This one-day symposium will provide the artisan cheesemakers with information on animal nutrition and grazing, business plans and marketing, and strategies for success.

The Basic Cheesemaking Course is designed for the beginning cheesemaker and those who have never made cheese before. The course will include an introduction to milk, cheese, and dairy cultures, and the steps in cheesemaking. We will spend a day in our pilot plant making cheese the old fashioned way, by hand.

This course is for people who have cheesemaking experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems. We will spend two days in our pilot plant making seven different varieties of cheese.

It's the food and beverage industry's best opportunity to access comprehensive new technical and marketing information on dairy ingredients.

The food and beverage industry’s opportunity to access comprehensive new technical and marketing information on dairy ingredients.

Just a few program highlights for the conference include:  “Environmental/Food Safety Regulations Update – What’s in Store for the Dairy Industry”, Clay Detlefsen, IDFA; “Dairy Product Innovations—Draw More Consumers to the Category, Donna Berry, Dairy & Food Communications, Inc.; “Whey Markets”, Peter Gutierrez, Agri-Mark, Inc., Current Cheese Trends:  A Wegmans Buyer’s View”, Cathy Gaffney, Wegmans; and “Troubleshooting Production Problems in Yogurt, Cottage Cheese & Other Fermented Milk Products,” Gary Pieper, Chr. Hansen, Inc.    And—don’t miss the Annual Cheese and Cocktail Reception on Monday evening!

Cornell University and NY State Department of Agriculture & Markets will host the FDA Laboratory Analyst Workshop. This program is designed for technicians responsible for the microbiological examination of dairy products.  Emphasis is given to those laboratory procedures that support the current “Grade A Pasteurized Milk Ordinance.”  The target audience includes federal, state and industry laboratory analysts conducting laboratory examinations of dairy products. Laboratory Evaluation Officers also benefit from and are encouraged to take this course.  The program will be conducted by the FDA Laboratory Proficiency and Evaluation Team (LPET) and held in B82 Morrison Hall on the Cornell University Campus in Ithaca, NY. 

 

Cornell University in Association with the NYS Department of Agriculture and Markets will conduct 5 regional laboratory seminars designed to provide regulatory and scientific updates for certified dairy laboratories and analysts under the NY State and Federal laboratory programs. Additional information relative to non-regulated dairy testing, quality and safety is included.  Programs are sponsored by the NY State Association for Food Protection.

A three-day advanced cheese making course that covers a more in depth breadth and scope than the basic cheese workshop.  This course covers milk composition and cheese chemistry; cheese yields and calculations; legal plant design/equipment needs; culture microbiology:  importance, selection and use; culture problems:  bacteriophage; cheese making process:  steps, importance and targets; six basic cheese styles and sensory evaluation during aging and finishing.   This course is a requirement for attaining Cornell’s INTERMEDIATE CHEESE MAKER Certification.  PREREQUISITE:  Basic Cheese Making Workshop or at least 2 years verified experience of hands-on cheese making.  The program will be held in B82 Morrison Hall on the Cornell Campus in Ithaca, NY. 

Cornell University’s Department of Food Science in collaboration with the NY State Department of Agriculture and Markets, Division of Milk control is again offering a High Temperature Short Time (HTST) Pasteurizer Operator Workshop.  This workshop is designed for pasteurizer operators, but should benefit others involved with milk pasteurization, including plant production, QA/QC and maintenance personnel.  The course is instructed by representatives from NY State Agriculture & Markets and industry experts. It provides an overview of the design, operation, cleaning and maintenance of HTST systems. All required regulatory tests for pasteurizers will be discussed and/or presented in a hands-on format.  The program will be held in B82 Morrison Hall on the Cornell University Campus, Ithaca, NY.

The Department of Food Science, Cornell University and NY State Agriculture & Markets will be hosting the FDA Advanced Dairy Processing Workshop May 7-11, 2012. The course is designed for federal and state milk rating and regulatory personnel and is generally “tailored” to meet the specific needs of the sponsoring state and region.  Key topics may include aseptic systems, ESL and HHST systems, computer controls, packaging and filling technology, and advanced CIP systems. The program will be held in B82 Morrison Hall on the Cornell University Campus, Ithaca, NY. 

Cornell University’s Department of Food Science will be offering a Basic Cultured Dairy Products Workshop, May 15-17, 2012.  This is a two-day applied course that covers/reviews basics in cultured product production focusing mainly on yogurt, however will touch on other cultured products as well.  The course provides a section on culture selection, general culture problems, basic milk chemistry and includes a hands-on yogurt making component. The workshop will be held in B82 Morrison Hall on the Cornell University Campus, Ithaca, NY.

HACCP is an internationally recognized food safety system. This course curriculum will provide online and hands-on training to develop and implement a HACCP system. The course will feature a general review of HACCP and then break-out into groups: meat /poultry HACCP, dairy/juice HACCP, and FDA foods HACCP (e.g. acidified foods, delis, etc.). Course fee includes 2 lunches, course, and online materials.

This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.

This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.

The IFT Food Expo is the industry's largest collection of ingredients, equipment, processing, and packaging suppliers under one roof. It's the only place where the latest global food trends--and the products designed to meet them--are on display.

As an international forum for professionals, educators, and students to gather vital information for the future of animal agriculture, the ADSA National meeting attracts scientists and researchers with diverse but common interests from around the globe. Oral and poster presentations, exhibits, and symposia relating to food science, dairy production, animal and human nutrition, livestock transport, food safety, and production and management will be sought out by the world’s leading animal and dairy scientists.

Cornell University’s Department of Food Science is will be offering the Annual Certified Milk Inspectors Update.  This program provides specific required training in the inspection of dairy farms under NY State Regulation and the Pasteurized Milk Ordinance (PMO) and is required for new Certified Milk Inspectors (CMIs).  This course also provides background in dairy science that is essential to understanding the milking systems and quality/safety standards.  The course will be held in B82 Morrison Hall on the Cornell University Campus, Ithaca, NY.