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MADISON - Partnerships with the Center for Dairy Research (CDR) and Innovation Center for U.S. Dairy will deliver the world’s brightest researchers and dairy scientists with talks on new ingredients, cheese quality, and food safety issues at the International Cheese Technology Expo, April 17 - 19 at the Wisconsin Center in Milwaukee.

“ICTE 2018 provides a deep dive on issues that matter to dairy manufacturers and processors, and you just can’t find that anywhere else," said Judy Keller, Events Director for Wisconsin Cheese Makers Association, the organization which, along with CDR, hosts ICTE.

On Wednesday, April 18, ICTE 2018 offers a seminar, “Pathogen Control in Dairy Plants,” moderated by Tim Stubbs of the Innovation Center for U.S. Dairy. Featured speakers include Edith Wilkin, Vice President for Quality Assurance and Food Safety at Leprino Foods on the control of Listeria monocytogenes and Chad Galer from the Innovation Center for U.S. Dairy on food safety resources for artisan cheesemakers.

Also presenting are: Dr. Kathy Glass, Distinguished Scientist at the Food Research Institute at the University of Wisconsin-Madison on combinations of acid type, pH, and commercial clean-label antimicrobial ingredients on the growth of Listeria monocytogenes in high-moisture cheese; Dr. Kendra Nightingale, Associate Professor at Texas Tech University on the use of lactic acid bacteria as a Listeria monocytogenes inhibitor; and Dr. Dennis D’Amico, Assistant Professor at the University of Connecticut on how GRAS compounds may be used as an antimicrobial dip and coating treatment.

The seminar’s panel discussion, moderated by Dr. Robert Brackett, Director of the Illinois Tech Institute of Food Safety and Health, will focus on the implementation of FSMA Preventative Controls.
 
On Thursday, April 19, CDR takes center stage with two concurrent presentations: “Cheese Quality Issues and Solutions” and “Dairy Ingredients in the Global Food Market.”
 
In the cheese-focused seminar, moderated by Dean Sommer, CDR Processing Coordinator and Cheese and Food Technologist, attendees will learn management of challenging micro issues under the guidance of Dr. Mark Johnson, CDR Assistant Director and Distinguished Scientist.  

The seminar also features Chr. Hansen scientists on advancements in starter cultures and phage control; Dr. Randall Thunell, Vivolac Cultures Corporation Director of Research and Innovation, on the influence of starters and NSLAB on the texture and flavor of cheese; and CDR Cheese and Industry Applications Coordinator John Jaeggi on the use of high solids milk for better-quality cheese.
 
In the dairy ingredients seminar, attendees will hear from Dr. Karen Smith, CDR Dairy Processing Technologist on permeate caking issues. KJ Burrington, CDR Dairy Ingredients, Cultured Products and Beverages Coordinator and Dr. Moises Torres-Gonzalez, National Dairy Council Director of Nutrition Research discuss the topic of plant versus dairy proteins in terms of functionality and nutrition. Dr. Frank Mitloehner, Professor and Air Quality Specialist for the University of California-Davis Department of Animal Science takes on dairy food sustainability.
 
“Find answers to your toughest dairy manufacturing questions, all in one place: ICTE 2018,” said Keller. “Make plans now to join us – and more than 3,500 of your friends and colleagues – for the educational and networking opportunities you need to grow your business now.”
 
For more information on ICTE 2018’s complete schedule of events and to register, visit CheeseExpo.org or contact Wisconsin Cheese Makers Association at 608-286-1001.

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