w o r l d ' s dairyi t h w s l y cheese reporter 13, 2017.pdf · 12/16/2016 · requirements,...

Categorization Scheme Based On pH, Water Proposed For Raw Milk Cheese Safety

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CHEESE REPORTER

USDA Hikes Dairy Product, Milk Price Forecasts On Strong Demand

Class III price: $14.87 per hun-dredweight, down 93 cents from 2015 and down $7.47 from 2014.

Class IV price: $13.77 per hun-dred, down 58 cents from 2015 and down $8.32 from 2014.

All milk price: $16.20 per hun-dred, down 92 cents from 2015 and down $7.77 from 2014.

For 2017, all prices are raised from last month’s forecast due to demand strength. For dairy prod-ucts in 2017, USDA now forecasts that cheese prices will average $1.6750 to $1.7550 per pound, butter prices will average $2.0950 to $2.2050 per pound, dry whey prices will average 41.5 to 44.5 cents per pound, and nonfat dry milk prices will average 99.0 cents to $1.0500 per pound.

Milk prices in 2017 are now forecast as follows: Class III, $16.35 to $17.15 per hundred; Class IV, $15.25 to $16.15 per hundred; and all milk, $17.60 to $18.40 per hun-dred.

This month’s 2016/17 US corn outlook is for lower production, reduced feed and residual use, increased corn used to produce

• See Higher Prices, p. 16

Vol. 141, No. 30 • Friday, January 13, 2017 • Madison, Wisconsin

Champaign, IL—A cheese cat-egorization proposed in a study published in the Journal of Dairy Science aims to facilitate prod-uct assessment for food safety risks and provide scientifically validated guidance on effective interventions for general cheese categories.

The study, “Consensus catego-rization of cheese based on water activity and pH — A rational approach to systemizing cheese diversity,” was written by A. Trmcic, R. Ralyea and M. Wied-mann, Cornell University; L. Meunier-Goddik, Oregon State University; C. Donnelly, Uni-versity of Vermont; K. Glass, Food Research Institute, Uni-versity of Wisconsin-Madison; D. D’Amico, University of Con-necticut; E. Meredith, Wegmans Food Markets; M. Kehler, Jasper

Hill Farm; N. Tranchina, Mur-ray’s Cheese; and C. McCue, New York State Department of Agriculture and Markets.

Whereas aging of certain raw milk cheeses for at least 60 days currently provides one codified approach for producing a prod-uct that complies with regulatory requirements, new food safety standards under the Food Safety Modernization Act (FSMA) will require scientific validation of process controls (similar to criti-cal control points), which often will require comprehensive data sets on prevalence, survival, and growth of target pathogens in a given product, the study noted.

Although challenge studies have often been used to validate process controls, a recent risk assessment conducted by the US

• See Raw Milk Cheese, p. 8 5

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ImportUS Butter ImportsFirst 11 Months of:millions of pounds

Saratoga Cheese Chairman Pleads Guilty To Securities Fraud, Tax Fraud, Grand LarcenyAlbany, NY—Lawrence D. Rosenbaum, Albany, NY, has pleaded guilty to grand larceny, securities fraud and tax fraud for fraudulently soliciting hundreds of thousands of dollars from investors for a kosher and halal cheese fac-tory in upstate New York and bio-energy companies in New York state and Costa Rica, according to New York Attorney General Eric T. Schneiderman.

According to the prosecu-tion, Rosenbaum is an insurance broker who owned and operated Rosenbaum Financial Services in Albany, NY, for decades. In approximately 2001, Rosenbaum formed a limited liability company, Saratoga Cheese Company LLC,

• See Saratoga Cheese, p. 11

Non-Dairy Products Would No Longer Be Allowed To Use Dairy Terms Such As Cheese, Milk Under Senate BillWashington—US Sen. Tammy Baldwin (D-WI) on Thursday introduced legislation that would require non-dairy products made from nuts, seeds, plants and algae to stop using dairy terms such as milk, cheese or yogurt.

Baldwin’s Defending Against Imitations and Replacements of Yogurt, milk and cheese to Pro-mote Regular Intake of Dairy Everyday Act (DAIRY PRIDE Act) notes that imitation dairy products, such as plant-based prod-ucts derived from nuts, soybeans, rice, hemp, coconut and other foods that imitate milk, yogurt, and cheese, often do not provide the same nutrition content as real milk, cheese and yogurt derived from dairy cows, and that plant-based products labeled as milk “are misleading to consumers.

The US Food and Drug Admin-istration (FDA) has regulations that define milk and cream as the “lacteal secretion, practically free from colostrum, obtained by the complete milking of one more more healthy cows.” This defini-tion further applies to milk used to create other dairy products, including cheese and yogurt, the bill states.

Given the proliferation of plant-based products in the marketplace that are mislabeled as milk despite the standard of identity defined for this substance, enforcement by FDA against these practices should

• See Non-Dairy Products, p. 4

Fonterra Reports 4.8% Drop In December Milk Collections In NZ; FAO Dairy Price Index RisesWashington—The US Depart-ment of Agriculture (USDA), in its monthly supply-demand esti-mates released Thursday, raised all of its 2017 dairy product and milk price forecasts from a month ago due to demand strength.

The agency’s milk production estimate for 2016 was raised on slightly larger milk cow numbers. Last year’s milk production is now estimated to have totaled a record 212.5 billion pounds, up 100 mil-lion pounds from the December forecast and 3.9 billion pounds higher than 2015’s record produc-tion.

The 2017 milk production fore-cast is raised 300 million pounds from last month, to 217.1 billion pounds, as improved returns sup-port increases in both milk cow numbers and milk per cow.

Fat and skim-solids basis exports for 2016 are raised on recent trade data. Dairy imports are unchanged.

Exports on a fat basis are reduced slightly for 2017, but are raised on a skim-solids basis. Dairy import forecasts are unchanged for 2017.

Dairy product prices and milk prices for 2016 are adjusted to incorporate December price data. Those 2016 prices are as follows (dairy product prices are the simple average of monthly prices calcu-lated by AMS from weekly average dairy product prices for class price computations):

Cheese: $1.6050 per pound, down from 2015’s average of $1.6454 per pound and also down from 2014’s average of $2.1551 per pound.

Butter: $2.0777 per pound, up from 2015’s average of $2.0670 per pound but down from 2014’s aver-age of $2.1361 per pound.

Dry whey: 28.75 cents per pound, down from 2015’s aver-age of 38.04 cents per pound and 2014’s average of 65.38 cents per pound.

Nonfat dry milk: 82.92 cents per pound, down from 2015’s aver-age of 90.16 cents per pound and 2014’s average of $1.7682 cents per pound.

CHEESE REPORTER January 13, 2017

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the dairy industry has spent over 100 years touting the protein content of milk, only to have pretenders such as Silk come along with plant-based “milk” products that contain very lit-tle protein. That strikes us as pretty misleading.

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

‘Milk’ Should Come From Animals

D I C K G R O V E S

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

EDITORIAL COMMENT

Some 32 members of the US House of Representatives recently called on Robert Califf, commissioner of the US Food and Drug Adminis-tration, to investigate the use of the term “milk” by manufacturers of plant-based products and take appropriate action against these manufacturers.

In their letter (as reported in our Dec. 16, 2016 issue), the lawmak-ers claimed that the use of the term “milk” by these manufacturers is misleading to consumers, harmful to the dairy industry, and a viola-tion of milk’s standard of identity. And as reported on our front page this week, US Sen. Tammy Bald-win has introduced legislation that would require non-dairy products to stop using dairy terms.

So are consumers really being misled by these plant-based bever-ages? In at least one way, it doesn’t appear that they are. That is, most if not all of these products are pretty clearly labeled as to their source.

For example, the Silk prod-uct line from WhiteWave Foods includes beverages clearly labeled “Soymilk” or “Almondmilk.” It would be difficult if not impossible for consumers to be confused about the source of those “milk” prod-ucts.

But while these products are clearly labeled as to their source, they’re still using the term “milk,” and there’s just something wrong with that. Here’s what we mean.

Organizations such as the National Dairy Council have spent over a century touting the nutritional benefits of dairy prod-ucts such as milk. One of those key benefits is protein.

And some of milk’s imitators should also be good sources of protein. If you visit the website of the Almond Board of California (www.almonds.com), you’ll learn that an ounce of almonds contains six grams of protein, which is as much as an egg.

But the aforementioned Silk Almondmilk contains all of one gram of protein per one-cup serv-

ing. So the dairy industry has spent over 100 years touting the protein content of milk, only to have pre-tenders such as Silk come along with plant-based “milk” products that contain very little protein. That strikes us as pretty mislead-ing.

Some of these plant-based prod-ucts are also trying to cash in on milk’s calcium benefit. Indeed, some products are touting the fact that they contain more calcium than does milk. For example, Silk Soymilk claims to have 50 percent more calcium than dairy milk.

But a glance at the product’s ingredient list reveals the deli-cious-sounding sources of that calcium (or at least some of it): tricalcium phosphate and calcium carbonate. Interesting, especially in this era in which consumers are looking for short ingredient lists and ingredients they can readily identify and easily pronounce.

Indeed, we can’t help but notice that some of these plant-based “milks” are sort of modern tech-nological marvels, created in some of the world’s most advanced labo-ratories. Meanwhile, marketers of these products position them as superior alternatives to milk pro-duced on “factory farms” (what-ever that means).

But are today’s consumers really going to prefer a modern techno-logical marvel produced in a labo-ratory over nature’s most perfect food (milk)?

Another interesting aspect of these plant-based products is that many if not most of them claim to be “dairy-free.” Yep, they’re dairy-free all right — except when it comes to their names. In that case, plant-based “milks” made from everything from hemp seeds to pea protein don’t seem to have enough confidence in their prod-ucts to market them without using a product descriptor associated for centuries with ruminants.

Related to that point, it’s worth keeping in mind that this issue isn’t just about “milk.” Everything from cheese and yogurt to butter

and ice cream now have alterna-tive plant-based versions (for an interesting overview of this point, visit the Plant Based Foods Associ-ation’s website, at plantbasedfoods.org, and check out what its mem-bers are producing these days).

The dairy versions of most of these products have standards of identity that were created years ago to, among other things, pro-mote honesty and fair dealing in the interest of consumers. So there are at least a couple of problems when plant-based products use the term “cheese” on their label.

First, FDA’s standards of iden-tity for cheese specifically state that milk “means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows...” Yes, that definition should be updated from “cows” to “ruminants,” to account for all the cheeses now made from goat’s milk, sheep milk and milk from other ruminants, but that’s a topic for another week.

Second, FDA’s cheese standards also specify such things as fat and moisture content. But when a plant-based “cheese” is labeled as being “Provolone style,” is it actu-ally adhering to the provisions of the standard of identity for Provo-lone? Probably not even close.

No doubt about it, there is a future for plant-based “dairy” foods in the US market. As we reported a few weeks ago, some 3 percent of US consumers say they follow a strict vegan or vegetarian diet and another 6 percent say they are mostly vegan or vegetarian (for more details, please see “Almost 10% Of US Consumers Say They Are Mostly Vegan Or Vegetarian, Survey Finds,” on page 13 of our Dec. 16, 2016 issue).

Thus, it’s safe to say there are several million consumers out there who will avoid animal-sourced dairy products no matter what. Marketers of plant-based “dairy” products shouldn’t have to steal traditional, well-established dairy names to take advantage of that demand. DG

CHEESE REPORTERJanuary 13, 2017

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

Importance Of Trade To US Farmers ‘Cannot Be Overstated’, Farm Groups Tell TrumpWashington—The importance of trade to US farmers and ranchers “cannot be overstated,” more than a dozen US farm organizations told President-elect Donald J. Trump and Vice President-elect Mike Pence in a recent letter.

Among the groups signing the letter were National Milk Produc-ers Federation (NMPF), American Farm Bureau Federation, National Farmers Union, American Soy-bean Association, National Corn Growers Association, National Pork Producers Council, National Cotton Council, National Sor-ghum Producers, and National Association of Wheat Growers.

“We know that securing posi-tive benefits for American farm-ers, ranchers, and workers in trade will be a priority in your Admin-istration,” the letter stated. “This includes enforcing existing agree-ments so that other countries abide by their commitments, as well as expanding market access for US producers through new agree-ments.”

As the Trump administration assembles its team and policies, “US agricultural trade interests must be maintained, not only in existing markets but by expanding access to new markets,” the letter continued.

Distrupting US agricultural exports to countries such as China, Canada and Mexico “would have devastating consequences for our farmers and the many American processing and transportation industries and workers supported by these exports,” the letter con-tinued.

Trump has already begun assem-bling his trade team. Last week, he announced that he intends to nominate Robert Lighthizer as US Trade Representative.

Lighthizer served under Presi-dent Ronald Reagan as deputy US Trade Representative, playing a major role in developing trade pol-icy for the Reagan administration and negotiating roughly two dozen bilateral international agreements on a variety of topics, from grain to steel.

Lighthizer also served as chief of staff for the US Senate Finance Committee when Congress passed the Reagan program of tax cuts and spending reductions, and also aided in the passage of legislation which implemented the Tokyo Round of trade agreements. He has also represented the US at meetings of the Organization for Economic Cooperation and Development (OECD) and meetings related to the General Agreement on Tariffs and Trade (precursor to the World Trade Organization).

In the private sector, Lighthizer headed up the international trade law practice at Skadden, Arps

Slate, Meagher and Flom for over three decades. He has also been outspoken commentator on trade issues for many years.

Lighthizer “has extensive expe-rience striking agreements that protect some of the most impor-tant sectors of our economy, and has repeatedly fought in the pri-vate sector to prevent bad deals from hurting Americans,” Trump commented.

“America’s dairy farmers and processors welcome the opportunity to work closely with Robert Light-hizer as the new US Trade Repre-sentative,” Jim Mulhern, president and CEO of the National Milk Producers Federation (NMPF), and Matt McKnight, senior vice president of market access, regula-

tory and industry affairs for the US Dairy Export Council (USDEC), said in a joint statement.

“The US dairy industry, like most other agricultural sectors across America, has significantly benefited from the agricultural provisions of prior US free trade agreements. At the same time, however, we face a growing wave of nontariff barriers that threaten to impede overseas sales,” Mulhern and McKnight said.

“A focus on preserving and growing what is working well, while cracking down further on what is not, will help to expand global markets for US dairy farmers and the companies that turn their milk into nutritious dairy prod-ucts shipped all over the world,” Mulhern and McKnight added. “USDEC and NMPF look forward to continuing our dialogue with

the incoming administration on the importance of pursuing well-negotiated trade agreements that bolster our ability to serve consum-ers in foreign markets.”

Trump also recently announced the appointment of Jason D. Greenblatt to serve as special rep-resentative for international nego-tiations.

Greenblatt currently serves as executive vice president and chief legal officer of The Trump Orga-nization where, for the past two decades, he has represented Trump and his family in diverse legal and business affairs.

Greenblatt “has a history of negotiating substantial, complex transactions on my behalf, as well as the expertise to bring par-ties together and build consensus on difficult and sensitive topics,” Trump said.


from our archives

50 YEARS AGOJan. 13, 1967: Monroe, WI—A widely-known member of the Wisconsin cheese industry, G. Fred Galli, died unexpectedly this week from heart failure. Galli was perhaps best known for his work with the Wisconsin Swiss & Limburger Cheese Producers Association, where he served as secretary-treasurer and manager.

Washington—The FDA has halted the use of two antibiotics because of residues found in milk intended for human consumption. The two preparations, used to treat mastitis in dairy herds, resulted in milk resi-dues of the antibiotics neomycin and dihydrostreptomycin.

25 YEARS AGOJan. 10, 1992: Washington—There have been some marked changes in the American food supply over the past two decades – including changes in dairy product consumption – and these changes have affected nutrient levels of the food sup-ply. Whole milk consumption has declined in the last 20 years, but cheese consumption, as well as use of lowfat milks and creams, has risen.

Monroe, WI—Albert Deppeler, well-known Wisconsin cheese maker and longtime manager of the Chalet Cheese Co-op here, retired this week. Deppeler joined Chalet Cheese in June of 1939, when the co-op had 12 farmers. He was named manager in January 1946.

10 YEARS AGOJan. 12, 2007: Brewster, OH—Brewster Dairy, Inc. announced this week that it has reached an agreement to purchase the former Kraft Foods cheese pro-duction plant in Rupert, ID. The 54,000 square foot plant made Cream cheese and String cheese. As soon as Kraft vacates the Rupert plant, Brewster will begin installing new cheesemak-ing equipment.

Central Point, OR—Ignazio “Ig” Vella, dubbed the “Godfather of Artisan Cheese,” will be presented with a lifetime achievement award this week on behalf of Carlos Petrini, founder and president of Slow Food Interantional. Vella is known throughout the US for his contributions to artisan chee-semaking. Vella’s father, Tom, founded Oregon’s Rogue Cream-ery in 1935.

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Non-Dairy Products(Continued from p. 1)

be improved to avoid misleading consumers, the legislation says.

According to the National Milk Producers Federation (NMPF) and the International Dairy Foods Association (IDFA), both of which endorsed the measure, the Baldwin bill would require FDA to issue a guidance for nationwide enforcement of the dairy defini-tions within 90 days. It would also require FDA to report to Congress two years after the bill’s enactment to hold the agency accountable for this update in its enforcement obli-gations.

“Imitation products have got-ten away with using dairy’s good name for their own benefit, which is against the law and must be enforced,” Baldwin commented.

“These plant-based products are imitations, but they are not substitutes for the comprehensive nutrient package offered by real milk,” said Michael Dykes, IDFA’s president and CEO. “The reason we have food standards is to pre-serve the integrity and consistency of what’s inside the packages. Milk should be milk.”

“For too long, the FDA has turned a blind eye to the misbrand-ing of imitation dairy products, despite the decades-old federal law that milk comes from animals, not vegetables or nuts,” said Jim Mul-hern, NMPF’s president and CEO. “None of these imitators provides the same high quality and quantity of nutrition offered by real milk. Sen. Baldwin’s DAIRY PRIDE Act will simply ensure that FDA enforces current law by requiring marketers of these imitation prod-ucts to call them something other than milk.”

Wisconsin Dairy Products Asso-ciation (WDPA) supports Bald-win’s legislation, “which protects the integrity and image of whole-

some and nutritious dairy prod-ucts,” said Brad Legreid, WDPA’s executive director.

“The FDA has already clearly defined milk, and liquid from a plant does not fit this definition,” said Mark Frederixon, Blair Divi-sion manager for Associated Milk Producers, Inc.. “Existing regula-tion should be enforced, reserving the use of the term ‘milk’ exclu-sively for those products that deliver the nutritional value only found in dairy.”

David Cooper, general manager of FarmFirst Dairy Cooperative, thanked Baldwin “for taking the initiative to protect the defini-tion of milk, cheese and yogurt. Your advocacy supports the hard and honest work of dairy farmers in Wisconsin and throughout the nation, and more importantly, sup-ports clear and accurate informa-tion to be shared on food labels, something consumers deserve.”

“The federal government has promised to ensure that the term ‘milk’ on store shelves can only be used on dairy products. But they have fallen short on that prom-ise,” said Steve Etka of the Mid-west Dairy Coalition. Baldwin’s bill “will help ensure that products labeled as milk are indeed dairy products.”

“Milk and other real dairy prod-ucts offer an almost unbeatable level and variety of nutrition. Mis-labeling non-dairy foods confuses people buying these products and misleads them about the nutri-tional value of the items they pur-chase. It also hurts dairy farmers and related businesses,” said John Holevoet, director of government affairs, Dairy Business Milk Mar-keting Cooperative.

“This bill is simply asking the FDA to adequately enforce the laws already on the books,” Hole-voet added. “It’s a small step that could have a very big positive impact.”

“Cooperative Network strongly supports efforts to protect the integrity of dairy products by requiring national enforcement of the sensible labeling requirements we already have on the books. When misbranded items are cor-rected, we believe consumers will choose real dairy products over imitations,” said Tom Liebe, presi-dent and CEO of the Cooperative Network.

“Wisconsin Farmers Union fully supports the introduction and swift passage of the DAIRY PRIDE Act,” said Darin Von Ruden, WFU’s president. “Our grassroots, member-driven policy opposes any changes in the FDA definition of milk, cheese or other products made with milk and opposes the use of the word ‘milk’ to desig-nate any product not derived from mammals.”

The DAIRY PRIDE Act is also supported by Bongards Creameries, Ellsworth Cooperative Creamery, First District Association, Dairy Business Association, Mid-west Dairymen’s Company and Scenic Central Milk Producers.

“We don’t need competition from plant-based drinks being labeled as milk and sending a false message to consumers, and also falsely advertising them as being better than cow’s milk. When compared on nutrients and price, cow’s milk still comes out on top,” said Jim Smidel of Brothers Smidel Farms, LLP, Kewaunee, WI.

“While imitation may be the sincerest form of flattery, the increasingly common practice of labeling beverages as milk when they quite obviously are not is wrong and misleading,” said Brad Nevin, a dairy farmer from Rice Lake, WI, and member-owner of AMPI. Baldwin’s bill “simply asks FDA to enforce current regula-tions meant to uphold the stan-dards of identity, and integrity, of milk.”



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Washington—Three US dairy organizations and the National Association of State Departments of Agriculture (NASDA) high-lighted Canada’s latest actions taken in “direct violation” of its trade commitments with the US with respect to dairy in a letter to President-elect Donald J. Trump.

The letter was signed by National Milk Producers Federa-tion (NMPF), International Dairy Foods Association (IDFA) and US Dairy Export Council (USDEC), along with NASDA, which rep-resents the elected and appointed commissioners, secretaries and directors of the departments of agriculture in all 50 states and four US territories.

Provincial policies for ingredi-ent class milk pricing, adopted last April, are displacing US dairy exports into Canada and cost-ing the US thousands of jobs on farms, in processing plants and throughout the supply chain, the letter said. This negative impact is conservatively estimated at $150 million worth of ultrafiltered milk exports being lost by companies in Wisconsin and New York, who are “highly reliant” on their trade with Canada.

In fact, the entire US dairy industry is being hurt, as milk prices are being driven down nationally by Canada’s trade actions, the let-ter continued. And these displaced US dairy exports are also depress-ing global skim milk prices.

USDA estimates that each $1 billion of US dairy exports gen-erates over 20,000 US jobs and almost $3 billion of economic output, and US dairy suppliers are reporting that they are already los-ing business because of Canada’s pricing programs, the letter said.

“To add insult to injury the Canadian industry has put for-ward a National Ingredients Strat-egy that in broad terms would take the provincial programs and nationalize them, putting further pressure on the economies of the American communities that export ultra-filtered milk and other dairy products to Canada,” the letter continued.

“Having an even wider impact on America’s dairy farmers and processors, additional large vol-umes of skim milk powder will be forced onto the thinly traded global market resulting in a fur-ther depression of prices that will negatively impact the revenues of dairy farmers around the world,” the letter added.

The US dairy industry is already restricted by Canada’s “exorbitant tariffs” and the limited market access granted under the North American Free Trade Agreement (NAFTA), the letter noted.

“As one of our top trading part-ners, Canada’s flouting of its trade obligations is unacceptable,” the letter stated. “It is clear that these policies were implemented to intentionally block imports from the United States and are there-fore in direct violation of Canada’s trade commitments under NAFTA and the World Trade Organiza-tion.

“The US dairy industry is highly competitive internationally, and overseas markets represent a vital source of future growth opportu-nities including thousands of new American jobs,” the letter added. “Not long ago, the United States was a net importer of dairy prod-ucts, but now our nation benefits from a dairy trade surplus of over $2 billion.”

Groups To Trump: Canada’s Pricing Policy Costing US At Least $150 Million In MPC Exports

Global Market For Dairy Alternatives Projected To Grow 13.8% Through 2024, To $26 BillionAlbany, NY— The global market for dairy alternatives has already experienced a considerably posi-tive reception from consumers over the recent past, and several factors are enabling the leaders in this market to embark on expan-sion strategies as well as consolida-tion tactics to gain a better share in the market over the coming years, according to a report from Trans-parency Market Research (TMR) .

The key players from the global dairy alternatives market have found a considerable volume of success from the regions of North America and Europe, but the regional leader of the market, Asia Pacific, is expected to continue dominating the overall demand volume for dairy alternatives over the coming years, TMR said.

Dairy producers in this region have been enjoying a massive demand volume for milk and dairy products over many years, and as consumer awareness towards alter-natives increases, a part of this huge demand is expected to be replaced by demand for dairy alternatives, the company predicted.

The global dairy alternative mar-ket is expected to reach US$9.32 billion by the end of 2016. After being projected at a compound annual growth rate of 13.8 percent within a forecast period from 2016 to 2024, this market’s revenue is expected to reach US$26.31 bil-lion by 2024.

“One of the key factors that work in favor of any market that caters to alternatives to an estab-lished one is an increase in the number of consumers or end users that are seeing it as a better option than the original. In the case of the dairy and dairy products markets, it is a growing number of consum-ers that are finding themselves to be lactose intolerant or feel that they are better off not consuming lactose. The count of both con-sumers is increasing at a fairly high rate across the world and is thus the prime factor augmenting the global dairy alternatives market,” commented a TMR analyst.

Another factor driving the global dairy alternatives market is the growing array of options made available by market players. The presence of “milks” made from soy, almond, rice, hemp, oats, and hazelnut is seen to be increasing on store shelves thanks to the ramped-up production rates and better marketing strategies.


Harrisburg, PA—Seven Sisters cheese made by Matt Hettlinger and Samuel Kennedy from The Farm at Doe Run, Coatesville, took home its third consecutive Best in Show title here last week at the Pennsylvania Farm Show Cheese Competition.

Second place went to Emily Montgomery of Calkins Creamery, Honesdale, for her Smoke Signal entry, and The Creamery Collec-tion Batch, also submitted by Doe Run’s Hettlinger and Kennedy, won third place.

This year’s contest drew a total of 44 entries, weighing from four ounces to 200 pounds. Judging took place Dec. 9, 2016 and win-ners were announced Jan. 7, 2017.

Kerry Kaylegian, dairy foods research and extension associ-ate with Penn State University’s College of Agricultural Sciences, served as head coordinator for the cheese contest.

Before the judging panel evalu-ated each entry on aroma, body, texture and taste, it was also judged on the product’s packaging and sealing. Visitors were also able to taste samples of contest entries, and a different creamery represen-tative was on-site to sell products each day of the show.

First, second and third place winners in each of the contest classes are as follows:

COW’S MILK CHEESESCheddar, Colby & Monterey Jack

First place: Ben Glick, Alpine Heritage Creamery, Paradise, Johnny’s Clothbound CheddarSecond: Ben Glick, Alpine Heri-tage Creamery, Paradise CheddarThird: David Esh, Lykens Valley Creamery, Millersburg, Cheddar

Swiss & Alpine StyleFirst place: Tom Weber, Penn Cheese, WinfieldSecond place: Richard Koller, Fairview Swiss Cheese, Fredonia

Soft CheesesFirst place: Dave Jones, Titusville Dairy Products Co., Titusville, Cottage CheeseSecond place: Melanie Dietrich Cochran, Keswick Creamery at Carrock Farm, Newburg, Whole Milk RicottaThird place: Tom Weber, Penn Cheese, Vache

Mold-Ripened CheesesFirst: Emily Montgomery, Calkins Creamery, Honesdale, NobletteSecond place: Stephanie Angstadt, Valley Milkhouse, Oley, ThistleThird place: Matthew Rychorce-wicz, Goat Rodeo Farm & Dairy, Allison Park, More Cowbell

Semi-Soft, Semi-Hard & HardFirst place: Matt Hettlinger and Samuel Kennedy, The Farm at Doe Run, Coatesville, Seven SistersSecond place: Elizabeth Stoudt, Stoudts Wonderful Good, Adam-stown, Farmhouse Feta

GOAT’s MILK CHEESESSoft Cheese

First place: Jennifer Bradbury, Camelot Valley, Dover, ChevreSecond place: Matthew Rychorce-wicz, Goat Rodeo Farm & Dairy, Fresh Chevre

Mold Ripened CheeseFirst place: Matthew Rychorce-wicz, Goat Rodeo Farm & Dairy, ChickabiddySecond place: Al and Catherine Renzi, Yellow Springs Farm, Ches-ter Springs, Black Diamond

Third place: Will Reid, Amazing Acres Goat Dairy, Elverson, Sea Smoke

MIXED MILK, ALL MILK CHEESESBlue Veined

First place: Stephanie Angstadt, Valley Milkhouse, Blue BellSecond place: Melanie Dietrich Cochran, Keswick Creamery, Blue Suede Moo

Washed Rind, Smear RipenedFirst place: Matt Hettlinger and Samuel Kennedy, Farm at Doe Run, Hickory on the HillSecond place cheese: Stepha-nie Angstadt, Valley Milkhouse, Lady’s Slipper

Smoked CheeseFirst place: Emily Montgomery, Calkins Creamery, Smoke SignalSecond place: Elizabeth Stoudt, Stoudts Wonderful Good, Lady BelThird place: Tom Weber, Penn Cheese, Smoked Black Jack

OPEN CLASSESSemi-Soft, Semi-Hard, Hard Goat,

Sheep & Mixed MilkFirst place: Matt Hettlinger and Samuel Kennedy, Farm at Doe Run, Creamery Collection BatchSecond place: Al and Catherine Renzi, Yellow Springs Farm, Field-stoneThird place: Thomas Schaer, Meadowset Farm & Apiary, Landenberg, The Camel’s Back

Flavored Cow, Goat, Sheep & Mixed Milk

First place: Will Reid, Amaz-ing Acres Goat Dairy, Elverson, Roasted GarlicSecond place: Matthew Rychorce-wicz, Goat Rodeo Farm & Dairy, Cowboy CoffeeThird place: Tom Weber, Penn Cheese, Ricotta Chiesi with Black Truffles.

Farm At Doe Run Wins Best Of Show For Third Straight Year At Pennsylvania Farm Show Cheese

Thousands Of Visitors Slated To Gather For Oregon Cheese FestivalCentral Point, OR—Tickets are now on sale for the 13th annual Oregon Cheese Festival here March 18-19 at Rogue Cream-ery.

To kick off the festival, a dinner will be held introducing guests to members of the Oregon Cheesemakers Guild on Friday night, March 17, at the Inn at the Commons in Medford, OR.

The dinner will benefit the Cheesemakers Guild, and each course will spotlight a cheese made by one of the festival’s arti-sans, paired with a local wine, beer or cider.

Brian Keyser, founder of Casellula Cheese & Wine Café in New York and Casellula at Alphabet City in Pittsburgh, will be the special guest. Together with chef Leigh Friend, Keyser is also co-author of Composing the Cheese Plate.

Open to the public, the festi-val itself will take place Satur-day and Sunday under two huge tents at Rogue Creamery.

Thousands of visitors will sample cow, goat and sheep cheese from Oregon creameries, including Pholia Farm, Ancient Heritage Dairy, Oregon State University, Ochoa Creamery, Tillamook County Creamery, Willamette Valley Cheese Co., Fern’s Edge Goat Dairy, Oak Leaf Creamery, Rivers Edge Chevre, Briar Rose Creamery, Face Rock Creamery, Portland Creamery, Rogue Creamery, and many others.

“The farmers’ market for-mat will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheese maker’s story,” said Rogue Creamery president David Gremmels.

Southern Oregon & other local culinary artisans and bev-erage providers will also attend. Samples and /or sales will be offered at each booth.

A $15 entry fee includes tast-ings and demonstrations; tickets purchased at the door will be $20.

Entry tickets can be purchased in advance at www.oregoncheese-guild.org/event/13th-annual-ore-gon-cheese-festival.

In addition, a $10 wine, beer and spirit tasting fee is available and includes a commemorative glass with the Oregon Cheese Guild logo.

For more information visit the Oregon Cheese Guild web-site at www.oregoncheeseguild.org or contact Rogue Creamery at (866) 396-4704.



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Patent Awarded For Method Of Separating Milk Components, Nutritional CompositionsKraft Gets Patent For Process Cheese-Type Products Made Without Emulsifying SaltsWashington—The US Patent and Trademark Office (USPTO) this week awarded a patent for an invention related to a method of separating components from milk, and also to compositions prepared from the separated components.

Inventors are Shakeel Ur-Rehman, John M. Dunker, Michael J. McCloskey, Timothy J. Gomez, and Richard J. Seguin. The patent was assigned to fairlife, LLC.

The invention provides meth-ods for the separation of milk com-ponents comprising the sequential steps involving membrane-based, chromatographic and density-based separation processes.

An embodiment of the inven-tion provides a method for prepar-ing a dairy composition by initially separating individual milk compo-nents from milk, followed by sub-sequently mixing the separated components in the desired combi-nation and ratio.

An aspect of the invention pro-vides dairy compositions that pos-sess varying ranges of fat, protein, lactose, and minerals. The com-positions of the invention are for-mulated such that they are derived by combining the various compo-nents separated from milk by the methods of the claimed invention.

Embodiments of the invention provide compositions prepared from one or more milk compo-nents selected from the group con-sisting of cream, skim milk, UF permeate, UF retentate, DF per-meate, DF retentate, NF retentate, NF peermeate, MF permeate, MF retentate, RO permeate and RO retentate. Varying predetermined amounts of each of the fractions generated by the methods of the invention may be combined to obtain compositions comprising desirable ranges of milk compo-nents such as lactose, fat, proteins and minerals.

The compositions of this inven-tion can be formulated into dif-ferent types of dairy products. For example, the dairy product can be an unflavored or a flavored milk, or a dairy drink, dairy beverage or dairy cocktail.

The compositions can also be frozen to yield an ice cream or other frozen dessert, or they can be formulated into a yogurt. And the compositions of this invention can be optionally fortified with a protein source, a mineral source, a carbohydrate source or a mixture.

This is the second patent awarded to fairlife LLC in the last two months.

Meanwhile, the USPTO recently awarded a patent for

an invention directed to process cheese-type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such pro-cess cheese-type products without emulsifying salts.

Inventors are Gary Francis Smith and Edwin Rivera. The pat-ent was assigned to Kraft Foods Group Brands LLC.

Described in the patent is a process cheese-type product com-prising natural cheese and a calcium-reduced casein source, wherein the process cheese-type product does not contain significant levels of emulsifying salts. Generally, the process cheese-type product con-

tains natural cheese with about 2.5 to 25 percent (solid basis) calcium reduced casein source.

For purposes of this invention, “significant levels” of emulsifying salts are generally above about 0.5 percent. Thus, the products of this invention contain less than about 0.5 percent emulsifying salts, pref-erably less than about 0.2 percent emulsifying salts, and more prefer-ably no added emulsifying salts.

Generally, the process cheese products of this invention have less than about 325 milligrams of sodium per ounce, preferably less than about 270 milligrams of sodium per ounce, and more pref-erably less than about 240 milli-grams of sodium per ounce, while maintaining perceived saltiness at levels normally associated with process cheese.

Generally, the process cheese-type products of this invention will have an overall moisture level of about 35 to 60 percent. Preferably, the cheese product comprises nat-ural cheese in the range of about 20 to about 87 percent, a source of whey protein in the range of about 0 to about 20 percent (solid basis), and a calcium reduced casein source in the range of about 0.8 to about 25 percent (solid basis).

The relative amounts of natural cheese and water will vary depend-ing on the type of product desired.

In one embodiment, the cal-cium reduced casein source con-tained in the cheese described in this patent may be produced using ultrafiltration, diafiltration, cation exchange, acidification, dialysis, chelation, as well as similar tech-niques and combinations thereof.



Raw Milk Cheese(Continued from p. 1)

Food and Drug Administration (FDA) and Health Canada used Listeria monocytogenes in soft-ripened cheese as a model to illustrate how a risk assessment approach can be used to identify different practices that are equiva-lent with regard to risk reduction provided.

For example, this risk assessment specifically suggested that alterna-tive interventions, such as testing the raw milk and final cheese for the presence of L. monocytogenes, may provide a similar level of pro-tection as pasteurization.

Other similar risk-assessment studies also emphasize the impor-tance of the safety of initial raw milk used in the production of soft ripened cheese, as well as other cheese varieties such as Cheddar, Feta and Blue.

As these studies use specific cheese types as models, the ques-tion remains if and how conclu-sions of individual risk assessments can be extrapolated to other cheese types and varieties. A wide range of types and varieties of cheeese with diverse characteris-tics have considerable effects on pathogen growth and survival, the study noted. For example, raw milk cheese currently produced or sold in the US may include a 60-day aged Brie cheese with pH well above 7 and moisture 55 percent,

as well as two-year aged Parmi-giano Reggiano with pH 5.4 and 30 percent moisture.

“Whereas one may argue that science-based interventions have to be developed and validated indi-vidually for each cheese produced by a given facility, considering seasonal variations in milk quality, composition, and possibly aging; this approach would probably be too expensive to be implemented widely, particularly by businesses that FSMA defines as small or very small,” the study stated.

To facilitate widespread use of information obtained from risk-assessment studies, as well as iden-tify the gaps and plan additional studies that would facilitate devel-opment and validation of science-based preventive controls, the study’s authors outlined a categori-zation scheme that provides for 30 general categories of cheese.

They are further proposing that this categorization scheme could be used to: assess the risk of survival and growth of L. monocytogenes and other pathogens; and evaluate the effectiveness of different inter-ventions (e.g., 60-day aging) for a cheese or set of cheeeses chosen to represent the highest-risk make procedures and product character-istics within each category.

Using pH And Water ActivityThe study’s authors believe that separating cheese into categories based on pH and water activity at the point of distribution represents

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the most feasible and pragmatic approach for categorizing raw milk cheeses for food safety assessment purposes.

Both pH and water activity are well-defined physicochemi-cal properties frequently used in food science and technology, and both properties can be simply and quickly measured using relatively inexpensive hand-held or bench-top devices that do not demand costly consumables, the study noted.

Besides being simple to measure, pH and water activity are also rel-evant in any food product from a practical, microbial safety aspect.

In addition to pH and water activity, several other intrinsic and extrinsic factors influence the microbial growth and survival in food products, such as redox poten-tial, nutrient availability, presence of inhibitory substances, presence of competing microbes, tempera-ture, as well as interactions of these factors.

Proposed Cheese CategoriesAs a base for their systematization and categorization of raw milk cheese, the study’s authors used Table B of FDA’s 2013 Food Code. Building on this table, the authors defined a set of more granular pH and water activity categories to better represent the pH and water activity range of different raw milk cheeses.

The pH and water activity data from 273 different cheese sam-ples collected in the marketplace throughout New York state were used to provide an initial assess-ment of the distribution of cheeses commercially available in the United States. These 273 cheeese samples were selected to capture the diversity of cheese present on the market. No attempt was made to create a representative market basket reflecting the quantity of the different cheese types con-sumed.

The categorization proposed in this study will allow for a collab-orative effort to define food safety risks and corresponding interven-tions for different raw milk cheeses (by dividing studies on different cheese categories among research groups), but would still allow indi-vidual cheese producers to conduct a separate asssessment of the spe-cific product they produce.

The categorization system pro-posed in the study does not cap-ture all possible variations that can occur within a given category, between different producers of the same cheese type, or even varia-tions within batches produced by the same producer.

However, categorizing cheese by easily measurable characteristics will also allow cheese makers to categorize their cheeses and access initial scientifically validated guid-ance on effective interventions for cheeses in a given category.

Arla Foods UK Opens Facility For Storing, Maturing CheeseWhitchurch, England—Arla Foods UK has officially opened a new state-of-the-art facility for storing and maturing its cheeses, it has announced.

Cheeses from Arla’s plants in Taw Valley, Llandyrnog and Lockerbie will now go to the pur-pose-built facility in Whitchurch, Shropshire, England.

Once matured, the cheese is moved to Arla’s nearby cutting and packing site in Oswestry before being shipped to retail stores.

Previously, the cheeses were stored and matured at a number of locations but now the process is managed by a sole supplier, the company announced.

At the beginning of last year, Arla signed a long-term contract with Shropshire-based storage and distribution company, Gro-continental, to build and manage the facilities following the dairy company’s review of its current suppliers.

The new 32,000-pallet chilled store was officially opened by Michiel de Jonge, senior vice president, Arla Global Logis-tics, and Ray Grocott, chairman of Grocontinental. The facility will feature high-density rack-ing along with dedicated cheese grading facilities.

“Arla has committed to grow its UK business by nearly a third by 2020, as part of the company’s global strategy for growth and to position Arla as the champion of British dairy,” said Ian Brown, vice president, Arla Foods UK Logistics.

FrieslandCampina Acquires Majority Stake In Pakistani Dairy Firm Engro FoodsAmersfoort, the Netherlands—FrieslandCampina has acquired a majority stake of 51 percent in Engro Foods, which it describes as Pakistan’s second largest dairy producer.

Through the strategic alliance, Engro Corporation will remain a significant shareholder and part-ner in Engro Foods, which will continue to operate under its own name.

FrieslandCampina and Engro Foods expect to take advantage of the conversion of the Pakistani dairy market from loose to pack-aged dairy consumption, which is expected to accelerate in the near future as a result of the growing middle class, a desire for higher quality milk and increas-ing urbanization.


For more information, circle #9 on the Reader Response Card on p. 14For more information, circle #8 on the Reader Response Card on p. 14

FDA Releases Updated Draft Guidance On Controlling Listeria In Ready-To-Eat FoodsWashington—The US Food and Drug Administration (FDA) today released an updated draft guid-ance for the food industry entitled “Control of Listeria monocyto-genes in Ready-To-Eat Foods,”

The revised draft guidance is intended for any person who is subject to FDA’s regulation, “Cur-rent Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food,” and who manufactures, pro-cesses, packs, or holds ready-to-eat (RTE) foods.

Ready-to-eat food means any food that is normally eaten in its raw state or any other food, includ-ing a processed food, for which it is reasonably foreseeable that the food will be eaten without further processing that would significantly minimize biological hazards.

FDA had made available in February 2008 a draft guidance for industry entitled “Control of Liste-ria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods.” Since issuing that 2008 draft guid-ance, FDA conducted rulemak-ing to amend the current good manufacturing practice (CGMP) requirements in part 110 of the CFR to modernize them and estab-lish them in new part 117.

Part 117 also includes new requirements for domestic and for-eign facilities that are required to register to establish and implement hazard analysis and risk-based pre-ventive controls for human food. The new human food preventive controls requirements are part of FDA’s implementation of the Food Safety Modernization Act.

FDA has revised the 2008 draft Listeria guidance to reflect the comments it has received on

that draft guidance, the amended CGMP requirements, the new human food preventive controls requirements, and the recommen-dations of its Food Advisory Com-mittee.

The revised draft guidance is intended to explain FDA’s cur-rent thinking on procedures and practices to help food establish-ments that are subject to part 117 to: comply with the CGMP requirements of part 117 (e.g., for personnel, buildings and facilities, equipment and utensils, and pro-duction and process controls) dur-ing the production of an RTE food that is exposed to the environ-ment prior to packaging and the packaged food does not receive a treatment or otherwise include a control measure (such as a formu-lation lethal to L. monocytogenes) that would significantly minimize L. monocytogenes; and comply with certain human food preven-tive controls requirements regard-ing environmental pathogens in such RTE foods.

Listeria monocytogenes is an environmental pathogen that can contaminate foods and cause a mild, non-invasive illness (called listerial gastroenteritis) or a severe, invasive illness (called listeriosis), the guidance explained. Although temperatures below freezing pre-vent the growth of L. monocyto-genes, the pathogen can multiply slowly at refrigeration tempera-tures. As a result, refrigeration is less effective as a control measure for L. monocytogenes than for other foodborne pathogens, such as Salmonella.

Listeriosis is largely associated with RTE foods. It is well estab-lished that foods that pose the

greatest risk of foodborne listerio-sis are those RTE foods that have intrinsic characteristics (such as pH and water activity) that sup-port the growth of L. monocyto-genes, whereas the RTE foods that pose the least risk of foodborne lis-teriosis are foods that have intrin-sic characteristics that prevent the growth of L. monocytogenes.

It is also well established that L. monocytogenes does not grow when: the pH of the food is less than or equal to 4.4; the water activity of the food is less than or equal to 0.92; and the food is formulated to contain a combination of fac-tors scientifically demonstrated to be effective in preventing growth (the “hurdles” concept).

Examples of RTE foods that sup-port the growth of L. monocyto-genes and that have been found to be contaminated with L. monocy-togenes, according to the guidance, are unpasteurized and pasteurized milk, high-fat dairy products, soft unripened cheese, semi-soft cheese and soft-ripened cheese.

An example of an RTE food that does not support the growth of L. monocytogenes, but has been found to be contaminated with L. monocytogenes, is ice cream, the guidance noted.

L. monocytogenes is widespread in the environment, the guidance

said. It can be readily isolated from humans, domestic animals, raw agricultural commodities, and food packing and processing envi-ronments, particularly cool damp areas, and it has been shown to persist in equipment and the pro-cessing environment in harborage sites.

In addition to being able to survive and grow at refrigeration temperatures, L. monocytogenes tolerates high salt concentrations (such as in non-chlorinated brine chiller solutions) and survives fro-zen storage for extended periods. It also survives acid conditions and is more resistant to heat than many other non-spore forming foodborne pathogens, although it can be killed by heating procedures such as those used to pasteurize milk.

The application of CGMPs and preventive controls requirements to the production of RTE foods can significantly minimize or pre-vent contamination of an RTE food with L. monocytogenes, the guidance stated.

FDA is accepting public com-ments on the draft guidance begin-ning on January 27. The guidance can be downloaded at: www.fda.gov/Food/GuidanceRegulation/Guid-anceDocumentsRegulatoryInforma-tion/default.htm.


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CHRIS ROBERTS has joined Land O’Lakes, Inc. as executive vice president and chief operating officer, dairy foods. He comes to Land O’Lakes from Cargill, where he was president of the Cargill Value Added Proteins Division. Roberts’ appointment marks the reunification of all Land O’Lakes Dairy businesses, including the global powder organization, under one executive in a new position for the company.

Thirty-year dairy industry vet-eran ALLEN SAYLER has joined EAS Consulting Group, LLC, as the new senior director for food and cosmetic consulting services. Sayler has been an independent consultant for EAS since 2012, particularly in the areas of food and dairy processing, food addi-tives and FDA food compliance issues. Sayler has spent more than 30 years in the dairy indus-try, including 12 years as vice president of regulatory affairs and international standards at the International Dairy Foods Asso-ciation (IDFA). Before that, he served in the dairy division at USDA’s Agricultural Marketing Service, and with FDA’s Milk Safety Branch. Sayler also spent 10 years as assistant dairy com-missioner for the North Dakota Department of Agriculture. Prior to joining EAS full time, he was a managing partner of the Cen-ter for Food Safety & Regulatory Solutions. Sayler is active in sev-eral organizations, including the National Conference on Inter-state Milk Shipments (NCIMS), the International Association for Food Protection (IAFP), Inter-national Dairy Federation and Institute of Food Technologists and the FDA Alumni Associa-tion.

KNUD VINDFELDT will step down from the executive board of Chr. Hansen Holding A/S on Feb. 28 after more than 25 years with the company and 11 years in executive management. Vindfeldt joined Chr. Hansen in 1991 and was appointed mem-ber of the executive board of Chr. Hansen Holding A/S and head of the Cultures & Enzymes Division in 2005. Last year, he was named chief operating offi-cer and deputy CEO. Vindfeldt will continue to support Chr. Hansen as an advisor to the CEO for six months. Follow-ing this change, the executive board will consist of chief execu-tive officer CEES de JONG and chief financial officer SOREN WESTH LONNING. As pre-viously announced, THOMAS SCHAFER will join Chr. Han-sen as chief security officer and executive board member.

PERSONNEL HEATHER SOUBRA has been promoted to the newly-created position of chief of staff for the International Dairy Foods Asso-ciation (IDFA), effective imme-diately. Soubra will manage the office of IDFA president and CEO Michael Dykes, while working to enhance and expand member ser-vices. She will also continue to serve as executive office liaison with other trade associations, and handle special projects like the creation of a new summer intern-ship program. Soubra joined IDFA in 2008 and most recently served as director of industry rela-tions and special projects.

TJITSKE BOLT will join the Dutch Dairy Association Feb. 1 as process manager of interna-tional dairy affairs, responsible for international dairy policy and all matters concerning trade. Bolt succeeds JAN MAARTEN VRIJ, who retired last week. Bolt has previously worked as senior policy officer at the Ministry of Economic Affairs and at the for-mer Ministry of Agriculture and Fisheries, where she served as the point of contact for the dairy industry.

JENNIFER HAYES has been named commissioner of the Canadian Dairy Commission (CDC) for a three-year term effective immediately. Co-owner of a third-generation dairy farm on Quebec’s Gaspe Peninsula, Hayes has years of government experience as an active member of L’Union des Producteurs Agri-coles (UPA) and its specialized dairy syndicate.

ALLEN WHEELER, 83, Lewis-ton, UT, passed away in his home Nov. 21, 2016, of acute leukemia. A graduate of North Cache High School, Wheeler married the love of his life, Dolores Gossner Wheeler, on September 17, 1955. Allen and Dolores bought a small home and acreage in Lewiston, where they built a life on a farm and raised crops, cattle and two daughters, Trish and Dixie. Farm-ing was in his blood; he said he never worked a day in his life because he loved what he did. In his later years, he found time to stop at sev-eral “offices,” where he made many friends and solved the world’s problems before making it to Gossner Foods for lunch every day with Dolores.

Allen Wheeler

DEATHS

Nominations Due Mar. 3 For 6th Annual US Dairy Sustainability AwardsRosemont, IL—The Innovation Center for US Dairy is now accept-ing nominations for the sixth annual US Dairy Sustainability Awards.

Nominations are open through March 3, 2017. All segments along the US dairy value chain and those who promote dairy-related health and wellness are eligible to submit nominations in the following cat-egories:

Outstanding Dairy Processing and Manufacturing Sustainabil-ity: Recognizes dairy processors and manufacturers whose busi-nesses exemplify the triple bottom line of sustainability. Successful nominees have demonstrated both measurable progress and corporate commitment.

Outstanding Dairy Farm Sus-tainability: Recognizes three farms that serve as examples of socially responsible, economically viable and environmentally sound dairy production. Successful nominees take a holistic approach to sus-tainability and provide replicable results that can inspire greater industrywide change.

Outstanding achievement in resource stewardship: Recognizes dairy operations (both on and off the farm) that have measurable

success in managing their resources with optimal efficiency and quality. Successful nominees have imple-mented efficiencies or innovations in areas such as energy, water and soil conservation, manure and waste management and/or renew-able energy generation.

Outstanding Achievement in Community Partnerships: Rec-ognizes collaborations (both on and off the farm) that improve lives and communities by making positive impacts on health and wellness, hunger relief, workforce development and/or environmen-tal stewardship. Successful nomi-nees will demonstrate instances in which organizations collaborate with other stakeholders in their community to develop practical and effective solutions for shared challenges and goals.

“Communities, urban and rural, benefit from the individual and collective efforts of dairy farmers and dairy companies that work to advance sustainability,” said Barbara O’Brien, president of the Innovation Center for US Dairy. “We are excited to collect and share success stories that exemplify this commitment, and we continue to depend on people to nominate themselves, their business partners and their neighbors.”

An independent panel of judges will evaluate all nominations. To submit nominations, visit www.usdairy.com.



Saratoga Cheese(Continued from p. 1)

which he claimed would develop a halal and kosher cheese plant in New York’s Capital Region, using local dairy products and a cheese coagulator that he had learned about when he was an exchange student in Germany decades ear-lier. In 2006, Rosenbaum reformed this entity as Saratoga Cheese Cor-poration, with the stated purpose of developing a cheese manufac-turing facility in Cayuga county.

Also according to prosecutors, Rosenbaum created additional related entities, including Sara-toga Milk Corporation, which he claimed would oversee the milk production for his cheese plant, and Saratoga Bio Gas Corporation and Bioenergies of the Americas, which he claimed would develop alternative energy uses for the waste produced by the milk and cheese facilities.

Between April 2006 and Octo-

ber 2012, according to prosecutors, Rosenbaum solicited nearly $1 million in private investments in Saratoga Cheese Corporation and its related entities by promising investors substantial returns and shares of stock in his corporations. Rosenbaum then used his various corporate entities as personal bank accounts, diverting over $600,000 to himself by writing checks pay-able to himself, transferring funds to other accounts, and mak-ing numerous cash withdrawals, including withdrawals in both the Albany area and in Costa Rica.

None of the production or pro-cessing facilities for which Rosen-baum solicited funds were ever built, prosecutors noted.

Rosenbaum was arraigned on a 27-count indictment on June 20, 2016, in Albany County Supreme Court, charging him with one count of grand larceny in the sec-ond degree, eight counts of grand larceny in the third degree, 10 counts of securities fraud under the

Martin Act, one count of scheme to defraud in the first degree, five counts of repeated failure to file personal income tax returns under the New York Tax Law, and two counts of criminal tax fraud in the fourth degree.

On January 5, 2017, Rosenbaum pleaded guilty to the crimes of grand larceny in the second degree, securities fraud under the Martin Act, and repeated failure to final personal income tax returns under the New York Tax Law, under the securities fraud indictment.

Pursuant to Rosenbaum’s plea agreement, he agreed to execute nearly $1 million in civil judg-ments against himself in favor of his individual investor victims, the New York State Tax Department, and Transamerica Insurance Cor-poration. He will be sentenced on March 16, 2017, to three to nine years in state prison, and the attor-ney general’s office has agreed the resolution will satisfy both indict-ments pending against him.

Bubbies Homemade Ice Cream Acquired By Kenex HoldingsChicago—Kenex Holdings, an investment holding company based in Chicago, has announced that it has completed the acqui-sition of Bubbies Homemade Ice Cream & Desserts, an Aiea, HI-based manufacturer of mochi ice cream.

Bubbies was founded in 1985 by Keith Robbins, and has since grown into a leading manufacturer of mochi ice cream (described as a combination of ice cream wrapped in a sweetened rice confection) in the US. Bubbies also has an inter-national footprint, with distribu-tion into France, Mexico, Norway, Russia, Saudi Arabia, Sweden, Switzerland and the United Arab Emirates.

“Kenex is the perfect fit with Bubbies’ culture and this partner-ship will allow Bubbies to continue to grow and spread joy and peace through mochi. I believe this trans-action will benefit our staff and our customers, a paramount goal of mine as I begin to transition into retirement,” Robbins said.

“I am thankful that Kenex shares my passion for the product and vision for Bubbies so that the company can perpetuate its vision and goals,” Robbins added.

Kenex has partnered with a group of industry experts, led by Rick Schaffer, who will join Bub-bies as CEO. Schaffer was most recently the vice president of retail sales at Grecian Delight, a mar-keter and manufacturer of Greek and Mediterranean food products in the US.

“I couldn’t be more thrilled to be part of this great organization,” Schaffer said. “I look forward to working with the Bubbies team as we build upon the world-class organization Keith has so diligently assembled. Bubbies’ products and reputation are an ideal founda-tion as we position ourselves for growth.”

“We are excited to acquire Bub-bies and invest in the next phase of its growth,” said Nick Kuneman, a partner at Kenex. “Keith has built a phenomenal company and brand that possesses a product that is sec-ond to none in the market.

“Kenex has a proven strategy of working with family-owned companies to navigate leadership transition,” Kuneman continued. “With Rick’s leadership, we have built out a team of active operators and managers as well as an experi-ence-rich advisory board that will foster continued growth and suc-cess.”

Kenex is an active investor in the food industry. This is the com-pany’s second platform investment in the frozen sector (Imperial Fro-zen Foods, a frozen fruit supplier, was acquired in 2014). For more information, circle #11 on the Reader Response Card on p. 14


www.cheesereporter.com/events.htmSUPPLIER NEWS

COMPANY NEWS

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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, Madi-son, WI. See www.cheesecon-ference.org.

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

•May 12-17: NCIMS Conference, Amway Grand Plaza Hotel, Grand Rapids, MI. Visit www.ncims.org.

•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.

•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

Speaker Lineup Released For 19th Dairy Ingredients Symposium, Feb. 22-23 In CAShell Beach, CA—Educational sessions, panel discussions and networking activities for the 19th annual Dairy Ingredients Sympo-sium, taking place here Feb. 22-23 at the Cliffs Resort, have recently been announced.

The two-day symposium kicks off Tuesday night with a welcome reception. Wednesday’s agenda begins with a session on the latest developments in the dairy ingredi-ents industry led by Phil Kelly of Ireland’s Teagasc Food Research Center.

V e r o n i q u e Lagrange with the US Dairy Export Council (USDEC) will cover dairy ingredi-ent export trends and opportuni-ties, and a roundtable discussion will focus on novel dairy ingredi-ent and technology opportunities. Speakers include Cal Poly profes-sor emeritus Phil Tong; Steven Dimler, Abbott Nutrition; and Jason Hwang, Frito Lay.

USDEC’s Annie Bienvenue will cover the next generation of dairy ingredients, followed by sessions on producing dairy protein ingre-dients for targeted markets led by Kansas State University’s Karen Schmidt; micellar casein ingredi-ents/challenges related to process-ing high protein drinks by Cornell

University’s Carmen Moraru; and UW-Madison’s Mark Etzel on new developments in whey-based ingredients.

After lunch and poster pre-sentations, Gonca Pasin with the California Dairy Research Founda-tion will chair a session on diges-tion and the nutritional benefits of dairy ingredients.

USDA’s Peggy Tomasula will cover the impact of digestion

on delivery of nutrients, fol-lowed by Seamus O’Mahoney, Uni-versity College-Cork, on current and future per-

spectives for protein ingredients in infant nutritional product formula-tion.

Rosemary Walzem of Texas A&M University will also high-light the effect of dairy ingredients on gut microbiome and gut health.

The afternoon session – emerg-ing processing technologies for cre-ating novel dairy ingredients – will be chaired by Geoffrey Smithers of Australia’s GWS Consulting.

Innovative, non-thermal tech-nologies for the modification and isolation of dairy components will be covered by Kai Knoerzer of Aus-tralia’s CSIRO, and Penn State’s Federico Harte will talk about high pressure processing to enhance the

functionality of caseins. A special symposium dinner will wrap up Wednesday’s schedule of events.

The final day kicks off with a session on the next generation of dairy ingredients chaired by Gay Lea Foods’ Milena Corredig.

H. Douglas Goff, University of Guelph, will discuss novel ingre-dients in ice cream manufacture, and Mark Johnson with the Wis-consin Center for Dairy Research (CDR) will talk about the use of membrane filtration to standardize cheese composition and quality.

Lloyd Metzger of South Dakota State University will continue the discussion with his outline of a modified manufacturing process to improve the stability and function-ality of micellar casein.

Another session on advances in separation and drying technologies will be chaired by Rohit Kapoor of the National Dairy Council. Kansas State University’s Jay-endra Amacharla will cover the use of nano-scale aqueous ozone to remove biofilms from dairy membranes, and Tetra Pak’s R.J. Twiford will discuss plant design considerations for reducing water usage in membrane processing of dairy ingredients.

A representative from GEA will also cover the latest developments of membrane technologies.

After lunch, Cal Poly’s David Everett will lead a talk on lipid-derived dairy ingredients. NDC’s Moises Torres-Gonzalez will cover the changing nutrition opinions on milkfat, and Micel Britten of Agriculture & Agri-Food Canada will highlight ingredients from but-termilk.

GWS Consulting’s Geoffrey Smithers will chair the final ses-sion on dairy protein ingredients. Louise Bennett of CSIRO will discuss whey protein hydrolysates to prevent thermal cross-linking of reheated milk proteins and to enhance solubility of milk protein concentrates during storage.

The next generation of milk protein ingredients for nutritional products and using transglutamin-ase to alter the physico-chemical properties of skim milk will be covered by CDR’s John Lucey and Don Otter, respectively. The event will conclude at 4:15 p.m.

To register online, visit http://dairy.calpoly.edu/short-course-sym-posia


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

rvin

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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

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

Have other hard-to-find items? Adver-tise their availability here. Call 608-246-8430 for more information or visit www.cheesereporter.com

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/acquisitions-mergers-other. Call Jim at 608-835-7705

7. 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]

8. Help Wanted

LICENSED CHEESE MAKER and Pro-duction Supervisor for Fond du lac, WI production. For more information, con-tact [email protected] or call 608-592-2700

PLANT MANAGER: for a small-medium size Dairy Plant in Pittsburgh, PA. 7 -10+ years in food production, milk intake, P&L, proven leadership, change mgmt. For more information, contact [email protected] or call 608-592-2700

9. Consultants

Are you a consultant and looking to help the industry? Or are you looking for some help? Advertise here. Call 608-246-8430; email info@cheesere-porter or visit www.cheesereporter.com for more information.

10. Cheese & Dairy Products

FOR SALE: 42,000 pounds of Organic White Kosher Cheddar Cheese. 7 - 9 months in age. Call (920) 946-7107 or email [email protected] for pricing information.

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

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

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3010 TU-WaySimultaneously cuts either two 40-lb blocks

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

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

For hard to find products, supplies or employees, visit

www.cheesereporter.com/classifieds.htm or e-mail [email protected]

or 608-246-8430 or 608246-8431

10. Cheese & Dairy Products

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

11. Buyers, Distributors

Looking for someone to help market your product? Advertise here.

12. 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]

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]

17. Miscellaneous

For more information on any of these advertisers, contact 608-246-8430; email [email protected] or visit our online supplier directory at www.

Cheesemaker / Apprentice CheesemakerDoor Artisan Cheese Company, LLC. is a new Artisan Cheese Company located in beautiful Egg Harbor, WI in Door County.

Our company will specialize in manufacturing small batch artisan cheeses using inspiration from cheeses all over the world. We are looking for a passionate chee-semaker and Apprentice Cheesemaker who respects the art and science of chee-semaking. This person will work directly with a Master Cheesemaker in creating nu-merous styles of cheeses, many of which will be Traditional and American originals.

We have a brand-new state of the art building with all new equipment that will allow for diverse styles of cheese to be created. This will be a great opportunity for the right person to be able to craft unique original cheeses and to work in an exciting and fast paced work environment.

We offer a full benefits plan including Major Medical Health, Vacation and Perfor-mance bonus plan. If interested in this dream opportunity, please submit resume to:

Michael C. BrennenstuhlDoor Artisan Cheese Company, LLC8103 N Hwy 42, Egg Harbor, WI 54209Email: [email protected]: (920) 883-5340

SANITATION SUPERVISOR

NORTHWEST ILLINOISNuestro Queso, an award winning Hispanic cheese company is seeking a 2nd shift Sanitation Supervisor to join our team!

Responsibilities include: n Supervising 10 hourly employees through all processes of cleaning and maintaining high level sanitation n Work with Quality Manager to develop and implement SOP’s n Encourage, train and mentor hourly employees nEstablish goals and objectives to meet sanitation, cleanliness, quality and food safety requirements

Qualifications include: n High school diploma or equivalent n 3+ years’ experience in dairy manufacturing sanitation n Ability to communicate in English in all forms (reading, writing and speaking) n Computer skills including Microsoft Word, Excel and Access. n Ability to learn internal computer system

If you are interested in joining a fast growing company that offers competitive benefits including medical, dental, vision, life, 401K to name a few plus very competitive wages!

If you are interested in learning more about this position or interested in applying, please email questions and/or resume to [email protected]


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

CHEESE REPORTER READER RESPONSE CARD(Print Your Name and Address Clearly Below)

Name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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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_______________

For information about the adver-tisements or new product infor-mation, circle the number below which corresponds to the ad or article in which you are interested.

Issue Date: 1/13/17

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January 11, 2017—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 Jan. 7 Dec. 31 Dec. 24 Dec. 17

40-Pound Block Cheddar Cheese Prices and Sales Weighted Price Dollars/PoundUS 1.7420 1.7690• 1.7884 1.8334Sales Volume PoundsUS 14,226,639 12,825,900• 15,628,402 13,613,470

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

Weighted Price Dollars/PoundUS 1.7446 1.7644 1.7882 1.7761 Weighted Price Adjusted to 38% Moisture US 1.6576 1.6813 1.7040 1.6928 Sales Volume PoundsUS 9,k406,780 9,501,625 10,798,260 12,412,307Weighted Moisture Content PercentUS 34.75 34.94 34.94 34.95

Butter

Weighted Price Dollars/PoundUS 2.2742 2.1629• 2.1150 2.0974Sales Volume PoundsUS 3,595,521 2,260,406• 2,526,025 3,761,496•

Dry Whey Prices

Weighted Price Dollars/PoundsUS 0.4272 0.4140 0.4069 0.4030Sales Volume US 5,228,294 4,902,655 5,329,721 6,360,106•

Nonfat Dry Milk

Average Price Dollars/PoundUS 1.0139 0.9967• 0.9688• 0.9657•Sales Volume PoundsUS 11,699,902 11,788,401• 19,943,051• 16,267,875•

DAIRY PRODUCT SALES

Class 1: Equivalent Lb. Fat Lb. SNF LB. Fluid Per CWTNorthern CA $2.5726 $0.8210 $0.0226 $18.13Southern CA $2.5726 $0.8210 $0.0257 $18.40

Statewide Average CWT Price Based Upon Production $18.15 Based Upon Utilization $18.28

Commodity Market Prices Product $ Per LB.Cheese, US 40-block, CME $1.6700 AA Butter, CME $2.2753CA Extra Grade & Grade A NFDM $0.9818Western Dry Whey (Mostly) $0.4313

Commodity Reference Price for February Class 1 - $18.6049

California Class 1 Minimum Prices & Other Advanced Prices - February 2017

Expand existing process systems Skidded systems Custom platforms Piping installations services Process tanks & vessels ASME certified welders Built to USDA & 3-A standards

T H E R E L C O® A D V A N T A G E

Custom stainless steel fabrication, equipment relocation and installation services:

Email [email protected] or call 320-222-0252

DAIRY FUTURES PRICESSETTLING PRICE *Cash SettledDate Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese*1-6 January 17 16.62 16.29 42.800 104.250 224.000 1.69601-9 January 17 16.62 16.29 42.925 103.875 226.000 1.69201-10 January 17 16.70 16.29 43.450 103.875 226.500 1.69601-11 January 17 16.74 16.29 43.750 103.500 226.500 1.70101-12 January 17 16.79 16.529 43.800 103.500 225.000 1.7060

1-6 February 17 16.99 16.73 44.650 108.250 224.750 1.71101-9 February 17 17.14 16.75 45.350 107.500 227.550 1.73201-10 February 17 17.42 16.75 45.500 107.500 227.550 1.76101-11 February 17 17.33 16.60 46.750 107.300 226.500 1.74501-12 February 17 17.34 16.60 46.575 107.050 222.500 1.7430

1-6 March 17 17.09 16.92 45.750 109.950 224.750 1.72301-9 March 17 17.29 16.92 46.400 109.550 228.600 1.74101-10 March 17 17.52 16.92 46.575 109.500 228.000 1.76301-11 March 17 17.48 16.92 47.425 109.500 228.000 1.75201-12 March 17 17.63 16.70 47.600 109.250 224.000 1.7640

1-6 April 17 17.18 17.08 46.000 112.250 225.825 1.73001-9 April 17 17.41 17.08 46.700 111.800 229.100 1.74501-10 April 17 17.54 17.08 46.700 111.800 228.500 1.76201-11 April 17 17.58 17.08 48.150 111.750 228.525 1.75501-11 April 17 17.70 17.08 48.425 111.225 226.250 1.7700

1-6 May 17 17.29 17.25 46.250 114.100 225.325 1.74501-9 May 17 17.46 17.25 46.600 113.475 227.150 1.75401-10 May 17 17.55 17.25 46.700 114.150 229.350 1.76501-11 May 17 17.56 17.25 48.050 114.000 229.275 1.76001-12 May 17 17.71 17.25 48.500 113.250 225.750 1.7670

1-6 June 17 17.54 17.40 46.500 115.500 225.650 1.76101-9 June 17 17.64 17.40 46.800 115.000 227.750 1.76801-10 June 17 17.69 17.40 47.050 115.900 228.050 1.77501-11 June 17 17.69 17.40 48.400 116.075 228.050 1.77701-12 June 17 17.73 17.40 48.600 115.100 225.000 1.7850

1-6 July 17 17.69 17.50 46.750 116.975 225.900 1.78201-9 July 17 17.76 17.50 47.000 116.550 228.475 1.78501-10 July 17 17.83 17.51 47.075 117.500 228.475 1.78601-11 July 17 17.89 17.51 48.500 117.250 227.500 1.78601-12 July 17 17.82 17.51 48.625 117.375 225.000 1.7890

1-6 August 17 17.73 17.64 46.750 118.000 225.025 1.78801-9 August 17 17.77 17.62 47.000 117.900 226.800 1.78801-10 August 17 17.84 17.62 47.075 118.000 226.800 1.79001-11 August 17 17.91 17.62 48.500 118.200 226.800 1.79001-12 August 17 17.70 17.55 48.500 118.500 225.750 1.7920

1-6 September 17 17.80 17.82 46.750 119.450 225.025 1.79001-9 September 17 17.82 17.76 47.250 119.100 227.500 1.79001-10 September 17 17.85 17.76 48.000 119.450 227.500 1.79001-11 September 17 17.88 17.76 48.500 120.000 227.500 1.79001-12 September 17 17.92 17.76 48.600 119.925 225.750 1.7900

1-6 October 17 17.73 17.76 46.750 119.750 223.000 1.78501-9 October 17 17.73 17.76 47.550 119.750 224.025 1.78501-10 October 17 17.75 17.77 47.550 120.975 225.000 1.78501-11 October 17 17.76 17.77 48.650 121.325 225.000 1.78001-12 October 17 17.73 17.77 48.850 120.750 224.500 1.7800

1-6 November 17 17.55 17.73 46.950 121.000 222.475 1.77101-9 November 17 17.55 17.73 47.000 121.000 222.475 1.77101-10 November 17 17.60 17.73 47.050 121.000 222.475 1.77401-11 November 17 17.61 17.73 48.500 121.000 222.475 1.77301-12 November 17 17.80 17.73 48.500 121.075 223.000 1.7730

Interest - Jan. 12 30,587 4,670 4,778 5,887 4,620 20,835

CME 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

$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 J

40-Pound Block Avg

CME vsAMS

CHEESE REPORTERJanuary 13, 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

01/09/17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,929 81,82901/01/17 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,740 81,357Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -811 472

NATIONAL - JAN. 6: Milk remains in good supply for cheese makers across the country. Last week’s discounted milk prices in the Midwest have started to inch up, while cheese pro-ducers are using milk already on hand. A few processors in the West report seeking out addi-tional loads, but milk is generally available. Cheese production is running at or near full in the Northeast, and it is fully active in the Midwest and West. Northeastern cheese producers are reporting a strong demand, typical of this time of year. Midwestern contacts say sales are bet-ter than expected this far ahead of the busy Super Bowl season. Domestic demand is solid in the West. Following heavy holiday production in the Northeast and Midwest, cheese stocks have increased. Western contacts report supplies of fresh cheese blocks are tighter, but still in good supply.

NORTHEAST- JAN. 11: Current cheese production is active, although generally lighter than year-end holiday levels. Recent winter storms have caused interruptions in production and delivery schedules. Demand for cheese is rebounding as retailers get back into the market after assessing their post-holiday inventories. Sales are fair to good, as orders for party trays improve. Foodservice orders are steady. Cheddar aging programs are rebuilding supplies. Cheese yields are good, but off from peak levels.

Wholesale prices, delivered, dollars per/lb:Cheddar 40-lb blocks: $2.1275 - $2.4125 Process 5-lb sliced: $1.7225 - $2.2025Muenster: $2.1125 - $2.4625 Swiss Cuts 10-14 lbs: $3.0950 - $3.4175

MIDWEST AREA - JAN. 11: As colleges and universities return from the holiday break, abundant milk is flowing from bottling plants into cheese vats. Some contacts report an expectation of readily available milk this week into next week, but then a slowdown around the end of January. With the available milk and a steady to relatively strong cheese demand, production levels are fully active. Foodservice demand is a bit slow this time of year, as con-tacts expected. However, most producers report steady to strong retail sales, particularly in packaged ready-to-eat cheese varieties. Producers of process cheese are also reporting a strengthening demand. Inventories of aged barrels and blocks remain readily available, while fresh blocks continue to tighten.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.6800 - $2.0400Brick/Muens 5# Loaf: $2.0325 - $2.4575 Cheddar 40# Block: $1.7600 - $2.1550Monterey Jack 10#: $2.0075 - $2.2125 Blue 5# Loaf: $2.3000 - $3.2875Mozzarella 5-6# (LMPS): $1.8325 - $2.7725 Grade A Swiss 6-9#: $2.6125 - $2.7300

WEST - JAN. 11: Western dairy contacts report that although milk intakes are getting used more heavily in bottling, there is still plenty of milk available for making cheese. Cheese production is active and cheese stocks are slowly rebuilding following the peak holiday demand. Industry contacts report block inventories, especially current blocks, are a little tight. But supplies of blocks with more age, and barrels are more readily available. Domes-tic cheese draws, although slower than the holiday blitz, are solid. In addition, demand for Mozzarella is building through the football playoffs and Super Bowl peak pizza event. The US weighted average advertised retail price for an 8-ounce pack of natural shredded cheese is $2.15, down $.05 from last week. Packs average $2.20 in the Southwest and $2.40 in the Northwest. One year ago, the national price was $2.17. For 8-ounce blocks, the US price is $2.13, up $.06 from last week. Blocks average $1.96 in the Southwest and $1.67 in the Northwest. One year ago, the national price was $2.19.

Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.6675 - $1.9250Cheddar 40# Block: $1.7925 - $2.2375 Cheddar 10# Cuts: $1.9725 - $2.1925Monterey Jack 10#: $1.9825 - $2.1425 Grade A Swiss 6-9#: $2.6725 - $3.1025

FOREIGN -TYPE CHEESE - JAN. 11: In Western Europe, cheese production contin-ues to be lower than desired due to tightness in available milk supplies. Most cheese makers are using all available milk.

Selling prices, delivered, dollars per/lb: Imported DomesticBlue: $2.6400 - 5.2300 $2.1775 - 3.6650Gorgonzola: $3.6900 - 5.7400 $2.6850 - 3.4025Parmesan (Italy): 0 $3.5675 - 5.6575Romano (Cows Milk): 0 $3.3675 - 5.5175Sardo Romano (Argentine): $2.8500 - 4.7800 0Reggianito (Argentine): $3.2900 - 4.7800 0Jarlsberg (Brand): $2.9500 - 6.4500 0Swiss Cuts Switzerland: 0 $3.3125- 3.4550Swiss Cuts Finnish: $2.6700- 2.9300 0

NATIONAL - JAN. 6: After the past New Year holiday weekend, national butter production remains active as heavy cream volumes continue clearing into churns. With most schools reopening after the winter spring break, cream is becoming more avail-able for butter churning. However, in some plants there is limited room to accommodate extra cream loads at this moment. Mean-while, some Class II processors are starting to pull more cream out of the churns as they are restarting production after been closed for the holidays. Processors are mainly doing bulk butter and stocks are building into cold storage. Nevertheless, a few manufacturers are making print butter in advantage of the football playoffs and Super Bowl.

NORTHEAST - JAN. 11: Cream sup-plies for processing butter remain readily available in the region. Sources note that cream supplies that had been moving into Canada have ended. Upon the issuance of new permits, this month, additional alloca-tions will be schedule into Canada. Butter production outpaces current demand and is increasing producers’ stocks. Buying inter-est does vary as some buyers return to the market following the holiday, while others are still holding off placing new orders. Bulk sales remain slow. Some producers and traders feel that sales activity will be limited to short-term or immediate needs until the butter market stabilizes.

CENTRAL - JAN. 11: With even more educational institutions, namely colleges and universities, reopening this week, cream from bottlers is plentiful for butter producers across the Central region. However, con-tacts report a slight uptick in cream demand from Class II producers aiming to ramp up ice cream production. With the current avail-ability of cream, butter production continues to be active. Most processors continue to focus on bulk production, although some producers report moving primarily to print in order to prepare for the expected strong retail demand at the end of January and into early February. Bulk inventories continue building into storage. Currently, demand varies as some producers report that sales are strong, while others report a slowdown.

WEST - JAN. 11: Manufacturers are working hard to find the balance between supply and demand. Although down from peak demand near the fall and winter holi-days, domestic butter draws are steady and following seasonal trends. A few industry con-tacts say current sales are exceeding expec-tations. With ample supplies of cream, butter production is active. Some manufacturers are using available cream to rebuild butter inven-tories. They seem eager to put bulk butter into storage for needs later in the year. In other cases, processors are using available cream to make print butter in advance of the spring holidays.

FLUID MILK & CREAM

WHOLESALE BUTTER MARKETS

NDM - CENTRAL: Low/medium heat nonfat dry milk prices are higher in the Central region through the range and mostly pricing series. The market under-tone remains firm. Sources indicate a few NDM manufacturers are currently holding onto some of their new product in antici-pation of prices moving higher based on international market factors. Domestic demand is good, with active export inter-est. Inventories are sufficient and building. High heat nonfat dry milk market prices are unchanged. Production is sporadic, as inventories remain tight.

NDM - EAST: East region low/medium heat NDM prices are higher in an unset-tled market. Manufacturers are confident in the market’s momentum. Production is unchanged to higher. Demand is steady in both domestic and foreign markets. Some producers are able to secure long-term (full year) indexed based contracts for 2017. Sources indicate growing invento-ries. Some market participants anticipate larger NDM purchases will occur as the month progresses. High heat NDM prices

are steady. Demand is sluggish, with few loads trading in the spot market. Produc-tion is based on contract buyers’ immedi-ate needs.

NDM - WEST: F.O.B spot prices for western low/medium heat NDM are mixed on the range, but higher on the mostly series. There are different opinions from industry participants about the current market situation. Some manufacturers think NDM supplies are in good balance and the strong demand from Mexico is boosting prices. Conversely, some buyers/end users point out that in general, inven-tories are readily available in the market and there is not a solid explanation for the straightening in NDM values. Currently, some traders have held a considerable amount of NDM stocks as they anticipate higher prices in the near term as futures values continue improving. Production is active as moderate to heavy condensed skim volumes continue clearing into dryers in most balancing plants. Inventories are steady to higher, but highly committed thru Q1. Prices for high heat NDM are steady.

DRY DAIRY PRODUCTS - JANUARY 12

OCEANIA CHEDDAR & BUTTER MARKETSCHEDDAR - JAN. 5: Cheddar prices in Oceania are slightly higher at each end of the price range this week. Buying interest was slower during this holiday period. There were few buyers, but those in the market tended to want to complete transactions. Volumes of cheese exports from New Zealand January-October 2016 increased 9.6% from the same period in 2015. The main destinations and percentage of total were: Japan, 17.3%; Australia, 17.2%; and China, 14.5%.

39% MAXIUMUM MOISTURE: 3,600 - 3,875

BUTTER - JAN. 5: Butter prices in Oceania are slighter higher at the bottom of the price range but steady at the top this week. Buyers are finding availability tighter. Volumes of butter exports from New Zealand January-October 2016 increased 4.7% from the same period in 2015. The main destinations and percentage of total were: China, 16.1%; Iran, 10.4%; and Egypt, 9.1%.

82% BUTTERFAT: 4,300 - 4,475

CENTRAL - JAN. 12: With recent colder weather in the South Central area, milk han-dlers report daily milk pickup volumes trended marginally lower during the last several days. However, the trend is not expected to be long-term. Milk handlers indicate trends for on-farm pickup volumes are steady to build-ing. Bottler demand is rebounding as higher education institutions restart, especially for single serve containers. Restaurant demand is moderate. Demand from Class II soft serve mix and hard pack ice cream manufacturers for condensed skim and cream is higher. Production coming off multi-serve and stick/cup/cone lines is trending higher to meet spring orders. Cream cheese producers are taking higher volumes of cream as well. Spot cream loads are moving into Classes II, III, and IV. Cream availability on the spot mar-ket is mixed as higher cream volumes are clearing into contracts within the region, but spot cream loads from the East region are finding interest in the Central. Multiples are higher as demand builds for cream, rang-ing 1.08 - 1.21. Demand for spot milk loads from cheese plant operators is steady to higher. With increased demand, some of the commodity cheese manufacturers are less interested in milk. Due to enhanced pricing on specialty cheeses, producers of those cheese types are better able to pay margin-ally higher prices for spot milk loads.

EAST - JAN. 11: Northeast and Mid-Atlantic milk production is mostly steady, with seasonal increases in some areas of the

region. Excess milk supplies have declined, as wintery conditions prompt upsurges in fluid milk demand and milk move into bottling pipelines, with the reopening of schools and universities. Class I demand in the Southeast is strong, as retailers restock shelves follow-ing an influx of demand due to recent winter snow/ice storm. Milk handlers report loads into manufacturing are little to none. Milk production is growing in Florida. Sales have been stronger coming out of the holiday. Shipments out of state declined to 50 loads compared to 150 exports last week, due to heightened tourist activity and volumes mov-ing to ultra-filtration plants. The fluid cream market remains weak with multiples lowering to flat market for some exchanges.

WEST - JAN. 12: Milk production is slightly down in California as heavy rain swamped some dairy zones in the Central Valley. Milk quality has decreased a little bit due to muddy conditions in some dairy farm holding areas. Milk hauling was marginally affected with a few delays in milk deliveries. Nevertheless, milk volumes are more than sufficient to cover manufacturing needs, especially from Class 4b. Class 1 demands from retailers are improving as some grocery stores stock up ahead of the upcoming holiday weekend. A positive impact of the current weather con-ditions is that snowpack across the Sierra Nevada is improving. In addition, the drought is easing in some areas of the Central Valley and some dairy operators anticipate more water availability.


CME CASH PRICES - JANUARY 9 - 13, 2017Visit www.cheesereporter.com for daily prices

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

MONDAY $1.5750 $1.6700 $2.3000 $1.0175 January 9 (NC) (NC) (+8) (-3½)

TUESDAY $1.6300 $1.7200 $2.3000 $1.0200 January 10 (+5½) (+5) (NC) (+¼)

WEDNESDAY $1.6400 $1.7350 $2.2775 $1.0300 January 11 (+1) (+1½) (-2¼) (+1)

THURSDAY $1.6400 $1.7500 $2.2450 $1.0325 January 12 (NC) (+1½) (-3¼) (+¼)

FRIDAY $1.6400 1.7250 $2.2250 $1.0325January 13 (NC) (-2½) (-2) (NC)

Week’s AVG $1.6250 $1.7200 $2.2695 $1.0265 Change (+0.0350) (+0.00556) (+0.0295) (-0.0060)

Last Week’s $1.5900 $1.6644 $2.2400 $1.0325AVG

2016 AVG $1.5245 $1.4870 $2.1145 $0.7405 Same Week

MARKET OPINION - CHEESE REPORTER

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

Cheese Comment: There was no block market activity at all on Monday. Four cars of blocks were sold Tuesday, the last on a bid at $1.7200, which set the price. Wednesday’s block market activity was limited to an unfilled bid for 1 car at $1.7350, which raised the price. On Thursday, the only block market activity was a bid-based sale of 1 car at $1.7500, which raised the price. Friday’s block market activity was limited to an uncovered offer of 1 car at $1.7250, which lowered the price. The barrel price jumped Tuesday on a bid-based sale of 1 car at $1.6300, and rose Wednesday on a bid-based sale of 1 car at $1.6400.

Butter Comment: The butter price jumped Monday on an offer-based sale of 1 car at $2.3000, fell Wednesday on an uncovered offer of 1 car at $2.2775, declined Thursday on a bid-based sale of 1 car at $2.2450, and fell Friday on an uncovered offer of 1 car at $2.2250.

NDM Comment: The NDM price dropped Monday on an offer-based sale of 1 car at $1.0175, rose Tuesday on an unfilled bid for 1 car at $1.0200, increased Wednesday on a bid-based sale of 1 car at $1.0300, and rose Thursday on a bid-based sale of 1 car at $1.0325.

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

‘04 1.4320 1.7132 2.1350 2.2204 2.0363 1.9300 1.7458 1.5408 1.7656 1.6475 1.9238 1.7083‘05 1.5775 1.6145 1.5527 1.4933 1.4044 1.5313 1.6210 1.6861 1.6988 1.6204 1.4260 1.3552‘06 1.3368 1.1930 1.1663 1.1632 1.1755 1.1643 1.1645 1.3035 1.3170 1.3206 1.2915 1.2405‘07 1.2248 1.2187 1.3218 1.3725 1.4825 1.5019 1.4913 1.4464 1.3783 1.3020 1.3590 1.3190‘08 1.2246 1.2088 1.3454 1.3905 1.4750 1.5001 1.5385 1.6279 1.6973 1.7320 1.6165 1.2007‘09 1.1096 1.1097 1.1770 1.2050 1.2526 1.2235 1.2349 1.2000 1.2199 1.2830 1.5008 1.3968‘10 1.3950 1.3560 1.4641 1.5460 1.5896 1.6380 1.7787 1.9900 2.2262 2.1895 1.9295 1.6327‘11 2.0345 2.0622 2.0863 1.9970 2.0724 2.1077 2.0443 2.0882 1.8724 1.8295 1.7356 1.6119‘12 1.5077 1.4273 1.4895 1.4136 1.3531 1.4774 1.5831 1.7687 1.8803 1.9086 1.7910 1.4848‘13 1.4933 1.5713 1.6241 1.7197 1.5997 1.5105 1.4751 1.4013 1.5233 1.5267 1.6126 1.5963‘14 1.7756 1.8047 1.9145 1.9357 2.1713 2.2630 2.4624 2.5913 2.9740 2.3184 1.9968 1.7633‘15 1.5714 1.7293 1.7166 1.7937 1.9309 1.9065 1.9056 2.1542 2.6690 2.4757 2.8779 2.3318‘16 2.1214 2.0840 1.9605 2.0563 2.0554 2.2640 2.2731 2.1776 1.9950 1.8239 1.9899 2.1763

HISTORICAL MONTHLY AVG BUTTER PRICES

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1/8" Dices

Crinkle StripsV Cut & Crescent Shreds

Coarse Granules

1705CheeseOverview_ChRptr.indd 1 12/9/16 11:06 AM

WHEY MARKETS - JANUARY 9 - 13, 2017RELEASE DATE - JANUARY 12, 2017

Animal Feed Whey—Central: Milk Replacer: .3150 (NC) – .4200 (+½)

Buttermilk Powder: Central & East: .8900 (-5) – 1.0500 (+3) West: .9200 (NC) – 1.0500 (+3) Mostly: .9500 (+2) – 1.0000 (+3)

Casein: Rennet: $3.0100 (NC) – $3.0400 (NC) Casein: Acid: $3.0500 (NC) – $3.1000 (NC)

Dry Whey Powder—Central (Edible): Nonhygroscopic: .3800 (+2) – .4875 (+2¾) Mostly: .4025 (+1¼) – .4300 (NC)

Dry Whey–West (Edible): Nonhygroscopic: .4000 (+2½) – .5500 (+7) Mostly: .4350 (+1½) – .4750 (NC) Dry Whey—NE: .3900 (NC) – .4675 (+¾)

Lactose—Central and West: Edible: .2400 (NC) – .5800 (NC) Mostly: .3400 (NC) – .4000 (NC) Nonfat Dry Milk —Central & East: Low/Medium Heat: .9500 (+3) – 1.0900 (+1) Mostly: 1.0000 (+5) – 1.0600 (+1) High Heat: 1.1000 (NC) - 1.1800 (NC) Nonfat Dry Milk —Western: Low/Medium Heat: .9625 (-¼) –1.1000 (+3) Mostly: 1.0200 (+2) –1.0700 (+2) High Heat: 1.0550 (NC) – 1.1650 (NC)

California Weighted Average NFDM: Price Total Sales January 6 $.9884 7,130,717 December 30 $.9681 3,471,600 Whey Protein Concentrate—Central and West: Edible 34% Protein: .8000 (NC) – 1.0675 (+3½) Mostly: .8500 (NC) – .9825 (NC)

Whole Milk—National: 1.4400 (NC) – 1.6000 (NC) Visit www.cheesereporter.com for dairy and historical cheese, butter, and whey prices

Higher Prices(Continued from p. 1)

ethanol, and smaller stocks. The projected range for the season-average corn price received by pro-ducers is raised five cents on both ends to $3.10 to $3.70 per bushel.

The 2016/17 US season-average farm price forecast for soybeans is projected at $9.00 to $10.00 per bushel, from $8.70 to $10.20, up five cents at the midpoint. The soybean meal price forecast is unchanged at $305 to $345 per short ton. The soybean oil price forecast of 34 to 37 cents per pound is lowered 0.5 cents at the midpoint.

In other international dairy market developments, Fonterra reported that, in December, the significant decrease in its New Zea-land milk collections continued; at 186 million kilograms of milk sol-ids, its milk collections were down 4.8 percent from December 2015.

For the seven months to Decem-ber 31, 2016, Fonterra’s milk collection reached 881 million kilograms of milk solids, 5.5 per-cent lower than the same period in the previous year.

Fonterra’s milk collection across Australia for the six months to December 31 reached 65 million kilograms of milk solids, 7.6 per-cent lower than the same period a year earlier. In December, milk

collection was 12 million kilo-grams of milk solids, 1 percent ahead of December 2015.

The UN Food and Agriculture Organization (FAO) reported that prices of major food commodities declined for the fifth year in a row in 2016, with the FAO Food Price Index averaging 161.6 points, down 1.5 percent from 2015. While prices of sugar and veg-etable oils increased significantly in 2016, declining prices in dairy, meat and cereal markets kept the index below its 2015 average.

The FAO Food Price Index averaged almost 172 points in December 2016, unchanged from November.

The FAO Dairy Price Index averaged 192.6 points in Decem-ber, up 6.2 points, or 3.3 percent, from November, and the highest level since August 2014, when it was 200.8.

Moderate increases were recorded for cheese, butter and whole milk powder, while quo-tations for skim milk powder remained stable, the FAO noted. Restrained milk production in the European Union and Oceania and buoyant international and domes-tic demand continued to underpin the market.

The FAO Dairy Price Index for all of 2016 averaged 153.8, 4 per-cent lower than in 2015 and the lowest average since 2009’s 148.6.