General Information

The 18th Biennial Cheese Industry Conference will be held on Tuesday, May 5, 2009. The conference provide the latest information on innovation and low-fat cheese. Leading researchers will present their current work on:

Cheesemakers and researchers will benefit by learning of the latest advances in the enumeration of bacteria in cheese and low-fat cheese technology.


7:45 am: Registration

Session 1: Cheese and Microbiology

8:00 am: Jeff Broadbent
How genomics has advanced our understanding of Lactobacilli and their role in dairy foods

8:45 am: James Steele
The challenge of controlling the microbiota of cheese

9:30 am: Craig Oberg
Probiotic cultures in cheese and the enumeration challenge using selective media

10:15 am: Break

10:30 am: Bart Weimer
Microbial species enumeration in cheese using qPCR

Session 2: Cheese Innovation

11:15 am: Lloyd Metzger
Solving Challenges in manufacture of low fat processed cheese slices

12:00 pm: Lunch

1:00 pm: MaryAnne Drake
Understanding the flavor challenges of low fat cheese

1:45 pm: Nana Farkye
Strategies for making low fat cheddar cheese

2:30 pm: Donald McMahon
Improving the baking and melting of low fat mozzarella cheese

3:15 pm: Adjourn

4:00 pm: Open House
Western Dairy Center
CA Ernstrom Nutrition and Food Sciences Building, Room 248
750 North 1200 East Logan, UT

Registration Form

For more details on the conference, including information on how to register, click here to view or download the conference brochure.