brochure-cvr-pageAll events will take place at the Alliant Energy Center, Madison, Wisconsin.

  • For your convenience, registration will be open Tuesday, April 12 from Noon to 7:00 p.m.
  • The exhibit floor is open one day: Wednesday.

Tuesday, April 11, 2017

Registration Services Open

12:00 p.m. -7:00 p.m. | Alliant Energy Center Lobby

CDR TURBO: A Dairy Food Entrepreneurial Networking Event (Invitation Only)

4:30 p.m. -6:30 p.m. | Sheraton Hotel Ballroom

Wednesday, April 12, 2017

All Wednesday events take place at the Alliant Energy Center

Registration Services Open

7:00 a.m. -5:00 p.m. | Alliant Energy Center Lobby

Coffee, Networking

7:00 a.m. | Alliant Energy Center Lobby

Special Event: Collegiate Dairy Products Evaluation Contest

8:00 a.m. -1:00 p.m. | Mendota Rooms 5-8

The premiere student dairy competition is now part of the Wisconsin Cheese Industry Conference. Watch as skilled students from 15 universities and colleges around the U.S. test their training in dairy product evaluation.

Opening Keynote Address: Decoding the New Consumer Mind

8:00 -8:45 a.m. | Hall A

Kit Yarrow, Consumer Psychologist, Professor and Consultant

What today’s consumers want, how they shop and why they buy is completely different than it was a decade ago. Marketers can’t just keep doing the same things better – they need to do new and better things. Kit Yarrow will lay bare the new psychology of today’s millennial consumers and provide insights and actionable strategies to satisfy their needs and improve your profitability.

Concurrent Session: Cheesemakers, Do You See What Your Customer Sees?

9:00 -11:30 a.m. | Mendota Rooms 3-4

Hosted by Center for Dairy Research

As a technical support resource for cheese manufacturers, Center for Dairy Research staff see the challenges cheese manufacturers face every day. Learn how to change three big challenges into opportunities.

  • 9:00 a.m. | Welcome
    Moderator: Tom Szalkucki, CDR
  • 9:10 a.m | Cheese not Functioning the Way you Want: Fine-tuning the Use of Filtered Milk in Cheesemaking
    John Jaeggi, Cheese Industry & Applications Coordinator, Center for Dairy Research
  • 9:50 a.m. | The Pitfalls of Brining and Salting: Techniques to Ease the Challenge
    Dean Sommer, Cheese & Food Technologist, Center for Dairy Research
  • 10:40 a.m. | Do You See What Your Customer Sees? Defects–Cause, Affect, and Solutions
    Dr. Mark Johnson, Assistant Director, Distinguished Scientist, Center for Dairy Research
  • 11:20 a.m. | Questions and Answers
  • 11:30 a.m. | Adjourn

Concurrent Session: Dairy Marketing & the New Consumer Mind

9:00 -11:30 a.m. | Mendota Rooms 1-2

Hosted by Wisconsin Cheese Makers Association

Dairy foods are in the bulls-eye of multiple consumer buying trends ranging from Non-GMO to BST-Free, Organic to Sustainable and Locally-Produced to Natural. Kit Yarrow leads a panel of the dairy industry’s leading marketers as they discuss the positives and negatives in the next generations search for the food they wish to eat.

  • 9:00 a.m. | Welcome and Introductions
    Moderator: Kit Yarrow, Consumer Psychologist, Professor and Consultant
  • 9:10 a.m. | Dairy Industry Perspectives
    Speakers:
    Goedhart Westers, Vice President Business Development, Grassland Dairy, Greenwood, WI
    Aaron Riippa, Sourcing Business Leader – Yogurt, General Mills, Minneapolis, MN
    Cathy Strange, Global Cheese Buyer, Whole Foods Markets, Austin, TX
    Chad Vincent, CEO, Wisconsin Milk Marketing Board, Madison, WI
    Tripp Hughes, Director of Brand Management, CROPP Cooperative, Organic Valley, Cashton, WI
  • 10:00 a.m. | Break
  • 10:30 a.m. | Dairy Industry Roundtable
    Keynote Speaker Kit Yarrow and the dairy industry panel discuss millennial buying trends, sourcing dairy ingredients, the impact of trends on product development and marketing, the lifespan of new market trends and more!
  • 11:30 a.m. | Adjourn

Special Artisan Track (Day 1)
Many Milks: The Impact of Species Milk and Cheese Composition

Limited to artisan cheesemakers as approved by WCMA.

9:00 -11:30 a.m. | Monona, Wingra rooms

WCMA and CDR continue the new Artisan Track series with a lecture on Wednesday and an actual cheese-make on Thursday. This year’s focus: the impact of different milks on cheese outcomes. Registration is strictly limited.

  • 9:00 a.m. | Welcome
    Moderators: Gina Mode and Andy Johnson, Assistant Coordinators, Cheese Industry & Applications program, The Center for Dairy Research
  • 9:05 a.m. | Cheese Ripening: Developing Flavor, Body, and Texture
    Dr. Mark Johnson, Center for Dairy Research
  • 10:00 a.m. | Physical and Chemical Characteristics of Milk from Goat, Sheep and Various Cow Breeds
    Gina Mode, Center for Dairy Research
    Mariana Marques de Almeida, Ms J and Company
  • 10:30 a.m. | Ensuring a Safe Product: Pathogen Testing, Environmental Concerns, Product Testing
    Adam Borger, Outreach Program Manager, Food Research Institute, UW-Madison
  • 11:00 a.m. | Wisconsin Specialty Cheese Program and Educational Resources for the Artisan Cheese Industry
    Andy Johnson, Center for Dairy Research
  • 11:15 a.m. | Questions and Answers
  • 11:30 a.m. | Adjourn

Special Workforce Connections Track (Day 1)
Recruiting and Retaining Valued Workers

Limited attendance; sign up early.

9:00 -11:30 a.m. | Waubesa, Kegonsa Rooms

Hosted by Wisconsin Cheese Makers Association and The Employer Group

Understand the challenges of Wisconsin’s current and future labor market and how you can effectively compete for the best and brightest workers in this fast-paced seminar featuring experts from the workforce development field.

  • 9:00 a.m. | Welcome Message, Agenda Overview
    Moderator: Rebekah Sweeney, Communications and Policy Manager, Wisconsin Cheese Makers Association, Madison, WI
  • 9:05 a.m. | To 2030 and Beyond: Wisconsin’s Labor Shortage
    Daniel Younan, Labor Market Economist, Wisconsin Department of Workforce Development
  • 9:25 a.m. | Treasure Map: Where to Find the Best Employees for the Job
    Rebekah Sweeney, Communications and Policy Manager, Wisconsin Cheese Makers Association
  • 9:40 a.m. | The Value of Internships
    Tim Strait, Wisconsin Internship Initiative Coordinator, Wisconsin Department of Workforce Development
  • 10:00 a.m. | Is My Pay Scale Measuring Up?
    Danica Nilsestuen, Director of Sector Development and Business Services, Workforce Development Board of South Central Wisconsin
  • 10:20 a.m. | Beyond the Paycheck: Benefits, Perks and Company Culture Strategies That Attract and Retain the Best Workforce
    Mike Beringer, Human Resources Business Partner, The Employer Group
    Marla Rybowiak, Director of Operations, The Employer Group
  • 10:40 a.m. | Panel Discussion: Industry Successes in Recruitment and Retention
    Rebekah Sweeney, Wisconsin Cheese Makers Association
    Tammy Flora, Vice President of Human Resources, Masters Gallery Foods
    Paul Scharfman, President, Specialty Cheese Company
    Mark Schleitwiler, VP of Finance and External Relations, BelGioioso Cheese

Tabletop Expo

10:30 a.m. -5:00 p.m. | Halls B-C-D

Our largest Tabletop Expo ever fills the Alliant Energy Center for one afternoon only!

Complimentary Lunch

11:30 a.m. -1:30 p.m. | Hall A

Enjoy a complimentary buffet lunch on the exhibit floor at the Tabletop Expo.

Collegiate Contest Awards Ceremony

4:00 p.m.-5:00 p.m. | Hall A

Listen for the cheering as student and collegiate teams are awarded for their success in the 2017 Collegiate Dairy Products Evaluation Contest.

Chr. Hansen Reception & Auction of Champion Cheeses

5:00 p.m.-7:30 p.m. | Hall A

Chr. Hansen hosts dairy industry’s most energetic evening! Enjoy the Fabulous Fourth place cheeses from the United States Championship Cheese Contest and bid on the 2017 Gold Medal winners in support of student scholarships, WCMA education programs and the future of our Championship Cheese Contests.

DAY 2 Thursday, April 13, 2017

All Thursday events take place at the Alliant Energy Center

Registration Services Open

7:00 a.m. -6:00 p.m.| Lobby

Industry Recognition Breakfast

8:00 – 9:15 a.m. | Hall A

All are invited to join WCMA for a celebration of great people and great friends in the dairy industry. WCMA honors the corporate leaders, thought leaders, innovators and educators that have built the U.S. dairy industry.

New Frontiers in Milk Proteins, Whey Proteins

9:30 a.m. – Noon | Mendota Rooms 1-2

Hosted by Center for Dairy Research

Center for Dairy Research and industry experts will share the opportunities and challenges for filtered milks and what we can learn from our global competitors, in addition to the use of milk proteins in infant formula and yogurt production.

  • 9:30 a.m. | Welcome
    Moderator: Dr. John Lucey, CDR
  • 9:40 a.m. | Innovation in Milk Filtration for Cheese and Dairy Ingredients – Are We Falling Behind?
    Michael Culhane, Dairy Advance Business Consulting, LLC
  • 10:25 a.m. | The Regulatory Environment for use of Filtered Milks in Dairy Product Manufacturing
    Cary Frye, VP Regulatory and Scientific Affairs, International Dairy Foods Association
  • 11:05 a.m. | Milk Protein Ingredients for Infant Formula
    Richa Singh, Department of Food Science, UW-Madison
  • 11:30 a.m. | Improved Functionality of MPC and WPC in Yogurt Production
    KJ Burrington, Dairy Ingredient Cultured Products, and Beverages Coordinator, Center for Dairy Research
  • 11:50 a.m. | Questions and Answers
  • 12:00 p.m. | Adjourn

Food Safety for Value-Added Cheese Producers

9:30 a.m. – Noon | Mendota Rooms 3-4

Hosted by Wisconsin Cheese Makers Association, Wisconsin Center for Dairy Research, and Innovation Center for U.S. Dairy

Learn how FDA, cheese buyers and researchers are addressing today’s food safety headlines.

Pathogenic outbreaks and new federal regulations keep the safety of dairy foods top of mind for manufacturers large and small.

  • 9:30 a.m. | Welcome and Introductions
    Moderator: Tim Stubbs, VP Product Research and Food Safety, Dairy Management Inc.
  • 9:40 a.m. | Artisan Dairy Producer Food Safety Initiative Update
    Speakers:
    Matt Mathison, Vice President, Technical Services, Wisconsin Milk Marketing Board
    Marianne Smukowski, Safety & Quality Coordinator, Center for Dairy Research
    Jim Mueller, President, Mueller Consulting
  • 10:00 a.m. | Safety of Warm Whey Challenged with Staph Aureus
    Speakers:
    Kathy Glass, Distinguished Scientist, Food Research Institute
    Karen Smith, PhD, Dairy Product Technologist, Center for Dairy Research
  • 10:30 a.m. | FDA Draft Listeria Guidance Update
    Mickey Parish, Senior Science Advisor, U.S. Food and Drug Administration’s Center for Safety and Applied Nutrition
  • 11:00 a.m. | Panel Discussion: Food Safety and FSMA Preparedness among Value-Added Cheesemakers
    Tim Stubbs leads our morning speakers and special guests Cathy Strange, Global Cheese Buyer, Whole Foods Market, Austin, TX; Bob Wills, President, Cedar Grove Cheese, Plain, WI; and Vickie Lewandowski, Food Safety Manager, Saputo Cheese USA, in a discussion of industry readiness and buyer expectations as food safety regulations grow, and recalls raise the stakes for cheesemakers nationwide
  • 12:00 p.m. | Adjourn

Special Artisan Track (Day 2)
Many Milks: A Cheese Make and Lecture at Babcock Hall

Limited to artisan cheesemakers as approved by WCMA.

8:00 a.m. -3:00 p.m. | Babcock Hall

Lucky Artisan Track attendees board a bus at the Alliant Energy Center to make cow’s milk, goat’s milk and sheep’s milk cheeses in side-by-side vats at the Center for Dairy Research. Listen to the experts, taste dozens of cheese types, and grow your knowledge as the curd sets. Registration is strictly limited.

  • Moderators:
    Gina Mode and Andy Johnson, Center for Dairy Research
  • Introduction & Review of Dairy Plant Guidelines
    John Jaeggi and Andy Johnson, Center for Dairy Research
  • Cheesemaking 101: A Hands on Learning using Milk from Sheep, Goat and Various Cow Breeds
    Joey Jaeggi, John Jaeggi, Andy Johnson, Jeremy Johnson, and Gina Mode, Center for Dairy Research
  • Comparative Sensory Evaluation of Goat, Sheep, and Cow Breed Cheeses
    John Jaeggi, Andy Johnson and Gina Mode, Center for Dairy Research

Special Workforce Connections Track (Day 2)
Human Resources Boot Camp

9:30 a.m. – 3:30 p.m.  | Waubesa, Kegonsa Rooms

Hosted by Wisconsin Cheese Makers Association and The Employer Group

Learn how to hire, how to fire, and how to make sure you aren’t breaking any laws in the process. Dive deeper into health care and immigration policy changes in the new Federal Administration. And, practice your communications skills in an interactive session on employee engagement.

  • 9:30 a.m. | Welcome Message, Agenda Overview
    Moderator: Rebekah Sweeney, Wisconsin Cheese Makers Association
  • 9:35 a.m. | A Tale of Two (or More) Employees: The Employee Life Cycle in Three Acts
    Mike Beringer and Marla Rybowiak, The Employer Group
  • 10:25 a.m. | Enhancing Diversity in Your Workplace
    Delora Newton, Administrator, Division of Vocational Rehabilitation, Wisconsin Department of Workforce Development
  • 10:45 a.m. | Hiring Our Heroes
    Gary Meyer, Director, Office of Veterans Services, Wisconsin Department of Workforce Development
  • 11:05 a.m. | New Administration, New Rules: A Discussion on Immigration and Health Care Policy
    Rebekah Sweeney hosts a panel of Congressional Staffers
  • 12:05 p.m. | Lunch Break
  • 1:05 p.m. | Interactive Session: Engaging Employees for a Positive, Productive Workplace
    Steve King, Executive Director of the Center for Professional and Executive Development at the University of Wisconsin School of Business
  • 2:15 p.m. | Overview of Industry Educational Opportunities
  • 3:30 p.m. | Adjourn

Complimentary Lunch

Noon -1:00 p.m. | Hall A

Enjoy a complimentary lunch with updates from Wisconsin Cheese Makers Association, and graduates from the Management Skills for Dairy Professionals and new Certificate in Dairy Processing program executed by the Center for Dairy Research. Learn of progress on the new CDR building project at the University of Wisconsin.

Opportunities and Challenges in World Dairy Trade

1:15 – 3:30p.m. | Monona, Wingra Rooms

Hosted by Wisconsin Department of Agriculture, Trade & Consumer Protection International Agribusiness Center

Dairy’s greatest challenges and opportunities lie in the sales and marketing of dairy products in Latin America and Asia. Experts explore this complex landscape.

Moderator: Lisa Stout, International Agribusiness Center, Wisconsin Department of Agriculture, Trade and Consumer Protection

  • 1:15 p.m. | The Case for the Consortium of Common Food Names
    Errico Auricchio, Chairman, Consortium of Common Food Names and President, BelGioioso Cheese Co., Green Bay, WI
  • 1:30 p.m. | Geographic Indicators in Current Free Trade Agreements and Opportunities for Dairy Product Sales in Asia
    Shawna Morris, Senior Director for the Consortium for Common Food Names and Vice President of Trade Policy for U.S. Dairy Export Council
  • 2:15 p.m. | New Opportunities for Dairy Product Sales in Mexico
    Rodrigo Fernandez, US Dairy Export Council In-Market Representative
  • 2:45 p.m. | Industry Panel: The Business Impact of Geographic Indicators
    Errico Auricchio, President, BelGioioso Cheese Company, Green Bay, WI
    Ron Buholzer, President, Klondike Cheese Company, Monroe, WI
    Jeff Schwager, President, Sartori Company, Plymouth, WI

Test your Dairy Grading Skills

1:15 – 3:30p.m. | Mendota Rooms 5-8

Hosted by Wisconsin Cheese Makers Association

Are you smarter than a 12th grader? The actual evaluation samples from the Collegiate Dairy Products Evaluation Contest will be available, along with expert industry graders, for your chance to plug, sniff, taste and evaluate. How will your score compare to these known samples from the real competition? Find out!

U.S. Championship Cheese Contest Awards Reception

5:00 -6:00 p.m. | Alliant Energy Center Atrium

U.S. Championship Cheese Contest Awards Banquet

6:00 -8:30 p.m. | Hall A

The best craftsmen in the nation gather for an unforgettable evening of celebration, laughter and tears as bronze, silver and gold medals are conferred by leaders of the U.S. Championship Cheese Contest.

Millerbernd Afterglow Reception

9:00 p.m. -12:00 a.m. | Sheraton Hotel Ballroom

Stay for the dancing and fun as the Wisconsin Cheese Industry Conference concludes with a bang.