Schedule of Events

From string cheese, cheese curds to baked cheese crisps and more, the snack cheese category has grown and is expected to continue to expand. This session will share innovative tips and strategies to produce and manufacture different snack cheese formats. Learn about the snack cheese market and retail trends, and the research taking place at the Center for Dairy Research focused on extending the shelf life of cheese curds and on developing natural cheese crisps/puffs. 

• Suzanne Isiage, Director of Market Research, Dairy Farmers of Wisconsin  
• Rani Govindasamy-Lucey, Distinguished Scientist, Center for Dairy Research 
• Maggie Becher, Graduate Student, University of Wisconsin-Madison
• Jason Pronschinske, Graduate Student, University of Wisconsin-Madison 

• Recent Recalls, Prevention, and Steps to Reduce Pathogen Risks  
• Tools and Resources for Training and Improving Your Food Safety Programs 
• FDA’s Additional Traceability Regulations: An Expert Panel Breaks Down What You Need to Know  
• Research Review: Recent Findings and Advances in Listeria and Pathogen Controls

Overview:
Attendees reconvene for complimentary lunch and the opportunity to hear a Keynote Address: Dairy Management Inc. is Driving Innovation and Dairy Growth, presented by Paul Ziemnisky, Executive Vice President, Global Innovation Partnerships, DMI.

Location: Hall A 

Join the cheesemakers and researchers at the Center for Dairy Research for an in-depth, hands-on workshop in the new CDR pilot plant in Babcock Hall on the University of Wisconsin-Madison campus.  

Part demonstration and part hands-on, this workshop will focus on artisan cheesemaking techniques including in-depth discussions on topics like cheesemaking ingredients while also providing the opportunity for hands-on cheesemaking of hard and soft style cheeses utilizing CDR’s new copper and soft cheese vats. We will also dive into cheese affinage and explore CDR’s new state-of-the-art ripening rooms.  

Ticket purchase is required to attend this workshop.  Registration is limited to 60 participants. If registration exceeds 60, priority will be given to artisan cheesemakers and a refund will be issued to those registrants not accepted.

Leaders:

• CDR Cheese Industry & Applications Staff 

Round trip complimentary bus ride courtesy of C.D. Smith Construction from the Alliant Energy Center to the Center for Dairy Research on the University of Wisconsin - Madison.  

Bus Departs Lobby at 9:15 a.m.

Overview:  

During our complimentary lunch, meet rising stars in the dairy industry as WCMA puts the spotlight on industry personnel who have completed leadership training with WCMA. 

Location: Hall A 

The largest tabletop exhibit floor in the 36-year history of this national conference – more than 300 expert supplier partners from around the world – takes over CheeseCon Wednesday afternoon. It’s dairy industry's single best interaction of processors and solutions providers – all in one giant hall.

Location: Halls B, C. D

• Opening Remarks
  • John Umhoefer, WCMA Executive Director and moderator
• Panel Presentations and Discussion featuring:
  • Jim Mulhern, President and CEO, National Milk Producers Federation 
  • Mike Brown, Director, Dairy Supply Chain, The Kroger Co.
  • Marin Bozic, President Bozic LLC; Board Advisor, Edge Co-op
  • Mark Stephenson, Retiring Director of Policy & Markets, University of Wisconsin-Madison

CDR will highlight various emerging approaches including new types of vats, making cheese from customized powders, whey-less cheese, waterless cookers, enzyme treatments and more. This session will dive into some of these technologies and their potential impacts and applications for the cheese industry.  Speakers will also discuss concentrated milk and how to deal with potential issues, such as, coagulation and textural changes.  

• John Jaeggi, Cheese Industry & Applications Coordinator, Center for Dairy Research 
• Dean Sommer, Cheese & Food Technologist, Center for Dairy Research  
• Mark Johnson, Distinguished Scientist, Center for Dairy Research 

Cheesemakers, buttermakers, yogurt makers and dairy ingredient gurus gather to celebrate their wins in the 2023 United States Championship Cheese Contest.

Location: Lobby
 

Sponsored by:

Learn about some of the exciting advances in whey processing. This work includes utilizing nanofiltration to separate galactose from UF permeate or acid whey; extracting bioactive ingredients from whey phospholipid protein concentrates; and concentrating the phospholipids from whey phospholipid protein concentrates. Hear how these technologies can help the dairy industry take advantage of underutilized dairy ingredients while adding value to others.  

• Mike Molitor, Innovator/Process Pilot Plant Manager, Center for Dairy Research 
• Gulustan Ozturk, Assistant Professor, University of Wisconsin-Madison Department of Food Science 
• Varsha Swaminathan, Graduate Student, University of Wisconsin-Madison 

Overview:  

Supplier experts take to our two education stages throughout the afternoon, imparting quick-hitting, impactful information to dairy processors.  It’s a tool chest of ideas presented right on the exhibit floor. 
 

Location: Hall A

Our banquet attendees relax and mingle with their peers in quality dairy production.  The perfect ending for an evening of celebration.

Location: Sheraton Hotel Ballroom

Sponsored by:

Location: Hall A

 

Sponsored by:

Overview:  

Hundreds of students attending CheeseCon for the Collegiate Dairy Products Evaluation Contest move from the visiting exhibits to our main stage to celebrate the students and schools that performed best! 

Location: Hall A

Everyone at CheeseCon can enjoy a complimentary lunch right on the exhibit floor during the Tabletop Exhibits. Enjoy networking with thousands of friends, new and old.

Location: Hall A