Unless otherwise noted, events will take place at the Alliant Energy Center, Madison, Wisconsin.
For your convenience, registration will be open Tuesday, April 21 from 3:00 to 7:00 p.m. in the Alliant Energy Center Lobby. For exhibitors’ convenience, early move-in will be available on Tuesday from Noon to 5.00 p.m.
Please note there are no scheduled conference events on Tuesday, April 21.
Tuesday, April 21
12:00 p.m. – 5:00 p.m. Halls B, C & D
Early Exhibitor Move-In (optional)
3:00 p.m. – 7:00 p.m. Lobby
SCHEDULE OF EVENTS
WEDNESDAY, APRIL 22
7:30 – 11:30 AM | Atrium
STUDENT DAIRY SHOWCASE
8:00 -8:45 AM | Hall A
OPENING ADDRESS: ROBERT COALLIER
Dairy Industry Growth Opportunities
A Perspective from Agropur Inc.
Robert Coallier, Chief Executive Officer of Agropur cooperative, offers a profile of this growing dairy processor and his views on opportunities in the global dairy sector.
9:00 – 11:30 AM | Mendota Rooms 1-4
ANIMAL CARE & DAIRY MARKETING
Animal care on dairy farms is entering a new paradigm of clear guidelines and supporting audits to assure the supply chain and the consumer that cow comfort and care is a top dairy industry priority. Recent activity in animal care examined in this lead-off seminar.
Feeding A World Where Emotion Trumps Science
Agricultural journalist Andy Vance explains how food producers need to “YouTube-proof” their operations by adopting a consumer-focused mindset, rather than the traditional production-centered paradigm.
Moderator: Andy Vance, Broadcast Editor, Feedstuffs/Penton Agriculture
Learnings from an Animal Care Incident in Wisconsin
Mike Doyle, CEO, Foremost Farms USA
Supply Chain Expectations for Animal Care
Rob Byrne, Director, Industry & Regulatory Affairs, Schreiber Foods
Shawn Marcom, VP Procurement, Sargento Foods
Today’s National Dairy FARM Program
Emily Meredith, VP, Animal Care, National Milk Producers Federation
Executing Animal Care Program with Dairy Producers
Mike Reidy, Senior VP, Corporate Affairs, Leprino Foods Company
David Ahlem, Chief Operating Officer, Hilmar Cheese Company
Greg Siegenthaler, VP, Grande Cheese Company
11:30 AM-5:00 PM | Halls A B C D
TABLETOP MINI-EXPO & COMPLIMENTARY LUNCH
A free lunch open for hours alongside our largest-ever Tabletop Mini- Expo affords participants more time and flexibility to meet with industry suppliers and innovators. This year’s Mini-Expo features 230 booths filled with ideas for dairy processors, and the return of the popular Ideas Showcase—concise presentations right on the Mini-Expo floor.
12:30 PM-4:20 PM | Stage A and Stage B on the Exhibit Floor
The Ideas Showcase at WCIC features brief, practical talks from our supplier partners on topics selected by dairy manufacturers. Visit our two showcase seminar rooms in the center of the exhibit hall. See ideas showcase schedule on page 5.
5:00-7:30 PM | Hall A
CHR HANSEN RECEPTION & UNITED STATES CHAMPIONSHIP CHEESE AUCTION
Join Chr Hansen for the most energetic hours of the year. It’s a party when winning cheesemakers gather with exhibitors and attendees to auction off the best cheeses in the nation. The Championship Cheese Auctions of the Wisconsin Cheese Makers Association have fueled more than $1 million in strategic donations to build dairy research, dairy education and create the next generation of dairy leaders.
THURSDAY, APRIL 23
8:30 -9:15 AM | Hall A
OPENING ADDRESS: MARK TAUSCHER
From the Dairy Farm to the Superbowl: Mark Tauscher’s Story
A Perspective from Green Bay Packer Great Mark Tauscher
Mark Tauscher kicks-off our second day with a fun, energetic look at his successes at the family farm, the Wisconsin Badgers and the Green Bay Packers.
9:30 AM – Noon | Mendota Rooms 1-4
FINDING SOLUTIONS WITH YOUR CHEESE DOCTORS ON CALL
Center for Dairy Research staff will address common technical questions they receive from the cheese industry. From product safety to controlling bake performance in Mozzarella and how to successfully increase moisture content in cheese. Don’t miss these practical, solution based talks and a wide-open panel discussion between CDR’s world- class staff and cheese industry professionals like you.
Moderator: Dean Sommer, Cheese and Food Technologist, Center for Dairy Research
Controlling Bake Performance in Mozzarella cheese
Dr. Rani Govindasamy-Lucey, Senior Scientist, Center for Dairy Research
How to Successfully Increase Moisture Content in Your Cheese
Dr. Mark Johnson, Distinguished Scientist and Assistant Director, Center for Dairy Research
Novel Approaches to Improved Safety of Natural Cheese
Adam Borger, Program Outreach Specialist, Food Research Institute, UW–Madison
9:30 AM – Noon | Mendota Rooms 5-8
WORLD MARKETS KNOCKING AT YOUR DOOR – WHAT ARE YOU GOING TO DO?
The world of dairy ingredients and cheese exporting is ever-changing – and partners in state and regional marketing organizations are a crucial resource to your staff and your product exporter. The U.S. Dairy Export Council and the International Trade Team at the Wisconsin Department of Agriculture, Trade & Consumer Protection offer continuous assistance to dairy product marketers.
Are you ready to export?
Ashwini Rao, Economic Development Consultant, Wisconsin Department of Agriculture, Trade and Consumer Protection
“Beyond the Borders – Export Opportunities and What to do about them”
Merle Snymam, Director of Market Research and Analysis, U.S. Dairy Export Council
Andy Hatch, Uplands Cheese Company
Luke Buholzer, Klondike Cheese Company
Ken Heiman, Nasonville Dairy
Noon – 1:15 PM | Hall A
LUNCHEON & WCMA ANNUAL MEETING
Join Wisconsin Cheese Makers Association for a celebration of today’s heroes and tomorrow’s leaders. Together WCMA and Center for Dairy Research will display progress on the Babcock Hall expansion and announce the new Certificate in Dairy Processing for industry workers. We’ll award certificates to your managers for completing WCMA’s Management Skills for Dairy Professional training and finally honor Steve Krause and Mike Ely with WCMA’s Distinguished Service Award.
1:30 PM – 3:30 PM
Center for Dairy Research will offer concurrent hands-on workshops to help you hone your skills in detecting and solving flavor and texture defects in your product. You will have the opportunity to work with a variety of samples as CDR staff challenge you to detect the defect and then discuss cause and solution. Space is limited so sign up early.
WORKSHOP I: DETECTING FLAVOR ANDTEXTURE DEFECTS IN CHEESE
This hands on workshop will focus on four common defects: acid, bitter weak texture, and off flavors. You’ll have an opportunity to learn how to use all of your senses in detecting these defects, and discuss with the cheese doctors solutions to avoid these defects in your cheese. This
is your opportunity to interact with and challenge four of the best in the industry when it comes to cheese grading and defects: Dr. Mark, Johnson, Dean Sommer, John Jaeggi, CDR; and Terry Lensmire, Agropur
WORKSHOP II:DETECTING FLAVOR DEFECTS IN WHEY INGREDIENTS
Monona, Wingra Rooms
Become the company expert on evaluating the sensory properties of whey ingredients. You’ll learn from CDR’s KJ Burrington and Susan Larson about typical flavor attributes for everything from sweet whey to whey protein isolates, as well as how to taste the attributes such as oxidized, cooked, or astringent, how to characterize your own ingredients and develop your own internal system of grading.
MOVE TO MONONA TERRACE CONVENTION CENTER
Shuttles will be available to transport attendees to/from the Alliant Energy Center and Monona Terrace Convention Center
5:00 – 9:00 PM | Monona Terrace, Grand Terrace
GEA CHAMPIONS RECEPTION & UNITED STATES CHAMPIONSHIP CHEESE CONTEST AWARDS BANQUET
GEA hosts as champion cheesemakers, buttermakers and yogurt makers from the 2015 U.S. Championship Cheese Contest gather for a night of fellowship and fun, beginning with an elegant reception.
9:00 PM | Monona Terrace, Hall of Ideas
MILLERBERND AFTERGLOW RECEPTION
The celebration moves across the hall as winners enjoy music and fun courtesy of Millerbernd Process Systems.