Wiscosin Cheese Industry Conference

March 1, 2005
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Wiscosin Cheese Industry Conference

The Wisconsin Cheese Industry Conference returns to the La Crosse Center in La Crosse, Wis., April 20-21, 2005. Here, more than 1,000 cheese industry leaders from around the nation will gather to gain information about the latest in cheese technology, product marketing and dairy issues affecting the industry.
The conference, sponsored by Wisconsin Cheese Makers Association (WCMA) and the Wisconsin Center for Dairy Research (WCDR), will open Wednesday morning, April 20, with a joint seminar, followed by an afternoon tabletop mini exposition and an evening of fun with an auction of champion cheeses.
Thursday, April 21, will consist of a full day of seminars. The conference will close Thursday evening with the United States Championship Cheese Contest Awards Banquet, open to all attendees.
Registration is open 7 a.m. to 7 p.m. in the lobby of the La Crosse Center on both days. Attendees must display their official name badge at all times.
9 a.m. to noon
Ideas from the Demand Side
Hosted by Wisconsin Cheese Makers Association, Wisconsin Center for Dairy Research and Wisconsin Milk Marketing Board.
Cheese-industry growth is influenced by trendsetters and technology leaders in the retail and foodservice industries. The seminar hosts will invite several cheese buyers from the “demand side” to describe trends in cheese use, cheese varieties, distribution and marketing. Learn what these buyers predict for the future of the cheese industry.
Noon to 1 p.m.
DSM Food Specialties Luncheon
Enjoy a free lunch courtesy of DSM Food Specialties USA Inc.
1 to 5 p.m.
TableTop Expo
Our largest-ever tabletop exposition will feature 157 exhibits from our supplier partners featuring the latest innovations in equipment, ingredients, software, services and more.
5 to 7:30 p.m.
Chr. Hansen Inc. Reception and Auction of United States Championship Cheeses
Chr. Hansen Inc. hosts an evening of cheeses and refreshments, highlighted by the sale of gold medal cheeses from the 2005 United States Championship Cheese Contest.
9 a.m. to noon

Enhancing Operational Excellence
Sponsored by Wisconsin Milk Marketing Board and Wisconsin Cheese Makers Association
Today’s competitive marketplace requires dairy companies to look at ways to enhance their competitive advantage while increasing their own profit levels. This seminar outlines Lean Manufacturing, a value-enhancing system that has proven successful within other industries; and best practices for energy efficiency at dairy facilities. Grow Wisconsin Dairy Team will highlight resources available to dairy companies.
Moderator: Matt Mathison, VP, Wisconsin Milk Marketing Board

Expanding Milk Production in the Upper Midwest: Challenges to Livestock Siting, Nutrient Management and Air Emissions
Sponsored by Dairy Business Association and Wisconsin Cheese Makers Association
State and federal rulemaking is rewriting the environment for dairy farms planning to expand in size in the Upper Midwest. Unprecedented cooperation between industry and government is building rules and BMPs that will impact dairy growth for decades.
Moderator: Dave Crass, Michael Best & Friedrich

Cheese Research Update
Sponsored by Wisconsin Center for Dairy Research
Moderator: Dean Sommer, Wisconsin Center for Dairy Research (CDR)

Noon to 1 p.m.
Danisco Luncheon
Enjoy a free lunch courtesy of Danisco Inc.
1:15 to 4 p.m.
Crisis Management Planning
Sponsored by Wisconsin Milk Marketing Board
Product recalls, plant accidents or animal health issues require an immediate response. A crisis-planning document, if effectively prepared and executed, assists a company in protecting staff, products and property; and can also assist in working with the media, regulators and consumers.
Moderator: Matt Mathison, VP, WMMB

Building Sales in a Changing World
Sponsored by Dairy Business Innovation Center
Specialty products demand special marketing. Leaders in innovative marketing techniques in the cheese industry share their knowledge, with emphasis on company positioning and new sales opportunities for medium and small dairy product manufacturers.
Moderator: Laurie Greenberg, president, Cultural Landscapes LLC
Nutrition and Whey Research Update
Sponsored by Wisconsin Center for Dairy Research
Moderator: K.J. Burrington, Whey Applications Coordinator, Wisconsin Center for Dairy Research

5 to 6 p.m.
Degussa Reception in Honor of United States Champions
Join Degussa Food Ingredients for a reception honoring the medal winning cheesemakers in the 2005 United States Championship Cheese Contest.
6 to 8 p.m.
United States Champions Awards Banquet
The highlight of the year as Wisconsin Cheese Makers Association lauds the nation’s best cheesemakers and buttermakers.
For more information, visit www.wischeesemakersassn.org

Event Schedule
Tuesday, April 19

3–7 p.m.
Registration begins
Wednesday, April 20

9 a.m.–noon
Free luncheon
12:30 p.m.
Trade show opens
5 p.m.
Trade show closes
5–7 p.m.
United States Championship Cheese Auction & Reception
Thursday, April 21

9 a.m.–noon
Free luncheon
1:30–4 p.m.
Concurrent seminars
5–6 p.m.
United States ChampionsReception
6–8 p.m. United States ChampionsAwards Banquet

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