Dried milk, whey products added to U.S. Championship Cheese Contest
The entry deadline for the 2019 contest is Jan. 31.
For the first time in U.S. Championship Cheese Contest history, dried milk and whey products will be judged in 2019. The nine new classes for technical evaluation include dry whey, nonfat dry milk and skim milk powder, whole milk powder, whey protein concentrate 34, whey protein concentrate 80, whey protein isolate 90, whey permeate, milk protein concentrate and milk protein isolate.
“Cheese and butter makers across the country have harnessed the marketing power of winning a gold, silver, or bronze medal at our contest, and it’s no surprise that dry dairy ingredient processors want to compete, too,” said Kirsten Strohmenger, events manager for the Madison, Wis.-based Wisconsin Cheese Makers Association (WCMA), the contest’s host organization.