Event Schedule

Events will take place at the La Crosse Center, La Crosse, Wisconsin.

For your convenience, registration will be open Tuesday, April 16 from 2:00 to 6:00 p.m. in the La Crosse Center South Hall Entrance.  Please note that there are no scheduled events on Tuesday, April 16.

Wednesday, April 17

7:00 a.m. – 6:00 p.m.
La Crosse Center South Hall Entrance
Registration Open

7:00 a.m. – 8:30 a.m.
Sealed Air Corporation Refreshment Break
Enjoy refreshments compliments of Sealed Air Corporation

8:30 a.m. – 10:30 a.m.
La Crosse Center Ballroom
General Session: Milk Quality, Biofilms and Dairy Products
Sponsored by Wisconsin Center for Dairy Research
We’ll learn how U.S. milk quality fares compared to the global milk supply and explore factors that impact milk quality from the farm to the plant, including potential sources for quality issues and recommendations to improve quality.  There will also be research updates on gas formers and spore levels in milk, and their impact on your dairy products.

Moderator: Dr. John Lucey, Director, Wisconsin Center for Dairy Research

How does the U.S. Raw Milk Supply Stack up Globally?
Bernadette O’Brien, Ph.D., Research Officer, Moorepark Research Centre, Fermoy, Cork, Ireland

Biofilms and Bacteria – Where are the Issues on the Farm and in the Plant?
Dr. Mark Johnson, Assistant Director and Senior Scientist, Wisconsin Center for Dairy Research

Are Biofilms Caused by Sanitation Issues?
Tony Erickson, Principal Chemist, CIP Anchor Team, Food & Beverage Processing, Ecolab

Processing Options for Controlling Spores–A Global Perspective
Heinrich Iversen, Tetra Pak

11:00 a.m. – Noon
La Crosse Center Ballroom
Meeting Today’s Challenge: A CEO Roundtable
Sponsored by Wisconsin Cheese Makers Association
The U.S. cheese industry’s leading CEOs must chart a course through divisive dairy policy, rising export opportunities, milk supplies tightened by expensive grain, drought, demands for sustainability and stiff competition.  Listen for insights as CEOs in the U.S. cheese industry take the stage for a lively discussion.

Panelists:
Dave Fuhrmann, President, Foremost Farms USA, Baraboo, WI
John Jeter, CEO, Hilmar Cheese Company, Hilmar, CA
Dr. Richard Stammer, CEO, Agri-Mark, Methuen, MA

Noon –  1:00 p.m.
Arena
WCMA Luncheon
Wisconsin Cheese Makers Association hosts a celebratory lunch to recognize the generous industry donors that achieved success in the fund-raising campaign for the Babcock Hall remodel and new Wisconsin Center for Dairy Research in Madison.

12:30 p.m. – 5:00 p.m.
South Hall A & B
Tabletop Mini-Expo
It’s the largest Tabletop Mini-Expo ever with 186 supplier partners exhibiting their latest ideas and technology.  Don’t miss this high-energy afternoon!

5:00 p.m. – 7:30 p.m.
Arena
Chr. Hansen Championship Reception & Auction
It’s Chr. Hansen’s party of the year – the celebration of great cheeses and great cheesemakers from the 2013 U. S. Championship Cheese Contest. We’ll auction off gold medal cheeses to support WCMA scholarships, WCMA’s Member Education Initiative and the Championship Cheese Contest.

Thursday, April 18

7:00 a.m.
La Crosse Center South Hall Entrance
Registration Open

7:00 a.m. – 8:30 a.m.
Sealed Air Corporation Refreshment Break
Enjoy refreshments compliments of Sealed Air Corporation

8:30 a.m.  – Noon
La Crosse Center Ballroom
Concurrent Session Sponsored by Wisconsin Milk Marketing Board
The Food Safety Modernization Act – Are You Prepared?
As the implementation of the new provisions within the Food Safety Modernization Act (FSMA) take effect, these new regulatory requirements will impact every dairy company in the U.S. With the food safety environment growing more complex, continued compliance becomes an ever-growing challenge for all dairy companies. This session will explore the key components of these new regulations and industry experts will discuss the “whys” behind and the “how to” meet these new rules.

Moderator: Matt Mathison, WMMB

Food Safety Modernization Act – An FDA Perspective on Dairy Food Safety
John F. Sheehan, Director, Division of Plant and Dairy Food Safety, FDA

The Written Food Safety Plan – Same as My HACCP Plan?
Janet Raddatz, Vice President – Quality & Food Safety Systems – Sargento Foods, Inc.

Validation and Verification of the Food Safety Plan
Scott Stieber, Director, Quality Control & Assurance, Marathon Cheese Corporation

New CFR Section 117 – GMP Modernization
Vic Grimm, Corporate Quality Assurance, Agropur, Inc.

Company Action Plan – What Do I Need to Do Now?
David Hakes, Regulatory Affairs Manager – Schreiber Foods, Inc.

How to Prepare For and Survive an FDA Inspection
Elizabeth B. Fawell, Associate, Hogan Lovells, Washington, DC

8:30 a.m.  – Noon
La Crosse Center South Hall B
Concurrent Session Sponsored by Wisconsin Center for Dairy Research
Which Whey to Go? Today’s Challenges and Opportunities
Hear the latest whey research on topics such as native whey, charged membranes, and conjugates. Learn how to deal with whey processing issues such as cooling, acid whey and decolorization; and how to make it all profitable for your operation.

Moderator: Dean Sommer, Cheese & Food Technologist, Wisconsin Center for Dairy Research

Latest Research:  Native Whey, Conjugates, and Charged Membranes
KJ Burrington, Coordinator, Dairy Ingredients, Cultured Products, and Beverages, Wisconsin Center for Dairy Research

How to Deal with Whey Processing Issues such as Decolorization and Acid Whey
Karen Smith, PhD; Dairy Processing Technologist, CDR

How to Maximize Returns from your Whey Stream; Options and Issues
Rich Scheuerman, President, RS Strategic Consulting

Recommendations from the Wisconsin Whey Opportunities Consortium
Dr. John Lucey, Director, Wisconsin Center for Dairy Research
Norm Monsen, Wisconsin Department of Agriculture, Trade and Consumer Protection

8:30 a.m.  – Noon
La Crosse Center Ballroom
Concurrent Session Sponsored by Wisconsin Center for Dairy Research
Opportunities in Fresh Cheeses and Cultured Products
Greek Yogurt has reinvigorated the yogurt category, with yogurt’s growth outpacing the rest of the U.S. food industry.  Quark and Kefir are now part of our terminology.  This session will explore the growth potential, the processing opportunities, including traditional versus membrane processing, and uses for Greek whey, as well as provide a look at the latest equipment available for cultured products manufacturing.

Moderator: KJ Burrington, Coordinator, Dairy Ingredients, Cultured Products and Beverages, Wisconsin Center for Dairy Research

What is the Landscape of the Current US Market for Cultured Products and What Can We Learn from the Europeans?
Strategic Insights, Dairy Management Inc.

Overview on Concentrated Yogurt – Definition and Standards; How is it Made?; What is the Difference Between Varieties?
Dana Wolle, PhD, Assistant Coordinator, Cheese Industry and Applications, Wisconsin Center for Dairy Research

Traditional vs. Membrane Processing
Mike Molitor, Senior Instrumentation Technologist / Process Pilot Plant Manager, Wisconsin Center for Dairy Research

Using Ceramic Ultrafiltration for Cultured Products Processing
Heinrich Iversen, Tetra Pak

Using Separators for Cultured Products Processing
Phil Cunningham, GEA Westfalia

Noon – 1:00 p.m.
Arena
DuPont Luncheon & WCMA Annual Meeting
DuPont generously provides a hearty lunch to accompany the annual meeting of the Wisconsin Cheese Makers Association.  WCMA will acknowledge our new graduates from the Management Skills for Dairy Professionals certificate program and celebrate honorees of WCMA’s Distinguished Service Award.

1:15 p.m. – 3:15 p.m.
La Crosse Center Ballroom
Concurrent Workshop Sponsored by Wisconsin Cheese Makers Association
Exclusive Engagement: Profit Mastery featuring Steve LeFever
A limited number of Conference attendees can sign up to attend this unique appearance from Seattle-based finance expert Steve LeFever.  Steve has coached hundreds of businesses in financial aptitude and will present one of his most popular modules:  ‘A Focus on Unit Profitability and Performance.’

1:15 p.m. – 3:15 p.m.
La Crosse Center Ballroom
Concurrent Workshop Sponsored by Wisconsin Milk Marketing Board
Cheese 101 to Sales 101
A limited number of Conference attendees can join Wisconsin Milk Marketing Board’s Dave Leonhardi and Sara Hill for a unique workshop for cheese industry sales staff.  Gain an understanding of cheesemaking alongside an understanding of how your products fit with today’s foodservice trends and pairings.  Learn how to work more effectively with distributors, retailers and restaurants and maximize your trade show impact.

1:15 p.m. – 3:15 p.m.
La Crosse Center South Hall B
Concurrent Workshop Sponsored by Wisconsin Center for Dairy Research
Honing your Cheese Contest & Cheese Grading Skills
A limited number of Conference attendees can sign up to attend this hands-on, inside look at cheese contest judging and cheese evaluation.  Join experts Mark Johnson, Marianne Smukowski, John Jaeggi and Luis Jiménez-Maroto from Center for Dairy Research for this look at how cheese is graded and how winners are discovered.

4:30 p.m. – 5:30 p.m.
Arena
GEA Group United States Champions Reception
Join GEA companies GEA Niro Soavi, GEA PHE Systems, GEA Process Engineering, GEA Tuchenhagen and GEA Westfalia Separator as Champion cheesemakers and buttermakers from the 2013 U.S. Championship Cheese Contest gather for a night of fellowship and fun, beginning with this elegant reception.

5:30 – 8:00 p.m.
South Hall A
United States Champions Awards Banquet
The Awards Banquet is the cheese industry’s most memorable evening as hard work and craftsmanship are celebrated and honored.  Don’t miss this uplifting event!

8:00 p.m.
The Waterfront
Millerbernd Afterglow Reception
Already a favorite tradition, the Millerbernd Afterglow is a chance to loosen the tie and relax with friends, or dance the night away.