary, for in depth discussion ofthese issues.

3

Vol. 21 No. 1. 2009

Skimming the Shelf—

What’s New in Print?

I believe I first heard about Will Studd’s book aboutcheese several years ago at an American CheeseSociety meeting when someone sitting next to medeclared that Chalk and Cheese was the best bookon cheese out there. Apparently others agreed,Chalk and Cheese was awarded Best CheeseBook in the World at the World Cookbook FairAwards in 2000. The book is out of print andhard to find but you might get lucky whileperusing the used book sales on the Internet.

Will Studd has produced a second book aboutcheese, Cheese Slices. While Chalk and Cheese offers someinformation about making cheese, types of cheese, buyingcheese, and tasting cheese, the featured cheeses are allmade in Australia, Studd’s home since 1981. Cheese Slices,published in 2007, reflects the knowledge, research, andfun he had putting together an Australia television seriesof the same name. The series is described on his websiteas a “10-part global odyssey traveling to France, Italy,Portugal, England, Cyprus, Sardinia, Corsica, Japan,Quebec and the USA to explore a variety of authenticartisan cheeses.”

I haven’t seen the DVD’s of the series but his book, CheeseSlices, does feel like a travelogue, it is full of beautifulphotos and plentiful stories about Studd’s search for theauthentic classic cheeses in the countries mentionedabove. He tells his readers about goats and sheep,maturing cheese, buying cheese and cooking with cheese.In Cheese Slices you will learn the difference betweenParmagiano Reggiano and Grana Padano, as you read thechapter about hard cooked cheeses. Did you know thatthere are more than fifteen recognized breeds of buffalo?Two main breeds are used for producing milk, and Studdtells us “water buffalo are big, lumbering hairy beasts,slightly prehistoric in appearance, with inquisitive naturesand long memories.”

Will Studd is agreat spokesperson for Australian cheeses and he clearlyis passionate about European artisan cheeses. Perhapsthat is enough for him. Although only one Americancheese is mentioned, cheddar made by Jasper Hill Farmsin Vermont, Studd does mention the increasing interest inartisan cheeses in the US and the growing network offarmers markets.

This book might make you happy if you have ever wantedto pack your bags and travel the world to try every cheeseyou can find. You won’t taste all the cheeses that WillStudd managed to, but after sharing his stories,enthusiasm, and knowledge of cheese I think you mighttaste cheese in a different way.

Resourceshttp://cheeseslices.com/

Editors noteI apologize for getting your hopes up if you can’t find CheeseSlices. It was available through amazon.com but they seemto have run out. You can get it from Will Studd’s website andI know that our local cheese store, Fromagination, has twocopies. You could also put in a request for it at a book-sellingsite like alibris.com - that is how I found Chalk and Cheese..

Cheese Slices by Will StuddHardie Grant Books 2007

Vol. 21 No. 1. 2009

4

Research Update

Essentially, this is the cheese version of asausage extruder. Ever wanted to try addingfruit or nuts into your cheese? This is whatyou would use to do it. The equipment alsoproduces shapes, forms, and even noveltieslike stars and moons.

Vee-Mag

Hydrocyclone

Krebs (a F/L/Smith Co.) donated two typesof hydrocyclones, which can be used forboth cheese and whey ingredients projects.According to Krebs, two liquid-solid stylehydrocyclones in sequence allow for theefficient removal of cheese fines from wheywith no moving parts, no screens to replaceand a hands off (CIP) cleaning system. Theliquid/liquid cyclone has successfullyremoved fat from mozzarella brine, allowingthe brine filtration to run more efficiently.

(pictured below)

Recently, CDR has been the lucky, and grateful,beneficiary of an assortment of valuableequipment for the 1st floor dairy pilot plant andthe basement dairy ingredients pilot plant.Thanks to Foremost Farms, Snyder Filtration,TC Jacoby, Krebs, and DR Tech. Pictured beloware some of our latest acquisitions.

5

Vol. 21 No. 1. 2009

Vacuum/pressDR Tech donated this cheese vacuum/press, which allows us to producedifferent styles of cheese, likelonghorns. Want to see how this presscompares to what you are using? Callus to come in and try it.

MicrofiltrationYou may be surprised to know that CDR has amicrofiltration skid containing 8” diameter (anindustry favorite) and 10” vessels. This is aportable, self-contained unit that is compactand mobile but also holds lots of membranearea because microfiltration requires lowoperating pressure. Mike Molitor designed andsupervised its construction from some obsoleteequipment and generous donations from threecompanies. TC Jacoby paid for a large pumpand a variable frequency drive (VFD) andForemost Farms (a Wisconsin basedcooperative) donated the 10” vessel and SnyderFiltration provided a free microfiltrationelement. This unit is a crucial part of CDR’sresearch on native whey proteins and the skidhas been used to produce serum protein isolatefor DMI projects and industry trials.

Proc

ess C

hees

e Cr

ysta

l and

Incl

usio

n D

efec

ts (M

ilani

& L

ucey

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use

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h pH

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roce

ss c

hees

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omot

es c

ryst

al d

evel

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ent

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uce

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entr

atio

ns o

f DSP

or T

SP (a

t hig

h pH

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te c

ryst

als a

re m

ore

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y to

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,lo

wer

the

conc

entr

atio

n of

ort

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osph

ate

adde

d)•

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uce

citr

ate

conc

entr

atio

n•

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uce

long

cha

in p

olyp

hosp

hate

con

cent

ratio

n•

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nat

ural

che

ese

with

low

er p

H v

alue

Und

isso

lved

em

ulsi

fier d

urin

gco

okin

g•

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solu

tions

of e

mul

sifie

r ins

tead

of d

ry sa

lt•

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ide

suffi

cien

t mix

ing

to d

ispe

rse

emul

sifie

r•

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em

ulsi

fiers

with

mor

e ra

pid

hydr

atio

n•

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ide

form

ulas

with

add

ed w

ater

to d

isso

lve

the

emul

sifie

rs•

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k em

ulsi

fier g

rind

size

for v

aria

tion

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y hi

gh c

ooki

ng te

mpe

ratu

res

(hea

t ind

uced

pre

cipi

tatio

n of

calc

ium

pho

spha

te)

•

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uce

cook

tem

pera

ture

and

tim

e•

Chan

ge ty

pe o

f em

ulsi

fier u

sed

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h or

thop

hosp

hate

leve

lsca

usin

g cr

ysta

ls•

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not e

xcee

d a

ratio

of 4

.0 o

rtho

phos

phat

e to

wat

er•

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k in

gred

ient

s for

una

ccou

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sour

ces o

f ort

hoph

osph

ate

•

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id lo

ng h

oldi

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mes

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refr

iger

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(mon

ths)

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ch c

ause

s hyd

roly

sis o

fpo

lyph

osph

ates

•

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id lo

ng h

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ng ti

mes

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heat

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(hou

rs),

whi

ch c

ause

s hyd

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f pol

ypho

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part

icul

arly

at l

ow p

H•

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id c

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e w

ith p

oor e

mul

sify

ing

prop

ertie

s (e.

g., s

uch

as a

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bina

tion

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xtre

me

para

met

ers l

ike

chee

se w

ith lo

w m

oist

ure,

low

fat,

high

pH

, and

hig

h sa

lt)•

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id su

rfac

e sw

eatin

g on

che

ese

from

hum

id ro

oms w

hen

hand

ling

cool

ed fi

nish

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lock

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pos

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e•

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h fr

om lo

ose

fittin

g pa

ckag

ing

to ti

ghtly

adh

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llow

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ese

with

loos

e ou

ter w

rap

to w

arm

mor

e th

an 3

°F if

it is

will

be

plac

ed in

to a

cool

er (a

llow

s con

dens

atio

n to

form

on

the

insi

de o

f the

pac

kage

)•

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id lo

w te

mpe

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re st

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hich

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ses l

ow o

rtho

phos

phat

e so

lubi

lity

TSPP

cry

stal

s•

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n ad

ding

TSP

P, m

ake

sure

it is

fine

ly d

ispe

rsed

and

do

not a

llow

the

TSPP

to c

onta

ct fr

eew

ater

(TSP

P w

ill “

shel

l” w

hen

cont

act w

ith w

ater

from

exo

ther

mic

hea

ting

caus

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fusi

onw

ith T

SPP

and

wat

er).

•

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low

leve

ls o

f TSP

Pl

ld

hh

dd

hl

df

hd

Calc

ium

citr

ate

crys

tals

•

Avo

id a

situ

atio

n w

here

pro

cess

che

ese

is p

rodu

ced

with

a lo

w d

egre

e of

pro

tein

hyd

ratio

n•

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id c

hees

e w

ith p

oor e

mul

sify

ing

prop

ertie

s (e.

g., s

uch

as a

com

bina

tion

of e

xtre

me

para

met

ers l

ike

chee

se w

ith lo

w m

oist

ure,

low

fat,

high

pH

, and

hig

h sa

lt)•

Avo

id u

sing

hig

h le

vels

of a

ged

chee

se w

hich

will

requ

ire

low

er e

mul

sifie

r lev

els t

o pr

even

tov

er m

odifi

catio

n•

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uce

citr

ate

leve

ls w

hen

the

leve

l of n

atur

al c

hees

e-ba

sed

case

in is

low

and

if fo

rmul

ated

with

a d

ried

dai

ry in

gred

ient

that

has

hig

h ca

sein

con

tent

and

hig

h ca

sein

-ass

ocia

ted

calc

ium

cont

ent (

such

as m

ilk p

rote

in c

once

ntra

te o

r ren

net c

asei

n)•

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id e

xces

sive

aci

dific

atio

n w

hen

prep

arin

g th

e ch

eese

ble

nd o

r pri

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coo

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(it

solu

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es c

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•

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reas

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rem

ove

sour

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f sur

face

def

orm

atio

n or

“sc

uffin

g” d

urin

g pr

oces

sing

and

pack

agin

gEx

ceed

ing

the

85:1

5 ra

tio fo

rbl

ends

of o

rtho

phos

phat

es a

ndci

trat

es

•

The

proc

ess c

hees

e in

dust

ry in

the

US

ofte

n us

es a

n 85

:15

rule

of t

hum

b w

hen

usin

g bl

ends

of

citr

ates

and

ort

hoph

osph

ate.

Thi

s rul

e su

gges

ts th

at n

o m

ore

of 1

5% o

f the

oth

er ty

pe o

fem

ulsi

fyin

g sa

lt sh

ould

be

mix

ed in

a b

lend

.•

Dur

ing

conv

entio

nal p

roce

ssin

g us

ing

orth

opho

spha

te a

nd c

itrat

e em

ulsi

fiers

toge

ther

,(m

oder

ate

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r, n

ot e

xcee

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tota

l em

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the

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opho

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lids s

houl

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t dro

p be

low

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of t

he to

tal

emul

sifie

r sol

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Calc

ium

tart

rate

cry

stal

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id u

sing

tart

rate

s suc

h as

sodi

um p

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tart

rate

(Roc

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s the

y ar

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ater

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ent f

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Vol. 21 No. 1. 2009

8

2009 Master Cheesemaker

Family, farming and feta

Ken Heiman at the vat

Ken Heiman of Marshfield fits a lot into his day.He lives on a dairy farm, he makes cheese andsomehow he managed to find the time to earnmaster certification in feta cheese.

Although Ken went to college and earned adegree in Architectural Engineering, he endedup following his father, Arnold, into thecheesemaking business at Nasonville Dairy,which was founded in 1886 and is the oldestcheese plant in Wood County. After starting outwith simple cheddar, this plant now puts outover thirty different specialty cheeses, fromchipotle cheddar, to queso fresco to feta. It isthis opportunity to create new things and makenew cheeses that keeps Ken satisfied in thecheese business.

Like other Wisconsin Master Cheesemakers,Ken’s introduction to cheesemaking came early.Ken notes that his mother, Rena, was alwaysvery involved in the cheese plant, so all hisbrothers and sisters spent some time as babiessafely gathered in the dry vats, “We wereliterally brought up in a cheese vat.” One of hisfirst jobs in the cheese plant was also the mostfun—washing vats from the inside when hewas around 5 years old. He remembers slidingaround in the soapy water, being careful toavoid bumping his head on the agitator.

The family participation at Nasonvillecontinues; employing three brothers, six sons,his mother and father, 4 nephews, 1 brother inlaw, and his daughter, who works weekends.And it turns out that the degree in ArchitecturalEngineering is pretty handy after all, as theplant continues to expand and grow.

Ken Heiman enjoys farming and he enjoysmaking cheese, he is proud to produce a healthyproduct, one he can trace from the soil to highquality food that people enjoy. “We touch all thebases and we make sure we do a good job of it,”he says. “The public has confidence incheesemakers, and all segments of the dairyindustry, and that is a responsibility that I takevery seriously.”

Ken Heiman will graduate April 23, 2009 at the Awards Banquet inLaCrosse, WI during the Wisconsin Cheese Industry Conference.Ken’s father, Arnold Heiman, is his mentor.

Returning MastersSeveral Masters have returned for certification in additionalcheeses, including Gary Grossen of Babcock Hall, Sid Cook, CarrValley, and Steve Tollers, Burnett Dairy.

One of his first jobs in the cheeseplant was also the most fun—washing vats from the inside whenhe was around 5 years old.

9

Vol. 21 No. 1. 2009

News from CDRDon’t forget about the Wisconsin Cheese Industry Conference setfor April 22nd and April 23rd. If you are interested in sustainability,succession planning, cheese technology, or the latest on the benefitsof whey proteins then you will find something of interest at thisconference. For more information: www.wischeesemakersassn.org/

DMI online resourceThe DMI National Dairy Research Centers and ApplicationsLabs online resource is now live on the home page ofwww.innovatewithdairy.com (IWD). When you go to theIWD.com home page look for Product Research andTechnologies in the gold box. Just click on the link“National Dairy Foods Research Center andApplications Labs.” This online resource isdesigned to help guide industry partners to thefacility and resources best suited to their needs indairy research and innovation and CDR’sresources are there in full.

ConstructionThe long awaited Phase II renovation of BabcockHall is set to start in May. Yes, this May! Our nextshort course, Cheese Utilization, which runs fromMay 3rd to the 7th will be in the usual room (205) butafter that everything changes. From mid May 2009 to atleast June of 2010 short courses will be held in the newMicrobial Sciences building that is diagonally across the street fromBabcock Hall. And that isn’t all the construction going on aroundhere. Union South will be torn down and rebuilt, the DiscoveryInstitute is still going up on Randall St. and the old Biochemistrybuilding is undergoing a facelift. University Avenue, from State St. toLake, is often one lane and traffic backs up quickly. What I amtrying to tell you is, make sure you leave yourself extra time whencoming to campus because you will need it.

Sensory Analysis LaboratorySince 1975, the UW Food Science Dept. hasoperated a Sensory Analysis Laboratory, providingsensory evaluation services to both industry anduniversity researchers. The lab, located in BabcockHall on the campus of the University of Wisconsin-Madison, draws on a diverse pool of panelistsreadily available for participation in sensorypanels. In addition, proximity to the Food ScienceDepartment allows integration of sensory analysisdata with the problem-solving facilities of a gasand high-performance liquid chromatographylaboratory. For more information visit http://foodsci.wisc.edu/services/sal/index.php or contactScott Rankin at sarankin@wisc.edu

Vol. 21 No. 1. 2009

10

Curd Clinic

A.

Curd clinic doctors for this issue are MarkJohnson, John Jaeggi, and Bill Wendorff

Q. You were involved in the recent U.S. Championship CheeseContest in Green Bay. Were there any interesting trends in cheeseentries in this year’s contest?

This year’s contest had 1360 entries, which was a 17% increasein entries over the 2007 U.S. contest, the last national contest.(Every other year is a world contest.) Wisconsin Cheese MakersAssociation expanded the number of classes from 53 in the 2007contest to 65 in the 2009 contest. The added classes helped balanceout the increased entries in specialty cheeses over the past severalyears. There was a 31% increase in cheddar entries due in part toadding a bandaged cheddar class and expanding the aged cheddarclasses. On the other hand, there was a 19% decrease in mozzarellaentries and a 22% decrease in swiss and baby swiss entries.

The most significant increase in entries in the 2009 U.S. contestwas a 33% increase in flavored cheeses. Over 25% of all the cheesesentered were cheeses with added flavorings or condiments andpepper-flavored cheese entries increased over 35% from the 2007contest. Other flavorings added to cheeses ranged from thetraditional herbs and spices to fruit, nuts and smoked meats. Thevariety of flavored cheeses represents the significant growth inartisanal and specialty cheeses in today’s market. This represents asignificant challenge for today’s cheesemaker entering cheesecompetitions. Many of these flavored cheeses have been developedto address certain geographic or ethnic markets and often thisdictates the character and intensity of the flavorings added to thecheese. The question that arises is, “Will the contest judgesappreciate the flavor of the cheese and what the cheesemaker istrying to produce?”

Above, Mark Johnson in action at acheese contest. Cheese sample withscoring sheet, below.

11

Vol. 21 No. 1. 2009

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The Dairy PipelineCenter for Dairy Research1605 Linden Dr.Madison, WI 53706phone: 608/262-8015fax: 608/262-1578

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At the conclusion of this year’s U.S. Championship Cheese Contest,Chief Judge Robert Aschebrock indicated that several judgesreported that flavorings in many cases were too intense in theflavored cheeses. He indicated that in a major cheese contest youexpect to be able to taste the cheese, along with the flavoring and ifyou can’t taste the cheese, points will be deducted. A majorcriticism of flavored cheeses is the lack of cheese flavor (called flat)and excessive flavoring or condiment taste. The flavors aren’tnecessarily bad, they are just overpowering.

The added flavoring should not mask the flavor of the cheese butrather, it should accentuate or compliment the cheese flavor. This isespecially true with intense flavorings, e.g., peppers, garlic,horseradish or smoke. In some cases, cheesemakers may have todecide if they want to make a cheese with balanced flavors for themarket year around or, if they make an intense flavored cheese forthe market, they may want to make a batch of balanced flavoredcheese for the contest.

Because of the growing interest in flavored cheeses, the Center forDairy Research has decided to focus on flavored cheese in the nextMaster Cheesemaker Artisan Short Course in September. TheNatural Flavorings for Natural Cheeses Short Course is scheduledfor September 15-17 in Madison, WI. Information on the course isavailable at:http://www.cdr.wisc.edu/courses/natural_flavorings_09.html

“The most significant increasein entries in the 2009 U.S.

contest was a 33% increasein flavored cheeses.”

Wisconsin Center for Dairy ResearchUniversity of Wisconsin-Madison1605 Linden DriveMadison, Wisconsin 53706-1565

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The Dairy PipelineCenter for Dairy Research1605 Linden Dr.Madison, WI 53706-1565phone: 608/262-5970fax: 608/262-1578

We welcome your questions and comments.Send them to:Karen Paulus, Editore-mail: Paulus@cdr.wisc.eduphone: 608/262-8015

Technical Reviewers:Mark Johnson, CDRNorm Olson, Dept. of Food ScienceTom Szalkucki, CDRBill Wendorff, Dept. of Food Science

The Dairy Pipeline is published by the Center forDairy Research and funded by the Wisconsin MilkMarketing Board.To subscribe to the Pipeline simply phone, fax, ore-mail your request to CDR. (Form on page 11)You can also find the Dairy Pipeline on ourwebsite: www.cdr.wisc.edu

Dairy

PipelineCDR Apr. 22-23 Wisconsin Cheese Industry Conference, La Crosse, WI.

For information, call Judy Keller at (608) 828-4550.

May 3-7 Cheese Utilization Short Course, Madison, WI. CallDean Sommer at (608) 265-6469.

May 12 Wisconsin CIP Workshop, Madison, WI. Call BillWendorff at (608) 263-2015.

May 13 Dairy HACCP Workshop, Madison, WI. Call MarianneSmukowski at (608) 265-6346.

May 19-20 Applied Dairy Chemistry Short Course, Madison, WI.Call Scott Rankin at (608) 263-2008.

June 2-3 Cheese Grading and Evaluation Short Course, Madison,WI. Call Scott Rankin at (608) 263-2008.

Aug 4-5 Milk Pasteurization and Control School, Madison, WI.Call Scott Rankin at (608) 263-2008.