Documente Academic
Documente Profesional
Documente Cultură
Dairy Pipeline
25
OR THE D
CE F AI
UR
SO
RY
HNICAL RE
IND
1989-2014
EL INE
DAIRY PIP
ES
E A RCH
Cheese Shelf Stability Study to a level that would support toxin formation. Pathogen
growth varied within cheese type or lot. Pathogen growth/no
Contributed by Barb Ingham, Ph.D, & Wan Mei , graduate growth data from laboratory research were pooled with data
student, UW Food Science from published research for a total of 82 trials, and pathogen
growth/no growth was found to be most influenced by the
Researchers in the Food Science department at the University compositional variables pH and %SMP. Results will be
of Wisconsin-Madison, have completed a study funded by the published in the Journal of Food Protection this summer.
Wisconsin Milk Marketing Board which provides supporting
documentation for extended room temperature storage of Implications for the dairy industry Compositional
cheeses which meet certain compositional factors. variables pH and %SMP can be used to predict the likelihood
of pathogen growth on certain retail cheeses during extended
Background According to the FDA Food Code, cheeses room temperature storage. Cheese composition, not cheese
are potentially hazardous foods, and a product assessment type or standard of identity, is critical in decision making.
is required to evaluate safety of extended storage at room Processors and retailers can use predictive results combined
temperature (more than 6 hours at 70°F or higher). This with laboratory data when handling, storing and retailing
study looked at sixty-seven market cheeses all of which cheese at up to 77°F for up to 15 days with the following
were tested for their ability to support growth of Listeria qualifiers:
monocytogenes (LM), Salmonella spp. (SALM), Escherichia Study results are applicable to cheeses made with
coli O157:H7 (EC), and Staphylococcus aureus (SA) over pasteurized bovine milk, and manufactured under a
15-days at 77°F. Hard (Asiago and Cheddar), semi-hard food safety plan and other regulatory standards for
(Colby and Havarti), soft cheeses (Mozzarella and Mexican- safety and sanitation.
style) and reduced-sodium or reduced-fat types were tested. Study results do not apply to Swiss-style cheeses, mold-
Single-pathogen cocktails were prepared and individually or bacterial surface-ripened cheeses, and cheeses made
inoculated onto cheese slices. Inoculated slices were vacuum with non-bovine milk; insufficient data were gathered
packaged and stored, and surviving bacteria were enumerated as part of the study to apply predictive modeling to these
every three days. The pH and percent salt-in-the-moisture types of cheeses.
phase (%SMP), along with other variables, were periodically An online tool known as a Cheese Shelf Stability Predictor is
measured for each cheese. currently in development. This tool will allow processors and
retailers to anticipate the safety of extended room temperature
Results Pathogens did not grow on 53 cheeses, while 14 storage of cheeses based on pH and %SMP. This research was
cheeses supported growth of SA, six of SALM, four of LM, presented to the Conference for Food Protection (Orlando,
and three of EC. Of the cheeses supporting pathogen growth, FL) in May 2014 with the goal of amending the FDA Food
all supported growth of SA, ranging from 0.57 to 3.08 log Code to allow extended room temperature storage of cheeses
CFU/g (avg. 1.70 log CFU/g). Growth of other pathogens meeting compositional standards for pH and %SMP. For
was supported to a similar, or lesser, degree. SA did not grow more information on this predictive tool and the results of this
research, contact Barb Ingham at bhingham@wisc.edu
2
New FDA Sampling Assignment biggest challenge here is typically related to storage space
and ensuring product is not accidentally shipped. The
Under a new directive from the Food and Drug recommended course of action for a positive pathogen test for
Administration’s (FDA) Center for Food Safety and Nutrition either direct or indirect product contact surfaces as opposed
(CFSAN), a new sampling assignment has begun in plants to the product itself is not as clear.
manufacturing dried milk and milk ingredient powder. This
assignment was put in place to better determine Salmonella The second issue of clean breaks in the process is much more
and Cronobacter sakazakii levels in dairy plants. The FDA problematic. Regulatory agencies have not issued a statement
has not released any specific details regarding when, where as to what they consider a clean break in a powder drying
or how these samples will be taken, but it has been noted operation. For example, is a clean break a specific batch
that the FDA may be most interested in zones 1 and 2 which of milk/whey, a dryer chamber wash, a washing of the bag
are essentially direct and indirect product contact surfaces. house/bag replacement, etc.? Instead of a clean break, could
Enforcement methods and repercussions stemming from a the recall scope involve testing the final powder to determine
positive test remain unclear. if the specific pathogen is present? Without a specific answer
to the question of “What is considered a clean break in a
What does this mean for your plant? powder operation?” it is impossible to know the scope of the
The new FDA sampling assignment has the potential to cause product that should be held under the plant’s control when
several challenges for companies that do not currently have regulatory agencies take swabs of product contact surfaces.
a process in place for sampling product or product contact Answers to some of these questions are not currently
areas for pathogens. In general, companies will face two key available, however, it is important for companies to begin
problems; maintaining control of the product that is affected thinking about how they intend to handle the situation should
by the sampling results, and understanding where the clean they be selected as part of the new sampling assignment and
breaks are in the process. the worst situation regarding results occurs.
Maintaining control of the affected product is the most As CDR learns more about this new assignment in the coming
straightforward challenge. Typically, a positive result for months we will be sure to share it with the industry. In the
a pathogen will result in a recall of the affected product. meantime, we welcome any questions you may have on how
Therefore, when a product is sampled for testing it is your plant can better be prepared for such testing.
recommended that all products that could be subject to a
recall be placed on hold and isolated until the results are Technical Contributors: Marianne Smukowski, msmuk@cdr.wisc.edu
confirmed as negative and the product is released. The & Karen Smith, Ph.D, smith@cdr.wisc.edu
25th Anniversary of the Pipeline three pages of text and one article on landspreading whey
permeate. The publication grew quickly and soon items such
The Wisconsin Center for Dairy Research is proud to be as the Curd Clinic became a regular part of the quarterly
your source for technical support and education. Thanks magazine.
to your interest and support we’ve been able to provide the
industry with a number of resources and celebrate a number By 1996, CDR had its very own website and it didn’t take long
of milestones including the 10,000th short course student and for the Pipeline to become available online as well as in print.
the 20th anniversary of the Wisconsin Master Cheesemaker® Karen Paulus, who worked as the Dairy Pipeline editor for
Program. This summer, we are honored to celebrate yet more than 15 years, continued to help the Pipeline grow and
another milestone, the Dairy Pipeline’s 25th anniversary. assisted in publishing the first Curd Clinic Collection, which
was based on requests from industry readers.
25
FOR THE
Developed in 1989 as a short fact sheet OU
RCE DA
series containing research updates and “The editors of the Dairy Pipeline have been outstanding in
S
IRY
TECH ICAL RE
Dairy Pipeline has grown into a twelve YEARS the information out to the industry,” said Wendorff. “We are
page technical magazine with nearly 3,000
1989-2014
DAIRY PIPELINE
especially grateful to the Wisconsin Milk Marketing Board
subscribers. (WMMB) for their willingness to fund this adventure for the
past 25 years."
"When we developed the UW Dairy Pipeline 25 years ago, the
intent was to provide updates to the small and medium sized The Wisconsin Center for Dairy Research thanks you for
cheese plants in Wisconsin,” said Bill Wendorff, Ph.D, the your support and interest in the Dairy Pipeline. We love to
mastermind behind the Dairy Pipeline. “Little did we realize hear that so many of you use this publication and continue
at the time, that it would soon become the nation's primary to routinely reference old issues. We hope you will take this
communication tool for the US cheese industry.” time to celebrate with us, and as always, please contact us with
any ideas you would like to see developed in future issues.
The very first edition was published in August 1989 along We appreciate the chance to work with all of you to move the
with the help of then editor, Sarah Quinones. It contained dairy industry forward. Thanks for 25 years!
Pipeline editor Bekah McBride & designer Tim Hogensen
3
Milk Based Off-Flavors Off-Flavor and Incoming Milk Quality
Once the staff has determined the off-flavor, the next step will
Contributed by: Robert L. Bradley, Professor Emeritus, Ph.D & be to control the off-flavor.
Scott A Rankin, Ph.D Department of Food Science
The first place to look for the source of the off-flavor is the
Fluid milk is a delicate product that must be handled with incoming milk. Be sure to check that the Standard Plate
great care to maintain quality. Dr. Valente Alvarez Count (SPC) is below 5,000 Colony Forming Units (CFU’S)
in the text, Sensory Evaluation of Dairy Products per milliliter and that the raw milk coliform count is below
defines quality milk as “milk that has almost a 25 CFU’s/ml. Psychrotrophs should also be limited to
neutral flavor profile that is pleasantly sweet, with 10,000 CFU’s/ml. Remember that enzymes liberated by
no distinct aftertaste,” and this flavor characteristic psychrotrophic bacteria will survive pasteurization and these
must be maintained at and, in general, up to a active enzymes will later produce flavor defects.
week beyond the sell by date.
The flavor should also be similar to that from day zero, the
If the milk is not maintaining quality flavor then it will be process day. The bacteriology must be within federal and
important for staff to review the accompanying Milk Based state limits, ie, no more than 20,000 CFU’s/ml for SPC and
Off-Flavors sheet to ascertain the problems. The foldout not greater than 10 coliforms/ml. These are the maximum
describes the principle off-flavors found in milk, their cause bacteriological standards for the entire shelf-life of the fluid
and source, the milk component affected and a comparative milk product. Obviously the lower the bacterial population
severity scale. the better the product quality.
The scoring system used was developed by the American With these basic requirements, pasteurization fulfilled and
Dairy Science Association . This method of scoring is unique properly cleaned and sanitized equipment, your zero-time
in that consideration is given to the off-flavor, intensity and standard plate count should be less than 100 CFU’s/ml and
severity. For example, a cooked defect is not penalized as less than 1 coliform/ml and the library sample from this lot
much as rancid or oxidized flavors. Furthermore, flavors of milk at the shelf life date should now reflect the excellence
caused by bacterial contamination are marked down severely. that you strive for in relation to milk quality.
Keep in mind that training and experience are necessary
to become proficient in milk flavor assessment. You are The following figure shows the many factors which need to be
encouraged to practice and use the fold-out to assist in controlled to produce and maintain quality milk and cream:
correcting off-flavor problems whenever one occurs. Plants
should always be in the practice of using sensory techniques
to evaluate their finished products through shelf life.
<200,000 SCC/ml (raw) SPC (raw) Raw milk coliforms <25 CFU/ml
< 5,000 CFU/ml
<10,000 psychrotrophs/ml <1.0 free fatty acid value
Milk and cream storage 38-400 F Controlled pumping Pumps well-maintained (no air leaks)
with minimum foam
and agitation
4
Milk Handling the bottom of the electrode, no milk will be pushed to
A strong emphasis on quality milk is vital when any the bulk tank and there will be marked membrane
consideration is given to shelf life, yield or product quality. damage, a cause of rancidity and milk fat destabilization.
One major factor dramatically affecting finished milk quality
that is commonly overlooked is GENTLE handling of the “Beating up” milk and milkfat also has an effect
raw milk. Basically, gentle handling of the raw milk is key on the processor of this milk. There are several
to keeping the fat globule membrane intact, which is most comingled factors involved:
desirable for quality. What products are manufactured at your plant?
What is the pasteurization temperature and length of
What is the result of two milkfat globules colliding hold?
during pumping? What is the shelf-life of these products?
At first the globules stick to each other, then break apart and Have you evaluated the yield?
the reactions start. A partial loss of membrane occurs, then Do you have reputable standards for the lab evaluation
the milkfat is exposed to lipase activity. Lipase activity yields of rancidity? (Check “Standards Methods for the
free fatty acids, a lowering of pH and a reduction in rennet Examination of Dairy Products” for the procedure titled
clotting. Butyric to lauric fatty acids (C4-C12) play major “Acid Degree Value”. Note that a final titration value
roles in imparting rancid flavor. Also, there may be free fat above 1.1 indicates detectible rancidity by taste or smell.
floating on the surface. Note the severity of the rancid defect Above 1.5 is clearly unsatisfactory and highly rancid.)
on the accompanying fold-out
5
MILK BASED OFF-FLAVORS
BARNY/ FOREIGN FERMENTED
PRINCIPLES ACID COWY BITTER COOKED FEED FLAT (CHEMICAL) FRUITY
SEVERITY:
SOURCE/ } Psychrotrophic } Poor } Pychrotrophic } Very high } Flavorful } Added } Sanitizer } Psychrotrophi
CAUSE & mesophylic ventilation in & mesophylic processing feed: water } Residual flavor bacteria
bacteria barn or parlor bacteria time & cabbage, in surge vessel } Thermal abus
} Thermal abuse } Animal health } Thermal abuse temperature turnip, } Some vitamin } Poor sanitatio
} Poor sanitation } Poor sanitation onion, garlic concentrates
MILK } Lactose ➙ } Throughout } Protein ➙ } Sulfur } Throughout } None, Just } Throughout } Milkfat and
COMPONENT Lactic acid milk Bitter peptides containing milk; dilution milk fermentation
AFFECTED } Absorbed amino acids, Absorbed of milk involved
through cow’s methyl through components
lungs sulfide and blood
others
SEVERITY
1 2 3 4 5 6 7 8 9 10
SLIGHT PRONOUNCED
Prepared by Department of Food Science University of Wisconsin-Madison & Center for Dairy Research
Authors: Robert L. Bradley, Emeritus Professor, Department of Food Science, UW-Madison &
Scott A. Rankin, Chair, Department of Food Science, UW-Madison
6
D/ LACKS LIGHT METAL
FRESHNESS OXIDIZED MALTY OXIDIZED RANCID SALTY STALE UNCLEAN
ic } Psychrotrophic } Fluorescent, } Lactococcus } Copper in dairy } Any disruption } Indicates } Old or } Psychrotrophic &
& mesophylic incandescent or lactis ssp metal of fat globule mastitic milk mishandled mesophylic bacteria
se bacteria sun light maltigenes } Exposed iron in membrane in skim milk } Thermal abuse
on } Thermal abuse } Transparent } Thermal abuse old milk cans presence of powder (NDM) } Poor sanitation
} Poor sanitation packaging } Poor sanitation active lipase
} Throughout } Amino acid: } Lactose ➙ } Initial flavor } Milkfat lipase } Elevation } Stale NDM } Throughout milk
milk Methionine ➙ Methyl butanal is metallic, then ➙ Free fatty of sodium in added to fluid
Methional oxidized with time acids. Short milk from milk or cheese
} Unsaturated fatty chain fatty acids mammary milk to fortify
acids. have classic baby infection
breath flavor
and odor
} Prelude to } Diminishes } Fermentation } Develops more } Develops with } Chloride/ } Remains } Develops with time
o advanced spoilage somewhat with continues with time: May time lactose value constant once and thermal abuse
time. Flavor with time, develop a painty remains mixed, About 10
threshold is 50 temperature flavor constant once x increase in off-
parts per billion. related cow is milked flavor in cheese
made
7
CDR Curd Clinic Water activity of various cheeses
at the marketing stage
THE SIGNIFICANCE OF WATER ACTIVITY
IN CHEESE VARIETIES Cheese aw
Clinic Doctors: Mark Johnson, Ph.D & Dean Sommer Brie 0.980
Camembret 0.982
Question
I’m getting calls from customers asking me about the Cheddar 0.950
water activity of my cheese varieties. What is water Cottage Cheese 0.988
activity and why is it important in cheese? Edam 0.960
Emmental 0.972
Answer: What is water activity?
Water activity ( aw ) is a means of expressing how Gorgonzola 0.970
much water is available to participate in enzymatic and Gouda 0.950
biological reactions such as microbial growth. It is not Gruyère 0.948
a measurement of all moisture in the cheese, but simply Munster 0.977
the water that is available for use by microorganisms. This
may seem somewhat confusing, but consider the fact that Saint Paulin 0.968
microorganisms need a lot of water to grow. The water, Parmesan 0.917
however, must not be tied up or held tightly by other Table 1: Source: Cheesemaking Science
components in the cheese, it must be active, free and and Tehnology, Edited by A. Eck
available for use by the microorganisms.
That does not look like a big decrease in available water
You may wonder, what can hold water so tightly that it but to growing microorganisms it’s a significant decrease.
is not available for microorganisms? Well, think of the A cheese with a high water activity, around .99, has a
ancient mariner floating on the salty ocean; “water water lot of water available to be used by microorganisms and
everywhere but not a drop to drink”. Microorganisms are therefore there is a great chance for growth of all types of
saying the same thing in salty foods. Salt binds water so bacteria, yeast and molds. Conversely, a cheese with a low
tightly that it becomes inaccessible to microorganisms. water activity, around .91 would preclude the growth of
Sugars, acids and even some proteins also bind water but some types of microorganisms yet allow the growth of the
not as effectively as salt. more tolerant. Basically, the higher the water activity, the
more potential there is for biological reactions to occur
Now think of microorganisms like yeasts, molds and and typically a cheese will “breakdown” and soften faster
bacteria. They require a lot of moisture to transport the at higher water activities.
nutrients they need to grow from the cheese environment
to inside their cells. If the movement of water to the So why is this important?
microbial cells is restricted due to other components such
as salt that are “holding” the water, the microorganisms Low Moisture Cheese
will starve and potentially die. In addition enzymatic As you might expect, the combination of a low
reactions require water so lower water activity also means moisture cheese together with a high salt cheese results
slower enzymatic activity. in the lowest water activity because of the high salt
concentration dissolved in the relatively low amount of
Thus, water activity can be viewed as a predictor of moisture in the cheese. A good example of this would be
microbial growth. Parmesan cheese, which has a water activity of around
0.91-0.92. A cheese like a Pecorino Romano which has
Actually measuring the water activity requires scientists low moisture content and a salt content of up to 5 percent
to define a numeric ratio that represents the ability of would likely have an even lower water activity. This is
moisture to escape from the cheeses compared to the why these cheese varieties are so stable and resistant to
moisture that escapes from pure water. Pure water is 100 microbial spoilage even at elevated temperatures.
percent available to microorganisms and scientists define Dried Parmesan has a moisture content in the area of 18
this availability with a value of 1.0. percent and a high salt content due to the concentration
effect of removing moisture via drying, thus it has such
In cheese, water is not pure because it has many a low water activity that it is considered shelf stable and
substances that are dissolved in it such as salt, sugar or does not need refrigeration to prevent microbial growth
acids. Consequently, compared to pure water the water, and spoilage.
in cheese will be less than 100 percent available to
microorganisms and will have a water activity value of High Moisture Cheese
less than 1.0. Due mostly to the salt and acid content of Conversely higher moisture cheeses with relatively low
cheese most cheeses have a water activity of 0.92 to 0.99. salt contents, such as cottage cheese or fresh mozzarella,
8
have high water Continued from page 5
activities and are aw Bacteria Growth Limits your product that reaches grocer’s shelves yields a
very susceptible to E. coli 0.96 measure of abuse tolerance. Make sure that these
microbial survival, products are tasted to determine consumer acceptance.
C. botulinum 0.93*
growth and spoilage.
For example, cottage L. monocytogenes 0.91 In summary, take careful note of the milk and cream that
cheese has a reported S. aureus 0.86 you convert to consumer products. Examine the milk
water activity of Yeast and molds 0.65-0.7 and cream with a microscope to check the fat globules.
around 0.99 and Source: Food Research Institute, Have your laboratory run the test for free fatty acids and
is very susceptible University Wisconsin use Figure 1 and the fold-out to assist you in locating the
to spoilage and has * If other conditions are met, source of the problem.
a short shelf life. such as pH
Some of the higher References: Sensory Evaluation of Dairy Products, S. Clark et
volume cheeses, al. 2nd edition, Springer Publishing, 2009
such as Cheddar, Colby or Gouda, have water activities Standard Methods for the Examination of Dairy Products,
in the area of 0.95 depending on their moisture and salt H. Wehr and J. Frank, editors, 17 edition, American Public
contents. One of the concerns with the interest in low salt Health Assn, Washington, D.C. 2004
cheeses is the increase in water activity of these cheeses
vs. their normal salt counterparts. Remember, this lowing
of salt increases the chances for undesirable microbial
survival and growth, and also faster enzymatic breakdown
of the protein structure of these cheeses often resulting in
bitterness and undesirable flavors.
Conclusion
Water activity values for different cheese varieties are
what they are; meaning if you want to make the standard
CDR News
version of the cheese variety at the typical salt and
moisture contents expected for that variety the water Ray Michels Honored by UW
activity will be what it typically is and there isn’t much CDR cheesemaker and resident buttermaking expert
you can do about lowering it. Knowing what the water Ray Michels recently received the 2014 UW-Madison
activity is for a cheese variety, however, does give you Classified Employee Recognition Award as well as
some good information regarding the robustness of that the College of Agriculture and Life Sciences (CALS)
variety with respect to how resistant the cheese might Classified Staff award for his work at the Center for Dairy
be to aging or display temperature fluctuations and the Research.
potential for microbiological growth, pathogen survival or
growth, potential for spoilage, and expected shelf life Michels, who has worked at the Center
of the product. for more than five years and at Babcock
Hall dairy plant for more than 30, helps
to run the cheese and buttermaking
equipment for CDR and has obtained
his Pasteurizer Operator Certification
as well as a Wisconsin Cheesemaker’s
license. Please join us in congratulating
Ray Michaels on his excellent work!
9
Charged Membrane Technology Researchers at CDR and UW-Madison Food Science have
discovered a way around this dilemma by adding a negative
Technical Contributors: Mark Etzel, Ph.D, UW Food Science, charge to the membrane system, which essentially allows for
Mike Molitor, CDR larger pores that still have a high protein retention.
The Wisconsin Center for Dairy Research strives to be at Basically, the science behind this technology relies on
the forefront of dairy innovation and discovery. To assist the rules that surround the protein isoelectric point and
with these efforts, CDR recently launched the TURBO electrostatic repulsion. Consider that when two like charges
program, a comprehensive business accelerator designed to meet, they are repelled, but the same is not true for two
increase the speed of commercialization for new products and opposite charges. This idea is the key to charged membrane
technologies specifically related to the dairy industry. technology.
CDR and the TURBO program are excited to share a number In this case, when milk and cheese whey proteins are in
of technologies with the industry, including those that can be a solution at a pH greater than about 5, the proteins are
found at www.turbo.cdr.wisc.edu/available-cdr-technologies, generally negatively charged. By putting these negatively
in addition to the technology highlighted below. We hope you charged proteins through a membrane that also contains
will continue to check back often for more technologies and negative charges, the proteins are repelled, thus preventing
further developments. protein loss. All other material without a negative charge is
allowed to pass through. So, by using this method, the pore
A more efficient and cost effective method for
sizes of the membrane can actually be larger, which allows for
concentrating dairy proteins
greater flow rates without the loss of proteins. Selectivity is
Inventors: Mark Etzel and Abhiram Arunkumar not sacrificed to get high permeability.
Technical Contributor: Mike Molitor
This patent pending technology, currently licensed with the “Batch” Feed Tank Feed Recirculation Permeate
Pump Pump
Wisconsin Alumni Research Foundation (WARF), allows
manufacturers to perform ultrafiltration with less water and Functional and Economic Benefits
chemical usage, at a higher flow rate, and at the same protein To date, this method has been tested within the CDR pilot
retention as uncharged membranes. plant and at a bench top level. Both have proven to be quite
successful. In general, when dealing with WPC 80, the
Technology Overview
flow rate through the membrane went up two to four times
One of the issues faced by whey protein concentrate (WPC) without losing protein. In regards to MPC, flow rate generally
and milk protein concentrate (MPC) manufacturers is the increased by five times or more. Additionally, thanks to the
permeability-selectivity tradeoff of membrane pores. If the larger pore sizes, sugars were more easily eliminated with
pores are large then there is a high liquid flow rate through the less water. Less fouling of the membranes also meant that
membrane but few proteins are retained. On the other hand, researchers needed to use less chemicals in the cleaning
if the pores are small then more proteins are retained, but flow process. Thanks to these many benefits, less membrane area
rate is low. is needed in general, which also contributes to the improved
bottom line.
10
elements available for use within the pilot plant. Partners For further information, please contact Vic Grassman,
are also welcome to make an appointment to investigate the TURBO Manager, vgrassman@cdr.wisc.edu or CDR Senior
bench top prototype. Instrumentation Technologist , Mike Molitor,
molitor@cdr.wisc.edu
Additionally, a company wishing to adopt this technology
would need to partner with a membrane manufacturer in
order to produce the necessary membranes. The exact cost
of this has not been analyzed and a price for the charged
membrane has not been determined as CDR and the
University do not actually manufacture the membranes. All
partnering companies will need to license this technology
through WARF and follow their procedures.
EE
I S C O N SI
E
ENC
Made with U.S. cheese, milk protein
R
EXC
ELL
September 23-24, 2014
concentrate 80, nonfat dry milk, whey
permeate, whey protein concentrate
and butter, this poutine-inspired dish
contains 30 percent of the daily value
The Wisconsin Center for Dairy Research invites all of calcium and 15 grams of protein,
cheesemakers to attend this year's Master Cheesemaker short while also promoting U.S. dairy.
course, September 23-24, 2014, at Babcock Hall in Madison, USDEC
Wisconsin. Traditionally, poutine is a French-
Canadian dish that contains French fries, gravy and cheese
This two-day, hands-on course will focus on the traditional curds, however, this new dish was developed as a snack item
methods of Alpine-style cheese manufacture and will include or appetizer. Similar to a cheese stick, this sweet-potato
sensory sessions as well as lectures from CDR staff and encrusted cheese snack contains Juustoleipa-style cheese
European cheesemakers. Topics will range from the functional complimented by a mushroom dipping sauce.
aspects of Alpine cheese in cooking to propionibacteria use
and its impact on swiss cheese manufacture. This course CDR dairy ingredients staff members, KJ Burrington, Sarah
qualifies as an Advanced Artisan Course for Wisconsin Master Minasian, Susan Larson and Becky Kalscheuer attended IFT
Cheesemakers and as an elective course for candidates in the and worked the USDEC booth, helping to promote dairy-
Wisconsin Master Cheesemaker Program. based product ideas to food companies. For more information
visit www.am-fe.ift.org/cms
To register, visit www.cdr.wisc.edu/short-courses/master or
call CALS Conference Services at 608-263-1672.
Wiscons
in Center
for Dairy
Dairy Pi
Researc
h
pelin e
Sign up for a hard copy of the Pipeline Newsletter
A Technical
Resource
for Dairy Volume
Manufactu
2013 Wisc rers 25 Number
1, 2013
onsin Mast
er Cheesema
H
CON
for funding
EE S MAK
Pipeline at subscribe_pipeline@cdr.wisc.edu
Maple Grove • she
Certified Master:Cheese, Milladore “It was like
M A S T ER
N
magic,” said
C
SI
H
CON
Cheddar &
EE S MAK
“I based each
H
’s licence earned
EE
working in
his father’s and began
plant. each batch said Hodgson. “I tried
SEMAK
better
WIS
current!
opportunity enough to have the Hodgson is
so pleased
to do so.” part to be a
cheesemakin of the Wisconsin tradition
courses at UW-Madison
Greunke eventually g. Her Grandfather of
plant from contracted today, she is under Stephen attended
his
still proud to father. More than 20
to purchase
the cheese through the proud to receive her Master Babcock and
can now add be making cheese in
years later Greunke CheesemakerCDR and WMMB’s Wisconsincertification
his is ® Program. Master
Cheesemaker the honor of becoming family’s plant and
® to his list a Wisconsin “I feel honored
of accomplishm Master to be a part
ents. something of this tradition,
that
making a vat I love,” said Hodgson. while
University
of Wisconsin—M of cheese, my “Honestly, if doing
adison
day just gets I’m
better.”
College of
Agricultural
and Life
Sciences
11
Center for Dairy Research Nonprofit Org.
University of Wisconsin-Madison
U.S. Postage
1605 Linden Drive
Madison, Wisconsin 53706-1565 PAID
Madison, WI
Permit No. 658
ADDRESS SERVICE REQUESTED
Dairy Pipeline
DAIRY R
OR
CENTER F
ES
E ARCH
www.cdr.wisc.edu