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CHEESE REPORTER
Vol. 139, No. 32 • Friday, January 30, 2015 • Madison, Wisconsin
‘Get Real’ Initiative Launched To
Set Record Straight About Milk
Milk Is Currently Losing
Battle Of Public Opinion; New
Effort Aims To Fill Pipeline
With ‘Accurate Information’
Boca Raton, FL—“It’s not adequate to just play defense. If we
only respond, we’ll be in tough
shape. We need to fill the pipeline
with accurate information.”
That was Tom Gallagher, chief
executive officer of Dairy Management, Inc., discussing the dairy
industry’s new “Get Real” social
advocacy initiative at the International Dairy Foods Association’s
(IDFA) Dairy Forum here Tuesday.
He was referring to a significant
downturn in the public attitude
toward fluid milk, particularly during the past five years. In the longer term, he noted that per capita
milk consumption in the US has
increased in only one of the past
40 years.
“Milk is losing the battle of public opinion now,” Milk Processor
Education Program (MilkPEP)
CEO Julia Kadison agreed. “Our
efforts are not resonating. The losers are the consumers. It’s a public
Sargento Foods Planning
80,000-Square-Foot
Expansion Of Existing
Cheese Facility In Kiel, WI
Plymouth, WI—Louie Gentine, CEO of Sargento Foods,
announced this week that the company is planning its third major
expansion, of 80,000 square feet,
to its existing production facility
in Kiel, WI.
Karl Linck, vice presidentengineering for Sargento Foods,
presented the expansion plan to
the Kiel Planning Commission
and Kiel City Countil on Tuesday.
He requested a “pay as you go” tax
increment financing district based
on assessed value. The financial
assistance was a pre-condition to
moving forward with the expansion.
The Kiel City Council and
Planning Commission approved
Sargento’s proposal. Construction
• See Sargento Expands, p. 6
health crisis.”
Kadison cited the frequency of
attacks, the new voices in the mix,
the science taken out of context,
misleading headlines, the instant
sharing in the social media, and
the imitation “milk” products
made from almond, soy, coconut,
cashew, sunflower, and hemp.
Gallagher called on the nation’s
nearly 48,000 dairy farmers, brand
name fluid milk companies, 400
dairy promotion group employees,
and nearly 1 million employees in
the dairy sector to “own the dialogue.”
But where that dialogue is taking place, particularly among millennials (persons born from 1977
to 1994), has shifted to YouTube,
online communication, and the
social media. He said YouTube
holds a larger audience than cable
television channels.
More than 50 percent of the
pizza orders placed with Domino’s
are done from mobile devices, Gallagher indicated. Another major
change is that selling products
today requires that they “look
right” in the pictures that are
shared on Instagram and other
social media outlets, he explained.
It’s no longer sufficient to run
ads proclaiming the nutrition and
health of milk, Gallagher declared.
“Millennials want to hear from
farmers, not MilkPEP.” He considers farmers to be the fluid milk
industry’s best assets for telling its
story.
“We’ve kept too quiet,” Kadison remarked. “The bear is out
of hibernation and growling. We
need to place super positive stories
– a lot of them. We need to fight
the battle in the social media and
digital world.”
“No one thing will change
this,” Gallagher cautioned. He
said brand name companies must
become more engaged with consumers and that farmers need to
be far more active in the social
media.
Engage in online conversation
with those who are opposed to
fluid milk for one or more reasons,
DMI’s chief communications officer Mollie Waller advised. “Stay
true to science but tell emotional
stories.”
“We cannot lean on science
alone,” Waller stated. “We need
• See Get Real Initiative, p. 5
Pricing Regulations, Standards Of Identity
Are ‘Straightjacket’ On Innovation: Tipton
Boca Raton, FL—Milk pricing
regulations, product standards
of identity and restrictive labeling requirements “all add up to
a straightjacket on innovation
and marketing which we can ill
afford in today’s dynamic global
marketplace,” according to Connie Tipton, president and CEO
of the International Dairy Foods
Association (IDFA).
“Regulation of commerce, services, and transportation increases
costs and heaps on inefficiencies,” Tipton said at IDFA’s Dairy
Forum here Monday. “On the
other hand, deregulation spawns
greater competition, innovation,
and consumer choice.”
There has been “enormous
growth” in global demand for
US dairy products and expanded
trade opportunities that stretch
into the future, Tipton noted.
New and emerging markets are
an engine of economic growth
stoked by increased availability
and a greater number of consumers able to afford higher value
products.
However, global demand has
also increased volatility in dairy
markets, Tipton pointed out.
“We must recognize that lack
of action to reform our domestic pricing system has had chilling effects on some sectors of the
domestic industry as input costs
soar while consumption declines,”
she said.
“This alters market dynamics
with exports driving growth in
demand for farm milk while our
domestic pricing system uses these
higher values for pricing products
largely marketed here in the US,
like fluid milk and ice cream,” Tip
ton continued. “While US farm• See Deregulation Needed, p. 4
Fonterra Reduces 2014-15
Milk Volume Forecast By
3.3%; Will Reduce Quantity
Of Product Offered On GDT;
NZ Export Volume Rises
Wellington, New Zealand—Fonterra Cooperative Group this week
reduced its milk volume forecast
for the 2014-15 season to 1,532
million kilograms of milk solids, reflecting the impact of dry
weather on production in recent
weeks.
The forecast is 3.3 percent lower
than the 1,584 million kilograms
of milk solids collected last season.
The previous milk volume forecast, made in December, was 1,584
million kilograms of milk solids.
Miles Hurrell, group director
cooperative affairs at Fonterra,
said daily milk production is now
6.1 percent lower than at the same
time last season, as farmers appear
to be using more traditional practices to manage their farm businesses with the low payout forecast.
In December, Fonterra reduced
its forecast farmgate milk price for
the 2014/15 season from $5.30 per
kilogram of milk solids to $4.70
per kilogram of milk solids. For
the 2014 year, Fonterra’s farmgate
milk price was $8.40 per kilogram
of milk solids.
“In the first half of the season, excellent pasture conditions
resulted in milk volumes being
higher than the previous season.
The situation has changed significantly over the course of this
month,” Hurrell said.
“In some regions where pasture quality has declined markedly
since mid-January, we are seeing
• See Less Milk In NZ, p. 7
January Block
Price Averages
$2.25
Selected Years
$2.00
$1.75
$1.50
$1.25
$1.00
2009 2010 2011 2012 2013 2014 2015
Page 2
January 30, 2015
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EDITORIAL COMMENT
These days, it’s easy to garner a lot
of attention, no matter how full of garbage your message might be.
DICK GROVES
Publisher / Editor
Cheese Reporter
dgroves@cheesereporter.com
In (Mis)Information Age, The Dairy Industry Battles Back
This week saw the dairy industry
do sort of what the late, great actor
Peter Finch did in his Oscar-winning performance as Howard Beale
in the 1976 movie, Network: It
declared that it’s mad as hell, and
isn’t going to take this anymore.
Well, sort of. In this case, the
dairy industry is both angry and
frustrated, and what the industry
isn’t going to take anymore is all
the misinformation being tossed
around on websites, blogs, Facebook, Twitter, etc., about all the
terrible, awful things dairy products can do to any human who
dares to consume them.
Now, led by the Milk Processor
Education Program (MilkPEP) and
Dairy Management Inc. (DMI),
the industry isn’t going to take all
this misinformation without fighting back. And it will be fighting
back in the very arena where the
anti-dairy activists push their misinformation: the digital arena.
At this week’s IDFA Dairy
Forum in Boca Raton, FL, MilkPEP and DMI unveiled a new
social advocacy initiative that’s
designed to set the record straight
about milk. The “Get Real” initiative is intended to help take back
the conversation about milk, correcting misinformation and communicating the unique nutrient
contributions and health benefits
of milk.
In some ways, you’d like to
think such an effort is completely
unnecessary. After all, humans
have been consuming milk for centuries, and milk and dairy products
have long been touted as being
nutrient-dense foods that are an
essential component of a healthy
diet. Pretty much any credible set
of dietary guidelines recommends
somewhere around three servings
of dairy products every day.
Further, this sudden distrust or
dislike of dairy in the US is taking
place at the same time that trust
in US dairy products worldwide
is soaring. Proof of that point can
be seen by the simple facts that
US dairy exports have soared in
recent years, and that consumers
in developing countries tend to
add dairy products to their diets
as their incomes increase. In those
countries, dairy is desirable.
Julia Kadison, MilkPEP’s CEO,
pointed out at the Dairy Forum
that attacks on milk aren’t new,
but there are more of them now.
And there are new “authorities”
on the detriments of milk: Gwyneth Paltrow, Dr. Oz, and the Food
Babe, to name just three of today’s
leading anti-dairy “experts.”
Sadly, all three are arguably far
better known than the National
Dairy Council, which has been
providing science-based nutrition
information to, and in collaboration with, a variety of stakeholders
for 100 years.
If you want to get an idea of
the type of garbage being circulated about the alleged harms of
consuming dairy products, just
Google something like: “Is milk
bad for you?” The results aren’t all
that positive for the dairy industry.
Indeed, some, if not most, of the
results are incredibly negative.
Nor are the results positive for
consumers, since so many of the
search results are based on bad
science, no science, or the misinterpretation of good science.
Consumers hear about the alleged
problems with dairy products without hearing about any of dairy’s
numerous positives — the same
positives that many generations of
consumers, in the US and around
the world, have known for years.
And all of this negative information on the Internet is hurting
consumer confidence in dairy products. As Kadison noted, positive
attitudes about milk are declining
among mothers, while negative
attitudes are increasing.
Just what milk doesn’t need after
reaching a 31-year low in sales in
2013.
As MilkPEP and DMI pointed
out, the real facts about milk are
just not being heard these days,
or at least not being heard at anywhere near the level that the misinformation is being heard. And
the real facts are pretty impressive.
The new “Get Real” initiative
will focus on setting the record
straight on five facts about milk,
including that: milk is a nutrient
powerhouse, and it’s not just for
kids; milk contains a lot that’s
good, without the “bad” that some
people think (such as calories and
fat); milk is simple, especially compared to non-dairy “milks” that can
have more than 10 ingredients;
milk provides high-quality protein (almond and other non-dairy
milks may have just one gram of
protein); and milk is a real, wholesome and local product from family
farms across the US.
While this effort is being spearheaded by MilkPEP and DMI,
Kadison pointed out that this is a
program for all dairy products, not
just milk. After all, if milk is getting
bashed and milk is the main ingredient in everything from cheese to
yogurt, negative attitudes about
all dairy products are going to suffer along with fluid milk (even if
it hasn’t yet started to affect per
capita consumption or sales).
So will this new effort to set
the record straight succeed? Who
knows? But it certainly can’t hurt.
As we’ve noted many times
previously in this space, making
predictions about anything in the
dairy industry is always a hazardous undertaking. But here’s a safe
prediction: in the future, milk and
dairy products will continue to
be attacked, for a wide variety of
alleged offenses and by a wide variety of dairy critics, ranging from
vegans to animal rights activists to
know-nothings who have expertise
in getting attention but little else.
There’s nothing wrong, and
a whole lot right, with trying to
fight fire with fire, as Kadison put
it. These days, it’s easy to garner a
lot of attention, no matter how full
of garbage your message might be.
Trying to set the record straight,
as this new initiative does, can only
help the milk and dairy industry in
the future. And that’s a good thing,
considering how many people are
spending way too much time and
energy trying to hurt the industry.
CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in
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January 30, 2015
Page 3
CHEESE REPORTER
Arla Foods Inaugurates
New Production Area At
German Plant; Will Boost
Production Capacity For
Milk Powders, Butter
Restaurant Industry Sales
Expected To Increase 3.8%
In 2015, Marking Sixth
Straight Year Of Growth;
Food Costs A Concern
Pronsfeld, Germany—Arla Foods
this week officially inaugurated a
new production area at its site in
Pronsfeld, Germany.
After approximately three years
of planning and construction,
Peder Tuborgh, Arla’s CEO, along
with the chief minister of Rhineland-Palatinate, Malu Dreyer,
joined forces to inaugurate the new
production systems.
A total of about 110 million euros (US$125 million) was
invested in the construction of
a new milk drying tower, a new
creamery and additional milk preparation and processing capacity.
Until now, about 1.4 billion
kilograms of milk have been processed annually in Pronsfeld,
which Arla described as one of the
largest dairy production locations
in Europe.
Thanks to the new production
facilities, it will be possible to process an additional 450 million kilograms of milk annually, starting
immediately. This corresponds to
a volume of 40,000 tons (88.2 million pounds) of butter and 42,000
tons (92.6 million pounds) of milk
powder annually.
“We will be using our various
powdered milk products to supply
our growth markets in Asia and
Africa as well,” said Tim Orting
Jorgensen, head of Arla’s Consumer Central Europe (CCE) division.
German dairy butter and the
blended spread Arla Kaergarden
will be produced at Pronsfeld for
the German market and for the
Arla countries in Central Europe.
This makes the Pronsfeld location the largest production site
in Arla’s entire network, as well
as Arla’s center of excellence for
long-life dairy products.
“To my mind, this ultramodern
dairy production facility is first and
foremost a testament to forwardthinking farmers who have ventured to take a bold step forward.
Instead of ducking their responsibility, they have taken their future
into their own hands. As the chairman of a cooperative, that is something that makes me very proud,”
Tuborgh said.
The company has placed particular emphasis on the sustainable — that is, energy-efficient
— design of the new facilities. The
result of the initiative is a series of
production facilities that are not
only what Arla called state-ofthe-art, but also live up to Arla’s
principles of sustainability and corporate responsibility.
Since 2012, Arla has increased
the number of employees at the
Pronsfeld location to over 1,000.
Washington—Total restaurant
industry sales are expected to reach
a record $709.2 billion in 2015,
a 3.8-percent increase over 2014
and the sixth consecutive year of
real sales growth, according to the
National Restaurant Association’s
2015 Restaurant Industry Forecast
released this week.
“With the economy slowly
improving and national employment trending upward, signs are
pointing in the right direction for
restaurant industry growth,” said
Hudson Riehle, senior vice president of research for the association.
“Certain components of the
buRestaurant operators will continue to face a range of challenges,
the association noted, including
food costs, building sales volume,
the economy and recruiting and
retaining employees.
Average wholesale food prices
jumped more than 5 percent in
2014, which represented the fifth
straight annual increase, the association said. During the last five
years, average wholesale food
prices rose roughly 25 percent.
Restaurant operators can expect
to get pricing relief on several of
the major commodities in 2015,
including dairy and pork, the association pointed out.
Consumers continue to have
substantial pent-up demand for
restaurant services: 38 percent of
consumers say they are not eating
on the premises of restaurants as
frequently as they would like; 41
percent say they are not purchasing takeout or delivery as often as
they would like.
Some eight in 10 consumers
say restaurants offer more healthful menu options now compared
to two years ago, and 76 percent
say they are more likely to visit
a restaurant that offers healthful
options. 67 percent of consumers say they order more healthful
options than two years ago.
Consumers are showing
increased interest in local sourcing and more restaurants are taking
notice, with eight in 10 tableservice operators saying their guests
are more interested in locally
sourced items this year, compared
with seven in 10 that said the same
a year earlier.
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Page 4
Deregulation Needed
(Continued from p. 1)
milk production has grown by 36
billion pounds since 2003, nearly
70 percent of that additional farm
milk has headed overseas.
“Policy changes for dairy are
needed right now if our industry
is to reach its greatest potential,”
Tipton added. “Now is the time to
move away from our domestic pricing system. And now is the time
to allow milk to flow to its highest value use dictated by market
forces, not regulations.”
This would be a “major shift”
from what everyone in the dairy
industry has come to know and
rely on, Tipton said. Whether the
industry would be better off or
worse off without price regulation
remains to be seen, but there are
some things “we know with certainty.”
For example, major milk-producing countries that have eliminated domestic pricing schemes
Legislation Introduced In
US House, Senate Would
Create Single, Independent
Food Safety Agency
Washington—Legislation introduced this week in both the
House and Senate would create a
single, independent US food safety
agency.
The Safe Food Act of 2015 was
introduced in the Senate by US
Sen. Dick Durbin (D-IL), and
in the House by US Rep. Rosa
DeLauro (D-CT). The bill has several co-sponsors, all Democrats, in
both the House and Senate.
DeLauro and Durbin introduced
similar legislation in 1999, 2004,
2005 and 2007, but Congress has
yet to pass the measure.
Currently, federal food safety
oversight is split up among 15 different agencies, primarily the US
Food and Drug Administration
(FDA) and the US Department of
Agriculture (USDA).
CHEESE REPORTER
“are best able to compete in global
markets and manage their price
fluctuations,” Tipton said. Since
going “free market” in 1994, New
Zealand has seen its dairy cow
numbers grow by over 70 percent
to about 6.5 million head.
And as the leader in world
dairy trade, New Zealand cooperative Fonterra started the Global
Dairy Trade (GDT) auction
platform in 2008; in less than six
years, it has grown from one firm
offering to sell dairy products to
eight global dairy giants doing so,
Tipton said.
“In fact, the US and Canada
are the last of a dying breed to use
complex milk pricing regulations,”
she said.
“Our boards of directors have
taken a first step in adopting
policy to promote market-based
pricing rather than regulated
pricing,” Tipton added. “This is
a big step, an important step, but
it will take much more for the
industry to embrace and work
toward that goal.”
As a “great example of just the
type of innovation we need,” Tipton cited “Fairlife,” the new milk
beverage that’s produced and marketed by a joint venture between
Coca-Cola and Select Milk Producers.
Fairlife has been formulated to
enhance protein and reduce lactose; it has 50 percent more protein and no lactose.
“We need to convince the Food
and Drug Administration (FDA)
to allow other better-for-you dairy
product innovations to fit within
various dairy standards of identity,” Tipton said. “For example,
we believe there should be a
broader spectrum for innovations
using new processing techniques
and dairy ingredients. That would
allow dairy companies to come
up with more creative products
that meet consumers’ increasing
demands for things like higher protein and less sugar, but can still be
called milk.”
The Safe Food Act would:
 Transfer and consolidate food
safety authorities for inspections,
enforcement and labeling into a
single food safety agency;
 Require full food traceability
to better identify sources of outbreaks;
 Require risk assessments and
preventive control plans to reduce
adulteration;
 Improve foreign food import
inspections;
 Authorize
enforcement
actions to strengthen contaminant
performance standards; and
 Provide authority to require
the recall of unsafe food.
The Safe Food Act “would
transfer and consolidate food
safety authorities for inspections, enforcement, labeling, and
research into a single food safety
agency,” Durbin said. “That
would allow us to prioritize system-wide food safety goals and
targets.”
The bill will “ensure that
we have a single person being
held accountable for food safety,
research, prevention, inspections,
investigations and labeling. We
need a commonsense, 21st century way of ensuring food safety
and a single food safety agency is
it,” DeLauro said.
Both the Center for Science in
the Public Interest (CSPI) and the
Consumer Federation of America
(CFA) voiced support for the Safe
Food Act.
“We need one independent
agency focused on the safety of
the entire food supply,” said Chris
Waldrop, director of the Food
Policy Institute at CFA. “A single
food safety agency would allow us
to better focus our resources where
the greatest risks lie.”
CSPI hopes to see “bipartisan
support for this commonsense legislation,” commented Caroline
Smith DeWaal, CSPI’s food safety
director.
January 30, 2015
from our
archives
50 YEARS AGO
Jan. 29, 1965: Washington—
President Johnson this week told
Congress that his budget asked
$500 million less for USDA during the next fiscal year. In a recent
message, Johnson predicted that
one million farm families would
be unable to make a decent living
in the future, even with government help.
Ithaca, NY—A Cornell University
researchers has reported that federal
milk orders have not been a major
factor in the growth of commercial supplies and national surpluses
of milk. This opinion is contrary
to common belief, said professor
Leland Spencer of the New York
State College of Agriculture.
25 YEARS AGO
Jan. 26, 1990: Madison—The
Wisconsin State Senate this
week voted 18 to 15 in favor
of sending the proposed bovine
somatotropin (BST) labeling
bill to the Senate Labor and
Business Committee, essentially
killing any chance of the controversial measure being passed
this year. The BST labeling bill
had been the subject of much
intense lobbying by both proponents and opponents in recent
weeks.
Milwaukee, WI—Universal Foods
Corporation announced this week
that it will sell its cheese division
to the division’s current management. Universal’s cheese division
produces and markets Italian-style
cheeses under the Stella label, low
sodium cheeses under the Lorraine
brand label, and substitute cheese.
It also imports and markets gourmet varieties such as Ile de France
Brie and Boursin herb cheese.
10 YEARS AGO
Jan. 28, 2005: Milwaukee,
WI—David R. Carpenter was
appointed president and CEO,
North America, for Chr. Hansen, Inc. this week. He succeeds
Donald Combs, who resigned
earlier this month. Carpenter
has been with Chr. Hansen
since 1999.
Washington—No matter how you
look at the numbers, US government removals of dairy products
from the commercial market last
year were historically low. By one
measure, in fact, net removals were
actually negative. For cheese, there
were no price support purchases
last year, while DEIP removals
totaled 5.9 million pounds.
January 30, 2015
Get Real Initiative
Number Of Farm Animals
(Continued from p. 1)
Covered Under AHA’s
American Humane Certified to tell stories that resonate with
Program Is Rising Rapidly folks. Take the reins and bring it
Atlanta, GA—The number of
farm animals covered under the
American Humane Association’s
(AHA) American Humane Certified program has jumped more than
1,000 percent in the last four years,
and now covers over 1 billion animals, or almost one in every eight
animals on US farms and ranches,
the AHA revealed here this week.
Nearly 10,000 farms, ranging
from small mom-and-pop operations to some of the best-known
national producerrs, are now covered by the AHA’s evidence-based,
independently audited American
Humane Certified program.
“Americans are increasingly
interested in where their food
comes from and how farm animals are treated,” said Dr. Robin
Ganzert, the AHA’s president and
CEO.
“The welfare of animals has
always been a key issue for America’s
farmers and with growing demand
from the public for humanely raised
foods, enlightened farmers, ranchers and producers are seeking trustworthy, independent, science-based
humane certification to verify good
practices to retailers and the public,” Ganzert added.
Underlying reasons for this
trend are apparent in a new
national survey of 5,900 consumers released in November by AHA
showing that more than nine in 10
respondents (94.9 percent) were
very concerned about farm animal
welfare, up from 89 percent in the
2013 study.
More than three-quarters (75.7
percent) stated that they were very
willing to pay more for humanely
raised eggs, meat, and dairy products, up from 74 percent in 2013.
and for the second straight year,
in a ranking of the importance
of food labels, “humanely raised”
scored highest.
“Americans have the safest,
most abundant, and economical
food supply in the world,” Ganzert
commented. “Now people want to
ensure that it is humane, as well.”
Last November, the American
Humane Association went to Capitol Hill to urge consumers to set
a “humane table” and to support
humane farm practices.
The AHA was joined at the
congressional briefing by farmers, chefs, animal welfare pioneers
and leaders of major organizations involved in food production,
including Jim Mulhern, president
and CEO of the National Milk
Producers Federation (for more
details, please see “Proper Animal
Care Highlighted On Capitol Hill;
More Humane Certification Advocated,” on page 3 of our Nov. 21,
2014 issue by scanning the QR
Code on p. 2).
Page 5
CHEESE REPORTER
to real life.” She mentioned such
opportune societal situations as
farmers serving on school boards
and milk companies sponsoring
food collection drives.
Waller announced that DMI
has created its own digital newsroom, based in Chicago, as a hub
to engage consumers online. She
also mentioned VoiceStorm as
a DMI app while MilkPEP vicepresident for marketing Victor
Zaborsky cited such vehicles as
Outbrain, Taboola, and Sharethrough in addition to YouTube.
Five Basic Truths About Milk
Earlier in the day of the panel’s
presentation, MilkPEP launched
its new “Get Real” promotion on
the www.milktruth.com website,
Zaborsky reported.
“We want to break the Internet
today” on behalf of the nutrition
and health of the American people, Zaborsky exhorted. During less
than three hours after the launching, there were already more than
500,000 Internet interactions – 96
percent positive and 4 percent
negative, he reported.
By Thursday, industry participants had already shared more
than 6,500 pieces of content,
reaching more than 21 million
people online, IDFA reported.
“This launch was a strong start
to our journey to take the conversation back and more actively and
aggressively defend milk’s reputation in the marketplace,” Kadison
commented later in the week, after
the Dairy Forum presentation.
“Milk was a trending conversation on Facebook and in Google
Trends, reaching millions with the
real milk facts. And importantly,
“Milk is delicious, affordable, and
versatile,” she stated. “Yet it is
difficult to get that message out.
Consumers are communicating in
many ways.”
During the question and answer
period, the panelists were asked
how extremist opponents should
be dealt with. They agreed that
once it is obvious that certain persons are not open to any kind of
appeal regarding the benefits of
milk those trying to engage should
“move on” and reach out instead
to what Waller described as “the
great middle” of the population
whose minds are not closed on the
topic.
Zaborsky said the MilkPEP team
expected some blow back to the
launching of its Get Real venture.
“We had a crisis drill for it,” he
revealed.
Gallagher characterized the
labeling of fluid milk containers
on points such as being “antibiotic
free” or with other distinctions as
being self-defeating.
Those efforts are damaging
conventionally produced milk, he
stated.
To an attendee’s question
about the consumption of raw
milk, Gallagher’s swift answer
was “don’t drink it. That’s why
we have pasteurization.” Waller
described the practice as “unsafe
rationally but safe emotionally for
some people.”
In a larger context, Gallagher
cited the differing opinions, including among dairy farmers, about
drinking unpasteurized milk. He
likened it to the support given by
some in the farming community to
the anti-biotechnology movement
and to animal rights groups such as
People for the Ethical Treatment
of Animals.
We’re attacking ourselves, Gallagher said of those situations. “It’s
a big problem.”
we were able to address milk myths
and information and engage in a
strong consumer dialogue to help
set the record straight.”
To deal with the naysayers,
Zaborsky said Get Real will tell
“milk truth” stories based on
valid science that will convey the
nutritional value of milk, show
that dairy farmers provide proper
care for their animals, indicate
that the industry practices sustainability, and “set the record
straight” on five basic truths
about milk.
The five messages that the Get
Real campaign is asking its supporters to herald are that milk has
valuable nutrients for everyone,
“not just for kids”; that it is a real,
wholesome, and locally sourced
product in many instances; that it
contains a lot more good than “the
bad” with which some view (such
as fat and calories); that it is a
simple food compared to the nondairy alternatives that contain 10
or more ingredients; and that milk
provides high quality protein and
more of it than non-dairy alternatives, Zaborsky stated.
There are wildly erroneous
beliefs that whole milk contains 90
or 98 percent fat, Zaborsky noted.
He also pointed out that one serving of milk contains more protein
than one egg.
Video, infographics, and articles
will be used to deliver the milk
truth message, Zaborsky promised.
Appeals will be made to families,
on lifestyle, and with recipes.
Zaborsky also mentioned the
“click baiting” message technique
which asks consumers not to eat
certain foods. Apply reverse psychology to that process with a message of “three foods you cannot do
without,” he advised.
Kadison cited the nutritional
value of milk for potassium, protein, vitamin D, and calories.
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Page 6
January 30, 2015
CHEESE REPORTER
Taking Advantage Of
China’s Ice Cream Market
Growth, Japan’s Meiji
Begins Operations At New
Plant In Guangzhou
Guangzhou, China—Meiji Holdings Co., Ltd., and its subsidiary,
Meiji Co., Ltd., recently announced
the launch of operations of a new
ice cream plant operated by Meiji
Ice Cream (Guangzhou) Co., Ltd.
Meiji Ice Cream Guangzhou
is the wholly owned subsidiary
of Meiji. Located in Guangzhou,
Guangdong Province, China, production at the newly constructed
plant was scheduled to launch earlier this month, and product sales
in the South China region are
slated to begin late this month.
The Meiji ice cream business in
China began in 1994 when Meiji
partnered with a local corporation
to establish a production and sales
venture in Guangzhou. As the
only Japanese brand then operating in China, Meiji said it relied on
the high quality of its products to
promote sales in the South China
region.
Urbanization and increases in
individual income in recent years
have led to annual double-digit
growth for China’s ice cream market, Meiji noted. And consumer
demand for high-quality, premium
products is stronger than ever.
Viewing these changes in the market as a prime opportunity, in 2012
Meiji established Meiji Ice Creeam
Guangzhou, the goal of which is to
develop and deliver high-quality
ice cream that satisfies the tastes
of Chinese consumers.
Able to take advantage of the
established brand recognition of
Meiji Ice Cream as high-quality ice
cream from Japan, Meiji Ice Cream
Guangzhou said it will apply technology and expertise cultivated in
Japan to develop a lineup of high
value-added products for the Chinese market.
Specifically, Japanese-inspired
products will include an ice cream
bar that combines condensed milk,
a favorite among local consumers,
with Japanese flavors such as sweet
red bean and green tea.
Other products will include
chocolate ice cream, which continues to grow in popularity, and ice
cream cups mixed with fruit. The
target sales area will be expanded
from South China to include East
China and North China.
The company said it will aim
to achieve net sales of 500 million
yuan (approximately US$80 million) by 2020.
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Dean Foods To End
Production At Verifine Dairy
Fluid Milk Processing Plant
In Sheboygan, WI
Sheboygan, WI—Dean Foods
Company said this week that it
is consolidating its operations in
Wisconsin and will be ending production at its Verifine Dairy fluid
milk processing plant in Sheboygan, WI.
Production at the plant will be
phased out on or before April 30,
2015, and approximately 70 positions will be eliminated.
Dean Foods “will continue to
maintain significant operations
in DePere, WI and our products
will continue to be available in the
region,” said Dustin Cox, spokesperson for Dean Foods. “This move
does not reflect the quality of work
performed by our employees, but
rather reflects the need to remove
redundancy in our operations.”
Dean Foods had acquired the
Verifine Dairy Products Corporation in 1987 from the Grasse family. Verifine had been in business
since 1911.
Sargento Expands
(Continued from p. 1)
is now slated to begin during the
second half of 2015, with occupancy expected by late 2016.
Sargento’s Kiel plant opened
in 1993 on a 40-acre site in the
Kiel Industrial Park. It expanded
by 40,000 square feet in 2000 and
an additional 60,000 square feet in
2007.
Sargento’s natural shredded,
sliced and snack cheeses, cheese
dips and battered and breaded frozen appetizers are produced at the
Kiel facility.
The expansion will include additional space for production, storage
and employee facilities, including
a health and wellness center and
increased locker area to accommodate up to 720 employees during the next five years. Sargento’s
Kiel plant currently employs 540
people.
“Sargento remains steadfast in
our commitment to growing in
Wisconsin,” Gentine said. The
company is looking forward to
expanding its Kiel facility “to add
production lines and better accommodate our employees.”
Sargento Foods also operates
production facilities in Plymouth
and Hilbert, WI, and a technical
center in Elkhart Lake, WI.
Founded in 1953 in Plymouth,
Sargento is a leading manufacturer, packager and marketer of
natural shredded, sliced and snack
cheeses, cheese appetizers, ingredients, sauces and other culinary
solutions.
Sargento is owned and operated
by the Gentine family, has net
sales of $1.3 billion, and has more
than 1,700 employees.
January 30, 2015
(Continued from p. 1)
Chicago—Salt intake was not
associated with mortality or risk
of cardiovascular disease and heart
failure in older adults based on selfreported estimated sodium intake,
according to a study published
online by JAMA Internal Medicine.
Data on sodium restriction
among older adults are scarce,
especially those with their blood
pressure on target.
Achieving a sodium intake of
less than 1,500 milligrams per
day as currently recommended
for adults over 50 also is difficult
for older adults in part because of
long-held dietary habits.
Thus, the incremental benefit of
restricting sodium to lower targets
needs to be evaluated, according
to study background information.
Andreas P. Kalogeropoulos,
M.D., Ph.D., of Emory University,
and co-authors looked at the association between dietary sodium
intake and mortality, CVD and
heart failure in a group of adults
who ranged in age from 71 to 80.
The authors analyzed 10-year
follow-up data on the adults who
were participating in the study
where dietary sodium intake was
assessed at baseline with a questionnaire.
After 10 years, 881 of the study
participants had died, 572 had
developed CVD and 398 had
developed heart failure. Sodium
intake was not associated with
mortality, or new development of
CVD or heart failure.
Ten-year mortality rates were
33.8 percent, 30.7 percent and
35.2 percent among participants
consuming less than 1,500 milligrams per day, 1,500 to 2,300
milligrams per day, and greater
than 2,300 milligrams per day of
sodium, respectively.
The researchers concluded that
sodium intake was “not associated”
with mortality or risk for CVD and
heart failure in a cohort of adults
71 to 80 years old. These findings extended to sex-based and
race-based subgroups and in participants with and without hypertension at baseline. Researchers
said the data emphasize the need
for stronger evidence, preferably
from rigorous controlled trials
testing additional thresholds for
sodium intake, before applying a
policy of further sodium restriction to older adults beyond the
current recommendation for the
general population, which is 2,300
milligrams per day.
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APRIL 22–23, 2015
alliant energy center
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TABLETOP MINI-EXPO
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return of the popular Ideas Showcase; concise
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SCHEDULE HIGHLIGHTS
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opening address from:
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educational seminars
Animal Care & Dairy Marketing
hosted by
DAIRY R
OR
Finding Solutions With Your CDR
Cheese Doctors On Call
E ARCH
ES
some farmers drying off cows early.
There also appears to be a reduction in feed supplements, as the
economics do not support their
widespread use this season,” Hurrell added.
Fonterra has confirmed that it
can meet all current sales commitments. However, in light of the
reduced milk volume forecast, it
is planning to reduce the quantity
of product offered on the Global
Dairy Trade (GDT) semi-monthly
auction platform, and via direct
sales channels.
Fonterra currently offers skim
milk powder, whole milk powder,
Cheddar cheese, butter, anhydrous
milkfat, rennet casein and buttermilk powder on the Global Dairy
Trade auction.
The New Zealand Ministry for
Primary Industries (MPI) said it
has been closely monitoring the
ongoing dry conditions throughout the country since December.
Every year there are periods of dry
weather that can have a disruptive
impact on farms and local farming
communities.
Restricted pasture growth and
milk production occurs in many
parts of New Zealand as a result of
dry summers and irrigation restrictions. These events are unpredictable and vary in their timing,
severity and duration.
The impact of these events on
milk solids production and farm
profit can be minimized by the
early implementation of proven
strategies, DairyNZ said. The key is
to have a plan and to make timely
decisions based on the best available information.
Having no plan, coupled with
indecision, leads to unnecessary
stress and lower profit, DairyNZ
added. Whatever the summer conditions, the first management rule
is to fully and efficiently use spring
pasture before dry and hot conditions reduce the growth and quality of pasture.
In other New Zealand dairy
developments, Statistics New Zealand on Thursday reported that
New Zealand’s seasonally adjusted
milk powder, butter and cheese
exports fell 9.5 percent ($328 million) in the December 2014 quarter, with quantities up 2.6 percent.
Values have fallen 26 percent
since the peak in December of
2013. The fall in recent quarters
was price-driven.
For the year ended December
2014, New Zealand goods exports
were up $2.1 billion to $50 billion
from the year ended December
2013. This increase was led by milk
powder, butter, and cheese, due to
whole milk powder, up 8.6 percent
($575 million). Whole milk powder exports to Algeria rose $279
million but fell $265 million to
China.
Salt Intake Not Associated
With Mortality Or CVD Risk
In Older Adults; Study Says
Stronger Evidence Needed
To Support Lower Intake
CENTER F
Less Milk In NZ
Page 7
CHEESE REPORTER
CDR
&
World Markets Knocking At Your DoorWhat Are You Going To Do?
cdr workshops
Cheese Flavor & Texture Defects
schedule and information available at
www . cheeseconference . org
Whey Flavor Defects
events highlighting the 2015 united
states championship cheese contest
Page 8
CHEESE REPORTER
Everett Henning Retires
From Henning’s Cheese
Kiel, WI—Henning’s Cheese this
week announced the retirement of
Everett Henning, ending a cheese
industry career that spanned some
52 years.
Everett Henning began his
career in 1963 after his father,
Otto, passed away. Since then, the
company has grown both in terms
of volume of cheese produced as
well as the varieties, styles and
types produced.
Henning’s Cheese has won
numerous awards in state, national
and international cheese contests
for its products.
John Bohn Leaves AGC
Heat Transfer, Will Run
New Company Operating As
Authorized Manufacturer’s
Representative For AGC
Bristow, VA—John Bohn has
decided to leave AGC Heat Transfer, effective today, and pursue a
path towards retirement and other
business opportunities.
Bohn has
over 30 years’
experience
with sanitary
plate heat
exchangers,
was one of
the founders of AGC
and has been
director of
John C. Bohn
sales
and
marketing
since 2007.
In total, he has given 24 years
of service and, together with his
AGC colleagues, has built the
company into one of the most
respected heat exchanger manufacturers in the world.
In the future, AGC and Bohn
will continue working together,
with Bohn running his own company, Bohn Technology, operating as an authorized manufacturer’s
representative, dealing exclusively
with AGC products and services,
including field inspections of plate
heat exchangers, training, general
Over the years, Everett Henning
has been involved in a number of
industry organizations, including
serving on
the board of
directors of
the Wisconsin Cheese
M a k e r s
Association
(WCMA). In
2003, Henning
was
Everett Henning
named a Life
Member of
the WCMA.
Last year, Henning’s Cheese
celebrated its 100th anniversary.
consulting, installation/start-up
assistance, and emergency work to
bring new business opportunties to
AGC.
The mutual advantages of this
arrangement are clear, according
to Colin O’Sullivan, president of
AGC Heat Transfer.
Bohn can transition into the
next chosen phase of his career
and life knowing he has the support of his AGC colleagues, and
world-class products and services
to offer.
Simultaneously, AGC Heat
Transfer will continue to benefit
from his extensive knowledge of
the sanitary plate heat exchanger
business through new opportunities and contacts.
“AGC thanks John for his major
contribution to the company’s success and congratulates him on the
next exciting phase of his career,
which commences February 1,
2015,” O’Sullivan said.
O’Sullivan joined AGC in July
2014.
Bohn Technology is located at:
602 Hawthorne Drive, Farmington, MO 63640; e-mail johnb@
bohn-tech.com; phone (direct)
(573) 760-2599.
AGC Heat Transfer has three
offices located throughout the US.
The company is headquartered
from 10129 Piper Lane, Bristow,
VA 20136.
For more information on AGC,
call 800-825-8820 or visit www.
agcheattransfer.com
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For more information, circle #6 on the Reader Response Card on p. 14
PERSONNEL
MARC KESSELMAN joined the
Dean Foods Company Monday as
executive vice president, general
counsel, corporate secretary and
government affairs. Kesselman
arrives from PepsiCo, Inc., where
he was senior vice president and
general counsel of Frito-Lay North
America and PepsiCo’s food businesses in North and South America. At PepsiCo, he oversaw a wide
variety of commercial, transactional, litigation, regulatory, and
government affairs issues relating to PepsiCo’s food business in
North and South America. Prior
to joining PepsiCo, Kesselman
served as general counsel at the
US Department of Agriculture.
KIRK SCOTT has joined the
Wisconsin Milk Marketing Board
(WMMB) as director of retail
programs, responsible for managing and implementing WMMB’s
retail cheese and dairy programs.
He joins WMMB with nearly 25
years of consumer insight, marketing and brand management
experience, most recently serving
as director of retail marketing at
Grande Cheese Company. Scott
also held roles in marketing and
brand management at Kraft Foods
and Rayovac.
January 30, 2015
AMANDA FORD from the University of Florida is the winner of
the $25,000 Dannon Yogurt and
Probiotics Fellowship Grant for
her scientific research in yogurt
and probiotics. Now in its third
year, the grant supports the next
generation of scientists dedicated
to researching the functional benefits of yogurt and probiotics. Since
starting her doctorate program in
2012, she has studied the effects
of probiotics and their modulation of protein fermentation. She
has also examined how changes in
gut microbiota can be critical to
human health and disease.
Wisconsin Cheese
Originals Offers Beginning
Cheesemaker Scholarship
Madison—A $2,500 Beginning
Cheesemaker Scholarship is being
offered by Wisconsin Cheese
Originals to help an aspiring
cheese maker earn their license.
This marks the sixth year
Wisconsin Cheese Originals has
offered a scholarship, generating $15,000 and helping six new
cheese makers create farmstead
and artisan cheeses.
Applications are due March
20. The scholarship recipient will
be chosen by a review committee
and notified by April 10.
More information and applicaJOHN KELLY has been named
tions
are available online at www.
manager of the new Food & BevWisconsinCheeseOriginals.com.
erage Division at Cornerstone
Business Services of Green Bay, Volunteers Needed For
WI. Kelly served 11 years as president of Kelly Pickle Company, US Championship Cheese
formerly Bond Food Products, Contest
before establishing Kelly Business Madison—The Wisconsin Cheese
Advisors to provide consulting to Makers Association (WCMA)
food processing companies and has issued a call for volunteers
other business ventures.
for its upcoming United States
Championship Cheese Contest.
AWARDS & SCHOLARSHIPS
WCMA has split contest
The new specialty cheese plant check-in across two days, each
owned by EMMI ROTH USA with shorter time commitments
in Platteville, WI, has received for volunteers. Roughly 25 to 30
FSSC 22000 Certification by volunteers are needed to checkthe Global Food Safety Initia- in entries at the WOW Logistics
tive. The certification integrates warehouse in Little Chute, WI.
The two-day check-in includes
Good Manufacturing Practices,
the
following volunteer time slots:
HACCP, traceability and legal
food safety requirements in an ISO 12:30 p.m. to 4 p.m. on Thursday,
22000:2005 Quality Management March 12 and/or 8 a.m. to 1 p.m.
System. This new certification on Friday, March 13.
Help is needed at the contest
clearly demonstrates our commitment to producing the highest site: the Wisconsin Center in
quality and safest products for our Milwaukee. About 50 people are
customers, and we’re proud to be needed each day. Days and times
recognized as an industry leader in are as follows: Tuesday, March
food safety, said Tim Omer, man- 17, from 7:30 a.m. to 5 p.m., and
aging director, Emmi Roth USA. Wednesday, March 18, from 7:30
a.m. to 5 p.m.
ESE, Inc. of Marshfield, WI, has
Also, 15 people are needed on
earned a three-year certification Thursday, March 19 from 1 p.m.
from the Control Systems Integra- to 5 p.m. to prepare the cheeses
tors Association (CSIA). CSIA for the final round charity event
Certified companies have demon- Thursday evening.
strated through an independent
Volunteers are welcome to stay
audit that they adhere to best for the event.
practices in areas ranging from
For more details or to sign up
project management to financial online, visit www.uschampionmanagement.
cheese.org/contest/volunteers.
January 30, 2015
Dedicated Focus On Animal
Care Earns Innovative Dairy
Farmer Of The Year Award
For Hilmar Jerseys
Boca Raton, FL—Hilmar Jerseys, a
6,000-cow dairy operation located
in Hilmar, CA, was honored as
the 2015 Innovative Dairy Farmer
of the Year during an awards ceremony here Monday at the International Dairy Foods Association’s
(IDFA) Dairy Forum.
The award, co-sponsored by
IDFA and Dairy Today magazine,
recognizes US dairy producers
that apply creativity, excellence
and forward thinking to achieve
greater on-farm productivity and
improved milk marketing.
“IDFA and Dairy Today selected
Hilmar Jerseys because of its dedicated focus on animal care, which
the owners call stockmanship,” said
Connie Tipton, IDFA’s president
and CEO. “At a time when animal
care is gaining headlines and sound
bites, we thought it was important
to honor and highlight a dairy farm
that is doing all the right things
and spreading the knowledge to
the broader dairy community.”
Hilmar Jerseys was nominated
for the award by McKenzie Klein,
producer relations manager for
Hilmar Cheese Company.
She attended the awards ceremony along with Hilmar Jerseys co-owners, Chuck and Mark
Ahlem, and Frank Dinis, herd
manager.
Animal well-being and respect
has always been important at Hilmar Jerseys, which was formed by
Chuck Ahlem in 1982. The operation now comprises five dairy
facilities that cover 4,000 acres
and market a total of 143.8 million
pounds of milk each year.
Chuck Ahlem and his son Mark
didn’t intend to become animal
welfare leaders, but their employee
training program on animal care
and stockmanship produced dramatic improvements on the five
dairies.
As employees learned to understand cow behavior and how to
handle animals properly, they
began to take more pride in their
jobs and proactively identified
areas of improvement for cow care
and comfort.
Also, employee injuries related
to working with the cows dropped
by 50 percent.
Noting these positive changes,
the Ahlems shared the results with
Hilmar Cheese Company, their
milk processor. Impressed with the
results, Hilmar Cheese partnered
with the Ahlems and Elanco, the
animal health company, to promote the animal care and employee
engagement concepts that Hilmar
Jerseys was using.
To date, more than 200 people
representing 50 dairies have participated in this animal welfare
training.
Page 9
CHEESE REPORTER
Brewster Dairy Owner Fritz Leeman Receives
National Cheese Institute’s Laureate Award
Boca Raton, FL—The National
Cheese Institute (NCI) on Monday presented its highest honor,
the NCI Laureate Award, to Fritz
Leeman, owner of Brewster Dairy,
Inc., Brewster, OH.
The award was presented to
Leeman at a special ceremony
during the International Dairy
Foods Association’s 2015 Dairy
Forum in Boca Raton, FL, by
National Cheese Institute I
Chairman Mike Reidy of Leprino
Foods Company.
The NCI Laureate Award
recognizes individuals who have
made significant contributions to
the development and growth of
the cheese industry.
A panel of industry professionals chooses a recipient each year
based on the person’s long-term
contributions to the cheese industry.
Fritz Leeman and his father,
John, purchased Brewster Dairy
in 1965 and manufactured a variety of cheeses, some sold under
their own label.
Although the business flourished, the Leemans decided that
concentrating solely on one product, Swiss cheese manufacturing,
would provide an opportunity for
greater growth.
As he continued his quest
to improve the business and its
processing techniques, Fritz Leeman was often among the first to
implement new technologies and
innovations that enhance products for customers.
Under Fritz Leeman’s leadership, for example, Brewster Dairy
introduced a new, larger block of
cheese that significantly reduced
Fritz Leeman (right), owner of Brewster Dairy in Brewster, OH, accepts the National Cheese
Institute’s Laureate Award from NCI Chairman Mike Reidy of Leprino Foods.
the amount of trim waste during
packaging.
Later, the addition of two
cheese production facilities, one
in Stockton, IL, and the other in
Rupert, ID, gave Brewster Dairy
increased capacity for making the
products customers want.
Today, thanks to Leeman’s
leadership and dedication to
serving the needs of his customers, Brewster Dairy is the largest
Swiss cheese manufacturer in the
United States.
“For more than 50 years, Brewster Dairy has been a family business with a stellar reputation for
quality cheeses and exceptional
customer service, and for most
of his life, Fritz Leeman has been
the primary inspiration for that
success,” said Connie Tipton,
International Dairy Foods Association’s president and chief executive officer.
Previous recipients of the
prestigious NCI Laureate Award
include Bob Bush, Larry Jensen,
Lou Gentine, Mark Johnson,
Jerome Schuman, Larry Ferguson, John Jeter, Mark Davis, Wes
Allen, Elmer Marth, Max Gonzenbach and Rudy Nef, Don Storhoff,
Lester Kielsmeier, Hans Epprecht,
Norm Olson, Dave Nusbaum,
John Nelson, Harold Steinke,
Raymond Goldbach, Jack Budahn
and Vince Zehren.
The National Cheese Institute
will issue a call for nominations
for the 2016 NCI Laureate Award
this summer. For more information, visit www.idfa.org for nominating procedures.
Advanced Cheese Packaging (ACP)
From the curd cyclone to the cooler door, Advanced Process Technologies, Inc. can provide you with an Advanced Cheese Packaging (ACP) process.
APT’s experienced staff of Mechanical, Process and Electrical Engineers will help you develop a packaging system tailored to your specific process.
APT Capabilities for your ACP process include:
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For more information, circle #7 on the Reader Response Card on p. 14
COMPANY NEWS
Page 10
CHEESE REPORTER
Cheese
Reporter Ad 3.pdf
1
4/10/13
3:30 PM
January 30, 2015
C
M
Y
SUPPLIER NEWS
www.cheesereporter.com/events.htm
Event Schedule Released For Wisconsin
Cheese Industry Conference April 22-23
Madison—A schedule of events
for the 2015 Wisconsin Cheese
Industry Conference (WCIC), to
be held here April 22-23 at the
Alliant Energy Center, has been
released.
Registration kicks off at 3 p.m.
on Tuesday, April 21.
The follow day’s agenda begins
with an opening session on dairy
industry growth opportunities by
Robert Coallier, CEO of Agropur,
Inc.
The morning session will feature
concurrent talks on animal care
and dairy marketing. Mike Doyle,
CEO of Foremost Farms USA, will
lead a panel discussion on animal
care with speakers from Sargento
Foods and Schreiber Foods, among
others.
Jamie Jonker with the National
Milk Producers Federation
(NMPF) will give a talk on solutions for animal care and dairy
market, and David Pelzer of Dairy
Management, Inc. (DMI) will
cover how to prepare for an animal
care incident.
A complimentary lunch and
tabletop mini expo will be held
Wednesday afternoon, followed
by the Chr. Hansen reception
and United States Championship
Cheese Auction.
After a special opening address
Thursday, the staff of the Wisconsin Center for Dairy Research will
address common technical questions from attendees.
Topics may include product
safety, cheese rind microbiology,
CM
MY
CY
CMY
K
and using milk protein concentrates in cheesemaking.
Another concurrent session will
feature members of the Wisconsin Department of Agriculture,
Trade and Consumer Protection’s
(WDATCP) International Trade
Team on current dairy export
opportunities, the mechanics of
dairy exporting, and if a company
is ready to export.
The luncheon and WCMA
annual meeting will begin at noon,
followed by concurrent workshops
on cheese flavor and texture
defects, and whey flavor defects.
The reception and US Championship Cheese Contest Awards
banquet starts at 5 p.m., with the
Millerbernd Afterglow Reception
to follow.
Among the highlights of this
years’s WCIC include the Student
Dairy Showcase Wednesday morning, where dairy and food science
students from across the US will
display cheese, butter and yogurt
made in university dairy plants.
The Ideas Showcase on Wednesday afternoon will feature practical
talks from WCMA supplier partners on topics selected by dairy
manufacturers.
The early registration deadline
for WCIC 2015 is Feb. 2. Cost to
attend prior to the deadline is $360
for members and $440 for nonmembers in the manufacturer/processor category. Other registration
options are also available. For more
details or to register online, visit
www.cheeseconference.org.
17th Annual Dairy Ingredients Symposium
Slated For Feb. 17-18 In Shell Beach, CA
Shell Beach, CA—The 17th
annual Dairy Ingredients Symposium will take place here Feb.
17-18 at The Cliff’s Resort.
Co-hosted by the Cal Poly
Dairy Products Technology Center
(DPTC), US Dairy Export Council
(USDEC) and the California Dairy
Research Foundation (CDRF), the
two-day symposium will focus on
the best ways to produce, market
and use dairy ingredients.
A session on maximizing the
value of milk and dairy ingredients
will feature Andrei Mikhalevsky,
president and CEO of California
Dairies, Inc., on future challenges
and opportunities in the US dairy
industry.
Michael Lewis of the UK’s
University of Reading will share
his 35-plus years of experience in
UHT processing of milk and other
dairy products.
Other topics to be addressed
include market trends and opportunities; UHT processing and
technology; GMO labeling; understanding and improving quality and
functionality of dairy ingredients;
technology developments in dairy
ingredient production; and the latest in dairy nutrition research.
Cost to attend the symposium
is $595.
For the full conference agenda
or to register online, visit www.
dptc.calpoly.edu.
Central WI Cheese & Butter
Association Business
Meeting To Be Feb. 17 In
Marshfield, WI
Marshfield, WI—The Central
Wisconsin Cheesemakers & Buttermakers Association (CWCBA)
will hold its annual business meeting and banquet here Tuesday,
Feb. 17 at the Elks Club.
The meeting will begin at 3
p.m., and will cover the election
of officers, cheese contest, scholarship fund, golf outing, updates from
the Wisconsin Center for Dairy
Research (CDR) and the University of Wisconsin-River Falls, and
the latest developments with the
WCMA Hunger Task Force.
A social hour will kick off at 5
p.m., followed by a banquet dinner. John Umhoefer, executive
director of the Wisconsin Cheese
Makers Association (WCMA),
will give a presentation, along with
representatives from CDR and the
Wisconsin Milk Marketing Board
(WMMB).
Cost to attend the meeting is
$25. CWCBA Life Members and
their spouses receive free admittance. Reservations should be
received by Feb. 9. To make a reservation, contact CWCBA secretary/treasurer Jim Mildbrand at jim.
mildbrand@gmail.com.
Research Chefs Association
Conference & Expo To Be
March 24-27 In NOLA
New Orleans, LA—The Research
Chefs Association (RCA) annual
Conference & Culinology Expo
will take place here March 24-27
at the New Orleans Morial Convention Center.
The four-day conference will
cover the latest developments in
the natural food sector, the future
of food labeling, important trends
to keep in mind when developing
new products, developing successful products for today’s kids, and
how to best use cheese in new
products and recipes.
The early registration deadline
is Feb. 6.
Cost to attend is $660 for RCA
members and $890 for non-members. Day passes and student discounts are also available.
For a full agenda or to register
online, visit www.culinology.org.
PLANNING GUIDE
Feb. 17-18: 17th Annual Dairy
Ingredients Symposium, The
Cliff’s Resort, Shell Beach, CA.
For registration information,
visit www.dptc.calpoly.edu.
•
Feb. 19-20: USDA Agricultural
Outlook Forum, Crystal Gateway Marriott Hotel, Arlington,
VA. For details, visit www.usda.
gov/oce/forum.
•
March 2-3: NYS Cheese Manufacturers Association’s Spring
Meeting, DoubleTree Hotel,
Syracuse, NY. For details, visit
nyscheesemakers.com.
•
March 17-19: US Championship Cheese Contest, Wisconsin Center, Milwaukee, WI. Visit
www.uschampioncheese.org.
•
April 22-23: Wisconsin Cheese
Industry Conference, Alliant
Energy Center, Madison, WI.
For more information, visit
www.cheeseconference.org.
•
April 26-28: ADPI/ABI Joint
Annual Meeting,
Hyatt
Regency Chicago, Chicago, IL.
More information available at
www.adpi.org.
•
June 7-9: International DairyDeli-Bake Seminar & Expo,
Georgia World Congress Center, Atlanta, GA. More details
available at www.iddba.org.
•
June 28-30: Summer Fancy
Food Show, Jacob Javits Convention Center, New York. Visit
www.specialtyfood.com.
•
July 11-14: IFT Annual Meeting
& Food Expo, McCormick Place
South, Chicago, IL. For information, visit www.ift.org.
•
July 29-Aug. 1: ACS Annual
Meeting, Providence, RI. Details
at www.cheesesociety.org.
•
Aug. 13-14: IMPA Annual Conference, Sun Valley Resort, Sun
Valley, ID. More details to be
released at www.impa.us.
•
Sept. 15-18: International Dairy
Show, McCormick Place, Chicago, IL. For more information,
visit www.dairyshow.com.
January 30, 2015
Dairy Farmer Caucus To Be Re-Established By Higher Same-Store
Sales, Stronger Customer
Bipartisan Group Of US House Members
House, Senate Agriculture
Committee Subcommittee
Assignments Announced
Arlington, VA—A bipartisan
group of lawmakers is re-establishing the congressional Dairy Farmer
Caucus, and the National Milk
Producers Federation (NMPF)
expects the new group to be even
larger than the Dairy Farmer Caucus in the 113th Congress.
“The 85-member caucus in
2013-14 was nearly one-fifth of the
House,” said John Hollay, NMPF’s
vice president for government relations. “We expect the 2015 caucus
will be at least that large.”
The dairy caucus is one of the
most bipartisan and regionally
diverse of the many caucuses in
Congress, Hollay added.
The Dairy Farmer Caucus educates House members on dairy
industry issues and helps build
consensus on legislation impacting milk producers and processors.
For example, the caucus played a
key role in enacting the 2015 farm
bill, Hollay noted.
The congressional Dairy Farmer
Caucus was initially established in
2006 to provide a bipartisan forum
to collaborate on policy issues that
addressed the interests of dairy producers nationwide. In recent years,
the caucus has worked with NMPF
and the dairy industry to secure
emergency funding for farmers suffering from low prices and disasters, protect dairy trade interests
and secure passage of federal nutrition programs that deliver nutritious dairy products to school-aged
children.
The following eight House
members will serve as co-chairs
of the Dairy Farmer caucus in
the 114th Congress: US Reps.
Reid Ribble (R-WI), Peter Welch
(D-VT), Michael Simpson (R-ID),
Joe Courtney (D-CT), David
Valadao (R-CA), Timothy Walz
(D-MN), Tom Reed (R-NY), and
Suzan DelBene (D-WA.
They issued an invitation to
their colleagues to join the caucus
this week.
In other congressional agriculture developments, US Rep.
Mike Conaway (R-TX), chairman
of the House Agriculture Committee, announced subcommittee
assignments for the 114th Congress.
As announced late last month,
US Rep. David Rouzer (R-NC)
will chair the livestock and foreign
agriculture subcommittee, which
has jurisdiction over policies, statutes, and markets relating to dairy,
livestock, poultry, and seafood,
along with inspection, marketing and promotion of such commodities, as well as animal welfare,
trade promotion and other issues.
Page 11
CHEESE REPORTER
Other Republicans on the livestock and foreign agriculture subcommittee include US Reps. Bob
Goodlatte of Virginia, Steve King
of Iowa, Scott DesJarlais of Tennessee, Vicky Hartzler of Missouri,
Ted Yoho of Florida, Tom Emmer
of Minnesota, and Dan Newhouse
of Washington.
As was the case in the 113th
Congress, US Rep. Jim Costa
(D-CA) will be the top Democrat
on the livestock and foreign agriculture subcommittee for the next
two years.
Other Democrats on the subcommittee are Stacey Plaskett of
Virgin Islands at-large, Filemon
Vela of Texas, Rick Nolan of Minnesota and Cherie Bustos of Illinois.
The chair and top Democrat
(ranking member) on the other
House Agriculture Committee
subcommittees are as follows:
General farm commodities and
risk management: US Rep. Rick
Crawford (R-AR), chair; US Rep.
Tim Walz (D-MN), ranking member.
Nutrition: US Rep. Jackie
Walorski (R-IN), chair; US Rep.
Jim McGovern (D-MA), ranking
member.
Commodity exchanges, energy,
and credit: US Rep. Austin Scott
(R-GA), chair; US Rep. David
Scott (D-GA), ranking member.
Biotechnology, horticulture,
and research: US Rep. Rodney
Davis (R-IL), chair; US Rep.
Suzan DelBene (D-WA), ranking
member.
Conservation and Forestry: US
Rep. Glenn Thompson (R-PA),
chair; US Rep. Michelle Lujan
Grisham (D-MN), ranking member.
Meanwhile, US Sen. Pat Roberts (R-KS), chairman of the
Senate Agriculture Committee,
announced the following new
subcommittee assignments for the
114th Congress:
Livestock, marketing and agriculture security (including dairy):
US Sen. Ben Sasse (R-NE),
chair; US Sen. Kirsten Gillibrand
(D-NY), ranking member.
Commodities, risk management
and trade: US Sen. John Boozman
(R-AR), chair; US Sen. Joe Donnelly (D-IN), ranking member.
Rural development and energy:
US Sen. Joni Ernst (R-IA), chair;
US Sen. Heidi Heitkamp (D-ND),
ranking member.
Conservation, forestry and
natural resources: US Sen. David
Perdue (R-GA), chair; US Sen.
Michael Bennet (D-CO), ranking
member.
Nutrition, specialty crops and
agricultural research: US Sen.
John Hoeven (R-ND), chair; US
Sen. Bob Casey (D-PA), ranking
member.
Traffic Helped Increase
Restaurant Performance
Index In December
Washington—The National
Restaurant Association reported
today that its Restaurant Performance Index (RPI) stood at 102.9
in December, up 0.8 percent from
November and the 22nd straight
month in which the RPI stood
above 100.
“Overall, the RPI posted three
consecutive months above 102 for
the first time since the first quarter
of 2006, which puts the industry
on a positive track heading into
2015,” said Hudson Riehle, senior
vice president of the association’s
research and knowledge group.
The RPI is constructed so that
the health of the restaurant industry is measured in relation to a
steady-state level of 100. Index
values above 100 indicate that key
industry indicators are in a period
of expansion, while index values
below 100 represent a period of
contraction for key industry indicators.
The RPI consists of two components: the Current Situation
Index and the Expectations Index.
The Current Situation Index,
which measures current trends in
four industry indicators (samestore sales, traffic, labor and capital expenditures), stood at 102.9
in December, up 1.5 percent from
November.
For the 10th straight month, a
majority of restaurant operators
reported higher same-store sales,
with the December results representing a solid improvement over
November’s performance.
Restaurant operators also
reported stronger customer traffic results in December. Some 61
percent of restaurant operators
reported an increase in customer
traffic between December 2013
and December 2014, up from 45
percent who reported higher traffic
in November. And 23 percent of
operators said their traffic declined
in December, down from 30 percent who reported similarly in
November.
“...the RPI posted
three consecutive
months above 102 for
the first time since the
first quarter of 2006,
which puts the industry
on a positive track...”
Hudson Riehle, National
Restaurant Association
The Expectations Index, which
measures restaurant operators’
six-month outlook for four industry indicators, stood at 102.9 in
December, up 0.1 percent from
November.
A majority of restaurant operators expect their sales to rise in the
months ahead. Some 52 percent
of operators expect to have higher
sales in six months, down from 57
percent who reported similarly last
month.
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January 30, 2015
CHEESE REPORTER
d's Dairy In
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Since 1876
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Serving the
Page 12
MARKET PLACE
CLASSIFIED ADVERTISING
phone: (608) 246-8430 fax: (608) 246-8431
e-mail: classifieds@cheesereporter.com
The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Recruitment
Classified ads should be placed
by Thursday for the Friday issue.
Classified ads charged $.75 per
word. Classified ads payable in
advance. Display Classifieds
charged per column inch.
Project Manager
Tetra Pak is the world’s leading food processing and packaging solutions
company.
closely with our customers and suppliers, we provide
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concepts.
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optimising their performances.
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and detailed process design for cheese production concepts and
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parameters
on the cheese production solutions and concepts.
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concepts.
nAuditing/troubleshooting on installed base cheese production equipment/
lines for optimising their
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Pak Processing Equipment Inc.
nInstruct operators/employees of customers on control and service of the
cheese production equipment/lines. (during commissioning or classroom
training)
nAssist in preparing and presenting cheese equipment product solutions.
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QUAlIFICATIONS:
nMinimum: Bachelor degree within Dairy Science, Food Science, Engineering
or equivalent level achieved through experience
nAt least 5-7 years relevant experience in the cheese industry
nSuperior verbal and written communication and problem solving skills.
nAble to work and make decisions independently
nCapable of creative and analytical thinking.
nBe able to adapt to various levels in small and large organisations e.g. plant
floor operators thru senior management; and be open and engaged at all
levels as required.
nQualified and available to travel throughout the USA and Canada
In order to be considered for this opportunity, you need to apply in the careers
section of www.tetrapak.com
EOE/M/F/Veteran/Disabled
For the most timely, in-depth coverage of the dairy industry, subscribe today.
Call Cheese Reporter at 608-246-8430 or e-mail info@cheesereporter.com
-Commissioning and achieving performance of new installed cheese production
equipment/lines.
Additional
responsibilities include:
Set-up of technological product and line specifications, guarantees and performances.
n Lead
project team to implement sold systems/modules. With the goal
-General and detailed process design for cheese production concepts and solutions
ofincluding
the following:
delivery
on-time;
on budget,
with a quality
system, and
milk reception,
curd making,
draining,
salting, block-forming,
moulding/brining
and maturation.
achieve
customer satisfaction. Interface with account managers and
-Interpretation
analysing
requirements
and advising
thethereby
commercial
customers
toand
assess
thecustomer
customer
requirements
and
create cost
department with regard to the influence of these input parameters on the cheese
effective
productionquotations.
solutions and concepts.
-Set-up of and
mass manage
balances forquotation
the designeddevelopment
cheese productionin
solutions
and
n Conduct
conjunction
with
concepts. managers for systems/modules.
account
-Auditing/troubleshooting on installed base cheese production equipment/lines for
n Provide
to Sr. Management on team member performance;
optimisingfeedback
their performances.
and
participate
in both financial
and
Review
Board
meetings.
-Instruct
operators/employees
of customers
on Project
control and
service of
the cheese
production
equipment/lines.
(during commissioning
or various
classroom project
training) management
n Mentor
fellow
project managers
and lead
-Assist in preparing and presenting cheese equipment product solutions.
initiatives.
-Contribute to the development of equipment Functional Descriptions (FDs).
QuAlIfICATIONS:
Qualifications:
n Bachelor’s Degree: Mechanical, Electrical, Chemical or Food Science
(Master’s Preferred)
n Project Management; Industry Related Regulatory Knowledge (PMO, 3A,
OSHA, CFR-113, etc.), Food Technology
Tetra Pak Processing
Equipment Inc. of $5 million projects
n Previous experience managing
a minimum
n Microsoft Project; SAP
n Experience with budgeting, fiscal management and project planning
n Project Management Institute Certification preferred
n Working with a Sense of Discipline and Creativity
In order to be considered for this opportunity, you need to apply in the careers
section of www.tetrapak.com
EOE/M/F/Veteran/Disabled
Inside Sales Representative
WOW Logistics Company, one of the Fox Valley's fastest growing companies, headquartered in Appleton, WI, is looking for an Insides Sales Representative. This position will be responsible for interfacing
between internal and external customers to identify and grow new sales as well as manage existing
account relationships. You will also be responsible for managing new marketing initiatives to new and
current customers. Equally as important with this position is ensuring that all customers and prospects
have an exceptional customer experience.
PRIMARY RESPONSIBILITIES
• Create, develop, and retain business relationships
with existing customers
• Use business development skills to identify,
qualify, obtain and develop relationships with
prospective customers
• Manage rate negotiations with prospective
and existing customers
• Process accurate and timely quotations
JOB REquIRMENTS
5 years minimum sales and/or customer
service experience
• Inside sales or customer service experience in a
business-to-business environment preferred
• Strong phone skills
• Excellent and effective communication skills
(both verbal and written)
•
• Collaborate on marketing initiatives, including
contacting prospects and customers to schedule
appointments/meetings
• Lead sales efforts via cold calling, lead generation
and gathering sales intelligence
• Deliver exceptional customer service
• Manage account data via WOW’s CRM – Salesforce.com
• Other general sales and marketing process tasks
• Strong customer service orientation and
excellent work ethic
• Effective negotiation and problem solving skills
• Proficient in Microsoft Office suite
• Excellent time-management skills with the
ability to multi-task
• Strong organizational skills and detail-oriented
APPLY ONLINE AT: wowlogistics.com/careers
d's Dairy In
orl
d
W
Since 1876
ee
ry W kly
ust
Serving the
January 30, 2015
Page 13
CHEESE REPORTER
MARKET PLACE
CLASSIFIED ADVERTISING
phone: (608) 246-8430 fax: (608) 246-8431
e-mail: classifieds@cheesereporter.com
The “Industry’s” Market Place for Products, Services, Equipment and Supplies, Real Estate and Recruitment
1. Equipment for Sale
FOR SALE: Car load of 300-400-500
late model open top milk tanks. Like
new. (262) 473-3530
HIGH CAPACITY SEPARATOR:
Alfa-Laval HMRPX 718 HGV hermetic
separator. 77,000 pounds per hour
separation/110,000 pounds per hour
standardization. Call Great Lakes
Separator at 920-863-3306 or email
drlambert@dialez.net.
FOR SALE: 1500 AND 1250 cream
tanks. Like New. (800) 558-0112. (262)
473-3530.
SEPARATOR NEEDS - Before you buy
a separator, give Great Lakes a call.
TOP QUALITY, reconditioned machines
at the lowest prices. Call Dave
Lambert, Great Lakes Separators at
(920) 863-3306 or e-mail drlambert@
dialez.net.
FOR SALE: 2,500 gallon to 6,500
gallon horizontal tanks, some
ref. Curd knives, rewiring, rebuilt
centrifugal and PD pumps. Cheese
vats and other miscellaneous cheese
equipment. Call ULLMER’S DAIRY
EQUIPMENT at (920) 822-8266. Or
check out our website at www.ullmersdairyequipment.com
FOR SALE: Westfalia Separator discs:
MSA 200, MSA 160, SAMM 20006.
Call Great Lakes Separators at 920863-3306; drlambert@dialez.net.
2. Equipment Wanted
WANTED TO BUY: Westfalia or AlfaLaval separators. Large or small. Old or
new. Top dollar paid. Call Great Lakes
Separators at (920) 863-3306 or email
drlambert@dialez.net
WANTED: Used Water/Milk Silos,
Homogenizers, Curd Mills, and
Separators. Call ULLMER’S DAIRY
EQUIPMENT at (920) 822-8266.
3. Products & Services
4. Walls, Flooring
b Code:
EXTRUTECH PLASTICS Sanitary
POLY BOARD© panels provide bright
white, non-porous, easily cleanable surfaces, perfect for non-food contact applications. CFIA and USDA accepted and
Class A for smoke and flame. Call EPI at
888-818-0118 or www.epiplastics.com
EPOXY OR FIBERGLASS floors, walls,
tank-linings, and tile grouting. Installed by
M&W Protective Coating Co. LLC. Call
(715) 234-2251
5. Real Estate
FOR SALE: Cheese/Dairy plant in SW
Wi. This plant has a rich history. It has
not been in production for 3 years but
has been occupied and improved. It
does have 4-30,000# Double O vats
with cat walk and controls, UCM vats,
Boiler, 20K silo tank and more silo
pads, horizontal holding tanks, CIP unit,
pumps valves, piping, pallet racking,
semi scale and more. Newer 2000 Amp
service with MCC. Remodeled and furnished Offices last year. Up to 2400 sq.
ft. of underground aging. This 43,000
sq ft. Facility is sitting on 7.8 acers with
a parking lot for 10 semi trailers and
over 500 yards of main highway frontage. New 10,000 gallon DNR approved
solids tank and lift station with testing station. On city water and sewer
approved for dairy operation. For more
information email tedstuf@hotmail.com
DAIRY PLANTS FOR SALE: http://
dairyassets.webs.com/dairy-plants.
Call Jim at 608-835-7705
7. Help Wanted
PROMOTE YOURSELF - By
contacting Tom Sloan & Associates.
Job enhancement thru results
oriented professionals. We place
cheese makers, 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) 2618890 or FAX: (920) 261-6357; or email:
tsloan@tsloan.com.
Filtration
Technologist
Institute for Dairy Ingredient Processing
South Dakota State University
Specific Duties Include:
Integration of all the filtration-based research projects within the overall schedule of the
Institute for Dairy Ingredient Processing; instruction and supervision of student employees
in the proper processing and cleaning protocols required for the production of dairy based
ingredients; servicing and maintenance of processing and research equipment; and supervision, scheduling and training of student employees in both processing and research areas
of the plant.
A Master of Science in Dairy, Food Science, or Dairy Manufacturing is required by date of
application; must have experience in Dairy Product Manufacturing; must have a minimum
of four years of experience in application of filtration technology; and experience in preparation of technical reports and modeling of rejection coefficients and flux rates of filtration
processes. Demonstrate effective written, verbal, and interpersonal communication skills.
For a full list of qualifications and to apply, visit the online employment site at https://YourFuture.sdbor.edu. Review of applications will begin February 25, 2015 and continue until
position is filled. For questions on the position, please contact Anil Kommineni at (605)
688-4184 or Anil.Kommineni@sdstate.edu. For questions on the electronic employment
process, contact SDSU Human Resources at (605) 688-4128.
8. Recruitment & Placement
12. Warehousing/Storage
ASSISTING BUSINESSES and
individuals to find the right person or
job. Send job descriptions or resumes to
Jim Cisler, Dairy Assets at jim.cisler@
frontier.com or call (608) 835-7705.
WAREHOUSE SPACE available in
central Wisconsin. We have expanded
and have freezer and cooler space
open. Please contact Bob at Martin
Warehousing at 608-435-2029 or email
at bobs@martinmilk.com.
11. Cheese & Dairy Products
Scientist – Cheese Technologist
This position provides leadership and depth of knowledge in food technology regarding product development, product quality maintenance, and technical service for our
cheese processing plants. Perform all jobs safely, efficiently and accurately to maintain
and improve the performance of the entire plant in the areas of Safety, Quality, Reliability (SQR) and our Customer 1st strategy. Role model and demonstrate the company’s core values of respect, honesty, integrity, diversity, inclusion and safety of others.
Essential Job Functions
n
Research and implement new developments in the processed cheese
manufacturing and food technology areas.
n
Evaluate and recommend new processes/new equipment, and technologies
that may be appropriate to manufacturing, distribution, quality assurance and
retailing within Kroger.
n
Follow regulatory and technological changes that may affect the food industry by
maintaining professional contacts with peers in industry, universities, and
government agencies.
n
Provide technical assistance to Kroger manufacturing plants in the areas of
analytical and processing techniques for new product development, new process
development, and technical service.
n Partner with Corporate Technology, Retail, and Manufacturing staff in problem
identification and resolution.
n Resolve differences in manufacturing processes between the various operations
that will ultimately improve the quality and costs of products, and the efficiency
of these operations.
n Demonstrate excellence in project planning, execution, and timing through
project evaluation and use of resources available to shorten the stroke in
completion of projects.
n Initiate programs to keep Kroger plants current in ingredients, processing and
packaging.
n
Perform bench top product development, pilot plant development work, conduct
plant trials of new products and processes, and make recommendations for
needed changes.
n Reduce ingredient and manufacturing costs of existing products while
maintaining and/or improving product quality.
n Provide information on testing techniques and quality assurance procedures for
plants; Audit product quality, plant conditions, and consumer comments; and
initiate correcting deficiencies.
n Prepare and maintain raw material, in-process, purchased products and finished
product specifications documents. Provide guidance for labeling and product
nutrient claims.
n Train and work with other Corporate Technology personnel as potential backup.
n Follow established programs, policies and practices to produce safe quality foods
that meet regulatory and company requirements.
n Support the development, implementation, maintenance, and ongoing
improvement of the SQF 2000 Systems.
n Accountable to the Kroger Manufacturing Food Safety and Quality Principles.
n Supervise and coach direct reports in the performance of their duties; complete
performance reviews and provides feedback to direct reports.
n Must be able to perform the essential functions of this position with or without
reasonable accommodation.
Minimum Position Qualifications:
n
Bachelor’s degree in Food Science/Technology or related fields.
n
6 + years’ experience in Product Development and plant production.
n Demonstrated excellence in project planning, problem solving and execution.
n Proficient in Microsoft Office suite.
n Excellent communication skills.
n Proven leadership skills.
n Ability to travel independently.
n Expertise in natural cheese manufacturing.
n Strong demonstrated insight into manufacturing/ingredient interactions related
to specific quality attributes.
n Demonstrated problem solving or quality improvement in natural cheese
manufacturing.
n Cheese Grader’s license
n Process Cheese formulation and production.
n Quality Assurance and/or production experience in Processed Cheese production.
n Demonstrated ability to formulate cheese blends
n
Demonstrated ability to make modification in blends, emulsification or cooking to
correct problems.
The Kroger Co.
Corporate Position Profile
SDSU is an AA/EEO employer. Women, veterans, minorities, and people with disabilities
are encouraged to apply.
13. Trucks, Tankers
KEYS MANUFACTURING: Dehydrators
of scrap cheese for the animal feed
Have milk tankers or cheese trucks for
sale? Call 608-246-8430 to advertise
industry. Contact us for your scrap at
(217) 465-4001; email keysmfg@aol.com or email info@cheesereporter.com
Scientist – Cheese Technologist
NA
Corporate Food Technology and Regulatory Compliance
To Apply for this position, please follow the link found at
www.cheesereporter.com/helpwanted.htm
Corporate Food Technology,
Scientist/Cheese Technologist
The Kroger Company - US-OH-Cincinnati
Page 14
DAIRY PRODUCT SALES
CME Block/Barrel Price Tracker - 2015 vs. 2014
$2.45
$2.35
$2.25
January 28, 2015—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
$2.50
$2.40
$2.30
$2.20
$2.10
January 30, 2015
CHEESE REPORTER
2014
$2.00
$1.90
Style and Region
$1.80
Jan. 24
$2.15
$2.05
$1.95
$1.85
$1.75
40-Pound
Block Avg CME vs AMS
$1.65
$1.55
$1.45
J
F M A M
WEEK ENDING
Jan. 17
J
J
A
S O N D
Jan. 10
J
Jan. 3
40-Pound Block Cheddar Cheese Prices and Sales
$1.70
Weighted Price
US
Sales Volume
US
$1.60
2015
$1.50
$1.40
J
F
M
A
M
J
J
A
S
O
N
1.5701
13,164,684
Dollars/Pound
1.5814•
Pounds
13,286,893•
1.5979•
1.6119
16,364,481•
12,816,525
500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest
D
Weighted Price
Dollars/Pound
US
1.6374
1.6417
Weighted Price Adjusted to 38% Moisture
US
1.5594
1.5661
Sales Volume
Pounds
US
9,549,322
9,843,246
Weighted Moisture Content
Percent
US
34.90
35.01
CME Butter Tracker- 2015 vs. 2014 vs 2013
$3.00
$2.80
1.6091
1.6474
1.5322
1.5672
10,718,107
9,122,463
34.89
34.83
1.5529
1.6166
Butter
$2.60
Weighted Price
US
Sales Volume
US
$2.40
$2.20
1.5550
4,603,267
$2.00
Dollars/Pound
1.5510
Pounds
3,708,678
5,191,847•
2,527,650
Dry Whey Prices
Weighted Price
US
Sales Volume
US
$1.80
$1.60
0.5852
6,838,549
$1.40
Dollars/Pounds
0.5924
0.5881
7,869,175
7,604,633
0.5935
3,380,858
Nonfat Dry Milk
Average Price
US
Sales Volume
US
$1.20
J
F
M
A
M
J
J
A
S
NDM Prices
O
N
D
1.0022
22,755,290
Dollars/Pound
1.0098•
Pounds
26,121,895•
1.0452
1.1457
21,912,707
13,607,539
DAIRY FUTURES PRICES
Since 2008
High Range (Low/Medium Heat): Mostly
SETTLING PRICE
$2.25
$2.15
$2.05
*Cash Settled
Date
1-23
1-26
1-27
1-28
1-29
Month
January 15
January 15
January 15
January 15
January 15
Class III* Class IV* Dry Whey*
16.08
13.48
57.425
16.13
13.48
57.400
16.12
13.48
57.250
16.11
13.48
57.250
16.16
13.48
58.150
NDM*
103.525
103.100
103.375
103.375
104.225
Butter*
156.050
157.000
157.100
155.250
156.250
Cheese*
1.5830
1.5840
1.5850
1.5860
1.5880
1-23
1-26
1-27
1-28
1-29
February 15
February 15
February 15
February 15
February 15
14.98
15.24
15.26
15.34
15.99
13.45
13.45
13.45
13.68
14.20
50.075
49.900
51.000
52.000
53.900
101.000
101.500
101.525
103.525
107.525
159.100
160.075
161.500
164.325
169.325
1.5120
1.5280
1.5290
1.5300
1.5870
1-23
1-26
1-27
1-28
1-29
March 15
March 15
March 15
March 15
March 15
14.64
14.86
14.77
14.71
15.45
13.63
13.72
13.97
14.33
14.90
43.000
41.500
42.000
42.525
45.875
104.000
104.000
104.750
106.750
110.750
163.600
165.775
169.725
172.525
177.525
1.5100
1.5410
1.5310
1.5140
1.5890
1-23
1-26
1-27
1-28
1-29
April 15
April 15
April 15
April 15
April 15
14.59
14.80
14.78
14.70
15.45
13.83
14.09
14.49
14.84
15.50
38.500
36.800
37.000
38.000
41.000
106.000
107.250
109.400
112.000
116.000
166.000
169.250
174.100
177.000
178.500
1.5280
1.5650
1.5600
1.5450
1.6200
1-23
1-26
1-27
1-28
1-29
May 15
May 15
May 15
May 15
May 15
14.65
14.82
14.87
14.90
15.65
13.97
14.24
14.61
14.90
15.40
36.175
34.900
35.000
35.500
39.425
107.125
108.750
111.000
113.250
117.250
167.000
168.500
172.025
175.750
178.500
1.5500
1.5800
1.5850
1.5750
1.6500
1-23
1-26
1-27
1-28
1-29
June 15
June 15
June 15
June 15
June 15
14.99
15.25
15.26
15.32
16.07
14.46
14.84
15.17
15.34
15.87
36.800
35.500
35.500
36.000
38.750
113.250
114.250
116.125
117.000
121.000
169.000
172.500
175.000
177.000
179.325
1.5870
1.6080
1.6200
1.6190
1.6940
1-23
1-26
1-27
1-28
1-29
July 15
July 15
July 15
July 15
July 15
15.51
15.60
15.68
15.77
16.52
15.21
15.40
15.74
15.87
16.24
37.750
36.400
36.400
36.750
38.000
119.000
120.500
122.000
122.250
126.250
173.000
175.500
177.525
179.000
179.800
1.6290
1.6510
1.6580
1.6580
1.7330
1-23
1-26
1-27
1-28
1-29
August 15
August 15
August 15
August 15
August 15
15.88
16.00
16.13
16.19
16.75
15.64
15.80
16.13
16.17
16.59
38.500
37.500
37.000
37.000
38.000
123.000
123.250
125.000
125.300
129.300
175.500
178.000
179.775
181.250
184.000
1.6650
1.6900
1.6950
1.7000
1.7600
1-23
1-26
1-27
1-28
1-29
September 15
September 15
September 15
September 15
September 15
16.10
16.23
16.37
16.38
16.82
15.76
15.84
16.18
16.18
16.52
38.450
37.250
37.000
37.025
37.050
123.750
124.000
126.000
126.550
129.025
175.025
178.000
179.000
179.000
181.000
1.6920
1.7120
1.7210
1.7250
1.7800
1-23
1-26
1-27
1-28
1-29
October 15
October 15
October 15
October 15
October 15
16.25
16.37
16.47
16.50
16.95
15.82
16.00
16.16
16.25
16.56
38.500
37.500
37.500
37.525
37.525
125.750
125.750
126.250
127.250
129.500
174.550
176.000
178.000
178.000
181.000
1.7170
1.7190
1.7290
1.7350
1.7820
16.19
16.25
16.38
16.40
16.75
47,866
16.10
16.10
16.37
16.37
16.56
2,724
39.500
37.750
37.750
37.750
38.275
7,764
127.000
127.500
128.100
128.200
130.000
5,410
175.000
178.000
178.000
178.000
182.000
6,203
1.7050
1.7120
1.7210
1.7200
1.7500
39,574
$1.95
$1.85
$1.75
$1.65
$1.55
$1.45
$1.35
Central & East
$1.25
$1.15
Western
$1.05
$0.95
$0.85
$0.75
CHEESE REPORTER
READER RESPONSE CARD
(Print Your Name and Address Clearly Below)
Name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
For information about the advertisements or new product information, circle the number below
which corresponds to the ad or
article in which you are interested.
Issue Date: 1/30/15
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City/St/Zip _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
E-Mail _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 44
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
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Interest - Jan. 29
January 30, 2015
Page 15
CHEESE REPORTER
DAIRY PRODUCT MARKETS
AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE
WHOLESALE CHEESE MARKETS
NATIONAL - JAN. 23: Cheese inventories are trending upward due to continuing volumes of milk moving into cheese plants, as well as some buyers moderating orders hoping for
further price weakness. Decreasing export demand is also a factor contributing to inventory
increases.
NORTHEAST- JAN. 28: Cheese production is generally steady in the region. Manufacturers’ supply levels vary; however, most are seeing gradual growth. Buying strategies differ
amongst market participants as a few buyers refrain from making sizable purchases. Some
are anticipating further weakening, resulting from milk production levels encouraging inventory build-up. In contrast, current domestic demand is moderate to good. Retail and fast food
categorized transactions, specifically pizza, continue to encourage sales driven by Super Bowl
promotions. The market undertone varies.
NATIONAL - CONENTIONAL DAIRY PRODUCTS
Ad volume for 48- to 64-ounce ice cream increased substantially compared to last week, with a
US advertised average price of $3.22, up 3 cents from last week. Ad volume for 8-ounce cream
cheese expanded atop last week’s significant increase, with a US advertised price of $1.76, up
3 cents from last week and 20 cents higher than one year ago. Sour cream in 16-ounce containers also experienced increases in ad numbers this week, with an average price of $1.79,
up 14 cents from last week and 9 cents higher from one year ago. Ad numbers for 1-pound
butter increased, with the $3.32 average price 20 cents lower than last week, but 47 cents
higher than one year ago. The average price for 8-ounce blocks, $2.51, is 17 cents higher than
one week ago and 31 cents higher than a year ago, while 8-ounce shredded cheese at $2.57
is up 1 cent from the prior week and up 26 cents from the prior year. Ad volumes for 8-ounce
blocks declined, while 8-ounce shredded cheese was up from last week. Compared to a year
ago, ad volumes for both varieties were above year ago levels.
CONVENTIONAL DAIRY RETAIL PRICES - JANUARY 30
Commodity
US
NE
SE
MID
SC
SW
NW
Butter 1#
3.32
3.28
2.99
3.14
3.79
3.49
3.99
Cheese 8 oz block
2.51
2.62
2.63
2.31
2.52
2.38
2.88
Cheese 1# block
3.89
3.89
4.99
NA
NA
3.49
NA
Cheese 2# block
6.40
NA
NA
NA
NA
6.76
6.12
Cheese 8 oz shred
2.57
2.66
2.37
2.49
2.42
2.76
2.75
Cheese 1# shred
4.08
3.99
4.99
3.62
4.49
5.79
3.99
Cottage Cheese
1.96
2.17
1.83
1.62
2.37
1.99
2.39
Cream Cheese
1.76
1.92
1.62
1.85
1.58
1.66
2.05
Ice Cream 48-64 oz
3.22
3.05
3.26
3.18
3.87
3.13
3.19
Flavored Milk ½ gallon 2.56
NA
NA
2.03
NA
NA
3.67
Flavored Milk gallon
3.25
NA
NA
3.25
NA
NA
NA
Milk ½ gallon
2.18
NA
1.25
2.23
NA
NA
2.49
Milk gallon
3.40
NA
2.73
2.50
3.39
4.29
NA
Sour Cream 16 oz
1.78
1.68
1.89
1.82
1.64
1.84
1.94
Yogurt (Greek) 4-6 oz
.99
1.01
.99
.98
.98
1.00
1.00
Yogurt (Greek) 32 oz
3.79
3.93
NA
3.91
3.50
NA
3.64
The undertone is
unsettled to steady depending on location, variety and demand. Production trends have been
steady to higher, reflecting the seasonally increasing milk supply in the region. Some plants
are running at higher levels, but there are no reported capacity issues. Producers’ inventories are at working levels and higher. There are stocks to fill current domestic and export
needs. Prices for western wholesale prices are lower for process and natural varieties;
unchanged for Swiss. This week’s US weighted average advertised retail price for an
8-ounce pack of natural shredded cheese is $2.56, up $.02 from last week and $.25 higher
than a year ago. Cheese in 8-ounce shred packs averaged $2.87 in the Southwest and
$2.89 in the Northwest.
Yogurt 4-6 oz
.52
.53
.51
.39
.50
.53
.50
Yogurt 32 oz
2.35
2.41
1.89
NA
NA
NA
NA
Wholesale prices delivered, dollars per/lb: Process 5# Loaf:
Cheddar 40# Block:
$1.6050 - $2.0500 Cheddar 10# Cuts:
Monterey Jack 10#:
$1.7950 - $1.9550 Grade A Swiss 6-9#:
National Weighted Retail Avg Price:
Butter 1 lb:
$3.99
Cheese 8 oz shred:
NA
Cheese 2 lb block:
NA
Milk ½ gal:
$3.99
Milk 8 oz UHT:
$1.00
Wholesale prices, delivered, dollars per/lb:
Cheddar 40-lb blocks: $1.8725 - $2.1575 Process 5-lb sliced: $1.6725 - $2.1525
Muenster:
$1.8925 - $2.2525 Swiss Cuts 10-14 lbs: $4.1050 - $4.4275
MIDWEST AREA - JAN. 28: Strong cheese production in the Midwest continues to be
driven by the volumes of milk being received. Cheese plants reach peak efficiencies when
running full schedules so to that extent, good milk availability is a positive. The challenge is in
selling higher cheese volumes to actualize the efficiencies. There are Midwest plants where
cheese inventory is growing but other plants are experiencing good order interest sufficient
to keep inventories more in a desired balance. Even where inventory levels are higher, there
is awareness of the situation but mostly a feeling that inventories are manageable. Spot loads
of milk are available this week at prices between $2.00 under to $1.50 over, depending on location and timing, but most plants are satisfied with regular milk supplies. Some cheese buyers
are paying premiums to Midwest manufacturers of 5 to 7 cents above market.
Wholesale prices delivered, dollars per/lb:
Brick/Muens 5# Loaf: $1.8525 - $2.2775
Monterey Jack 10#:
$1.8275 - $2.0325
Mozzarella 5-6# (LMPS): $1.6975 - $2.5925
Process 5# Loaf:
Cheddar 40# Block:
Blue 5# Loaf:
Grade A Swiss 6-9#:
$1.5550 - $1.9150
$1.5575 - $1.9750
$2.1200 - $3.1075
$3.6225 - $3.7400
WEST - JAN. 28: Western cheese market activity is light to moderate.
$1.5750 - $1.8325
$1.7850 - $2.0050
$3.6825 - $4.1125
FOREIGN -TYPE CHEESE - JAN. 28: Domestic foreign type cheese prices moved
lower this week, while Swiss and Imported prices were unchanged. Wholesalers are busy
finishing up last minute orders prior to the Super Bowl. Most cheese varieties, including
imported varieties are readily available. The downward trend in dairy commodities and the
likelihood of future price declines have prompted wholesale buyers to be cautious in their
purchases and not to over order or to build inventories extensively in the near term.
Selling prices, delivered, dollars per/lb:
Blue:
Gorgonzola:
Parmesan (Italy):
Provolone (Italy):
Romano (Cows Milk):
Sardo Romano (Argentine):
Reggianito (Argentine):
Jarlsberg (Brand):
Swiss Cuts Switzerland:
Swiss Cuts Finnish:
Imported
$2.6400 - 5.3800
$3.6900 - 6.4900
0
0
0
$2.8500 - 4.4900
$3.2900 - 4.7500
$2.9500 - 6.2500
0
$2.6700- 2.9300
Domestic
$2.0125 - 3.5000
$2.5200 - 3.2175
$3.4025 - 5.4925
$2.0550 - 2.3075
$3.2450 - 5.3950
0
0
0
$4.2025- 4.5250
0
WHOLESALE BUTTER MARKETS
NATIONAL - JAN. 23:
The butter market is mostly steady. Buyers are generally
looking to fill near-term needs at this time
and are waiting for opportunities to purchase ahead. Production rates are mostly
steady to higher. Cream is readily available
while spot decisions vary from plant to plant
on buying and selling. Export interest is
improving as US prices are now below the
global dairy trading market. Inventories are
growing gradually.
NORTHEAST - JAN. 28: A winter snow
and ice storm delayed a few milk deliveries
but blizzard conditions completely immobilized distribution in other areas of the
region. Even so, milk supply volumes and
margin incentives are spurring the rate of
butter production. Some butter plants are
operating six-day churning schedules, with
cream supplies readily available. Domestic
interest is moderate, with noted increases
in print sales. Export transactions are
rebounding as price support mechanisms
enable global trade. Butter supplies are
mixed. Overall, the market is unsettled.
Current bulk butter prices for domestic
sales are 3 to 5 cents over the CME. Tuesday’s CME Group cash trading saw Grade
AA butter close at $1.6025, up $0.0525
from a week ago.
CENTRAL - JAN. 28: Print butter
churning is down for some manufacturers
as retail demand is lower than expected.
Bulk butter churning remains active. Offers
are light as inventory levels are clearing.
Bulk butter buying is down as current prices
do not support heavy buying. Sellers are
waiting for the market to move up. Bulk butter prices are ranging from market to 6 cents
over the market.
WEST - JAN. 28:
The butter market is
slightly firm at midweek. The market undertone remains on the unsettled side. Production is active with available cream supplies
and the desire by butter makers to build
stocks. Demand is uneven with better interest for retail print packages. Bulk interest
is light to moderate and mainly centered on
contracts. Western butter manufacturers
are finding it difficult to clear butter to international buyers. Some AMF is being made
for later internal usage. Cream markets are
active with a good pull from ice cream producers rebuilding stocks in a more favorable
pricing structure.
US: National
Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT;
Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN,
KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM,
OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY
ORGANIC DAIRY RETAIL OVERVIEW - JANUARY 30
Cream Cheese 8 oz:
Greek Yogurt 4-6 oz:
Greek Yogurt 32 oz:
Yogurt 32 oz:
Yogurt 4-6 oz:
Ice Cream 148-64 oz:
NA
$1.21
$6.17
$3.92
NA
NA
NONFAT DRY MILK - JANUARY 29
CENTRAL:
Nonfat dry milk low/medium
heat prices are mixed. The top of the range
came down, with the bottom holding steady
and the bottom of the mostly holding steady
with the top coming down. Some buyers
want to keep inventories low as they wait
to see what the markets will do. There was
an increase in spot sales this week as the
higher CME prices sparked some interest.
Some producers are at full production. Surplus milk is going to all types of manufacturing. High heat prices are mixed. The bottom
is holding steady but the top decreased.
Some manufacturers are producing high
heat even though buying interest is light.
EAST:
Eastern prices for nonfat dry milk
are steady to lower this week. The market
undertone is unsettled. A few buyers are
looking to lock in current low/medium heat
nonfat dry milk prices. Production has been
mostly steady on the strength of available
condensed skim supplies.
Condensed
skim, in some instances, is actively clearing to cheese production in the spot market.
December milk production was reported
higher in all the Eastern states and January’s
milk output is anticipated to be higher than
January year over year volumes. Hence,
some market participants are bearing in
mind the possible impact on nonfat dry milk
production and prices. Inventory levels
of low/medium heat nonfat dry milk vary
by manufacturer and are moderate to
heavy. Volume sales in the export market
are assisting the movement of some low/
medium heat nonfat stocks. Spot sales are
mostly intermittent. High heat nonfat dry
milk prices are steady to lower. Production
is sporadic while the volume of condensed
skim clearing to dryers is prioritized to need,
in lieu of making high heat nonfat. Reports
suggest supplies are light, but in balance for
contractual obligation.
WEST:
Western low/medium heat nonfat
prices are mixed on the range, unchanged
to higher. CME Group prices gained some
ground this week, and some manufacturers
are completing contract sales with higher
prices. However, prices on the mostly are
unchanged to lower as more sales finalized
at comparatively lower prices. Market participants indicate that while buyer interest
is price-driven, manufacturers are currently
willing to bargain only on multi-load/block
transactions. Interested parties looking for
one or two loads find usual pricing bases
apply. Low/medium heat nonfat dry milk
production is active throughout the Western
region. Handlers are transporting milk loads
throughout the region to accommodate a
simultaneous drop in bottling orders in some
areas and a steady increase in farm milk
intakes. High heat nonfat dry milk prices are
lower across the range. Market participants
indicate high heat is somewhat tight in the
region, but buyer interest is not enough to
pump prices this week. Production of high
heat NDM is generally light as manufacturers report low/medium heat NDM production
is claiming most of the dryer time.
WEEKLY COLD STORAGE HOLDINGS
SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT
DATE
......................................
BUTTER
CHEESE
01/26/15
01/01/15
Change
......................................
......................................
......................................
5,791
3,004
2,787
101,360
96,221
5,139
Page 16
CHEESE REPORTER
Dairy, Farm, Food Groups
Seek Resolution On West
Coast Ports Slowdown
CME CASH PRICES - JANUARY 26 - 30, 2015
Visit www.cheesereporter.com for daily prices
CHEDDAR
500-LB. BARRELS
CHEDDAR
40-LB. BLOCKS
AA
BUTTER
GRADE A
NFDM
MONDAY
January 26
$1.4500
(+½)
$1.4800
(NC)
$1.5525
(+¼)
$0.9875
(+½)
TUESDAY
January 27
$1.4700
(+2)
$1.4850
(+½)
$1.6025
(+5)
$0.9975
(+1)
WEDNESDAY
January 28
$1.4750
(+½)
$1.4850
(NC)
$1.6375
(+3½)
$1.0350
(+3¾)
THURSDAY
January 29
$1.5025
(+2¾)
$1.5125
(+2¾)
$1.7050
(+6¾)
$1.0650
(+3)
FRIDAY
January 30
$1.5050
(+¼)
$1.5325
(+2)
$1.7500
(+4½)
$01.0700
(+½)
Week’s AVG
Change
$1.4805
(+0.03300)
$1.4990
(+0.0240)
$1.6495
(+0.0995)
$1.0310
(+0.0698)
Last Week’s
AVG
$1.4475
$1.4750
$1.5500
$0.9612
2014 AVG
Same Week
$2.2990
$2.3370
$1.8935
$2.0545
MARKET OPINION - CHEESE REPORTER
Cheese Comment: Monday’s block activity was limited to an unfilled bid for 2 cars
at $1.4700, which left the price unchanged. Tuesday’s block activity was limited to an
unfilled bid for 1 car at $1.4850, which raised the price. There was no block market
activity on Wednesday. Thursday’s block activity was limited to an unfilled bid for 1
car at $1.5125, which raised the price. The only block market activity on Friday was
an unfilled bid for 1 car at $1.5325, which raised the price. The barrel price increased
Monday on a bid-based sale of 1 car at $1.4500, rose Tuesday on an offer-based
sale of 1 car at $1.4700, increased Wednesday on an uncovered offer of 1 car at
$1.4750 (following a sale at $1.4800), rose Thursday on an unfilled bid for 1 car at
$1.5025, and rose Friday on an unfilled bid at $1.5050.
Butter Comment: The butter price increased Monday on an unfilled bid for 1 car at
$1.5525, jumped Tuesday on an unfilled bid for 1 car at $1.6025, rose Wednesday
on an unfilled bid for 1 car at $1.6375, jumped Thursday on an unfilled bid for 1 car
at $1.7050, and rose Friday on offer-based sales of 3 cars at $1.7500.
NDM Comment: NDM increased Monday on a bid-based sale of 2 cars at 98.75
cents, rose Tuesday on an unfilled bid for 2 cars at 99.75 cents, increased Wednesday on an unfilled bid for 1 car at $1.0350, rose Thursday on bid-based sales of 2
cars at $1.0650, and rose Friday on a sale at $1.0700.
WHEY MARKETS - JANUARY 26 - 30, 2015
RELEASE DATE - JANUARY 29, 2015
Washington—Over 90 dairy, food
and farm organizations this week
expressed their “deep disappointment” in the failure to resolve an
ongoing labor dispute that they
said has resulted in a “severe slowdown” of terminal activity at five
West Coast ports.
“This regrettable situation is
having a severe impact on our
ability to export agricultural and
food products to many of our main
export markets,” said the open letter to both sides of the labor dispute, namely, the International
Longshore and Warehouse Union
(ILWU) and the Pacific Maritime
Association (PMA).
Organizations that signed the
letter included, among others, the
International Dairy Foods Association, National Milk Producers Federation, US Dairy Export
Council, Grocery Manufacturers
Association, American Frozen
Food Institute, National Confectioners Association, National
Council of Farmer Cooperatives,
and the American Farm Bureau
Federation.
“Inevitably, these overseas customers will look to other sources
for their supply of these goods,” the
letter stated.
“Similar to what we encountered after ill-advised export
embargoes in the past, once lost,
January 30, 2015
a foreign customer can be difficult
to recapture.”
Also, the dispute “is affecting
imports from counter-seasonal
production areas important for
serving US consumers,” the letter
mentioned.
“A more immediate problem,
however, is the effect the drastic reduction in containers being
loaded is having on perishable
commodities,” the letter continued.
“Those goods are spoiling and
being destroyed before they can be
shipped or are being diverted to
the domestic market at severe discounts. This represents an unconscionable waste of food products
and a serious loss in revenue for
US producers.”
US agricultural exports have
grown from $46 billion in 1994 to
$144 billion in 2013, “and much
of that growth has been to Asian
markets, which are most directly
affected by the ports showdown,”
the letter stated.
“The increase in food and agriculture products exported and
imported has been extremely beneficial to the terminals and to the
thousands of workers that handle
shipments,” the organizations
wrote.
The letter urged the ILWU and
PMA “to take into account the
impact this dispute is having on
many of their fellow Americans
and to resolve their differences as
quickly as possible.”
Animal Feed Whey—Central: Milk Replacer: .3000(-5) – .5050 (-1)
Buttermilk Powder:
Central & East:
.7000 (NC) – .9450 (-10½)
Mostly:
.9000 (NC) - 1.0000 (NC)
Casein: Rennet:
West: .8475 (-¼) - 1.0600 (-3)
$3.6500 (NC) – $4.0000 (NC) Acid: $3.7000 (-10) - $4.4000 NC)
Dry Whey Powder—Central (Edible):
Nonhygroscopic:
.4000 (NC) – .6275(NC)
Dry Whey–West (Edible):
Mostly: .4800 (-2) – .5500(NC)
Nonhygroscopic:
.3800 (NC) – .6025(-½)
Mostly: .4200 (NC) – .5000 (NC)
Dry Whey—NE:
.4700 (NC) — .6175 (NC)
Lactose—Central and West:
Edible:
.1900 (NC) –.4600(NC)
Mostly: .2500 (NC) – .3700 (NC)
Nonfat Dry Milk —Central & East:
Low/Medium Heat: .9000 (NC) – 1.0700(-4¼) Mostly: .9500(NC) – 1.0275 (-3½)
High Heat:
1.0125(NC) - 1.2500(-3)
Nonfat Dry Milk —Western:
Low/Medium Heat: .9000 (NC) – 1.1150 (+2) Mostly: .9200 (NC) – .9900(-2)
High Heat:
.9850(-2½) – 1.1225(-2¾)
California Weighted Average NFDM:
January 23
$1.0120
January 16
$1.0199
12,530,493
15,016,314
Whey Protein Concentrate—Central and West:
Edible 34% Protein: .8950 (-½) – 1.3175 (-2¼) Mostly: 1.0200 (NC) – 1.2550(-3½)
Whole Milk—National: 1.27000 (NC) – 1.6000 (NC)
Visit www.cheesereporter.com for weekly cheese, butter, NFDM and whey prices
HISTORICAL MONTHLY AVG BUTTER PRICES
Jan
‘06
‘07
‘08
‘09
‘10
‘11
‘12
‘13
‘14
‘15
1.3368
1.2248
1.2246
1.1096
1.3950
2.0345
1.5077
1.4933
1.7756
1.5714
Feb
Mar
1.1930 1.1663
1.2187 1.3218
1.2088 1.3454
1.1097 1.1770
1.3560 1.4641
2.0622 2.0863
1.4273 1.4895
1.5713 1.6241
1.8047 1.9145
Apr
May
Jun
Jul
Aug
Sep
1.1632
1.3725
1.3905
1.2050
1.5460
1.9970
1.4136
1.7197
1.9357
1.1755
1.4825
1.4750
1.2526
1.5896
2.0724
1.3531
1.5997
2.1713
1.1643
1.5019
1.5001
1.2235
1.6380
2.1077
1.4774
1.5105
2.2630
1.1645
1.4913
1.5385
1.2349
1.7787
2.0443
1.5831
1.4751
2.4624
1.3035
1.4464
1.6279
1.2000
1.9900
2.0882
1.7687
1.4013
2.5913
1.3170
1.3783
1.6973
1.2199
2.2262
1.8724
1.8803
1.5233
2.9740
Oct
Nov
Dec
1.3206 1.2915 1.2405
1.3020 1.3590 1.3190
1.7320 1.6165 1.2007
1.2830 1.5008 1.3968
2.1895 1.9295 1.6327
1.8295 1.7356 1.6119
1.9086 1.7910 1.4848
1.5267 1.6126 1.5963
2.31841.9968 1.7633
For more information, circle #30 on the Reader Response Card on p. 28