• Home

  • Documents

  • Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier,...
12
October milk production about even from last year WASHINGTON — Milk production in the 23 major milk-producing states during October totaled 15.17 billion pounds, down less than 0.1 percent from October 2011, according to preliminary data released this week by USDA’s National Agricultural Statistics Service (NASS). (All figures are rounded. Please see CMN’s Milk Production chart on page 11.) September revised production in the 23 major states, at 14.65 billion pounds, was down 0.6 percent from September 2011. The September revision represents a decrease of 19 million pounds or 0.1 percent from last month’s preliminary production estimate. For the entire United States, October milk production is es- timated at 16.26 billion pounds, down 0.1 percent from October 2011. NASS reports there were 9.19 million cows on U.S. farms in October, down 9,000 head from September 2012 and down 25,000 House OKs bill on PNTR with Russia; trade talks progress WASHINGTON — Legislation aimed to help reopen trade between the United States and Russia recently passed the House, while trade partner- ships with other parts of the world remain under discussion. Last Friday the U.S. House of Representatives passed legislation by a vote of 365 to 43 that grants Russia and Moldova permanent normal trade relations (PNTR). The legislation also imposes sanctions on people identified as responsible for the detention, abuse or death of Russian law- yer Sergei Magnitsky, and for other violations of human rights in Russia. “Russia’s recent accession to the WTO (World Trade Organization) provides an opening for us to take advantage of Russia’s rapidly growing market and create U.S. jobs,” says Kevin Brady, chairman of the Subcom- mittee on Trade. “However, without this legislation, we will be sitting on the sidelines, letting our competitors reap all the benefits. I strongly support this bipartisan bill.” Among other provisions, the bill ensures that U.S. employers, workers, farmers and ranchers benefit from Russia’s membership in the WTO by repealing the 1974 Jackson-Vanik amendment and establishing PNTR with Russia and Moldova. It also contains provisions to address concerns about Russia’s compliance with its WTO obligations, resolve bilateral trade issues between the United States and Russia, and promote the rule of law in Russia. Dairy industry groups also praised the House’s approval of the PNTR bill, as Russia’s market has been closed to U.S. dairy exports for more than two years. “This is a significant step forward on the path to reopening one of the world’s largest dairy importing markets,” says Tom Suber, president of the U. S. Dairy Export Council (USDEC). “USDEC has been working extensively to help provide a firm basis for restoring access for U.S. dairy exporters to Russia. More is needed beyond PNTR to achieve that goal, but approval of PNTR is a vital piece of the puzzle.” Volume 32 November 23, 2012 Number 44 By Aaron Martin MADISON, Wis. — Can cor- porate giving make employees happier, more motivated and more productive? A recent study conducted by the University of Iowa found that corporate giving not only strengthens communities and consumer relationships — it also builds trust among employees, inspires them to work harder, and makes them more generous with their own charitable donations. “(Corporate giving) seems to act as a signal that the com- pany is a good employer and treats its people well, which attracts better employees, more motivated employees Corporate giving builds trust, inspires employee donations and more productive employ- ees,” says Ramji Balakrishnan, an accounting professor at the University of Iowa and study co-author. “Ultimately, increased motivation and productivity creates a better work environment and can significantly improve a com- pany’s bottom line.” Corporations gave more than $4.5 billion to charitable causes in 2011, a 5.5-percent in- crease from 2009 levels, accord- ing to Giving USA, a non-profit organization that produces an annual report summarizing the sources and uses of charitable donations. That level of cor- porate giving plays a vital role in strengthening communities across the U.S. — especially those on the East Coast that suffered the consequences of Hurricane Sandy. Eqecat Inc., a catastrophe risk modeling firm, estimates the total economic loss result- ing from Hurricane Sandy could top $50 billion, with insured damages accounting for $10- $20 billion. Widespread electric and utility outages in the days following the super storm triggered significantly more insured losses and business interruptions than expected. J.V.M. Sales Corp., which manufactures and markets Ital- ian cheese under the Milano’s brand, operates a manufactur- ing facility in Linden, N.J., bor- dering New York’s Statin Island, one of the areas hit hardest by the storm. “Our facility was greatly affected by the storm. We endured a number of setbacks due to the aftermath,” says Anthony Caliendo, vice presi- dent of sales and marketing for J.V.M. Sales Corp. Caliendo declined to com- ment further, citing the urgen- cy of the company’s recovery efforts. Fairway Market also is recovering from Hurricane San- dy’s destruction. The chain of grocery stores offers hundreds of varieties of artisanal, domes- tic and imported cheeses. The Fairway Market in the Red Hook neighborhood of Brooklyn was destroyed, but the company has committed to rebuild and also has supported relief efforts by donating truckloads of food to help victims in New York City. “We are resilient and we will be back, hopefully within three months,” says Herb Ruetsch, CEO of Fairway Market. As owners of shuttered busi- nesses and displaced residents work for a return to normalcy, cheese and dairy companies are teaming up with their employ- ees to help with recovery efforts — and they’re encouraging others to do so as well. Cabot Creamery Coopera- tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food- bank of New Jersey-Southern Branch in the days following Hurricane Sandy. The dairy products were distributed to victims through five shelters in Atlantic City and surround- ing communities. Additional shipments of Cabot products exceeding 20,000 pounds were sent to Rockland County relief agencies, Staten Island di- saster relief organizers, Long Island relief agencies and the New York City Food Bank to support the recovery effort. “The farm families who own Cabot Creamery Cooperative have always stepped up in times of need and the numer- ous food donations we’ve made in New York and New Jersey in support of relief efforts for Hurricane Sandy are no exception,” says Roberta Mac- Donald, senior vice president of marketing for Cabot. Cabot also donated to relief efforts when Hurricane Katrina U.S. cheese stocks decline from last month, year earlier Turn to GIVING, page 10 D Turn to NASS, page 11 D WASHINGTON — Total natural cheese in U.S. cold storage amounted to 954.0 million pounds Oct. 31, 2012, down 4 percent from Sept. 30, 2012’s 995.3 million pounds and down 6 percent from October 2011’s 1.02 billion pounds, according to data released Wednesday by USDA’s National Agri- cultural Statistics Service (NASS). Turn to COLD, page 11 D Turn to TRADE, page 11 D Scan this code for breaking news and the latest markets! A INSIDE ) Guest column: Prevention and correction of quality defects in Hispanic cheeses. For details, see page 4. ) CDFA releases manufacturing cost data for cheese, butter, NDM. For details, see page 5. ) Sargento partners on ‘Taste Intervention.’ For details, see page 10. ) Prices mixed in latest GDT auction. For details, see page 12. Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS ® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

  • Upload
    others

  • View
    1

  • Download
    0

Embed Size (px)

Citation preview

Page 1: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

October milk production about even from last yearWASHINGTON — Milk production in the 23 major milk-producing states during October totaled 15.17 billion pounds, down less than 0.1 percent from October 2011, according to preliminary data released this week by USDA’s National Agricultural Statistics Service (NASS). (All fi gures are rounded. Please see CMN’s Milk Production chart on page 11.)

September revised production in the 23 major states, at 14.65 billion pounds, was down 0.6 percent from September 2011. The September revision represents a decrease of 19 million pounds or 0.1 percent from last month’s preliminary production estimate.

For the entire United States, October milk production is es-timated at 16.26 billion pounds, down 0.1 percent from October 2011. NASS reports there were 9.19 million cows on U.S. farms in October, down 9,000 head from September 2012 and down 25,000

House OKs bill on PNTR with Russia; trade talks progress WASHINGTON — Legislation aimed to help reopen trade between the United States and Russia recently passed the House, while trade partner-ships with other parts of the world remain under discussion.

Last Friday the U.S. House of Representatives passed legislation by a vote of 365 to 43 that grants Russia and Moldova permanent normal trade relations (PNTR). The legislation also imposes sanctions on people identifi ed as responsible for the detention, abuse or death of Russian law-yer Sergei Magnitsky, and for other violations of human rights in Russia.

“Russia’s recent accession to the WTO (World Trade Organization) provides an opening for us to take advantage of Russia’s rapidly growing market and create U.S. jobs,” says Kevin Brady, chairman of the Subcom-mittee on Trade. “However, without this legislation, we will be sitting on the sidelines, letting our competitors reap all the benefi ts. I strongly support this bipartisan bill.”

Among other provisions, the bill ensures that U.S. employers, workers, farmers and ranchers benefi t from Russia’s membership in the WTO by repealing the 1974 Jackson-Vanik amendment and establishing PNTR with Russia and Moldova. It also contains provisions to address concerns about Russia’s compliance with its WTO obligations, resolve bilateral trade issues between the United States and Russia, and promote the rule of law in Russia.

Dairy industry groups also praised the House’s approval of the PNTR bill, as Russia’s market has been closed to U.S. dairy exports for more than two years.

“This is a signifi cant step forward on the path to reopening one of the world’s largest dairy importing markets,” says Tom Suber, president of the U. S. Dairy Export Council (USDEC). “USDEC has been working extensively to help provide a fi rm basis for restoring access for U.S. dairy exporters to Russia. More is needed beyond PNTR to achieve that goal, but approval of PNTR is a vital piece of the puzzle.”

Volume 32 November 23, 2012 Number 44

By Aaron Martin

MADISON, Wis. — Can cor-porate giving make employees happier, more motivated and more productive?

A recent study conducted by the University of Iowa found that corporate giving not only strengthens communities and consumer relationships — it also builds trust among employees, inspires them to work harder, and makes them more generous with their own charitable donations.

“(Corporate giving) seems to act as a signal that the com-pany is a good employer and treats its people well, which attracts better employees, more motivated employees

Corporate giving builds trust, inspires employee donations

and more productive employ-ees,” says Ramji Balakrishnan, an accounting professor at the University of Iowa and study co-author. “Ultimately, increased motivation and productivity creates a better work environment and can signifi cantly improve a com-pany’s bottom line.”

Corporations gave more than $4.5 billion to charitable causes in 2011, a 5.5-percent in-crease from 2009 levels, accord-ing to Giving USA, a non-profi t organization that produces an annual report summarizing the sources and uses of charitable donations. That level of cor-porate giving plays a vital role in strengthening communities across the U.S. — especially those on the East Coast that suffered the consequences of Hurricane Sandy.

Eqecat Inc., a catastrophe risk modeling fi rm, estimates the total economic loss result-ing from Hurricane Sandy could top $50 billion, with insured damages accounting for $10-$20 billion. Widespread electric and utility outages in the days following the super storm triggered signifi cantly more insured losses and business interruptions than expected.

J.V.M. Sales Corp., which

manufactures and markets Ital-ian cheese under the Milano’s brand, operates a manufactur-ing facility in Linden, N.J., bor-dering New York’s Statin Island, one of the areas hit hardest by the storm.

“Our facility was greatly affected by the storm. We endured a number of setbacks due to the aftermath,” says Anthony Caliendo, vice presi-dent of sales and marketing for J.V.M. Sales Corp.

Caliendo declined to com-ment further, citing the urgen-cy of the company’s recovery efforts.

Fairway Market also is recovering from Hurricane San-dy’s destruction. The chain of grocery stores offers hundreds of varieties of artisanal, domes-tic and imported cheeses. The Fairway Market in the Red Hook neighborhood of Brooklyn was destroyed, but the company has committed to rebuild and also has supported relief efforts by donating truckloads of food to help victims in New York City.

“We are resilient and we will be back, hopefully within three months,” says Herb Ruetsch, CEO of Fairway Market.

As owners of shuttered busi-nesses and displaced residents work for a return to normalcy,

cheese and dairy companies are teaming up with their employ-ees to help with recovery efforts — and they’re encouraging others to do so as well.

Cabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern Branch in the days following Hurricane Sandy. The dairy products were distributed to victims through fi ve shelters in Atlantic City and surround-ing communities. Additional shipments of Cabot products exceeding 20,000 pounds were sent to Rockland County relief agencies, Staten Island di-saster relief organizers, Long Island relief agencies and the New York City Food Bank to support the recovery effort.

“The farm families who own Cabot Creamery Cooperative have always stepped up in times of need and the numer-ous food donations we’ve made in New York and New Jersey in support of relief efforts for Hurricane Sandy are no exception,” says Roberta Mac-Donald, senior vice president of marketing for Cabot.

Cabot also donated to relief efforts when Hurricane Katrina

U.S. cheese stocks decline from last month, year earlier

Turn to GIVING, page 10 D

Turn to NASS, page 11 D

WASHINGTON — Total natural cheese in U.S. cold storage amounted to 954.0 million pounds Oct. 31, 2012, down 4 percent from Sept. 30, 2012’s 995.3 million pounds and down 6 percent from October 2011’s 1.02 billion pounds, according to data released Wednesday by USDA’s National Agri-cultural Statistics Service (NASS).

Turn to COLD, page 11 DTurn to TRADE, page 11 D

Scan this code for breaking news and the latest markets!

A

INSIDE) Guest column: Prevention and correction of quality defects in Hispanic cheeses. For details, see page 4.

) CDFA releases manufacturing cost data for cheese, butter, NDM. For details, see page 5.

) Sargento partners on ‘Taste Intervention.’ For details, see page 10.

) Prices mixed in latest GDT auction. For details, see page 12.

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.facebook.com/cheesemarketnews
Page 2: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

MARKET INDICATORS

2 CHEESE MARKET NEWS® — November 23, 2012

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

STAFF SUBSCRIPTION INFORMATION&KHHVH�0DUNHW�1HZV���3XEOLFDWLRQ�����������������������������������,661�������������LV�SXEOLVKHG�ZHHNO\�E\�4XDUQH�3XEOLVKLQJ�//&�������6LJQDWXUH�'ULYH��0LGGOHWRQ��:,���������3KRQH����������������)$;���������������3HULRGLFDOV�SRVWDJH�SDLG�DW�0DGLVRQ��:,��&LUFXODWLRQ�UHFRUGV�DUH�PDLQWDLQHG�E\�4XDUQH�3XEOLVKLQJ�//&�������6LJQDWXUH�'ULYH��0LGGOHWRQ��:,� ��������POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002.� �$OO� ULJKWV�UHVHUYHG�XQGHU�WKH�8QLWHG�6WDWHV�,QWHUQDWLRQDO�DQG�3DQ�$PHULFDQ�&RS\ULJKW� &RQYHQWLRQV�� 1R� SDUW� RI� WKLV� SXEOLFDWLRQ� PD\� EH�UHSURGXFHG��VWRUHG�LQ�D�UHWULHYDO�V\VWHP�RU�WUDQVPLWWHG�LQ�DQ\�IRUP�RU�E\�DQ\�PHDQV��PHFKDQLFDO�� SKRWRFRS\LQJ��HOHFWURQLF�UHFRUGLQJ�RU�RWKHUZLVH��ZLWKRXW�WKH�SULRU�ZULWWHQ�SHUPLVVLRQ�RI�4XDUQH� 3XEOLVKLQJ� //&�� �2SLQLRQV� H[SUHVVHG� LQ� DUWLFOHV� DUH�WKRVH� RI� WKH� DXWKRUV� DQG� GR� QRW� QHFHVVDULO\� UHÁHFW� WKRVH� RI�4XDUQH�3XEOLVKLQJ�//&�GED�&KHHVH�0DUNHW�1HZV���&KHHVH�0DUNHW�1HZV��GRHV�QRW�HQGRUVH�WKH�SURGXFWV�RI�DQ\�DGYHUWLVHU�DQG�GRHV�QRW�DVVXPH�DQG�KHUHE\�GLVFODLPV�DQ\�OLDELOLW\�WR�DQ\�SHUVRQ�IRU�DQ\�ORVV�RU�GDPDJH�FDXVHG�E\�HUURUV�RU�RPLVVLRQV�LQ�WKH�PDWHULDO�FRQWDLQHG�KHUHLQ��UHJDUGOHVV�RI�ZKHWKHU�VXFK�HUURUV�UHVXOW�IURP�QHJOLJHQFH��DFFLGHQW�RU�DQ\�RWKHU�FDXVH�ZKDWVRHYHU��&RS\ULJKW������E\�4XDUQH�3XEOLVKLQJ�//&�Subscriptions:������IRU�8�6���VHFRQG�FODVV�GHOLYHU\���������IRU�8�6��ÀUVW�FODVV�GHOLYHU\�LQFOXGLQJ�&DQDGD�DQG������,QWHU�QDWLRQDO�UDWH�WR�DOO�RWKHUV���3ULQWHG�LQ�8�6�$�

Susan Quarne, 3XEOLVKHU (PH 608/831-6002; FAX 608/831-1004)���e-mail: [email protected] Kate Sander, (GLWRULDO�'LUHFWRU (PH 509/962-4026; FAX 509/962-4027)���e-mail: [email protected] Sowerwine, 6HQLRU�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Archwamety, 1HZV�:HE�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Aaron Martin, 1HZV�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected]

REGULAR CONTRIBUTORSJohn Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation

SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/831-1004

WEBSITE: �www.cheesemarketnews.com

Dry Products* November 23, 2012

DRY BUTTERMILK(FOB)Central & East: $1.5500(-4)-$1.6625(+3/4).(FOB) West: $1.4500(+1/2)-$1.5300(+1 1/2); mostly $1.4600(+1)-$1.4850(+1).

EDIBLE LACTOSE(FOB)Central and West: $.6875(-1 1/4)-$.9300; mostly $.7500-$.8200.

NONFAT DRY MILKCentral & East: low/medium heat $1.5200(+1)-$1.5900(+1); mostly $1.5300(+1)-$1.5800(+1). high heat $1.6250(+1 1/2)-$1.6500(+1).West: low/medium heat $1.4700(-1)-$1.5650(+1 1/2); mostly $1.5000(+1)-$1.5350(+1/2). high heat $1.5100-$1.6100.Calif. manufacturing plants: extra grade/grade A weighted ave. $1.4921(+.0095) based on 6,635,135 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.7000-$1.9000.

DRY WHEYCentral: nonhygroscopic $.6100(+1)-$.6700(+2 1/4); mostly $.6225(+1 3/4)-$.6425(+1/4).West: nonhygroscopic $.5800-$.6675(+1); mostly $.6000-$.6600(+3/4).(FOB) Northeast: extra grade/grade A $.6625(+1/2)-$.6850(+1/4).

ANIMAL FEED (Central): Whey spray milk replacer $.4650(+1 1/4)-$.6200(+2).

WHEY PROTEIN CONCENTRATE (34 percent): $1.1600-$1.3300(-1 1/4); mostly $1.2000-$1.2650.

CASEIN: Rennet $3.7000-$4.4000; Acid $4.4500-$4.7500.

*Source: USDA’s Dairy Market News

CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

YEAR2006200720082009201020112012

JAN13.3913.5619.3210.7814.5013.4817.05

FEB12.2014.18 17.03 9.31 14.2817.0016.06

MAR11.1115.0918.0010.4412.7819.4015.72

APR10.9316.0916.7610.7812.9216.8715.72

MAY10.8317.6018.18 9.8413.3816.5215.23

JUN11.2920.1720.25 9.9713.6219.1115.63

JUL10.9221.3818.24 9.9713.7421.3916.68

AUG11.0619.8317.3211.2015.1821.6717.73

SEP12.2920.0716.2812.1116.2619.0719.00

OCT12.3218.7017.0612.8216.9418.0321.02

NOV12.8419.2215.5114.0815.4419.07

DEC13.4720.6015.2814.9813.8318.77

(These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

ButterCheese

6,172112,451

-2,434-4,850

4,169127,935

-4,426-6,862

+2,003-15,484

-42 -6

Weekly Cold Storage Holdings November 19, 2012 On hand Week Change since Nov. 1 Last Year Monday Change Pounds Percent Pounds Change

Total Contracts Traded/Open Interest

NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13DEC13

24/1,463

63.7062.5059.0058.0056.5055.2055.0555.0055.2554.5054.0054.0054.0053.00

228316149120128

797264535552505047

DRY WHEY FUTURES for the week ended November 22, 2012 (Listings for each day by month, settling price and open interest)

63.7062.2559.0058.0056.5056.0055.5055.0055.2554.5054.0054.0054.0052.80

NANA NANANANANANANANANANA

NA/NA

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 22

63.7062.0059.5057.2556.0055.2055.2555.0055.2554.5054.0054.0054.0054.00

150/1,449

63.7061.7558.5056.2055.7555.2055.0354.5055.2554.5054.0054.0054.0054.00

228314142104104

707064535451494948

38/1,400

228315148110125

797264535552505048

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.**Numbers are preliminary.

Markets Closed

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.**Numbers are preliminary.

NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13DEC13

68/4,751

2.0091.8861.8651.8211.8321.8401.8411.8251.8501.8401.8301.8151.7931.805

1,1781,473

604362340170151174

534248446547

CHEESE FUTURES for the week ended November 22, 2012 (Listings for each day by month, settling price and open interest)

2.0091.8701.8561.8211.8361.8361.8301.8251.8501.8411.8311.8161.7941.802

NANANANANANANANANANANANANANA

NA/NA

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 22

2.0091.8741.8471.8201.8321.8501.8411.8261.8411.8391.8301.8151.7901.805

1,1781,467

599356340170146173

534248446546

246/4,727

2.0091.8661.8291.8131.8311.8381.8261.8251.8401.8381.8281.8141.7901.805

1,1781,456

558307292166144168

534248446546

193/4,567

Markets Closed

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Nov. 19 Nov. 20 Nov. 21 Nov. 22 Nov. 23

Weekly average (Nov. 19-23): Barrels: $1.7308(-.0572); 40-lb. Blocks: $1.8250(-.0290).*Weekly ave. one year ago (Nov. 21-23, 2011): Barrels: $1.8400; 40-lb. Blocks: $1.8158.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (Nov. 19-23): Extra Grade: $1.5600(NC); Grade A: $1.5608(-.0112).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.2392(-.1522)–$2.4258(-.1351).Weekly average (Nov. 19-23): Grade AA: $1.7033(-.1627).

$1.6900-1

Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.

Cash prices for the week ended November 23, 2012

$1.7250 +1/4

$1.8250 NC

$1.5600NC

$1.5625NC

$1.7000-2

Markets Closed

Markets Closed

Markets Closed

Markets Closed

Markets Closed

$1.7225 NC

$1.8250 NC

$1.5600NC

$1.5625-1/4

$1.7200-7 1/2

Markets Closed

$1.7450 +2

$1.8250 NC

$1.5600 NC

$1.5575-1/2

*Last Friday CMN incorrectly reported the weekly average for 40-lb. Blocks. The correct 40-lb. Block average for the week of Nov. 12-16 is $1.8540 (-.1700). CMN regrets this error and any inconvenience it may have caused.�

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 3: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

November 23, 2012 — CHEESE MARKET NEWS® 3

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

For more information please visit www.cheeseshredder.com

NEWS/BUSINESS MARKET INDICATORS

www.cheeseshredder.comFSCRP deadline is Feb. 1 for recent trainingMADISON, Wis. — The application deadline for the International Dairy-Deli-Bakery Association (IDDBA) Food Safety Certification Reimbursement Program is Feb. 1 for training completed Nov. 1-Dec. 31.

IDDBA reimburses a portion of ex-penses to IDDBA-member retailer com-

panies that certify dairy, deli and bakery department-level managers and associates in food safety. Since the program began in July 2003, retailers have received re-imbursements totaling about $218,135 for certifying 5,785 managers and associates.

For more information v is i t www.iddba.org. CMN

International Dairy Markets November 23, 2012

Oceania Butter: 82 percent butterfat $3,000-$3,500. Cheddar Cheese: 39 percent maximum moisture $3,800-$4,100.Skim Milk Powder: 1.25 percent butterfat $3,200-$3,550(+50).Whole Milk Powder: 26 percent butterfat $3,250-$3,500.* Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds.

Western and Eastern Europe Butter: 82 percent butterfat $4,300(+125)-$4,550; 99 percent butterfat $4,950(+125)-$5,250.Skim Milk Powder: 1.25 percent butterfat $3,325(-50)-$3,550(-25).Whole Milk Powder: 26 percent butterfat $3,750(+25)-$3,950(+25).Whey Powder: Nonhygroscopic $1,250(+25)-$1,400.

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.**Numbers are preliminary.

Total Contracts Traded/Open Interest

Cash-Settled NDM*

235215

785137

42

10/630

NOV12DEC12JAN13FEB13MAR 13APR13JUL13

Cash-Settled Butter

NOV12DEC12JAN13FEB13MAR13APR13MAY 13JUN13JUL13AUG13SEP13OCT13NOV13DEC13

Total Contracts Traded/Open Interest

814811238235107

7957615038181916

8

71/2,551

185.00168.00170.25170.53172.75174.53175.75178.25176.00177.30180.00177.80181.00180.00

151.33155.50158.35158.48156.50154.00153.00

NANANANANANA

NA/NA

185.00168.00170.00170.50172.50173.25174.75176.00176.00177.30180.00177.80181.00180.00

NANANANANANANANANANANANA

NA/NA

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 22

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 22

Total Contracts Traded/Open Interest

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 22

NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13DEC13JAN14

Class III Milk#*

20.7119.4018.9818.6018.6018.6418.5018.4818.5918.5018.4118.2218.1517.9217.61

5,3354,5892,5952,0601,6731,2681,1851,102

763782674609572543

9

772/23,761

20.7119.2118.8318.5518.5518.5918.5018.4218.5018.5118.3818.2218.1017.9517.61

NANANANANANANANANANANANANA

NA/NA

Total Contracts Traded/Open Interest

Class IV Milk*

NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13

18.6318.5018.6518.6518.6018.4018.4018.3518.3518.3518.3517.7517.75

139169150170155

897779

66666

18.6318.5018.6518.6518.6018.4018.3518.3518.3518.3518.3517.7517.75

NANANANANANANANANANANA

NA/NA 5/1,064

CME FUTURES for the week ended November 22, 2012

Fri., Nov. 16 Mon., Nov. 19 Tues., Nov. 20 Wed., Nov. 21** Thurs., Nov. 2218.6318.5018.6518.6518.6018.4018.4018.3518.3518.3518.3517.7517.75

151.33155.50158.35158.48156.78154.00154.95

185.98169.50170.75171.00173.00174.53175.75178.98176.00179.00181.50180.00181.00180.00

41/2,520

6/620

32/1,059

786/23,633

20.7419.0418.5618.3318.4518.6018.5518.5018.5318.5018.4618.2018.0618.0317.61

1,023/23,348

18.6318.5018.7018.6818.6518.4018.4018.3918.3518.3518.3517.7517.75

139169144155148

867776

66666

67/1,030

151.33155.50158.35158.50156.78156.00154.95

235215

764630

32

10/615

186.63171.00171.50171.00173.50175.00177.00179.00179.98179.00181.50180.00181.00180.00

814807223208

997856614938181916

8

29/2,494

5,2194,5992,5352,0021,6041,2401,1601,080

747758673600563557

9

139169148167155

897779

66666

235215

764634

42

814808223224103

7957615039182016

8

151.33155.50158.35158.48156.50154.00154.95

5,3204,5812,5932,0481,6501,2471,1581,094

754770674602571560

9

20.7019.30 18.8218.4518.5018.7018.5118.5018.6018.5018.4618.2218.1018.0117.61

Markets Closed

Markets Closed

Markets Closed

Markets Closed

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392.

Average price1 Sales volume2

Cheese 500-lb. Barrels:Average price1

Adj. price to 38% moistureSales volume2

Moisture content Butter:

Average price1

Sales volume2 Nonfat Dry Milk:

Average price1 Sales volume2

Dry Whey:Average price1 Sales volume2

For the week ended: 11/3/12

$2.064812,165,856

$2.1516*$2.0451

9,487,897$34.77

$1.90192,691,146

$1.493912,248,238

$0.63846,095,843

$2.078310,903,254

$2.1723*$2.0649

9,957,053*$34.78

$1.89233,809,015

$1.505714,753,322

$0.64157,369,511

11/10/12 10/27/12

$2.071511,417,752

$2.1336*$2.0277

9,993,608*$34.76

$1.89433,299,246

$1.485911,489,667

$0.62997,498,494

$2.056612,120,109

$2.1363$2.0293

9,672,692$34.73

$1.87963,725,720

$1.516515,281,675

$0.64818,365,575

11/17/12

Base Skim Milk Price for Class I1: Advanced Class III Skim Milk Pricing Factor: Advanced Class IV Skim Milk Pricing Factor: Advanced Butterfat Pricing Factor2: Class II Skim Milk Price: Class II Nonfat Solids Price: Two-week Product Price Averages:

Butter: Nonfat Dry Milk: Cheese: Dry Whey:

Advanced Prices and Pricing Factors

Note: The Class I price equals the Class I skim milk price times 0.965 plus the Class I butterfat price times 3.5, rounded to the nearest cent.For information only: The Class I base price is $21.39.1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals this price plus applicable Class I differential.2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100. Data provided by USDA

December 2012 $14.63/cwt. 14.63/cwt. $11.97/cwt. $2.0763/lb. $12.67/cwt. $1.4078/lb.

$1.8860/lb. $1.5112/lb. $2.0717/lb. $0.6450/lb.

November 2012 $13.77/cwt. $13.77/cwt. $11.43/cwt. $2.1171/lb. $12.13/cwt. $1.3478/lb.

$1.9197/lb. $1.4503/lb. $2.0186/lb. $0.6130/lb.

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.cheeseshredder.com/
Page 4: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

4 CHEESE MARKET NEWS® — November 23, 2012

Dr. Mali Reddy serves as president of the American Dairy and Food Consulting Laboratories and International Media and Cultures (IMAC Inc.), Denver, Colo. He holds several degrees including M.S. and Ph.D. degrees from Iowa State University in food technology and microbiology. He is a guest columnist for this week’s issue of Cheese Market News®.

Perspective:Cheese Technology

Prevention and correction ofquality defects in Hispanic cheeses

In my last three columns, I wrote about protecting Hispanic- type cheeses from pathogens and also from product defects such as pastiness and gassy de-fect. In this column, I am writing about the genesis of other common defects in fresh Hispanic cheeses and their possible remedies. This article does not cover Hispanic melting cheeses or Cotija.

Unlike other cheeses, Hispanic fresh cheeses are mild in fl avor and are usually white or off-white in color. As the name implies, Queso Blanco means “white cheese.” It has a fresh, slightly salty fl avor and somewhat crumbly texture. It is used either as a fried snack or in tossed salads. The expectation of the customer is that the cheese, when fried, should not melt and should brown slightly.

Queso Fresco is a moist, soft and fi ne-grained cheese with a fresh dairy note (milky fl avor). It crumbles more readily than Queso Blanco. Queso Fresco is used as topping or a fi lling in cooked dishes like enchiladas. Its color is white to slightly off-white.

Queso Para Freir is much saltier than Queso Blanco and, as its name implies, is frying cheese. The color of the sliced or cubed cheese upon frying should be golden brown.

Panela is more like fresh Mozzarella and served along with fruit or used in sandwiches.

All of these cheeses should have a fresh milk fl avor, excellent white color,

and should only soften but not melt upon heating. Consequently, unlike their fermented counterpart cheeses, the physical appearance (white and appealing), fresh fl avor (milky fl avor), slight browning to golden browning upon frying, and non-melting character upon frying are of extreme importance.

The following are some of the gen-eral defects encountered with the above specifi ed fresh Hispanic cheeses: lack of fresh milky fl avor; distinct aged cheese fl avor; off-color; excessive melting upon frying; too much browning upon frying or grilling; cheesy aftertaste; bitterness; offensive putrid smell; yeasty odor; and weeping or wheying off in the package.

The color of the cheese is dictated by the degree of proteolysis, retention of calcium in the cheese, and the amount of liberation of simple sugars. Some degree of proteolysis is essential and is mainly due to coagulating enzymes. Microbial rennet is more proteolytic than veal or comparable genetically-modifi ed rennet. Whereas, the liberation of simple sugars is mainly due to bacterial enzymes. Consequently, if starter cultures have to be used, care must be taken to select low acid producers to eliminate excess liberation of simple sugars. In fresh Hispanic-type cheeses the pH must be suffi ciently high, an indication of high insoluble calcium in the curd matrix, which imparts a nice white color to the cheese. If a customer complains regard-

ing the color of the cheese, i.e. slightly darker, one should look into coagulating enzymes, type of cultures (if cultures are used), type and number of residual heat-resistant adventitious fl ora, and also the post pasteurization contaminants in the fi nished cheese.

When it comes to integrity of the block, the cheese must not exhibit any signs of free liquid whey stagnant in the package. Wheying off is directly related to the degree of proteolysis either due to coagulant used or the starter and/or associated micro fl ora in the cheese. Sometimes physical factors may also contribute to this defect. However, physi-cal factors are more easily controlled than the microbial or enzyme-related problems.

With regard to fl avor and taste, fresh Hispanic cheeses must have delicate fresh milk fl avor. As the name implies, the importance of freshness of the milk cannot be ignored. The raw milk must be protected from the excess growth of psychrotrophic bacteria. These organ-isms liberate proteolytic and lipolytic enzymes, which will resist pasteurization and thus start deteriorating the cheese. Since fresh Hispanic cheeses have mild fl avors, any degree of excess proteolysis and lipolysis will induce fermented cheesy fl avors, which will cover up the delicate fresh milk fl avor. I strongly recommend usage of milk silo cultures to retard the growth of psychrotrophic bacteria while the milk is in silos.

Fresh Hispanic cheeses also should not be bitter or acidic. The acidic taste results from excess production of lactic acid by either pasteurization resistant adventitious fl ora or due to use of high acid producing starters. Specialty starter cultures must be used to eliminate excess acid production. Bulk starter also can be used in the Hispanic-type cheeses. However, the acid production by such starter must be signifi cantly low because of the delicate nature of the cheese. One way to accomplish this is to grow starter cultures in the liquid media and then subject them to high heat (perhaps 145 F) to attenuate or weaken the casein and lactose-breaking enzymes. Such heat-shocked starter maintains the pH and at the same time protects the cheese from excess production of acid or protein breakdown in addition to improving safety. Such heat-attenuated bulk start-

ers will not impart a cheesy fl avor. Another way to accomplish this is

by adding bulk starter to raw milk, and then pasteurizing the milk. This way only heat-resistant subtle starter enzymes and heat-injured starter cultures will give the cheese delicate fl avor without destroying other attributes.

Some of the cheese cultures also give bitterness by liberating bitter peptides. Thus, care must be taken to eliminate such cultures. The bitterness defect can also be reduced with the use of selected de-bitterase enzymes of either starter or non-starter origin. The same thing holds true with some coagulants.

Another culprit which alters taste and fl avor of the cheese is yeast, which must be minimized or eliminated. Hispanic cheese plants have to experiment to arrive at the best possible coagulants, yeast inhibitors and starter systems that will work in harmony to eliminate the taste and fl avor defects in the cheese. Use of the bulk starter (primary and/or secondary) with heat attenuation is the best way not only to improve quality of cheese but also the yields. Indirectly, it will also greatly improve the quality of whey.

Finally, the functionality of fresh Hispanic cheese in the fi nished food is of prime importance. In the case of Hispanic-type cheeses such as Queso Blanco and Queso Para Frier, the cheese should not melt upon frying and it should develop some amount of browning (gold-en brown). More research is required in this arena to standardize the functional qualities of Hispanic cheeses.

Considering the surge in demand for fresh Hispanic cheeses, a delicate and sophisticated enzyme and micro-bial (starter) technology should be developed, starting from raw milk to the fi nished product, to produce the safest cheeses with least defects. Such a technology should be sound, simple and easy to implement with a high degree of reproducibility. Of course, the level of sanitation and good manufacturing practices should never be ignored, espe-cially when you are dealing with fresh and highly perishable Hispanic cheeses. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.

G U E S T C O L U M N I S T C M N E x c l u s i v e !

NEWS/BUSINESSCDFA releases comparison of Chicago Mercantile Exchange, California butter pricesSACRAMENTO, Calif. — The Califor-nia Department of Food and Agriculture (CDFA) this week released a compari-son of CME butter prices and audited California butter sales for July 2010 through June 2012.

For the 12 months ending June 2012, the simple average difference of California weighted butter prices less CME prices was -$0.0325, compared to -$0.0486 for the 12 months ending June 2011. The simple average difference for

all 24 months was -$0.0406.In June 2012, California weighted

average prices for butter were $1.3957, up from the 2-year low in May 2012 of $1.3597, and $0.0608 below the CME butter prices for June 2012.

In April and May 2012 and August 2010, the California weighted average butter prices were slightly above CME prices, but for all other months in the 2-year period, California butter prices fell anywhere from $0.0012 to $0.1894

below CME prices for the correspond-ing month.

The highest California weighted average butter price over the 2-year period was $2.1675 in September 2010. This same month also saw the highest CME butter price, $2.2170 for the re-porting period.

The data were collected and au-dited from seven California butter plants, which reported monthly sales volumes and sales revenue for salted

bulk butter for the 24-month period, representing 100 percent of the salted bulk butter sold by these audited Cali-fornia plants.

CDFA notes that the comparison of CME Cheddar prices and audited California Cheddar sales cannot be released because of limitations due to the concentration issues and confi den-tiality of proprietary information.

For more information, visit www.cdfa.ca.gov/dairy. CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 5: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

NEWS/BUSINESSNovember 23, 2012 — CHEESE MARKET NEWS® 5

For more information please visit www.johnsonindint.com

DEDICATED TO THE CHEESE & DAIRY INDUSTRIES FOR OVER FOUR DECADES!Johnson Industries’ Full Submersion Brining Systems offer the most efficient

cooling and uniform salt uptake methods available on the market today. Efficient

brining remains a crucial factor in quality cheese production.

Unique Above-Ground/In-Ground Cage Brine SystemsEfficient Pre-Fabricated Technology & Cost Saving FeaturesAll Varieties of Cheese from 1 oz. to 1,000 lb. BlocksMinimal Operator RequirementEnergy Efficient with Space Saving Design

BRINING SYSTEMS

6391 Lake Road, Windsor, WI 53598

EMAIL: [email protected]: www.johnsonindint.com

Your Global Cheese Making and Processing Equipment Resource

Johnson IndustriesInternational Inc.©

DEDICATION

CDFA releases 2011 Manufacturing Cost Exhibit for Cheddar, nonfat dry milk, butter SACRAMENTO, Calif. — The Califor-nia Department of Food and Agriculture (CDFA) recently released a report detailing the latest Cheddar, nonfat dry milk (NDM) and bulk butter Manu-facturing Cost Exhibit for the period of January through December 2011.

CDFA reports that the weighted av-

erage manufacturing cost for Cheddar in the January-December 2011 period was $0.2029 per pound, up from $0.1921 per pound in the same 2010 period. Processing labor accounted for $0.0552, while processing non-labor accounted for $0.0782 of the weighted average total Cheddar manufacturing cost.

Both these were up from 2010 weighted average costs. Following the processing costs were miscellaneous ingredients ($0.0254), general and administrative ($0.0220), packaging ($0.0177) and return on investment ($0.0044).

Manufacturing cost data were col-lected from four California cheese plants. Due to confi dentiality reasons, total cheese volumes could not be dis-played in the report.

The NDM weighted average manu-facturing cost in the January-December 2011 period was $0.1942 per pound, down from $0.2070 per pound in January-December 2010. The greatest proportion of NDM manufacturing costs in 2011 came from processing non-labor, which totaled a weighted average of $0.1150, slightly less than the 2010 weighted average cost. Processing labor in 2011 averaged $0.0363, return on investment was $0.0154, packaging was $0.0140 and general and administrative was $0.0135 .

Manufacturing cost data were

collected and summarized form nine California NDM plants, which processed a total of 741.2 million pounds of NDM during 2011 and represented 97 percent of the NDM manufactured in California.

For butter, the weighted average manufacturing cost in 2011 was $0.1775 per pound, down from $0.1781 per pound in 2010. Processing non-labor costs for butter totaled a weighted average of $0.0741 in 2011, up from 2010. The second-highest cost was processing labor at $0.0613, followed by general and administrative ($0.0166), packag-ing ($0.0118), return on investment ($0.0113) and miscellaneous ingredi-ents ($0.0024).

Manufacturing cost data were col-lected and summarized from eight Cali-fornia butter plants, which processed 617.0 million pounds of butter during the January-December 2011 study period, representing 99 percent of the butter manufactured in California.

For more information, visit www.cdfa.ca.gov/dairy. CMN

Meinders Farm Fresh Dairy products recalledDES MOINES, Iowa — The Iowa Department of Agriculture and Land Stewardship recently announced that dairy products from Meinders Farm Fresh Dairy in Buffalo Center, Iowa, have been recalled and impounded due to concerns that some of the products from that facility did not meet regula-tory requirements and therefore could present a risk if consumed.

Steve Moline, division director of the Iowa Department of Agriculture’s Food Safety and Animal Health Division, says during a routine inspection, cheese from the dairy was found to contain coliform counts above the acceptable levels.

He could not say how many pounds of cheese were affected, but says the product was distributed in a relatively local area, as well as to some retailers in Minnesota.

“It’s a relatively small processing facility, so it was not a huge number,” Moline says. “Based on the numbers we were able to look at and work with, we were able to account for all of the product we were looking for.”

The cheese is sold at retail-ers under the “Meinders Farm Fresh Dairy” label. Retailers have been encouraged to remove the products from sale. CMN

CWT assists 7.2 million pounds of exportsARLINGTON, Va. — Cooperatives Working Together (CWT) has accepted 25 requests for export assistance from Bongards, Dairy Farmers of America, Darigold, Foremost Farms, Michigan Milk Producers Association, United Dairymen of Arizona and Upstate Niagara Cooperative/O-AT-KA Milk Products Cooperative to sell 2.78 million pounds (1,263 metric tons) of Cheddar and Monterey Jack and 4.38 million pounds (1,987 metric tons) of butter to customers in Asia, the Middle East and North Africa. The product will

be delivered November 2012 through May 2013.

In 2012, CWT has assisted member cooperatives in making export sales of Cheddar, Monterey Jack and Gouda cheese totaling 111.1 million pounds, butter totaling 71.1 million pounds, anhydrous milkfat totaling 127,868 pounds and whole milk powder totaling 85,980 pounds.

CWT will pay export bonuses to the bidders when delivery of the product is verifi ed by the submission of required documentation. CMN

South Dakota State University claims top team award at collegiate dairy contestSPRINGFIELD, Mo. — South Dakota State University won its fi fth straight title in the Team All Products category of the 91st Collegiate Dairy Products Evaluation Contest hosted here by DairiConcepts LLC Nov. 3.

The contest, which allows students to hone their skills in sensory evalua-tion of dairy products, drew about 70 participants from universities across the U.S., Brazil, Canada and Ireland.

The results of the team competition are as follows:

• Team All Products Competition: South Dakota State University (fi rst), Mississippi State University (second), University of Wisconsin-Madison (third);

• Butter: Loughry College (fi rst), Pennsylvania State University (sec-ond), UW-Madison (third);

• Cheddar Cheese: South Dakota State University (fi rst), Mississippi State University (second), University of Missouri (third);

• Cottage: UW-Madison (first), University of Missouri (second), South Dakota State University (third);

• Ice Cream: Washington State University/University of Idaho (fi rst), South Dakota State University (sec-ond), Middle Tennessee State Univer-sity (third);

• Milk: South Dakota State Univer-sity (fi rst), Mississippi State Univer-sity (second), University of Missouri (third);

• Yogurt: Iowa State University (fi rst), Middle Tennessee State Univer-sity (second), University of Minnesota (third).

The results of the individual com-petition are as follows:

• Individual All Products: Cassandra Hulstein, South Dakota State University

(fi rst), Lisa Schmidt, Iowa State Uni-versity (second), Austin Asche, South Dakota State University (third);

• Butter: Lisa Schmidt, Iowa State University (first), Allison Hoy, Pennsyl-vania State University (second), Nata-lia Junqueira, Kansas State University (third), Laura Mealy, South Dakota State University (graduate student individual winner);

•Cheddar: Austin Asche, South Dakota State University (first), Russell Perryman, Mississippi State University (second), Lisa Schmidt, Iowa State University (third), Yu-Ting Chen, Mis-sissippi State University (graduate student individual winner);

• Cottage Cheese: Christopher Jef-fers, University of Missouri (first), Katie Trokey, UW-Madison (second), Austin Asche, South Dakota State University (third), Laura Mealy, South Dakota State University (graduate student individual winner);

• Ice Cream: Renata Cassia Cam-pos, Vicosa Federal University (first), Lisa Piontek, Washington State University/University of Idaho (sec-ond), Sarah Hermes, UW-Madison (third), Laura Mealy, South Da-kota State University (graduate student individual winner). CMN

• Milk: Austin Asche, Katie Trokey, UW-Madison (sec-

ond), Ruth Surgenor, Loughry College (third), Joanne Corcesky, Clemson University (graduate student individual winner);

• Yogurt: Lisa Schmidt, Iowa State University (first), Bronwyn Dean, University of Minnesota (second), Curtis Hickman, Middle Tennessee State University (third), Yu-Ting Chen, Mississippi State University (gradu-ate student individual winner). CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.johnsonindint.com/
Page 6: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

6 CHEESE MARKET NEWS® — November 23, 2012

For more information please visit www.separatorsinc.com

NEWS/BUSINESS

ServicServiServiceeServicee

EquipmentEquipmentEquipmentEquipment

PartsParts

(800) 233-9022www.separatorsinc.com

Your One-Stop Parts SourceWe feature over 4,000 O.E.M. parts in stock from Alfa Laval, Tetra Pak and Westfalia, as well as our own line of parts that meet or exceed industry standards. Separators, Inc. minimizes your downtime with 24/7 availability and same-day shipping.

24/7 Parts & Service

95% Fill Rate

O.E.M. Parts

Separators, Inc. Manufactured Parts

Dairy, agriculture groups react to EPA decision not to waive Renewable Fuels StandardWASHINGTON — The U.S. Environmen-tal Protection Agency (EPA) late last week announced that the agency has not found evidence to support a fi nding of severe “economic harm” that would warrant granting a waiver of the Renewable Fuels Standard (RFS).

EPA says the decision is based on economic analyses and modeling done in conjunction with USDA and the U.S. Department of Energy (DOE).

“We recognize that this year’s drought has created hardship in some sectors of the economy, particularly for livestock producers,” says Gina McCarthy, assistant administrator for EPA’s Offi ce of Air and Ra-diation. “But our extensive analysis makes clear that congressional requirements for a waiver have not been met and that waiving the RFS will have little, if any, impact.”

Earlier this year, governors from several states requested a waiver of the national volume requirements for the RFS program, which requires that trans-portation fuel sold in the United States contain a minimum volume of renewable

fuel. In addition, several dairy, livestock and poultry organizations, dairy and food industry organizations and lawmakers asked EPA Administrator Lisa P. Jackson to use her existing authority to adjust the corn-ethanol mandate under the RFS. (See “Industry urges action on farm bill, ethanol mandate waiver” in the Aug. 24, 2012, issue of Cheese Market News.)

EPA on Aug. 30 issued a call for com-ments in order to make a decision. EPA says it has examined a wide variety of evi-dence, including modeling of the impact that a waiver would have on ethanol use, corn prices and food prices.

EPA says it also looked at empirical evidence, such as the current price for renewable fuel credits, which are used to demonstrate compliance with the RFS mandate.

EPA’s analysis found that it is highly unlikely that waiving the RFS volume requirements will have a signifi cant im-pact on ethanol production or use in the relevant time frame that a waiver could apply (the 2012-2013 corn marketing

season) and therefore little or no impact on corn, food or fuel prices.

Reactions were mixed following EPA’s decision.

A coalition of dairy, livestock and poultry groups —including the California Milk Producers Council, California Dairy Campaign, Idaho Dairymen’s Association, United Dairymen of Arizona and others — expressed disappointment with the decision.

“We are extremely frustrated and discouraged that EPA chose to ignore the clear economic argument from tens of thousands of family farmers and livestock and poultry producers that the food-to-fuel policy is causing and will cause severe harm to regions in which those farmers and producers operate,” the coalition says.

Rep. Bob Goodlatte, R-Va., also was disappointed with EPA’s decision.

“With a steep decline in corn produc-tion this year and a sharp increase in corn prices, the economic harm of the RFS is undeniable,” Goodlatte says.

Meanwhile, other ag groups such as the

National Farmers Union (NFU) praised EPA’s decision.

“We are pleased with EPA’s decision not to waive the RFS for this year,” says Roger Johnson, NFU president.

Johnson says the RFS has helped to reduce dependence on foreign oil from 60 percent in 2005 to 45 percent today.

He adds that the existing structure of the RFS provides suffi cient market fl exibility in case of a drought or other market disruption.

“It is crucial that we maintain a stable and long-term biofuels policy in order to incentivize the commercialization of next generation biofuels,” Johnson says.

The Wisconsin Bio Industry Alliance also praised EPA’s decision.

“As written, the RFS is inherently flexible, allowing for adjustment to accommodate this year’s drought con-ditions,” the alliance says. “These attempts were nothing more than an attack on America’s renewable fuel industry, and the facts have once again provided a clear path forward.” CMN

Kraft Foods Group Inc. reports third quarter results as newly-independent companyNORTHFIELD, Ill. — Kraft Foods Group Inc., which recently completed its spin-off from what is now Mondelez International Inc., reports that it has had a strong third quarter with growth fueled by new products, increased in-vestments in advertising and consumer spending, and productivity gains.

“Our third quarter results demon-strate the power of our brands, our people and our innovation,” says Tony Vernon, Kraft CEO. “We have an excel-lent foundation as a new and indepen-dent Kraft, and we’re confi dent we have what it takes to fulfi ll our mission of becoming the best food and beverage company in North America.”

The spin-off of Kraft by Mondelez International was completed Oct. 1. In late October, Kraft’s board of direc-tors, in an 8-K fi ling, approved the costs

related to the spin-off and creation of the new, stand-alone Kraft Foods Group. Since the restructuring program also was approved by Mondelez prior to the spin-off, some of the restructuring costs already have been incurred by the company. Kraft’s fi nancial statements for the third quarter ended Sept. 3 were prepared on a “carve-out” basis, refl ect-ing an allocation of costs incurred by its former parent company. The carve-out fi nancials are not indicative of the com-plete future cost structure or expanded future fi nancial results of Kraft as an independent company.

Organic net revenues for Kraft Foods Group increased 3.2 percent in the third quarter from volume/mix gains of 2.6 percentage points and favorable pricing of 0.6 percentage points, refl ecting gains from new products. Customer inventory

shifts in the third quarter, largely related to the spin-off, benefi ted volume/mix by 2.6 percentage points. These gains were partly offset by 1.3 percentage points from product pruning.

Operating income growth refl ected volume/mix gains, improved produc-tivity and increased investments in advertising and consumer spending. Restructuring program costs of $54 million negatively impacted operat-ing income growth by 7.7 percentage points, while the year-over-year change in unrealized gains/losses from hedging activities added 10.2 percentage points of growth.

In its cheese segment, Kraft natural cheese, Philadelphia and Velveeta drove strong volume/mix gains, the company says. Strong operating income growth refl ected improved volume/mix driven

by a signifi cant increase in advertising and consumer spending, better align-ment of prices and input costs vs. the year-ago quarter, and productivity gains.

In the grocery sector, brand-building investments and innovation continued to drive strong gains in Kraft Macaroni & Cheese, Velveeta dinners and Cool Whip, Kraft says. Operating income declined as brand-building invest-ments, restructuring costs and higher overheads more than offset gains from better alignment of prices and input costs vs. the same quarter last year and favorable productivity.

For its international and foodservice segment, Kraft says signifi cant volume/mix gains were led by a combination of strong growth in Cracker Barrel cheese and Tassimo and MiO beverages in Can-ada, and customer inventory buildups. Double-digit operating income growth was driven by volume/mix gains in the quarter.

“Our results demonstrate the ex-traordinary efforts and commitment of our people who continued to grow our businesses while enabling a seamless spin-off,” says Tim McLevish, EVP and CFO. “As we look forward, we believe we’re well-positioned to continue our progress and deliver 2013 results consistent with what we’ve previously outlined.”

Kraft confi rms its guidance for 2013, including: organic net revenue growth in line with growth of the North American food and beverage market; GAAP EPS (earnings per share reported accord-ingly to generally accepted accounting principles) of approximately $2.60; and free cash fl ow equal to approximately 70 percent of GAAP net income.

More information and a webcast of Kraft’s third quarter results are available at www.kraftfoodsgroup.com. CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.separatorsinc.com/
Page 7: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

November 23, 2012 — CHEESE MARKET NEWS® 7

EQUIPMENT 1•EQUIPMENT 1•

C L A S S I F I E DA D V E R T I S I N G

CHEESE CUTTERSTHAT

BOOST PROFITS PHONE: FAX: 1-888-2-GENMAC 1-920-458-8316

E-MAIL: [email protected]

GENERAL MACHINERY CORPORATIONP.O. BOX 717

SHEBOYGAN, WI 53082-0717

FOR ALL YOUR SEPARATOR NEEDS: Top quality, reconditioned machines at unbeatable prices. For more information, call Dave Lambert, Great Lakes Separators at (920) 863-3306 or email [email protected]

JUST ARRIVED. WESTFALIA SEPARATORS: Models MSA 160 AND MSA 200. Call Dave Lambert today at Great Lakes Separators at (920) 863-3306 or email [email protected]

CHEESE/DAIRY 12•

FOR SALE:5 YEAR OLD

WHITE CHEDDAR• Produced by Master

Cheese Maker• Sufficient Quantities

Available• Call For Pricing

(800) 200-6020www.cedargrovecheese.com

PLANTS: WANTED 6• FOOD PROCESSING/

DAIRY PLANT WANTEDWe are seeking a plant between 25,000 – 75,000 square feet with pasteurization and processing systems in place.

Please Contact: Bob Wolter

[email protected]

ALFA-LAVAL CIP UNITS• M.R.P.X. 418 H.G.V.

Hermedic Separator55,000 P.P.H. Separation75,000 P.P. H. Standardization

• M.R.P.X. 314 T.G.V. Separator33,000 P.P.H. Separation50,000 P.P.H. Standardization

• M.R.P.X. 214 T.G.V. Separators28,500 P.P.H. Separation40,000 P.P.H. Standardization

WESTFALIA CIP UNITS• MSB 200 Separator

55,000 P.P.H. Separation80,000 P.P.H. Standardization

• M.S.B. 130 Separator33,000 P.P.H. Separation50,000 P.P.H. Standardization

• M.S.A. 120 Separator33,000 P.P.H. Separation50,000 P.P.H. Standardization

• M.S.A. 100 Separator27,500 P.P.H. Separation40,000 P.P.H. Standardization

• SB 60 Clarifier90,000 P.P.H. ClarificationWarm or Cold

• M.S.A. 40 Clarifier60,000 P.P.H. Clarification

SEPARATORS–CLARIFIERS• S.A.M.R. 15036 Clarifier

60,000 P.P.H. Clarification• S.A.M.M. 12006 (Frame Only)

Totally RebuiltWESTFALIA TEAR DOWN UNITS• M.M. 9004 20,000 P.P.H. Separation.• M.M. 5004 11,000 P.P.H. Warm Separation• M.M. 3004 8,000 P.P.H. Warm Separation• M.M. 13004 (Bowl & Pumps Only) 30,000

P.P.H. SeparationDeLAVAL TEAR DOWN UNITS• DeLaval 340 1,750 P.P.H. Cold Separation

3,500 P.P.H. Warm Separation• DeLaval 372 AH 12,000 P.P.H.Warm Sep.• DeLaval 390A 3,500 P.P.H. Cold Separation

7,000 P.P.H. Warm Separation12,000 P.P.H. Standardization

• DeLaval 392A 5,500 P.P.H. Cold Separation• DeLaval 392A 14,000 P.P.H. Warm• DeLaval 395A 20,000 P.P.H. Standardization• DeLaval 510 10,000 P.P.H. Cold• DeLaval 590 10,000 Cold/35,000

Standardization Clarification• DeLaval 525 25,000 P.P.H. Warm• DeLaval 545 50,000 P.P.H. Cold or Warm

Standardization

SURPLUSWESTFALIA PARTSAT 40% OFF LIST!

TOP QUALITY CENTRIFUGESAT UNBEATABLE PRICES!

Installation & Start-Up Available

Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468

GREAT LAKES SEPARATORS, INC.E1921 County Rd J • Kewaunee, WI 54216 • Fax: (920) 863-6485 • Email: [email protected]

(5) DAIRY & FOOD AUCTIONS!

HARRYDAVIS& COMPANY

www.harrydavis.com412-765-1170

[email protected]

Advance/Pierre Barber FoodsAUCTION: Dec.12 - Portland, ME - Meat Processing

Aseptic Foods Processing/PackingAUCTION: Jan. 17 - Surplus to Steuben Foods

CHEESE PRODUCTION PLANTFOR IMMEDIATE SALE! - Nelson-Ricks Creamery

former AFA Foods Meat FacilityAUCTION: December 4 - Ashville, NY

Asset Solutions ExpertsSince 1955

• (10) MAP Lines w/RossVacuum Tray Sealers

• Kartridg Pak ChubmakerChub Form, Fill, Seal Line

• (3) Y&A F26 Late Model Patty Former Systems

• (10) Weiler 1612 & 1109Grinders; (4) Amfac Mixers

• (6) Vemag FM250 andReiser Portioners, More!

(11) Fresh Ground MeatProduction Lines

• Weiler Grinders, Blenders, Mixers, Slicers & Portioners• Ishida 14-Head Scale/Filler • Case Erectors & Packers• Extensive Conveyor Systems • Check Weighers • Patty Formers, Injectors, Breaders & MUCH MORE!

• Turn-key Sale! or Equipment Auction Feb. 27, 2013• 21,629 s.f. Manufacturing Facility on 58.1 Acres• Cheese Production Capacity: 46,000 lbs. per Day• Rexburg, ID, 25 miles north of Idaho Falls & Airport• (2) Scherping HCV40 Horiz. Cheese Vats, Westfalia

Separator, R/O System, Pasteurization, Silos & MORE!• Contact Harry Davis & Co. at 412-765-1170 for details

• 2010 Mondomix Aerating System - Under 100 Hours!

• 2011 SPX/APV Mod. R5R15Plate Heat Exchangers

• (10) Votators New as 2008!• Aseptic Tanks to 3,000 Gal.• Hamba Aseptic 4 oz. Cup

Filling Line, 600 cups/min.• (2) APV Homogenizers, More!

115-Unit Truck & Trailer FleetAUCTION: November 29 - Modesto, CA

• (20) International Refrigerated Trucks - NEW as 2008!with Mid-Temp, Ice Cream & Reach-In Bodies

• (20) International Tri-Axle Tractors - NEW as 2006!• (75) Refrigerated Trailers - Most 48’ w/Thermo King

(95) Refrigerated Trucks & Trailers

2010

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.harrydavis.com/
http://www.cedargrovecheese.com/
http://www.whalenfoodsinc.com/
http://www.barrinc.com/
http://www.cheesemarketnews.com/
Page 8: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

8 CHEESE MARKET NEWS® — November 23, 2012

please enter my subscription to 1 YEAR RATES: ELECTRONIC 1 YEAR RATES: 2 YEAR RATES:T $135 (2nd Class) T $135 (E-mail Only. No Mail Service) T $195 (2nd Class)T $190 (1st Class/Canada) T $210 (E-mail With 2nd T $315 (1st Class/Canada)T $330 (International) Class Mail Service) T $525 (International)T Payment enclosed T Bill MeT Payment by credit card: T VISA T MASTERCARD T AMERICAN EXPRESSCard # ________________________________________________ Exp. Date______ Sec. Code_____

NAME: _______________________________________________________________________________________

TITLE: _______________________________________________________________________________________

COMPANY: ____________________________________________________________________________________

ADDRESS: ____________________________________________________________________________________

EMAIL: ____________________________________________________ PHONE: ___________________________

CITY: _____________________________________________________ STATE: ________ ZIP: _______________

SIGNATURE: _______________________________________________________ DATE: ____________________

Mail to: Subscriber Services • CHEESE MARKET NEWS • P. O. Box 628254 • Middleton, WI 53562 Phone (608) 831-6002 • Fax (608) 831-1004 • E-mail [email protected] • www.cheesemarketnews.com

House members request GAO evaluate impact of new school lunch requirementsWASHINGTON — Three members of the U.S. House recently asked the Gov-ernment Accountability Offi ce (GAO) to evaluate the impact of new requirements under the National School Lunch Pro-gram on students, schools and taxpayers.

The GAO study was requested by U.S. Rep. John Kline, R-Minn., chair of the House Committee on Education and the Workforce, as well as U.S. Reps. Phil Roe, R-Tenn., and Kristi Noem, R-S.D., both members of that committee.

In December 2010, the Healthy, Hunger-Free Kids Act was signed into law. Among the new requirements under that law were a calorie minimum and, for the fi rst time, a calorie maximum for school lunches. The rules also provide detailed guidance on the types and quantities of foods to be included in school meals.

“Since the beginning of the 2012-2013 school year, state and local offi cials, parents and students have raised con-cerns about a number of these changes, specifi cally the adequacy of the calorie maximum, the cost of the new require-ments and increased food waste in school cafeterias,” the lawmakers say in a letter to GAO.

“Many schools are concerned the requirements limit their fl exibility and make it more diffi cult to adapt their menus to meet the preferences and needs of their students and school communities,” the letter continues. “In addition, new nutritional standards for the school breakfast program and competitive foods will take effect in the coming years, and school offi cials already are questioning the potential scope and consequences of these added changes.”

Kline, Roe and Noem are requesting that GAO prepare a report that addresses the following issues, among others:

• Challenges school foodservice authorities have faced in implementing the new school nutrition requirements. In particular, have local authorities had diffi culty identifying and purchasing foods that are palatable to students and

meet the new standards. • How the changes in nutritional

standards have affected the costs of providing school lunches at the state and local levels.

• Steps USDA has taken to assist school food authorities in implement-ing the new requirements, and what additional assistance is needed.

Kline, Roe and Noem also recently sent a letter to U.S. Agriculture Secre-tary Tom Vilsack urging him to, among other things, “provide state and local foodservice personnel with the fl exibility

NEWS/BUSINESS

“Many schools are concerned the

requirements limit their fl exibility and make it more diffi cult to adapt

their menus.”

U.S. Reps. John Kline, Phil Roe and Kristi Noem

HOUSE COMMITTEE ON EDUCATION AND THE WORKFORCE

to adjust the nutrition requirements, in-cluding changes to the calorie maximum, to ensure they are providing school meals that meet the needs of their diverse student body.”

They add that the issue of how states and local schools pay for these new regulations continues to be a “major concern, especially in this challenging budgetary environment.

USDA’s decision to delay implemen-tation of some requirements was “a welcome start, but it does not reduce the rule’s exorbitant costs,” the law-makers say. “As food prices continue to rise and stricter requirements take effect, local school lunch and break-fast programs will have difficulty maintaining current services.” CMN

NCCIA cheese contest auction raises $3,820SIOUX FALLS, S.D. — The North Central Cheese Industry Association (NCCIA) raised a total of $3,820 at the cheese auction it held during its 2012 annual conference Oct. 17-18 in Sioux Falls, S.D.

The auction included award-winning cheeses from the 2012 NCCIA Cheese Contest, and all of the auction’s pro-ceeds will be applied to dairy and food science scholarships at the University of Minnesota, South Dakota State Uni-versity and Iowa State University. All of the cheese was sold in 5-pound cuts.

Two cuts of the grand champion cheese, Cheddar with Rosemary & Garlic, entered in the Miscellaneous category by Vern Loch Jr. of First District Association, were purchased by Glen Kurtz, Anderson Chemical Co., for $230 each or a total of $460.

One cut of the second-place cream cheese, entered in the Miscellaneous category by Julie Kruse, Swiss Valley Farms, was purchased by Mark Cater, CrystalBan, for a total $180.

Cuts of third-place Parmesan wheel, entered in the Miscellaneous category by Kevin Hageman, AMPI, were pur-chased by the following bidders:

One cut was purchased by Gary Starkson, APT Inc., for a total of $180.

Two cuts were purchased by Brad Myers, Arrow Process Systems, for $130 each or a total of $260.

Two cuts were purchased by Mark Cater, CrystalBan, for $100 each or a total of $200.

Five cuts were purchased by Tom Benson, Milk Specialty Global, for $130 each or a total of $650.

Cuts of the fi rst-place 40-pound block Cheddar, entered by Dale Schmidt, Land O’Lakes, were purchased by the following bidders:

One cut was purchased by Allen Sayler, CFSRS, for a total of $100.

Two cuts were purchased by Mark Cater, CrystalBan, for $100 each or a total of $200.

One cut was purchased by Tom Otto, Dairy Farmers of America, for a total of $100.

One cut was purchased by Kent Vogel, DSM Food Specialties, for a total of $95.

One cut was purchased by Mike McElwain, DuPont Nutrition & Health, for $105.

Two cuts were purchased by Bill Schlueter, Swiss Valley, for $100 each or a total of $200.

Cuts from the second-place Ched-dar, entered by Kevin Schwartz, Land O’Lakes, were purchased by the follow-ing bidders:

One cut was purchased by Gary Starkson, APT Inc., for a total of $60.

One cut was purchased by Brad Myers, Arrow Process Systems, for a total of $90.

One cut was purchased by Steve Eck-erman, Chr. Hansen, for a total of $90.

One cut was purchased by Kent Vogel, DSM Food Specialties, for a total of $90.

One cut was purchased by Mike Homewood, Main Street Ingredients, for a total of $90.

Two cuts were purchased by Bill Schlueter, Swiss Valley, for a $90 each or a total of $180.

Cuts of the third-place Cheddar, entered by Steve Schnell, Land O’Lakes, were purchased by the following bidders:

One cut was purchased by Gary Starkson, APT Inc., for a total of $80.

Two cuts were purchased by Brad Myers, Arrow Process Systems, for $50 each or a total of $100.

Two cuts were purchased by Mark Cater, CrystalBan, for $50 each or a total of $100.

One cut was purchased by Kent Vogel, DSM Food Specialties, for a total of $60.

Three cuts were purchased by Mike Homewood, Main Street Ingredients, for $50 each or a total of $150. CMN

Land O’Lakes’ sales increase in third quarterARDEN HILLS, Minn. — Land O’Lakes Inc. recently reported its third-quarter results, showing sales and earnings that surpassed prior year results for both the quarter and year-to-date.

Net sales were $3 billion for the third quarter, up from $2.7 billion for the same quarter last year, while net earnings increased to $18 million compared with a loss of $30 million for the same quarter in 2011. Year-to-date sales were $10.4 billion compared with $9.7 billion during the same period last year, while year-to-date net earnings totaled $150 million compared with $138 million in 2011.

Land O’Lakes’ total debt as of Sept. 30 was $1.83 billion, up $0.43 billion from the same date one year ago. The increase was primarily due to several acquisitions which now are generating additional cash fl ow.

The third quarter was driven by signifi cantly improved results in dairy foods and sharply higher earnings in the company’s feed operations, according to Chris Policinski, president and CEO, Land O’Lakes.

Policinski also notes that overall favorable results are attributable to con-tinuing implementation of the company’s strategy, including growth through acqui-sitions, brand building and innovation, building strong, valued relationships with customers and cooperative mem-bers, and “Total Margin Management,” an enterprise-wide focus on growing revenues, reducing costs, improving effi ciencies and streamlining processes.

Policinski says the company is well-positioned for a solid year-end perfor-mance in 2012 as it moves through the fourth quarter when results are histori-cally strong from the holiday season. CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.cheesemarketnews.com/
Page 9: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

November 23, 2012 — CHEESE MARKET NEWS® 9

For more information please visit www.jacoby.com

Serving Up Fresh Ideas Since 1949Experts in Dairy Markets Your Single Source for

Obtaining a Comprehensive Selection of Dairy Products

T.C. Jacoby & Co.1716 Hidden Creek CourtSt. Louis, MO 63131314/821-44561-800-877-9556Fax: 314/821-3251www.jacoby.comContact Ted C. Jacoby III

EVENTS

Wisconsin Cheese Originals announces new 2013 American Artisan Cheese SeriesOREGON, Wis. — Wisconsin Cheese Originals has announced a new event series, the 2013 American Artisan Cheese Series, that will be held here at the Firefl y Coffeehouse.

Each class includes a tasting and storytelling of several American artisan cheeses by Jeanne Carpenter, director of Wisconsin Cheese Originals. Classes begin at 7 p.m. and include a glass of wine or beer and appetizer. The cost is $22 per class, and tickets must be reserved in advance at www.wicheese

class.com. The 2013 line-up includes:• Jan. 24: Cheese 101 — The Eight

Categories of Cheese, Demystifi ed • Feb. 19: Valentine Special —

Cheese & Chocolate Tasting• March 21: U.S. Champions — Four

Gold Medal Winners• April 23: Brie & Bubbly — A

Creamy Combination• May 14: Alpine Style Cheeses: The

Taste of Terroir• June 18: Dairy Month Delight —

Celebrating the American Farmstead Cheesemaker

• July 16: Cheese Duel — Wisconsin vs. European Cheeses

• Aug. 15: Pasture-Based Cheeses — Does Grass Make a Difference?

• Sept. 17: All Grown Up — Cheese & Cracker Pairing

• Oct. 24: Virtual Road Trip —

Cheeses of Northern Italy• Nov. 12: Blue-Veined Cheeses &

Perfect Pairings• Dec. 10: The Ultimate Cheddar

Flight — From One Day to 15 YearsFor more information, visit www.

wisconsincheeseoriginals.com or contact Carpenter at 608-358-7837or [email protected]. CMN

Dairy Ingredients Symposium is Feb. 21-22SAN FRANCISCO — The 2013 Dairy Ingredients Symposium will be held here at The Stanford Court Renaissance Hotel Feb. 21-22.

Organizers say the event is the best opportunity for those in dairy ingredient and beverage industries to access comprehensive new technical and marketing information on dairy ingredients.

The event is hosted by California Polytechnic Institute’s Dairy Products Technology Center, U.S. Dairy Export

Council and California Dairy Research Foundation.

Symposium registration costs $475 before Jan. 28 or $525 after. A 15 percent group discount is available for three or more registrants from the same company. All payments must be submitted at the same time to gain the group discount registration rates. Use promotion code “GRP.”

For more information contact Laurie Jacobson of Cal Poly at 805-305-5056 or [email protected]. CMN

CENTRAL POINT, Ore. — The Or-egon Cheese Festival will be held here at Rogue Creamery March 16 from 10 a.m.-5 p.m.

The event will be held in a farmers’ market-style artisan food and wine format that allows visitors to sample cow’s, sheep’s and goat’s milk cheese and meet cheesemakers from local creameries. Chester Hastings, author of The Cheesemonger’s Kitchen, will be a special guest.

“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, co-owner of Rogue

9th Oregon Cheese Festival set for March 16Creamery. “It’s a way to truly be con-nected with the source of the cheese being presented.”

The festival will begin with a meet-and-greet meal with cheesemakers and winemakers at the Ashland Springs Hotel in Ashland, Ore., March 15 from 6:15-9 p.m. The dinner will benefi t the nonprofi t Oregon Cheesemaker Guild, and each course will spotlight a cheese made by one of the festival’s artisans paired with a local wine.

Tickets to the dinner are $95 per person. Entry to the festival costs $15.

For more information or to cord-er tickets, call 866-396-4704, vis-it www.oregoncheeseguild.org, or Rogue Creamery at 866-396-4704, or www.roguecreamery.com. CMNCCBA 48th Annual Convention is April 18-20

SONOMA, Calif. — The California Cheese & Butter Association (CCBA) will hold its 48th annual convention here at the Lodge at Sonoma Renaissance

Resort & Spa April 18-20.More in format ion wi l l be

made available at www.cacheese andbutter.org. CMN

Comings and goings … comings and goings

Brian Van de Water has been named general manager for Cherney Microbiological Services Ltd., Green Bay, Wis. Van de Water has 26 years of experience in product development, engineering, operations and strategic planning. In his new role, Van de Water will be responsible for all functions of the business with the exception of fi -nancials and sales.

Cary Frye, vice president of scien-tifi c and regulatory affairs for Interna-tional Dairy Foods Association (IDFA), was elected to the International Dairy Federation’s (IDF) board of directors Nov. 7 during the World Dairy Summit In Cape Town, South Africa. Jeremy Hill, director of research, sci-ence, technology and development for Fonterra Cooperative Group, Auck-land, New Zealand, was elected IDF president, replacing Richard Doyle.

Per Birkholm has been named vice president of global sales for Koncept Tech Food Machinery Co., Denmark, Kobenhavns. Previously, Birkholm worked for CFS/GEA Food Solutions, Formax and Marel Group.

Linda Sherwin has been named se-nior account manager of Tasago Inter-national Corp. USA’s fl avor division

in the Midwest. Sherwin previously served as global account director and senior account manager for Interna-tional Flavors & Fragrances.

Becky Surles has been named asso-ciate researcher with the University of Wisconsin Center for Dairy Research (CDR) Cheese Applications and Re-search Group. She is responsible for analytical work and also is involved in general research and student train-ing. Surles has a Ph.D in nutritional sciences and has previously worked in several labs as both a research as-sistant and associate researcher, most recently working for a non-profi t or-ganization working to improve and de-velop biochemical methods to improve the digestibility of compounds found in maize.

Shinya Ikeda has joined Univer-sity of Wisconsin-Madison’s fac-ulty as an assistant professor in the department of food science. Ikeda completed his Ph.D. in 1998, did post-doctoral work at North Carolina State University and the University of Ten-nessee, worked for a food ingredient company in San Diego, Calif., and also was a tenured faculty member at two universities in Japan. CMN

PEOPLE

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.jacoby.com/
Page 10: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

10 CHEESE MARKET NEWS® — November 23, 2012

NEWS/BUSINESS

For more information please visit www.cheesemarketnews.com

ravaged the Gulf Coast in 2005. Over all, corporations donated more than $99.2 million to Hurricane Katrina relief efforts, more than $300 per displaced resident, according to the Network for Consumer Protection.

Bacio Cheese, Richmond, Va., is aiming to help pizzeria operators in New York and New Jersey rebuild and to inspire similar steps from others in the pizza industry. The company launched a “Blocks of Hope” program to spur relief efforts for pizzeria operators that it supplies with its “super premium” line of Mozzarella cheese blended with buffalo milk for pizzas.

For every pound of Bacio cheese sold nationwide from Nov. 18-Feb. 16, Bacio will donate 10 cents to the American Red Cross for its Hurricane Sandy relief efforts. The Blocks of Hope program also will provide a 50-cent per pound relief rebate to Bacio customers for purchases of Bacio cheese during the promotion in what the company calls a show of solidarity.

“First and foremost, we want to offer support to those in need following Hur-

ricane Sandy,” says Fred Sanelli, senior vice president for marketing, brands and sales development for Performance Food Group Inc., the company that dis-tributes Bacio. “Our pizzeria customers nationwide are already facing a diffi cult business environment.”

There could be a long period of rebuilding for many pizzeria operators in the Northeast.

“From lost power to completely destroyed stores, many of our pizzeria partners in these affected areas will be rebuilding for a long time. We know the American Red Cross relief work in the area is indispensable, and we are proud to contribute to their efforts,” says Sanelli. “We hope that the Blocks of Hope relief rebate will help our cus-tomers along the East Coast rebuild more quickly.”

Organic Valley Cooperative also has joined the recovery effort, sending its promotional “American Singles Van” to Union Beach, N.J., in the aftermath of Hurricane Sandy. Volunteers assisted with relief efforts and served hot sandwiches and or-ganic veggie soup to volunteers and residents.

Meanwhile, Elmhurst Dairy, Ja-maica, N.Y., donated 50,000 pints of chocolate milk and 1,000 quarts of

whole milk to a local non-profi t group that distributed the milk to victims of Hurricane Sandy.

While natural disasters often spur an outpouring of support for victims rendered homeless, hungry and vul-nerable, the need for corporate giving doesn’t begin and end with natural disasters.

“The need goes well beyond such tragedies, and we encourage everyone to do what they can throughout the year to fi ght hunger,” says MacDonald. “Together, those of us who have been blessed with bounty can do so much to help those in need. If everyone gives a little, it will make a huge difference year-round.”

Many companies have implemented programs that help direct charitable efforts and donations year-round, here are a few examples from companies that responded to a Cheese Market News request for information on community engagement efforts:

• Cabot’s “Reward Volunteers” pro-gram has inspired more than 54,000 hours of volunteer community service that has benefi tted more than 983 non-profi t organizations. The program uses Facebook Connect to enable

participants to log volunteer activity, and the more hours logged, the more “likes” and comments received, the more likely participants are to win prizes each month.

“Our farm-family owners cel-ebrate their cooperative roots by donating their scant free-time to organizations throughout New Eng-land and New York,” says Jen Neary, director of marketing and integrated services for Cabot “We hope to inspire others to donate their time to a local charity or non-profi t by rewarding those who give selfl essly to their communities.”

• Land O’Lakes launched its “Feeding Our Communities” initia-tive in 2011. The Land O’Lakes Foundation announced in October that it would donate In October, the company announced it would donate $150,000 to food relief services in the U.S. and abroad over the next three years. In total, the Land O’Lakes Foundation has donated more than $550,000 and 600,000 pounds of food to programs dedicated to hunger relief.

• Sartori Cheese Co. supports local food banks and non-profit agencies throughout the year as well. It sold more than 1,000 pizzas (made with Sartori cheese) with all profi ts going to the United Way. The company also supports the Make A Wish Foundation, and the Midwest Athletes Against Childhood Cancer (MACC) fund.

Chad Vincent, chief marketing officer for Sartori, adds that each year Sartori employees buy Christ-mas gifts for local employees and donate hand-made blankets mittens, scarves to organizations that support the United Way — just one example of company inspiring community service among its employees. CMN

GIVINGContinued from page 1

Sargento partners on ‘Taste Intervention’PLYMOUTH, Wis. — Sargento Foods Inc. has partnered with Clinton Kelly, fashion consultant and co-host of tele-vision’s “What Not to Wear” and “The Chew,” for a new “Taste Intervention” promotion that features a holiday makeover contest and Sargento cheese.

“Let’s face it, whether you celebrate Thanksgiving, Christmas, Hanukkah or Kwanza, embarrassing family traditions are just a part of America’s holiday charm,” Kelly says. “But it’s important to remember there’s still one place where bad taste never belongs: in the kitchen.”

To enter the contest, people can post a cheesy holiday photo with friends or family on the Sargento Facebook page, www.facebook.com/SargentoCheese, beginning this week through Dec. 17. Entrants also must include a brief cap-tion with the photo that explains why their household needs a holiday “Taste Intervention.” The winner will receive a $10,000 holiday makeover and a free online consultation with Kelly. One runner up will receive a $250 gift card,

while 25 others will receive a coupon for a free package of Sargento Shred-ded Cheese.

Sargento also invites holiday chefs to check out recipes on its website, www.sargento.com, that feature the company’s shredded cheeses. Visitors can browse dozens of holiday dishes, including a bread pudding, featuring Sargento Traditional Cut Shredded Sharp Cheddar Cheese, baked penne topped with Sargento Artisan Blends Shredded Mozzarella & Provolone Cheese, and Kelly’s Green Bean Cas-serole with Caramelized Onions and Puff Pastry.

“As a family company, we know how important it is to be with loved ones dur-ing the holidays,” says Drew Carmichael, marketing manager, Sargento Foods Inc. “The Sargento ‘Taste Intervention’ contest isn’t about doing away with traditions or starting family feuds. It’s all about shaking up the holidays, trying something new in the kitchen and hav-ing a few laughs along the way.” CMN

“Together, those of us who have been blessed with bounty can do so much to help those in

need. If everyone gives a little, it will make a huge difference year-round.”

Roberta MacDonaldCABOT CREAMERY COOPERATIVE

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.cheesemarketnews.com/
Page 11: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

NEWS/BUSINESSNovember 23, 2012 — CHEESE MARKET NEWS® 11

NASSContinued from page 1

COLDContinued from page 1

head from a year earlier. Production per cow averaged 1,769 pounds, up 2 pounds from October 2011.

In the 23 major states, NASS says there were 8.47 million cows in October, down 8,000 head from September 2012 and down 10,000 head from October 2011. Production per cow averaged 1,791 pounds, up 1 pound from a year earlier.

California lead the nation’s milk production with 3.31 billion pounds, down 3.5 percent from its production a year earlier. There were 1.78 million cows on California dairies in October, down 1,000 head from the previous month but 2,000 head more than in October 2011. Production per cow totaled 1,860 pounds, down 70 pounds from a year earlier.

Wisconsin followed with 2.27 billion pounds of milk produced in October, an increase of 4.7 percent from a year earlier. There were 1.27 million cows on Wisconsin farms in October, unchanged from the previous month but 7,000 head more than a year earlier. Milk per cow was up 70 pounds from a year earlier to average 1,785 pounds. CMN

TRADEContinued from page 1

Jerry Kozak, president and CEO of the National Milk Producers Federation (NMPF) says the group hopes for swift action now by the Senate to also approve PNTR with Russia so the industry can move closer to re-establishing exports of cheese, butter and other products that will benefi t American dairy producers.

“This is a major market with solid opportunities for our industry, and it is critical to ensure we have the same access to it that our competitors around the world enjoy,” Kozak says.

Both USDEC and NMPF stress the importance of a strong focus on resolving the ongoing dairy certifi cate and related technical requirements that currently block U.S. dairy shipments. The organiza-tions say they believe that it is critical to continue to move forward with active and aggressive efforts to resolve these issues at the same time that Congress works to pass PNTR legislation.

Meanwhile across the Pacifi c, U.S. President Barack Obama met with Thai Prime Minister Yingluck Shinawatra on Sunday and welcomed Thailand’s interest in the Trans Pacifi c Partnership (TPP) negotiations, which will be subject to Thailand’s undertaking of the necessary domestic procedures, according to a joint statement from the two leaders. The next round of TPP negotiations are scheduled for Dec. 3-12 in Auckland, New Zealand.

Last week Thai newspapers had reported that an announcement of Thai-land’s entry into the TPP was expected during the visit (see “Thailand expected to join TPP countries” in last week’s issue

of Cheese Market News). However, on Saturday the Bangkok Post quoted the prime minister as saying “no agreement has been made,” and that Thailand is “only expressing interest in studying the details and the pros and cons.”

Thailand imported $68.7 million worth of U.S. dairy products last year, and Thailand’s participation in the TPP could provide an opportunity to eliminate tariffs on many U.S. dairy products, ac-cording to the International Dairy Foods Association (IDFA).

Europe also is eyeing trade relations with the United States. In a speech on EU-U.S. trade relations during the Nov. 9 European Liberal Democrats Congress in Dublin, Ireland, European Trade Commis-sioner Karel De Gucht said there is now, for the fi rst time in years, a serious drive toward an EU-U.S. free trade agreement.

“We have been doing the preparatory work. We know what is at stake and what we can do about it. Now is time to act,” De Gucht says.

He notes that almost 2 billion euros

($2.56 billion) of goods and services are traded every day between the European Union and the United States, and says comprehensive trade liberalization across the Atlantic would help put the EU’s recovery on a sounder foot-ing through eliminating tariffs and streamlining regulatory and compliance requirements.

Meanwhile, six months after the U.S.-Colombia Free Trade Agreement entered into force, Deputy U.S. Trade Representative Miriam Sapiro this week hosted the inaugural meeting of the U.S.-Colombia Free Trade Commission, the body responsible for supervising the implementation of the U.S.-Colombia Trade Promotion Agreement and resolv-ing issues that arise. According to U.S. government statistics, U.S. exports to Colombia from May to September were more than 20 percent higher than for the corresponding period last year.

“All indications are that the agree-ment is off to a successful start,” says U.S. Trade Representative Ron Kirk. “The

hard work of both our teams to prepare for entry into force appears to have paid off, as our respective exporters have begun to take advantage of the new opportunities the agreement provides.”

At the meeting, the governments decided to launch consideration of tariff acceleration and to establish time frames for establishing the dispute settlement mechanism and updating the rules of origin. The parties also monitored fulfi ll-ment of commitments with a post-entry into force deadline and reviewed the work of the committees that recently met to date under the agreement. Additionally, they discussed ongoing engagement to ensure that the Colombian Action Plan Related to Labor Rights continues to be fully implemented.

The U.S.-Colombia trade agreement, along with the U.S.-Panama and U.S.-Korea trade agreements that also entered into force this year, are expected to bring the U.S. dairy industry an increase of more than $400 million for annual dairy exports, according to IDFA. CMN

American cheese in cold storage totaled 581.7 million pounds Oct. 31, 2012, down 4 percent from Sept. 30, 2012’s 608.4 million pounds and down 6 percent from Oct. 31, 2011’s 619.4 million pounds.

Swiss cheese in cold storage totaled 29.9 million pounds at the end of Octo-ber 2012, up 3 percent from the previous month’s 28.9 million pounds but down 7 percent from October 2011’s 32.2 million pounds.

Other natural cheese in cold stor-age amounted to 342.5 million pounds Oct. 31, 2012, down 4 percent from September 2012’s 358.0 million pounds

and down 6 percent from October 2011’s 366.0 million pounds.

NASS reports butter in U.S. cold storage was 145.0 million pounds as of Oct. 31, 2012, down 26 percent from Sept. 30, 2012’s 195.8 million pounds but 11 per-cent higher than the 130.7 million pounds of butter in cold storage at the end of October 2011. CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 12: Corporate giving builds trust, inspires employee donationsCabot Creamery Coopera-tive, Montpelier, Vt., donated 10,000 pounds of products to the Community Food-bank of New Jersey-Southern

12 CHEESE MARKET NEWS® — November 23, 2012

NEWS/BUSINESS

For more information please visit www.niroinc.com

GEA Process Engineering

GEA Process Engineering Inc.1600 O‘Keefe Road, Hudson, WI, 54016Phone: 1 715 386 9371, Fax: 1 715 386 9376

9165 Rumsey Road, Columbia, MD, 21045Phone: 1 410 997 8700, Fax: 1 410 997 5021

[email protected], www.niroinc.com

Your Product. Our Systems Know-How.

engineering for a better world

Today‘s food, dairy and beverage lines need modern technology that !"#!$$%&'(!&)*#)+,-!)$(#'$.#/)0!'10)2#345#6/%-)""#4$7!$))/!$7#8'"#(8)#)$7!$))/!$7#"%09(!%$"#(%#/)(/%,(#'$#):!"(!$7#";"()<#%/#.)&)0%=#'#completely new plant. With years of technical expertise, GEA Process Engineering works closely with your product developers to custom engineer the best solution.

># heat treatment># <)<1/'$)#,0(/'(!%$># thermal concentration and separation># drying and particulate processing

># powder transport & packaging># 64?#'$.#@A64#1%((0)#,00!$7># cleaning-in-place (CIP)># process integration and automation

GEA TDS UHT Plant

345#6/%-%<'-#'")=(!-#64?#1%((0)#,00!$7

Prices mixed in latest GDT auctionAUCKLAND, New Zealand — The trade weighted index was up 0.7 percent and av-erage prices were mixed Tuesday following the latest auction on GlobalDairyTrade, Fonterra’s internet-based sales platform.

The average price achieved across all contracts and contract periods jumped 12.4 percent for Cheddar to US$3,436 per metric ton FAS ($1.5585 per pound). Anhydrous milkfat also increased from the event held earlier this month, up 1.2 percent to US$3,066 per metric ton FAS ($1.3907 per pound).

Meanwhile, prices fell for other com-modities including whole milk powder, down 1.9 percent to US$3,276 per metric ton FAS ($1.4860 per pound); milk pro-tein concentrate, down 1.8 percent to US$6,040 per metric ton FAS ($2.7397 per pound); and skim milk powder, down 1.7 percent to US$3,402 per metric ton FAS ($1.5431 per pound).

The next auction will be held Dec. 4. For more information, vis-it www.globaldairytrade.info. CMN

Fonterra outlines details of public offering for purchase of units in Shareholders’ FundAUCKLAND, New Zealand — Fonterra recently outlined details of a public offering of the cooperative’s Shareholders’ Fund.

For the fi rst time in the co-op’s history, and with farmer shareholders’ support, members of the public will be able to buy units in the Fonterra Shareholders’ Fund, says Henry van der Heyden, Fonterra chair.

The Fonterra Shareholders’ Fund will support liquidity in the Fonterra Shareholders’ Market, allowing farmer shareholders to trade Fonterra shares among themselves with a more fl ex-ible structure, rather than buying and redeeming them from the cooperative,

van der Heyden says.“This will provide permanent capital

for Fonterra and reduce redemption risk, while preserving 100 percent farmer control and ownership of the cooperative,” he says. “It is a historic day for the cooperative. The Fund provides a unique opportunity for the public to gain exposure to the fi nancial performance of Fonterra and the global dairy industry.”

Theo Spierings, Fonterra’s chief executive, says that Fonterra’s per-formance shows it is a leader in the international dairy market.

“In New Zealand in the 2011/2012 dairy season, we collected approxi-mately 17 billion liters of milk, and more than 2 billion liters overseas,” Spierings says. “NZ Milk Products is the backbone of Fonterra, collecting milk, manufac-turing dairy products, and exporting to customers around the world.”

Fonterra builds on earnings from New Zealand and internationally-sourced milk through integrated regional businesses which focus on branded consumer dairy products and foodservice, Spierings notes.

The company’s regional businesses achieved sales of around NZ$6 billion across a diverse range of geographies and product formats in the last fi nancial year, he adds.

“Fonterra is well-placed to meet rising global demand for dairy, with 72 percent of our NZ Milk Products’ sales volumes and 46 percent of our regional business revenues coming from emerg-ing market regions in the last fi nancial year,” Spierings says.

The indicative price range for units in the Fund is NZ$4.60 to $5.50. The fi nal price payable per unit is expected to be announced on or about Nov. 27. CMN

Kenny’s Farmhouse recalls some cheesesAUSTIN, Kentucky — Kenny’s Farm-house Cheese (KFHC) is conducting a voluntary recall after testing confi rmed the presence of Listeria monocytogenes in samples of certain cheeses. To date, no illnesses have been reported.

The specifi c cheeses being recalled include: Colby, Colby Cheese, 8-ounce, 5-pound, 10-pound or 25-pound, vacuum packed, Lot No. 120724; Chipotle Colby, Flavored Colby Cheese, 8-ounce, 5-pound, 10-pound or 25-pound block, vacuum packed, Lot No. 120711; Monterey Jack, Jack Cheese, 8-ounce, 5-pound, 10-pound or 25-pound block, vacuum packed, Lot No. 12719; and Mild Cheddar, Cheddar Cheese, 8-ounce, 5-pound, 10-pound or 25-pound block, vacuum packed, Lot No. 120625.

KFHC does not have an estimate available of how many pounds of cheese were included in the recall.

These cheeses were distributed or sold beginning Sept. 20, 2012, to distribu-tors, restaurants and farmers’ markets in Alabama, Indiana, Kentucky, North Carolina, Tennessee and Virginia. Those who have distributed any of the cheeses in question are advised to immediately no-tify their customers of the voluntary recall and instruct them to return any affected cheeses for a full refund. Those who have identifi ed any of the cheeses in their in-ventory are advised to isolate/quarantine the cheese and immediately contact Kenny’s Farmhouse Cheese to arrange product return for a full refund. CMN

Reprinted with permission from the Nov. 23, 2012, edition of CHEESE MARKET NEWS®© Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

http://www.niroinc.com/

Montpelier Exterior Restoration Slideshow

Montpelier Exterior Restoration Slideshow

Art & Photos
Tillamook County Creamery Association - WordPress.com · 2018. 5. 22. · Tillamook County Creamery Association Tillamook, Oregon Tillamook County Creamery Association, situated on

Tillamook County Creamery Association - WordPress.com · 2018. 5. 22. · Tillamook County Creamery Association Tillamook, Oregon Tillamook County Creamery Association, situated on

Documents
The Newsletter Of The Montpelier Today Files/Documents/Newsletters/2016... · MONTPELIER TODAY 3 July/August 2016 MONTPELIER TODAY is published by the MONTPELIER COMMUNITY

The Newsletter Of The Montpelier Today Files/Documents/Newsletters/2016... · MONTPELIER TODAY 3 July/August 2016 MONTPELIER TODAY is published by the MONTPELIER COMMUNITY

Documents
Ra#onal'Dynamics:' Coopera#on'in'Selfish' Environments ...babaoglu/courses/NetSci/slides/rational-dynamics.… · ©'Babaoglu'2014 Coopera#on'in'selfish'environments' Gossip'framework'instan#a#on

Ra#onal'Dynamics:' Coopera#on'in'Selfish' Environments ...babaoglu/courses/NetSci/slides/rational-dynamics.… · ©'Babaoglu'2014 Coopera#on'in'selfish'environments' Gossip'framework'instan#a#on

Documents
Cooperative creamery accounting

Cooperative creamery accounting

Documents
Envision Coopera - .NET Framework

Envision Coopera - .NET Framework

Documents
Ac Timesve - Montpelier, VT

Ac Timesve - Montpelier, VT

Documents
Montpelier, Vermont

Montpelier, Vermont

Documents
Pickleball for Montpelier

Pickleball for Montpelier

Sports
The Ice Creamery Cookbook

The Ice Creamery Cookbook

Documents
California Creamery Inc

California Creamery Inc

Documents
Coopera ción Internacional , Acuerdos e Instrumentos

Coopera ción Internacional , Acuerdos e Instrumentos

Environment
RURAL COOPERA TION - AgEcon Search

RURAL COOPERA TION - AgEcon Search

Documents
Voices - montpelier-documents.s3. · PDF fileDecember 2016 Voices of Yesterday, Today, and Tomorrow A newsletter for James Madison’s Montpelier ... Montpelier is the lifelong home

Voices - montpelier-documents.s3. · PDF fileDecember 2016 Voices of Yesterday, Today, and Tomorrow A newsletter for James Madison’s Montpelier ... Montpelier is the lifelong home

Documents
Marriages in Montpelier, Burlington and Berlin, Vt in Montpelier.pdf · Marriages in Montpelier, Burlington and Berlin, Vt. ... m. James McKnight 28 Jul 1811, Montpelier:13 ... m

Marriages in Montpelier, Burlington and Berlin, Vt in Montpelier.pdf · Marriages in Montpelier, Burlington and Berlin, Vt. ... m. James McKnight 28 Jul 1811, Montpelier:13 ... m

Documents
Montpelier Medium Insert - WETT Inspections for Wood Stoves · 2017. 11. 19. · Montpelier Medium Insert 30004403 Introduction Save These Instructions for Future Reference The Montpelier

Montpelier Medium Insert - WETT Inspections for Wood Stoves · 2017. 11. 19. · Montpelier Medium Insert 30004403 Introduction Save These Instructions for Future Reference The Montpelier

Documents
Boston Creamery, Inc

Boston Creamery, Inc

Documents
creamery mini collection - Microsoft · creamery mini collection Vermont Creamery • P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 •

creamery mini collection - Microsoft · creamery mini collection Vermont Creamery • P.O. Box 95, 20 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 •

Documents
Euromat 2011 - Montpelier (France)

Euromat 2011 - Montpelier (France)

Education
Boston creamery fix.docx

Boston creamery fix.docx

Documents
Irma California Creamery, Inc

Irma California Creamery, Inc

Documents
69547556 Boston Creamery Analysis

69547556 Boston Creamery Analysis

Documents
Boston Creamery Inc

Boston Creamery Inc

Documents
Coopera - Hardin County

Coopera - Hardin County

Documents
MEMORANDUM OF UNDERSTANDING ON MUTUAL COOPERA …

MEMORANDUM OF UNDERSTANDING ON MUTUAL COOPERA …

Documents
Creamery Juice HACCP Plan

Creamery Juice HACCP Plan

Documents
Boston creamery final

Boston creamery final

Education
Montpelier Bean Days

Montpelier Bean Days

Documents
The Arts At MonTpelier

The Arts At MonTpelier

Documents
WEXFORD CREAMERY LTD. ANNUAL … 5267932 July 3958270 ... Wexford Creamery Ltd. Performance graphs. ... Wexford Creamery were awarded first prize at the 6th annual Sustainable

WEXFORD CREAMERY LTD. ANNUAL … 5267932 July 3958270 ... Wexford Creamery Ltd. Performance graphs. ... Wexford Creamery were awarded first prize at the 6th annual Sustainable

Documents