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    Home » Topics » Dairy Foods & Beverages » Cheese

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    dairy foods news

    Dairy organizations applaud Secretary Perdue’s commitment to protect common names

    Perdue points to geographical indications as trade barriers.
    January 30, 2020

    The U.S. Dairy Export Council, the National Milk Producers Federation and the Consortium for Common Food Names expressed appreciation for Agriculture Secretary Sonny Perdue’s denunciation of geographical indications as trade barriers.


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    dairy foods news

    IDFA names new members of Executive Council

    It also announces new directors for Industry Segment Boards.
    January 27, 2020

    On Jan. 26, the International Dairy Foods Association (IDFA), Washington, D.C., announced new members of its Executive Council, as well as new directors for its five Industry Segment Boards.


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    dairy foods news

    IDFA’s Cary Frye testifies to Dietary Guidelines Advisory Committee

    She says false claims about dairy ‘have confused and scared the public.’
    January 24, 2020

    Cary Frye, senior vice president for regulatory affairs with the International Dairy Foods Association (IDFA) in Washington, D.C., will give oral testimony on Jan. 24 to the 2020 Dietary Guidelines Advisory Committee (DGAC) at the USDA Children's Nutrition Research Center in Houston.


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    World Championship Cheese Contest

    World Championship Cheese Contest announces judging team

    Contest entries are due Jan. 31.
    January 23, 2020

    The Wisconsin Cheese Makers Association (WCMA), organizers of the World Championship Cheese Contest, announced the largest-ever lineup of internationally renowned judges set to evaluate entries March 3-5 at the Monona Terrace Convention Center in Madison, Wis.


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    Art of Cheese Festival

    Wisconsin to host first-ever Art of Cheese Festival

    The event, presented by Dairy Farmers of Wisconsin, will include food, classes, tours and more.
    January 21, 2020

    In honor of National Cheese Lovers Day, Dairy Farmers of Wisconsin, headquartered in Madison, Wis., said it would host the first ever Art of Cheese Festival Aug. 14-16, 2020.


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    dairy foods news

    Dairy organizations applaud Congress for passing USMCA

    The agreement needs President Trump’s signature, Canadian approval to go into effect.
    January 16, 2020

    On Jan. 16, the U.S. Senate passed the United States-Mexico-Canada Agreement (USMCA).


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    dairy foods news

    Dairy groups welcome signing of ‘Phase One’ trade deal with China

    Left to be fully resolved is how China will fulfill its commitment to purchase large quantities of U.S. agriculture products, including dairy.
    January 15, 2020

    According to multiple news outlets, President Trump and Chinese Vice Premier Liu He signed a "Phase One" trade deal on Jan. 15. Reaction from major dairy organizations was mostly positive.


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    WCMA training sessions

    WCMA opens registration for 2020 leadership trainings

    The association is also introducing a new course on diversity and inclusion.
    January 14, 2020

    The Wisconsin Cheese Makers Association (WCMA) said it opened registration for its educational offerings — refreshed for 2020 — including the popular WCMA Front-Line Leadership Training courses and WCMA Advanced Leadership Series for mid-level managers.


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    Northeast Dairy Convention

    Iconic launches Grass Fed Federation

    The federation calls attention to the importance of animal welfare in ingredient sourcing.
    January 9, 2020

    Iconic, a protein drink manufacturer based in Santa Monica, Calif., said it spearheaded the Grass Fed Federation, a collection of brands that prioritize the humane treatment of animals that are raised for food.


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    The pros and cons of high-heat treatments

    High heat may impact cheese and whey quality, but also increase yield
    John Lucey Ph.D.
    John A. Lucey Ph.D., Director, Center for Dairy Research
    January 8, 2020
    Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.
    Read More
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