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y S OutShred Your Competition PRECISE, RAPID CHEESE REPORTER SHREDS urschel.com  Vol. 144, No. 13 • Friday, September 13, 2019 • Madison, Wisconsin CME Block Cheddar Price Tops Dairy CPI Reaches Highest Level In Over $2.00 For First Time Since 2014 Two Years; Retail Chicago—The price of 40-pound 2013, than reached $2.3600 on last month’s forecast, but its price Cheddar, Whole Milk Cheddar blocks on the CME cash Jan. 31,2014. forecast for butter was reduced. Prices Increase market climbed above $2.00 per It then dropped to $2.1050 USDA’s milk production fore- Washington—The Consumer pound on Monday, the first time per pound by mid-February 2014, cast for 2019 is raised by 100 mil- Price Index (CPI) for dairy and the block market has been above then started to increase, reaching lion pounds from last month, to related products was 218.76 in $2.00 per pound since Nov. 11, $2.4325 a pound on Mar. 24, 2014. 218.0 billion pounds, as stronger August (1982-84=100), up 0.5 2014. The block price then dipped below growth in milk per cow more than percent from July and 1.1 percent $2.00 per pound for two brief peri- The block market closed last offsets forecast lower cow numbers. higher than in August 2018, the Friday just shy of the $2.00 mark, ods in May 2014, and again for two For 2020, the milk production US Bureau of Labor Statistics at $1.9975 a pound. Then on brief periods in July 2014, then forecast is reduced from last month (BLS) reported Thursday. Monday, the block price moved up climbed to $2.4500 per pound by 200 million pounds, to 221.2 That’s the highest level for the to $2.00 per pound, on sales of five on Sept. 19, 2014. That record billion pounds, on slower expected dairy CPI since February 2017, cars of blocks at that price. high for the CME block price still growth in dairy cow numbers; how- when it was 220.55. August was The block price didn’t stop stands. ever, this is partly offset by higher the first time since March 2017 there. On Tuesday, it increased After that, the block mar- forecast milk per cow. that the dairy CPI was above 218. to $2.0525 per pound on a sale of ket fluctuated considerably, but The 2019 and 2020 fat basis August’s CPI for all items was one car at that price, moved up remained above $2.00 per pound import forecasts are lowered on 256.558, down slightly from July to $2.0925 a pound Wednesday until Nov. 12, 2014, when it set- recent trade data and expectations but up 1.7 percent from August on a sale of one car at that price, tled at $1.9900 per pound. of slower butterfat imports. Fat 2018. The August CPI for food at increased to $2.1450 per pound And the block price hasn’t basis export forecasts for 2019 and home was 241.153, down 0.1 per- on Thursday on a sale of one car been back above $2.00 per pound 2020 are reduced from last month cent from July but up 0.5 percent at that price, and rose to $2.2050 until this week. The block market on weaker expected global demand from August 2018. today on an unfilled bid at that peaked at $1.8000 per pound in for US butterfat products. August’s CPI for cheese and price. 2015, $1.9425 per pound in 2016, The 2019 skim-solids basis related products was 229.276, up The last time the block price $1.8500 per pound in 2017 and import forecast is raised from last 0.6 percent from July and 0.1per- moved above $2.00 per pound on $1.7475 per pound in 2018. month on higher-than-expected cent higher than in August 2018. the CME cash market, it remained Meanwhile, in its monthly imports of milk protein concen- The average retail price for a above that level for the better part supply-demand estimates, released trates and a number of other dairy pound of natural Cheddar cheese of a year. Specifically, the CME Thursday, the US Department of products. This strength is expected in August was $5.367, up more block price reached $2.00 per Agriculture (USDA) raised its to carry over into 2020 and the than two cents from July and up pound on Dec. 20, 2013, remained 2019 and 2020 cheese, dry whey almost 25 cents from August 2018. at that level through the end of and nonfat dry milk prices from • See Blocks Top $2.00, p. 16 That was the highest average retail Cheddar price since January, when it was $5.372 per pound. Cheese Importer Details Are ‘Very Important’ When Average retail Cheddar cheese prices by region in August, with World’s Best Cheeses Setting GI Policies For Cheese: Study comparisons to a year earlier and Milwaukee, WI—When estab- from a specific breed of sheep a month earlier, were North- Starts Petition To lishing geographical indica- and aged in the natural caves of east region: $6.11 per pound, Halt Proposed Tariffs tion (GI) policies for cheese, Roquefort-sur-Soulzon in France. down more than two cents from “the details are very important,” Most GI products are known On EU Cheeses according to a study released by their geographic location, • See Retail Prices Rise, p. 9 Armonk, NY—World’s Best recently in Applied Economic Per- which appears in their name. As spectives and Policy. such, prosciutto is not a GI but WPI Utilization Cheeses, a family-owned cheese Source: ADPI , 2018 importer and distributor based The study was written by Peter Prosciutto di Parma is, because here, has initiated a grass-roots Slade of the University of Sas- it refers to a type of prosciutto campaign to halt the proposed katchewan along with Jeffrey D. made in Parma, Italy, following 10.8% US tariffs on imports of cheese Michler and Anna Josephson traditional methods. and other specialty foods from the from the University of Arizona. However, there are a small 21% European Union (EU). The protection of GIs is number of products that enjoy 48.8% Consumers are being invited to an important feature of mod- GI recognition in Europe even sign an online petition at Import- ern trade agreements, the study though the product’s name does 6.6% CheeseLovers.com. The petition pointed out. GIs are symbols or not reference a specific location 12.8% asks President Trump not to impose labels that indicate a product of production; examples include tariffs on EU cheese imports. has a relationship to a particu- cheeses such as Asiago, Feta, Fon- In April of this year, the Trump lar geographic region. This rela- tina, Gorgonzola and Munster. administration proposed tariffs on tionship can reflect a method of The European Union (EU) has Sports Bars production used in that region or continually advocated for stricter cheese, other dairy products and Sports Powders the natural characteristics of the protections of GIs, both at the numerous other products imported Sports Beverages region. For example, Roquefort Prepared Dry Mixes, Blends • See Tariff Petition, p. 4 identifies cheese made using milk • See GI Policies, p. 8 Other Page 2 CHEESE REPORTER September 13, 2019

Past Issues Read this week’s issue EDITORIAL COMMENT or past issues of Cheese Reporter on your mobile phone or tablet by scanning this we are forever grateful, and for- QR code. DICK GROVES ever indebted, to Butch Suemnicht Cheese Reporter Publishing Co. Inc. ©2019 and the other cheese makers who, 57 years ago, saved the Cheese 2810 Crossroads Drive, Suite 3000 Publisher / Editor Madison, WI 53718-7972 Reporter. (608) 246-8430 • Fax (608) 246-8431 Cheese Reporter http://www.cheesereporter.com e: [email protected] DICK GROVES tw: @cheesereporter Publisher/Editor e-mail: [email protected] 608-316-3791 The Cheese Makers Who Saved The Cheese Reporter MOIRA CROWLEY This week’s issue includes the sibilities had passed to the new announced by the board of direc- Specialty Cheese Editor e-mail: [email protected] sad news of the passing of August owners: Cheese Reporter Publish- tors of the Cheese Reporter Pub- 608-316-3793 Albert “Butch” Suemnicht of ing Company, Inc. lishing Co. Inc. Again, there’s no KEVIN THOME Reedsburg, WI, a longtime leader “The new owners are cheese- mention of who those board mem- Advertising & Marketing Director in the Wisconsin cheese industry. makers,” the Statement of Policy bers were. e-mail: [email protected] In addition to serving as presi- continued. “The Cheese Reporter Palmiter purchased the Cheese 608-316-3792 dent of both the Wisconsin Cheese is established as a profit making Reporter Publishing Co. Inc., a BETTY MERKES Classifieds/Circulation Manager Makers Association and the old corporation, but its first objec- couple of years later. The story e-mail: [email protected] Wisconsin Cheese Foundation, tive will be to continue to serve, announcing the sale mentions 608-316-3790 Suemnicht is believed to have and to expand its services if need that the paper had been purchased REGULAR CONTRIBUTORS: been the last of a group of cheese be, so that all the individuals and in 1962 by a group of Wisconsin Jen Pino-Gallagher, Bob Cropp, Neville makers that at one time owned the businesses which are the cheese cheese makers following the death McNaughton, Dan Strongin, John Umhoefer industry can grow and prosper, of Fred Beisser, but once again You can e-mail our contributors at: Cheese Reporter. [email protected] What follows is a brief glance and provide the people of the makes no mention of who those back at that period in this publica- whole world the most nutritious cheese makers were. The Cheese Reporter is the official tion’s history. and taste-satisfying food we call About the only source of infor- publication of the following associations: Some 57 years ago, at the begin- cheese.” mation we’ve been able to come California Cheese & Butter Association ning of 1962, the Cheese Reporter So, what does this history have across as far as who the cheese Lisa Waters, makers are that formerly owned 1011 Pebble Beach Dr, Clayton, CA 94517 was owned by Fred Beisser, who to do with the late Butch Suem- had served as editor of the publica- nicht? Well, Suemnicht is believed the Cheese Reporter Publishing Central Wisconsin Cheesemakers’ and Buttermakers’ Association tion since 1943 and purchased the to have been the last living former Co. Inc. is the “Annual Report of Jim Mildbrand paper in 1957. Beisser served as the cheese maker-owner of this news- Domestic Corporation” filed with [email protected] paper’s publisher and editor until paper. Robert C. Zimmerman, secretary of Cheese Importers Association of America he passed away on Mar. 12, 1962. Records of that era are a bit hard state of Wisconsin, in early 1964. 204 E St. NE, Washington, DC 20002 After Beisser passed away, the to come by; more precisely, it’s That document lists Horace P. Eastern Wisconsin Cheesemakers’ and duties of editing and publishing been impossible to dig up exactly (H.P.) Mulloy as president of the Buttermakers’ Association Barb Henning, Henning’s Cheese the Cheese Reporter fell entirely on who the cheese makers were who company, with Lloyd Dickrell as 21812 Ucker Road, Kiel, WI 53042 his widow, Edith. After a couple purchased the Cheese Reporter back vice president and Elmer Beery as International Dairy-Deli-Bakery Association of months, she offered to sell the in 1962 and formed the Cheese secretary and treasurer. In addi- 8317 Elderberry Road, Madison, WI 53717 paper. Reporter Publishing Co. Inc. tion to Mulloy, Dickrell and Beery, Missouri Butter & Cheese Institute Then, “after careful consider- For example, a front-page story the report lists two directors: A. J. Terry S. Long, 19107 Factory Creek Road, ation,” the board of directors of the in the May 25, 1962 issue of Thiel, of Menasha, WI; and August Jamestown, MO 65046 Wisconsin Cheese Makers Associ- the paper started out as follows: Suemnicht of Reedsburg, WI. Nebraska Cheese Association ation determined that the contin- “Announcement was made this With that (albeit somewhat lim- Ed Price, Fremont, NE 68025 ued publication of “The Reporter” week by Mrs. Fred Beisser that ited) information, we are reason- New York State Cheese Manufacturer’s Assn was necessary for the good of the ‘The Cheese Reporter’ has been ably confident in concluding that Kathyrn Boor, 11 Stocking Hall, Cornell University, Ithaca, NY 14853 cheese industry, and decided to buy purchased by a group of Wiscon- August A. “Butch” Suemnicht was it, according to the “Association sin cheesemakers. The new man- the last living cheese maker who, North Central Cheese Industries Assn Lloyd Metzger, SDSU, Box 2104, Notes” column that appeared in agement will be known as ‘The for a couple of years in the 1960s, Brookings, SD 57007 the May 25, 1962 issue of the paper Cheese Reporter Publishing Co.’, was the owner of this newspaper North Dakota Cheese Makers’ Assn and was written by Joseph J. Bal- a corporation formed especially to (or, more precisely, the owner of Chuck Knetter, Medina, ND 58467 cer, the WCMA’s executive direc- purchase the paper.” Cheese Reporter Publishing Co. Ohio Swiss Cheese Association tor and legal counsel at that time. The story adds that the paper’s Inc.). Lois Miller, P.O. Box 445, But rather than risk the editorial and business offices will Perhaps even more important, Sugar Creek, OH 44681 WCMA’s “limited funds” in this be located in Madison, accord- he was among those cheese mak- South Dakota State Dairy Association Howard Bonnemann, SDSU, Box 2104, venture, without first submitting ing to WCMA executive secre- ers who, back in the weeks fol- Brookings, SD 57007 the question to the entire member- tary Balcer. Prior to Fred Beisser’s lowing the death of Fred Beisser, Southwestern Wisconsin ship, the WCMA board, together death, the paper had been pub- believed that continuing the Cheese Makers’ Association with other interested cheese mak- lished out of Sheboygan Falls, WI Cheese Reporter was necessary for Myron Olson, Chalet Cheese Coop, ers, “decided to ‘pass the hat’ so (for more details, please check out the good of the cheese industry. N4858 Cty Hwy N, Monroe, WI 53566 to speak, and pledged their own last week’s column). But there’s no And for that, we are forever grate- Wisconsin Association for Food Protection funds to raise the necessary pur- mention of the cheese makers who ful, and forever indebted, to Butch Bob Wills PO Box 620705, Middleton WI 53562 chase price,” Balcer wrote in that were the paper’s new owners. Suemnicht and the other cheese Wisconsin Cheese Makers’ Association column. A couple of months later, in makers who, 57 years ago, saved John Umhoefer, 5117 W. Terrace Dr., One week later, a “Statement the July 20, 1962 issue of the the Cheese Reporter. Suite 402, Madison, WI 53718 of Policy” on the front page of the Cheese Reporter, to be exact, the Wisconsin Dairy Products Association paper announced that the publish- appointment of Harry Palmiter as Cheese Reporter welcomes letters to the Brad Legreid, 8383 Greenway Blvd., editor. Comments should be sent to Dick Middleton, WI 53562 ing, editing and managing respon- managing editor of the paper was Groves, at [email protected].

CHEESE REPORTER (Publication Number: ISSN 0009-2142). Published weekly by Cheese Reporter Publishing Co. Inc., 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972; Phone: (608) 246-8430; Fax: (608) 246-8431. Subscriptions: $140.00 per year in USA; Canada and Mexico: $195.00 per year; other foreign subscribers, please write for rates. Advertising and Editorial material are copyrighted material. Any use without publisher’s consent is prohibited. Cheese Reporter does not endorse the products of any advertiser or any editorial material. POSTMASTER: If undeliverable, Form 3579 requested. Periodicals postage paid at Madison, WI. Address all correspondence to: Cheese Reporter, 2810 Crossroads Drive, Suite 3000, Madison, WI 53718-7972 September 13, 2019 CHEESE REPORTER Page 3

include corrections to Celsius Masters Gallery Foods: a total USDA Seeks Cheddar, Process Cheese temperature requirements, remov- of 112,320 pounds, at a total price Under Section 32, Mozzarella For 2020 ing pack sizes that are no longer of $280,713.90. offered, and clarifying month/year USDA also recently announced Washington—The US Depart- Offers should be submitted as pack date requirements on primary the purchase of a total of 191,700 ment of Agriculture (USDA) this a differential price per pound for packaging and shipping containers. containers (including 183,600 gal- week issued invitations for bids the CME 40-pound block Ched- There were no changes to com- lons and 8,100 half-gallons) of for natural American (Cheddar) dar cheese cash market price. The position requirements or delivery fluid milk under the trade mitiga- cheese and process cheese under contract price for a delivery month timeframes. tion Food Distribution and Pur- the authority of Section 32, and will be the total of the accepted The updated Mozz requirements chase Program. Deliveries are to also issued an invitation for Moz- differential price, plus the previ- are available at www.ams.usda.gov. be made from Oct. 7 through Dec. zarella cheese for use in various ous week average of the CME cash USDA recently announced 18, 2019. The total price of the nutrition programs. 40-pound block Cheddar cheese the purchase of a total of 449,280 purchase is $537,159.96. Contracts The purchases that will be made trading. pounds of natural Cheddar cheese were awarded as follows: under the authority of Section 32 Offers are due at 9:00 a.m. Cen- slices for delivery between Sept. Dairy Farmers of America: a of the Act of August 24, 1935, are tral time on Sept. 24. For more 16 and Dec. 31, 2019. The price total of 14,400 gallons at a total intended to encourage the con- details, contact Mary Mahoney, range was $2.4375 to $2.5574 per price of $47,556.00. tinued domestic consumption of USDA, at (816) 926-2501; email pound. The total price of the pur- Darigold, Inc.: a total of these products by diverting them [email protected]. chase is $1,116,842.69. Contracts 169,200 gallons at a total price of from the normal channels of trade USDA recently updated the were awarded as follows: $454,368.95. and commerce. “USDA Commodity Require- Great Lakes Cheese: a total of Hiland Dairy Foods Company: The Cheddar and process cheese ments” for Mozzarella cheese used 336,960 pounds, at a total price of a total of 8,100 half-gallons at a being acquired under this solici- in domestic programs. Updates $836,128.80. total price of $35,235.00. tation will be used in The Emer- gency Food Assistance Program (TEFAP). Under the Cheddar solicitation, USDA is seeking a total of 4,510,800 pounds of natural Ched- dar, including 2,192,400 pounds of 12/1-pound yellow chunks and 2,318,400 pounds of 6/20-pound yellow shreds. The delivery period is Novem- ber 2019 through February 2020. The contract type is firm fixed MORETHAN EQUIPMENT. price. Offers are due by 1:00 p.m. Cen- A COMPLETE PROCESS SOLUTION. tral time on Thursday, Sept. 19. For more information, contact: Jenny Babiuch, USDA, at (816) 823-1145; email Jenny.babiuch@ For over 35 years, RELCO has been providing cheese and dairy plants usda.gov. with safe, innovative process technologies suited totheirspeciﬁc needs. Under the process cheese solicitation, USDA is seeking a total of 4,316,400 pounds of process cheese, including 2,296,800 Systems, Powder Handling Systems & Equipment, and After Sales pounds of 12/2-pound loaves and Support. RELCO is committed to delivering projects on schedule and 2,019,600 pounds of 6/5-pound loaves. within budget to create long-term customer relationships. The delivery period is Novem- ber 2019 through February 2020. The contract type is firm fixed price. Learn more about RELCO solutions at Offers are due by 1:00 p.m. Central time on Thursday, Sept. relco.net/trust. 19. For more information, contact Caroline Russell, USDA, at (202) 720-8764; email Caroline.Russell@ TRU-BLOCK™ usda.gov. BLOCKFORMER Also this week, USDA issued a solicitation for a maximum of TRU-FINISH™ 97,085,625 pounds of Mozzarella CURD TABLE cheese for delivery during calendar year 2020. The Mozzarella procured under this solicitation are for the National School Lunch Program, Summer Food Service Program and Child and Adult Care Feed- ing Program. USDA is specifically seeking the following: 73,901,625 pounds of chilled LMPS processor packs (totes); 10,604,160 pounds of frozen LMPS 8/6-pound loaves; 9,112,320 pounds of shredded frozen LMPS 30-pound boxes; and 3,467,520 pounds of shredded frozen lite 30-pound boxes. For more information, visit www.relco.net/cheesereporter Page 4 CHEESE REPORTER September 13, 2019

Tariff Petition other dairy products, as well as “This decision will have a rip- (Continued from p. 1) additional specialty foods. ple effect throughout the industry At an August hearing, NMPF and we felt it was our duty to not from our supported the expanded list of EU only educate consumers about the from the EU as part of a long- proposed tariffs but combat them,” running dispute over EU subsidies products that could be subject to Gellert continued. “The ‘Save The to Airbus. At a hearing in mid- higher tariffs, while the CIAA and archives Cheese’ campaign and Import- May, the proposed tariffs were the SFA opposed it. And several CheeseLovers.com were created to supported by the National Milk cheese and importers submitted 50 YEARS AGO aid our retail partners in conver- —A Producers Federation (NMFP) but comments opposing the higher tar- Sept. 12, 1969: Chicago sations with their elected officials suit on trade name infringement opposed by the Cheese Importers iffs on additional products. and for consumers to voice their and unfair competition concern- Association of America (CIAA) “We understand the impact support.” ing Swiss cheese was filed here and the Specialty Food Associa- that regulatory issues can have on To put the potential 100 percent this week by New York’s Swiss tion. Several cheese importers also businesses on a national level,” tariff increases into perspective for Cheese Association and its par- submitted comments opposing the said Joseph Gellert, president and consumers, World’s Best Cheeses ent firm, Schweizerische Kas- proposed tariffs. owner of World’s Best Cheeses, noted that, currently at retail eunion of Bern, Switzerland, In early July, the administra- which imports cheese and other stores, imported cheeses range from against the Frank Ryser Co. The tion issued for public comment a dairy products from a number of approximately $15.00 to $30.00 complaint states that the plain- supplemental list of EU imports EU member countries, including, per pound, but if the higher tariff tiffs have common-law rights in that could potentially be subject to among others, France, Italy, Ger- is put into place the range would trade names, including “Imported higher tariffs until the EU removes many, Denmark, the Netherlands, increase to approximately $25.00 Swiss.” its subsidies to Airbus, and that list Spain, the United Kingdom, Aus- to $50.00 per pound. included additional cheeses and tria and Belgium. That price escalation would Madison—The World Food & make these imported EU cheeses Ag Foundation will present its inaccessible to the general con- first Food Industry Man of the sumer, according to World’s Best Year Award to Truman Torg- Cheeses. Retailers would no longer erson, manager of Lake to Lake be able to carry them since they Dairy Cooperative, Manitowoc, wouldn’t sell and that could mean WI, here at World Dairy Expo. that these cheeses will vanish from the US market. 25 YEARS AGO In other dairy-related trade Sept. 9, 1994: Springfield, developments, China this week MO—Merger of Mid-America unveiled a set of US goods to be Dairymen and Dairymen, Inc. excluded from the first round of move a step closer this week, additional tariffs on US products. with more than 90 percent of The exemption, which covers two delegates favoring combining lists with 16 categories of goods, the assets and membership of will be valid from Sept. 17, 2019, the two milk marketing co-ops Having the right hose for the job is critical! to Sept. 16, 2020, the Customs into a single entity. Tariff Commission of the STate Meet Sanitary Standards with our Hose Assembly Products. Council said in a statement. Cabot, VT—Bill Davis, who The first list includes 12 cate- created the Cabot dairy prod- gories and allows affected import ucts brand in the mid-1980s, has enterprises to apply for refunds of resigned as president and CEO Request your copy of our Sanitary Hose Guide Today! levied duties within six months of Cabot Creamery. Davis had starting from Sept. 11. been with Cabot for 21 years, The second list includes four the last 10 as head of the com- categories that will enjoy the pany. Richard Stammer, COO 1-800-826-8302 • nelsonjameson.com exemption but are not eligible for [email protected] of Agri-Mark, has been named tariff refunds. The US exported acting CEO of Cabot. almost $500 million worth of dairy For more information, visit www.nelsonjameson.com products to China last year. 10 YEARS AGO Sept. 11, 2009: Arlington, VA—The NMPF this week asked THE IVARSON 640 BCS congressional appropriators to The IVARSON 640 BLOCK CUTTING SYSTEM is a proven workhorse in the cheese conversion & direct $350 million toward the packaging industry. Designed speciﬁcally for purchase of cheese, which could feeding todays highest output chunk and slice then be donated to food banks and lines, the 640 BCS is engineered with simplicity other charities. Last month, the IVARSONINC.COM and sanitation in mind. IVARSON’s reputation for quality assures you that the equipment is US Senate included an ag appro- constructed with quality materials that stand up priations bill with a $350 million to the harshest environment, and the equipment is back by the best service and guarantee in amendment offered by US Sen. the business. Bernie Sanders with the intent of The IVARSON 640 BCS will deliver loaves and bars assisting dairy producers. to your slice and chunk lines with consistent dimensions and NO TRIM! This means higher efﬁciency, better yield and increased throughput Winsted, MN—Tetra Pak CPS for your downstream lines. has named Craig Linz the com-

Process a 640 pound block in less than 4 pany’s cheese category manager minutes, controlled for minimum giveaway for its US operations. Linz, with Fully automated block reduction over 16 years of experience in the Capable of cutting slabs from 1.4 to 7 inches, accurate to 1/32” cheese industry, has held a number Quick changes cutting harps allow for multiple formats on the same production run of positions with the company in Additional downstream cutting technology engineering, estimating and sales. available He has been Tetra Pak CPS’ sales coordinator since 1996, and last year was named supplier direc- WISCONSIN PROUD. QUESTIONS OR INQUIRIES... GIVE US A CALL! 414-351-0700 tor for the North Central Cheese Industries Association. For more information, visit www.ivarsoninc.com September 13, 2019 CHEESE REPORTER Page 5

their larger counterparts, the study ers averaging 23,921 pounds per In 2018, Butterfat Was Most Valuable said. month to an average of 160,000 Component On Upper Midwest Order Conversely, the simple aver- for producers averaging 2,245,979 ages for protein, other solids, and pounds per month. Minneapolis, MN—In 2018, for The weighted average SCC on SNF were lower than the weighted Protein tests also declined from the fourth consecutive year, butter- the Upper Midwest order has fallen averages for the respective compo- the smaller producers to the larger fat was the most valuable compo- over time, the study pointed out, nents, indicating that larger pro- producers, but to a smaller extent nent on the Upper Midwest federal from 280,000 in 2006 to 182,000 ducers tended to have higher levels than for butterfat. Protein fell from milk marketing order, according to last year. The weighted standard of these components than smaller 3.13 percent for producers averag- a recent study. deviation in herd data has also producers. ing 23,921 pounds per month to Analysis of Component Levels fallen over time, which means, in The simple average SCC of 3.11 percent for producers in sev- and Somatic Cell Count in Individual general, the average has fallen and 240,000 was higher than the eral mid-sized groups, but rose to Herd Milk at the Farm Level, 2018, the distribution has tightened up weighted average of 182,000, indi- 3.14 percent for producers in the was written by Dr. Corey Freije, around that average from 2006 to cating that larger producers on largest size group. an agricultural economist with the 2018. average tended to have lower SCC Other solids and SNF tests Upper Midwest market adminis- In addition to a downward than their smaller counterparts. steadily increased as average trator’s office. Freije was assisted by sloped trend line, the effect of the Moreover, the median SCC level monthly production increased, Rachel M. Benecke of the Upper trend is greater than the normal of 162,000 was also lower than the according to the study. Midwest market administrator’s seasonal shifts in monthly SCC. simple average, indicating that the Of the seven states that are office. The herd milk from producers in distribution of SCC levels for the wholly or partially located in Their study analyzes the com- recent years has a seasonal high market was skewed toward higher the Upper Midwest marketing ponent levels and values compris- SCC, usually in mid or late sum- levels. area (Wisconsin, Minnesota, Illi- ing milk production for the Upper mer, that no longer rises to the A more detailed look at the nois, Iowa, the Upper Peninsula Midwest order for 2018. winter lows of earlier years, the relationship between producer of Michigan, North Dakota and The payroll data for produc- study explained. The seasonal size and component levels shows South Dakota), South Dakota had ers who were associated with the highs since 2015 are below the that larger producers tend to have the highest weighted average but- Upper Midwest order were exam- seasonal low for 2008. lower butterfat tests and SCC than terfat test (4.23 percent), protein ined. do smaller producers. The produc- test (3.27 percent) and solids-not- On average, 11,142 dairy pro- Seasonality Of Component Levels ers averaging 23,921 pounds per fat test (9.05 percent). ducers were associated with the While widespread use of artificial month in the smallest group had South Dakota and Iowa had market every month. insemination, freestall barns, and an average butterfat test of 4.01 the highest weighted average Over the Upper Midwest order’s total mix rations have reduced percent, while producers averag- other solids test (9.05 and 8.94 first 15 years (2000-2014), butter- production swings, seasonality is ing 2,245,979 pounds in the largest percent, repectively) Wisconsin fat contributed more to the value still present, the study pointed out. group had a 3.94 percent average had the lowest weighted average of milk than did protein just once: Seasonal production “spring flush” butterfat test. somatic cell count (175,000) and in 2001, when the butterfat value and the winter drop in production The SCC declined steadily from North Dakota had the highest of milk was $6.83 per hundred- also lead to seasonal movements in an average of 292,000 for produc- (209,000). weight and the protein value was component tests. $5.92 per hundred. Butterfat, protein and solids- During the other 14 years of not-fat (SNF) tests generally have that period, the gap between the their lowest levels in July and peak DELIVERING LEADING EDGE SOLUTIONS protein value and the butterfat in November. TO THE BEST IN THE DAIRY AND FOOD INDUSTRY value of milk varied widely, but Seasonal changes in compo- protein was always higher in value. nent levels for 2018 appeared to In 2010, for example, the gap was be relatively normal, the study just 19 cents; the protein value of noted. Beginning in January, but- milk was $6.98 per hundred, while terfat and protein tests tapered off the butterfat value was $6.79 per during the summer to low points hundred. in July, at 3.75 percent and 3.00 At other times, the gap was percent, respectively, then rose to much wider; in 2008, for example, peak levels in November, at 4.09 APT’s ADVANCED FINISHING VAT (AFV) percent and 3.24 percent, respec- the protein value was $11.82 per FROM OUR INNOVATIVE LINE OF CHEESEMAKING EQUIPMENT. tively. hundred while the butterfat value Other solids tests generally was $5.81 per hundred. increased slightly from January’s But starting in 2015, butterfat 5.73 percent to a high of 5.79 has contributed more than protein percent in June, July and August, to the value of milk. Last year, the and then declined slightly for the butterfat value of milk was $9.92 remainder of the year, to 5.77 per- per hundred, while the protein cent in December. value was $5.16 per hundred. The range of component levels Last year was the fourth con- observed in the 2018 was fairly secutive year in which the protein wide, the study noted. Monthly value of milk on the Upper Mid- The Advanced Finishing Vat (AFV), manufactured by APT, was average individual producer but- west order was under $7.00 per designed for customers requiring the flexibility of an enclosed terfat levels were as low as 2.49 hundred (it had been $11.79 per multi-use finishing table for all varieties of cheeses. percent and as high as 6.93 per- hundred in 2014), and the fifth cent; protein levels ranged from We understand the commitment you make when purchasing new consecutive year in which the but- 0.32 percent to 4.85 percent; other finishing vats and our team is committed to work with you to achieve terfat value was above $8.00 per solids levels ranged from 3.13 per- the optimum results of the AFV. hundred (it had been $6.35 per cent to 9.91 percent; SNF levels hundred in 2013). ranged from 5.46 percent to 13.10 Butterfat and protein con- Leverage your flexibility with APT’s advanced features which include percent; and SCC ranged from agitation,traverse, salting, and unloading as well as a Controls & tribute the vast majority of the 9,000 to 2,000,000. Automation package to optimize performance and reduce labor costs. Upper Midwest order milk’s value, at almost 94 percent, while other Variations By Producer Size solids (defined as solids-not-fat In 2018, the simple average but- ADVANCED PROCESS TECHNOLOGIES, INC. minus protein), at 85 cents per terfat level was higher than the Engineering | Fabrication | Controls | Installation hundred, and somatic cell count weighted average, indicating that (SCC), at 13 cents per hundred, smaller producers (in terms of www.APT-INC.com | An Employee Owned Company contribute just 6.07 percent, the monthly milk deliveries) tend to study noted. have higher levels of butterfat than For more information, visit www.APT-Inc.com Page 6 CHEESE REPORTER September 13, 2019

CEO and president of Wells Enter- Meanwhile, Wells Enterprises Wells Enterprises prises. announced last week that it has Private Investment To Acquire Halo Top Wells has “the sales and market- signed a purchase agreement with Firm Announces ing expertise, but more importantly Unilever for its ice cream manu- Brand, Plans To Buy the passion, to help grow this brand facturing plant located in Hender- Partnership With Nevada Ice Cream even further,” Wells continued. son, NV. Epicurean Butter “We’re thrilled to join the Wells The purchase will expand Wells’ Plant From Unilever family. As Halo Top continues to current manufacturing capacity Chicago—HC Private Invest- ments (HCPI), a Chicago-based Wells Enterprises, mature, Wells’ expertise in every- and diversify its ability to support Le Mars, IA— private investment firm, recently Inc., has signed a purchase agree- thing from operations, to manag- customers geographically to help announced a strategic partnership ment with Eden Creamery, LLC, ing brands, to making ice cream meet future demand and adds an with Janey and John Hubschman, to acquire the Halo Top® brand. products for over a century will important footprint in the West, the co-founders of Epicurean But- The sale is expected to be com- help Halo Top become an even Wells Enterprises explained. ter Company, Inc., a manufacturer pleted this month, subject to stan- better product and stronger brand,” “The Henderson acquisition of finishing butters for the retail dard closing conditions. Financial said Justin Woolverton, Halo Top’s benefits both parties. The facil- and foodservice industries. terms of the deal are not being founder and CEO. ity has been well-maintained with As part of the new partner- disclosed. “On top of that, Wells simply high quality employees ready and ship, the Hubschmans are remain- “Halo Top disrupted the ice does things the right way, some- excited to continue making ice ing in senior leadership roles and cream category by providing a high thing that has been at the forefront cream,” Mike Wells said. “The facil- maintaining a significant minority protein, low sugar, low calorie des- for us when looking at potential ity provides an even larger platform ownership stake in the company, sert that gave consumers a reason acquirers,” Woolverton added. for growth while positioning us to according to HCPI. to purchase ice cream as a treat In connection with the pur- better serve our customers.” Also, HCPI said it is providing again. Halo Top met a consumer chase, Wells has agreed to license Wells Enterprises, the largest capital that will support the com- need that no one else in the cat- the Halo Top brand outside of the privately held, family-owned ice pany’s sales growth and ability to egory was serving. We feel it is a US and Canada to a new company cream manufacturer in the US, execute on strategic investments good fit for the Wells portfolio as that Doug Bouton, Halo Top’s produces more than 200 million in manufacturing capabilities we look to broaden our offerings president and COO, plans to oper- gallons of ice cream per year and and personnel to better serve the for consumers,” said Mike Wells, ate after closing. distributes products in all 50 states. company’s existing customer base. Terms of the transaction were not disclosed. Founded in 2004 and located in Federal Heights, CO, Epicurean Butter offers 15 core flavors of sweet and savory finishing butters that can be paired with steaks, sea- food, vegetables, pasta and breads. The company’s products are sold as branded and private label products through grocery retail and foodservice channels. “We are excited to welcome HCPI as both a capital and strategic partner to support our customer base and growth initiatives,” said Janey Hubschman. “We look forward to leveraging the operating expertise of HCPI as we seek to build upon our significant success to date for the opportunities ahead, while maintaining our core values of quality and service.” “We are thrilled to be partner- ing with Janey and John to sup- ™ port Epicurean Butter’s tremendous growth and to broaden its appeal Keep It Moving with HyFlow among both new and existing customers,” said HCPI managing part- Speed up your production with HyFlow™, the cheese anti-caking agent that’s speci cally designed for ™ ners John P. Kelly and Matthew J. quicker bag lling, including narrow opening gusseted bags. HyFlow is formulated to virtually Moran. eliminate cheese clumping, helping you increase line speeds while avoiding costly downtime. And “As a category, finishing butter ™ HyFlow can match your current agent’s pro le – no need to alter your ingredient listings. remains in its infancy, and we are seeking to capitalize on broader HyFlow™ bene ts: market adoption and expand the • Optimized for gusseted bag systems • No bridging or clumping of cheese shreds in hopper company’s market share as con- • No impact on cheese melt or browning sumer demand for premium, high • Less dust and lower visibility than competitive products quality, clean label products con- • Dramatic leaker reduction - less waste of bags and cheese products tinues to increase,” Kelly and • Excellent carrier for antimycotics and oxygen-scavenging systems Moran added. As part of the transaction, two Ready to maximize the speed of your packaging line? experienced HCPI operating partners will join Epicurean Butter’s ™ Try HyFlow from Allied Blending. management team and board of directors. Tony Engel, who held executive roles at Wild Oats,

Level 2 Certified Whole Foods and Agrium will join as CFO, while Tom Maddi, who held executive roles at Barilla ©2018 Allied Blending LP 1-800-758-4080 • www.alliedblending.com All rights reserved. Pasta and Dawn Foods, will join For more information, visit www.alliedblending.com the company’s board of directors. September 13, 2019 CHEESE REPORTER Page 7

regional, seasonal and feed varia- Following Strategic Review, Dean Foods New IDF Guidance tions in authentic milkfat compo- To Continue As Standalone Company Helps Determine sition. It aims to provide background Dallas, TX—Dean Foods Com- and drive improved performance Milkfat Purity information for those carrying out pany on Monday announced that in the business,” Turner added. Brussels, Belgium—The Interna- the testing to enable the method its board of directors has deter- “Dean Foods is the largest pro- tional Dairy Federation (IDF) has to be more easily incorporated mined that the execution of a cessor and direct-to-store distribu- released guidance on the determi- into the laboratory. Guidance on standalone operating plan under tor of fresh fluid milk and other nation of milkfat purity, providing the interpretation of results is also the leadership of Eric Beringause, dairy case products in the United additional direction to both scien- provided, which might assist man- who was appointed as president States, with an operational foot- tists and non-scientists involved agers, customers or regulators who and CEO in late July, will provide print that includes 60 manufactur- in the testing of milk and dairy do not need to know how work is the best opportunity to enhance ing facilities strategically located products. carried out but do need to be able long-term shareholder value. across the country and a fleet of In addition to having a nutri- to place the result in context. In February, Dean Foods more than 5,000 trucks that dis- tional impact, milkfat also provides It is also hoped that greater announced that the company had tribute products in nearly all 50 numerous benefits to food products, knowledge of the testing and its commenced a review to explore states,” Beringause noted. including flavor enhancement and advantages could lead to the and evaluate potential strategic “With this strong foundation in desirable mouthfeel, IDF pointed replacement of some of the older alternatives to enhance share- place, we will move forward with out. However, the high price of test methods used in some regional holder value. an increased focus on our custom- milkfat means that it is susceptible regulations with the IDF/ISO stan- Those alternatives could have ers and leverage our many compet- to replacement by other animal dard, increasing harmonization. included, among others, continuing itive advantages — including our fats or vegetable oils. Non-report- “The dairy sector is often to execute on the company’s busi- portfolio of strong national brands, ing of lower-quality ingredients required to prove the authentic- ness plan including an increased extensive private label capabilities, risks the quality of dairy products ity of its products against potential focus on certain standalone stra- category leading position and our and subsequently their reputation adulteration with vegetable oils or tegic initiatives, the disposition of uncompromising commitment to with consumers. other animal fats,” said lead author certain assets, the formation of a quality, safety and service — to IDF Bulletin 499/2019, Guidance Dr. Alastair MacGibbon. “By pro- joint venture, a strategic business drive profitable volume,” Berin- on the practical application of IDF/ viding this additional background combination, a transaction that gause continued. ISO standard on the determination information and guidance, we aim results in private ownership or a “We are also continuing to exe- of milkfat purity, provides guidance to assist both those who desire to sale of the company, or some com- cute on our cost-savings and sup- on the practical application of the set up the method and those who bination of those alternatives. ply chain productivity programs, international standard ISO 17678/ need a general understanding to “The board conducted a wide- designed to enable Dean Foods to IDF 202, Milk and Milk Products — interpret the results the method ranging review of alternatives for be more agile and cost-efficient Determination of the milkfat purity produces.” our business and determined that in the marketplace,” Beringause by gas chromatography, a revision The IDF bulletin is available the continued transformation of added. “We remain focused on of which was recently published, for purchase on the IDF E-shop, at Dean Foods under Eric’s leader- maintaining the highest levels of and is designed to accommodate https://store.fil-idf.org/. ship provides the best means for quality, service and value that our creating value for the company, customers have come to expect and our shareholders and other stake- that are paramount to our success.” holders,” said Jim L. Turner, non- Dean Foods Company recently The right executive chairman of the board. enhanced its liquidity by secur- “Eric is an industry veteran ing additional commitments to wastewater with more than three decades of increase its senior revolving credit transformational leadership and facility to $350 million. Together evaporation operational experience in the food, with its existing $450 million beverage and consumer products accounts receivable securitization- system for industries, and we are confident facility, the company said it has that his oversight of and adjust- flexible, low-cost access to capital any job. ments to our operating plan will that will allow it to pursue its oper- build on the current momentum ating plan. Our pre-engineered compact evaporators are designed with your wastewater Superior Solutions solution in mind. 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GI Policies new Canadian cheese producer Respondents were then shown more disapproving view of their (Continued from p.1) could market “feta type” or “imita- an image of two blocks of cheese. southern neighbor in recent years, tion feta” cheese, but not simply They could choose to buy one of the researchers noted; however, WTO and in bilateral and plurilat- “feta” cheese. the two blocks or purchase neither. there is little evidence that this has eral trade agreements. Both blocks of cheese were 100 translated into reduced demand for One illustration of the EU’s Impact Of Different GI Labels grams, and the two images were American products. success in obtaining stronger GI To date, there is little economic nearly, though not perfectly, iden- The impact of stronger protec- protections is the recent Com- research on the effect that sgtron- tical in shape. tions for GIs (that is, requiring prehensive Economic and Trade ger protections of foreign GIs have The prices of the two blocks domestic products to label their Agreement (CETA) between on domestic consumers and pro- of cheese were independently products with “style,” “type” or Canada and the EU, under which ducers. In this study, the researchers drawn from a uniform distribu- “imitation”) depends on the ter- Canada agreed to recognize 171 examined the impact of recogniz- tion between $2 and $6 Canadian. minology used on the label and GIs on EU products. ing foreign GIs using a hypotheti- Each cheese was labeled with its the information given to consum- The majority of GIs recog- cal choice experiment that elicits place of origin. Four places of ori- ers, according to the study. When nized under CETA are compound consumer preferences for three gin were considered: Canada, the no information on GIs is given, phrases that include the name of different specialty cheeses: Asiago, US, the respondent’s province of consumers significantly discount the region of production, as well Feta and Gorgonzola. They simu- residence, and the catchment area cheese that is labeled as “imita- as the name of the product itself. late the effect of CETA by label- of the GI — Italy for Asiago and tion.” Consumers apply a more Few, if any, Canadian products are ing cheese produced outside the Gorgonzola and Greece for Feta. modest discount to cheese labeled impacted by the recognition of EU with the modifiers “imitation,” Consumers prefer cheese that is as “style,” while cheese labeled as these phrases, the study explained. “style”, and “type.” made either locally, or in Europe, “type” is not discounted at all. Companies can continue to mar- The data used in this study were relative to cheese produced in the This suggests that Canadian ket cheese as Mozzarella because obtained through an online survey. US, the study found. The differ- cheese makers can mitigate the the GI protects the term Mozza- After passing the screening ques- ence between the mean values of effect of GI recognition through rella di Bufala Campana. tions, respondents completed a the place of origin coefficients is product marketing. It also under- For GIs that are simply the hypothetical choice experiment in statistically significant at the 1 scores the importance of providing name of the region, Canadian pro- which they were asked to imagine percent level, which suggests that, latitude to food marketers when ducers must change the name of that they were shopping for a par- pre-CETA, when cheese only car- recognizing GIs. the product. Canadian companies ticular type of cheese. Respondents ried country of origin labels, the The provision of information on can no longer label sparkling wine were then queried about their past average Canadian preferred cheese GIs has two effects on consumer as Champagne nor can they label purchases of cheese, shopping hab- produced in their province to preferences, the study explained. Blue cheese as Roquefort. its, food values (i.e., the importance cheese produced in the EU. First, it increases willingness-to- For GIs that do not refer to a spe- placed on various characteristics This finding provides justifica- pay (WTP) for all cheeses, both cific region, the agreement specifies when making food choices), famil- tion for the EU’s push to obtain those produced outside of the EU a middle ground. New Canadian iarity with trade agreements, and GI recognition in CETA, as absent and those produced in the EU. It producers of Asiago, Feta, Fontina, socio-demographic characteristics. such labeling restrictions, Cana- may be the case that the informa- Gorgonzola, and Munster can use Each respondent completed dians prefer domestic products. tion provided in the survey has an these GIs on their product labels if five different choice tasks. In each Researchers did note, however, that “advertising” effect; respondents they are modified by terms such as choice task, respondents were told the standard deviation of the coef- may value the fact that cheese has “imitation,” “style” or “type,” while to imagine that they were in a gro- ficient on made-in-Europe is larger a special history tied to a particular existing Canadian producers can cery store and were shopping for relative to the two other place of region, even if it is not currently continue using the terms without a particular type of cheese, either origin coefficients, which implies produced in that region. any modification. For example, a Asiago, Feta, or Gorgonzola. that there are particular consum- Second, information mediates ers who highly value authentically the negative impact of the “imi- sourced cheese. tation” and “style” labels. When These study results could be information is provided to individ- seen as implying an anti-Ameri- uals, the utility they receive from can bias among Canadian con- cheeses labeled as “imitation” or sumers, or simply a belief that “style” increases in relation to the American goods are of inferior utility they receive from cheese Divert your product particulate quickly and effortlessly! quality. Canadians have taken a made in the EU. We incorporate a unique sanitary design that is both tool-less and dimensionally consistent for easy change over. This product is available in sizes 4” – 10” & great for Curd, Powder & IQF Products. Pneumatic or electric actuation options available. Why run your own warehouse? 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Wisconsin Bills Would Ban Use Of Dairy Retail Prices Rise $3.05, up more than one cent from (Continued from p. 1) July and up 17.4 cents from August Terms On Milk, Other Dairy Products 2018. That was the third straight July but up more than 46 cents month in which the average retail Madison—Two proposals expected Wisconsin’s bill by June 30, 2031; from August 2018. whole milk price was above $3.00 to be introduced in the Wiscon- otherwise the prohibition in the Midwest: $5.03 per pound, per gallon. Prior to the last three sin Senate and Assembly in the bill does not apply. down almost two cents from July months, the average retail whole near future would address the use Both bills require the Wiscon- and down almost 39 cents from milk price was under $3.00 per gal- of dairy terms in the labeling of sin Department of Agriculture, August 2018; South: $5.34 per lon for 17 consecutive months. non-dairy alternatives. Trade and Consumer Protection pound, down more than 10 cents Average retail whole milk prices Under one proposal, no person (DATCP) to promulgate rules to from July but up more than 18 in August in the three regions could label a food product as, or implement the bills’ prohibitions. cents from August 2018; West: reported by the BLS, with compar- sell or offer for sale a food product The proposals, which are co- $5.35 per pound, up 17 cents from isons to a year earlier and a month that is labeled as, a type of dairy authored by State Sen. Howard July and up more than 59 cents earlier, were Midwest: $2.22 per product, such as cheese, yogurt or Marklein and State Reps. Tra- from August 2018. gallon, up one cent from July and cream, unless the food product is a vis Tranel and Loren Oldenburg, The average retail price for up almost 15 cents from August dairy product. are supported by the Wiscon- a pound of American processed 2018; South: $3.26 per gallon, This prohibition would apply to sin Cheese Makers Association cheese in August was $3.873, up up more than one cent from July most dairy products but excludes (WCMA) and the Dairy Business more than 10 cents from July but and up more than 11 cents from milk and other products derived Association (DBA). down more than seven cents from August 2018; West: $3.07 per gal- solely from the milk of cows or A recent consumer study, spon- August 2018. lon, up from July and up 21 cents other hooved or camelid mammals. sored in part by the WCMA, found August’s CPI for whole milk was from August 2018. Also under this proposal, no that one-quarter of people believe 200.148, down 0.1 percent from The August CPI for butter person could label a food product real milk is present in plant-based July but 2.3 percent higher than was 248.507, up 0.2 percent from as, or sell or offer for sale a food foods that mimic cheese. Also, August 2018. That marked the July and 1.4 percent higher than product that is labeled as, a type about one-third of those surveyed second straight month in which in August 2018. The butter CPI of dairy ingredient unless the food think plant-based foods that mimic the whole milk CPI was above has now been above 240 for eight product is derived from cow’s milk, cheese contain protein and about 200; prior to July, the whole milk straight months. or hooved or camelid mammal’s one-fifth think that it is of a higher CPI had been below 200 for 23 The CPI for ice cream and milk or a type of milk that meets quality than dairy even though consecutive months, including a related products was 216.612, up certain specifications under federal most plant-based foods that mimic low of 193.963 in May 2018. 1.3 percent from July but down law. cheese have little to no protein. August’s CPI for “milk” was 0.5 from August 2018. The aver- Under a second proposal, no And about one-quarter of con- 141.062 (December 1997=100), age retail price for a half-gallon of person could label a food product sumers purchase plant-based foods up 0.7 percent from July and 3 per- regular ice cream was $4.68, up as, or sell or offer for sale a food that mimic cheese because they cent higher than in August 2018. less than one cent from July and up product that is labeled as, any type believe them to be low in calories August’s CPI for milk other than two cents from August 2018. of milk unless the food product is and fat and contain no additives, whole was 146.305, up 1.2 percent The August CPI for other dairy cow’s milk or hooved or camelid but in reality, plant-based foods from July and 3.5 percent higher and related products was 149.596 mammal’s milk or a type of milk that mimic cheese contain an than in August 2018. (December 1997=100), down 0.2 that meets certain specifications equal or comparable amount of fat The average retail price for a percent from July but 1.1 percent under federal law. and calories and contain substan- gallon ofKoss_Equipment.pdf whole milk in August 5 6/6/19 was 2:21higher PM than in August 2018. The prohibition in this bill tially more additives than dairy applies only if at least 10 states out cheeses. of a group of 15 states listed in the “The plant-based food industry bill (Illinois, Indiana, Iowa, Ken- increasingly masquerades its prod- tucky, Maryland, Michigan, Min- ucts as real dairy foods. Words do Custom Stainless Steel nesota, Missouri, North Dakota, matter. Milk is milk, and cheese is North Carolina, Ohio, South cheese. 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Rudy Nef Resigns From Valley Queen’s Board; Mitch Davis Named Successor South Dakota Celebrates ping butter for 50 cents an hour. He went on to graduate from Iowa Rudy Nef Appreciation Day State University with a degree in Milbank, SD—After 61 years of dairy science in 1955 and then service to Valley Queen Cheese served in the US Army from 1955- Factory, Rudy Nef is transitioning 57 before returning to Milbank to from his role as a board member to begin his full-time employment at a board observer. Valley Queen. Mitch Davis, St. Peter, MN, is In 1970, Nef and his partner, assuming the board seat vacated Max Gonzenbach, assumed the by Nef. The announcement was leadership of Valley Queen Cheese made on Friday, Aug. 23, during from their fathers, both named the company’s board meeting in Alfred, who together had founded Sioux Falls, SD. the company in 1929. The busi- To mark the occasion, South ness has flourished for 90 years Dakota Gov. Kristi Noem pro- under their leadership and today In the photo above, Mitch Davis (left) is welcomed to the board of directors of Valley Queen Cheese Factory, Milbank, SD, by Rudy Nef during a board meeting held Aug. 23. Davis fills the claimed Aug. 23, 2019, as Rudy markets its cheese, whey and other seat vacated by Nef, who has decided to step down as a director. Nef Appreciation Day in the state. dairy products globally. “When Rudy decided it was his “Rudy’s decision to step aside and beef animal system with over drying business, Davisco Foods time to step aside, he wanted some- from active board involvement 19,000 animals, of which 8,700 are International, where he worked in one to replace him who had exten- will be a loss,” Trankle said. “But, milked each day by 140 employ- most areas of the business with an sive business background in the it allows Rudy and his wife Marilyn ees. He grew up working in the emphasis on products derived from dairy industry and who has cheese more flexibility in their retirement. family cheesemaking and spray whey. and whey experience. Mitch Davis I am pleased that we found the ideal is an ideal candidate for our board individual to take Rudy’s board seat, because of his business and dairy and am confident that Mitch will industry experience,” said Ray be a real asset to the board as we PERSONNEL technology, market information, marketing services, office man- Trankle, Valley Queen’s chairman deliberate policy matters that drive DONALD A. BOELENS has agement, payroll and pool. Since of the board. the business forward.” been appointed chief executive 2003, Boockoff has served as the Nef started working at Valley Mitch Davis currently manages officer of Maytag Dairy Farms by assistant market administrator Queen at nine years of age, wrap- Davis Family Dairies, LLC, a dairy the company’s board of directors. for the Northeast order and has Boelens previously served as the been serving as the acting market chief financial officer (2001-03) administrator on a rotational basis and chief executive officer (2003- since ERIK RASMUSSEN, for- 16) of Swiss Valley Farms, chief mer market administrator, retired financial officer of Maryland and in May 2018. Boockoff has also Virginia Milk Producers Coopera- been serving as the acting mar- tive and, most recently, as general ket administrator for the South- manager of Wellshire Farms. east and Florida orders since May 2018. PHIL GIRARD has been pro- moted to senior vice president MELISSA “MISSY” HUGHES and chief financial officer at has been appointed as secretary California Dairies, Inc., effec- and CEO of the Wisconsin Eco- tive immediately. As CFO, Girard nomic Development Corpora- will oversee the cooperative’s financial, accounting, treasury, tion by Wisconsin Gov. TONY information technology and risk EVERS. Hughes has served as management functions. Girard chief mission officer and gen- has served as the vice president of eral counsel for Organic Valley/ finance for CDI since 2013. Prior CROPP cooperative since 2003. to coming to CDI, Girard was the She has also served as a mem- corporate controller for Sun-Maid ber of the Organic Trade Asso- Growers of California. In addition ciation’s board of directors since to his time at Sun-Maid, Girard 2013, including terms as both ConvertabilityTM Enhances The has more than 20 years of experi- president and vice president. CrystalBan ence in the dairy industry, hold- DEATHS Quality & Body of Your Cheese ing multiple accounting positions with Land O’Lakes and Leprino August Albert “Butch” Suem- CrystalBanTM allows for a more precise management Foods Company. nicht, 96, of Reedsburg, WI, of moisture levels. This allows you to convert blocks passed away on Saturday, Sept. SHAWN BOOCKOFF has been into thinner cheese slices and longer shreds 7, 2019. Together with his late appointed market administrator without fracturing the cheese. wife, the former Shirley Stauss, of the Northeast federal milk Suemnicht owned and operated  More precise management of moisture levels marketing order, effective Sept. Suemnicht Cheese Company.  No visible crystals  1, 2019. Boockoff has over 32 Through the years, Suemnicht No eﬀect on taste years of experience working with  Better Slicing and Shredding characteristics earned many awards, including the USDA-AMS-Dairy Pro-  Increased resistance to fracture the Wisconsin State Fair Gover- gram. During his career, he has nor’s Sweepstakes and the H.P. held a variety of positions in Mulloy Award. Suemnicht was a Nutricepts, Inc. eight federal orders, and has held past president and Life Member T: 952-707-0207 responsibilities for all aspects of of the Wisconsin Cheese Makers E: [email protected] federal order operations, includ- Association, and also a past presi- www.crystalban.com ing accounting, audit, econom- dent of the old Wisconsin Cheese ics, human resources, information Foundation. For more information, visit www.crystalban.com September 13, 2019 CHEESE REPORTER Page 11

be combined with non-animal pro- (i.e., “cheese-like”) and and other New Culture, Maker Of Animal-Free teins to produce compositions that dairy products. ‘Cheese,’ Closes $3.5 Million In Funding have desirable attributes, accord- The food products provided in ing to the patent application. The the patent application comprise San Francisco, CA—New Cul- dairy cheese for anyone to enjoy invention is further based on the one or more native and/or recom- ture, a startup making what it calls — whether you’re a cheese lover, discovery that milk proteins can be binant milk proteins. The milk animal-free “dairy cheese,” on lactose-intolerant, vegan, envi- produced recombinantly. And it is proteins can be derived from any Tuesday announced the closing of ronmentally conscious or health- further based on the discovery that mammalian species, including but $3.5 million in seed round funding. conscious,” Gibson continued. recombinant milk proteins can be not limited to cow, sheep, goat, New Culture, which was Gibson and co-founder Inja engineered to have specific func- human, buffalo, camel and don- founded late last year, uses fermen- Radman, New Culture’s CSO, tional properties, and that combin- key. tation instead of animals to make started New Culture to address ing the engineered recombinant These milk proteins can be a dairy proteins. With the addition what they say are key problems: milk proteins with non-animal single type of milk protein (e.g., of plant-based fats, sugars and the the unsustainability of current proteins can produce compositions only .beta.-lactoglobulin) or two traditional cheesemaking process, dairy cheese production and the that have desirable attributes. or more different types of milk New Culture said it is making dairy lack of companies working on a These discoveries enable pro- protein. In some embodiments, cheese that is sustainable, healthy, viable alternative cheese product. duction of food products that are the milk proteins are caseins, ethical and indistinguishable from “Fully plant-based cheese devoid of components that cause which can be native or recom- animal-based dairy cheese in taste, doesn’t work, and we know why. unhealthy reactions in humans binant caseins, or combinations texture and function. It lakes the crucial component that have high nutrient contents thereof. In other embodiments, Coming out of the biotech which gives dairy cheese its sig- and that are optimized for produc- the milk proteins are whey pro- accelerator program IndieBio, from nature properties, and that is the tion of milk derivative products. teins, which can be native or which other food startups such as casein micelle, a supramolecular In some embodiments, the food recombinant whey proteins, or Memphis Meats, Clara Foods and structure of dairy proteins that are products comprise only non-puri- combinations thereof. New Age Meats have graduated, found only in mammalian milk,” fied milk protein and/or non-ani- Perfect Day has applied for a New Culture said it was quick to Radman said. “We are develop- mal protein. In other embodiments, patent for an invention that is raise a sought after seed round. ing the technology to make those the food products comprise at least directed to dairy substitutes, meth- The round was led by Evolv Ven- casein micelles without involving some partially purified milk pro- ods of manufacturing dairy substi- tures, a $100 million venture fund animals in the process.” tein and/or non-animal protein. In tutes, and compositions comprising backed by Kraft Heinz investing New Culture will remain in the yet other embodiments, the food animal-free milk fats and proteins in emerging tech companies trans- San Francisco Bay area as it looks products comprise at least some for food applications. forming the food industry. Other to set up an R&D and fermenta- purified milk protein and/or non- Last year, the US Patent and investors in the round include Bee tion facility while growing its team. animal protein. Trademark Office awarded a pat- Partners, Mayfield, CPT Capital, In some embodiments, the food ent to Perfect Day for food com- Boost VC and SOSV. Perfect Day Seeks Patent products resemble dairy prod- positions comprising one or both “It’s fantastic to have the support Meanwhile, Perfect Day, Inc., ucts. In some such embodiments, of recombinant beta-lactoglobulin of our investors as we look to grow Berkeley, CA, a pioneer in “ani- the food products resemble milk, protein and recombinant alpha- the company and scale New Cul- mal-free” dairy products, recently yogurt (i.e., “yogurt-like”) cheese lactalbumin protein. ture’s unique fermentation tech- applied for a patent for food prod- nology,” said Matt Gibson, CEO ucts comprising milk proteins and and co-founder of New Culture. non-animal proteins, and methods “We want to disrupt one of the of manufacturing the same. oldest and largest food industries The invention is based on the in the world by producing a better discovery that milk proteins can

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SUPPLIER NEWS ...because we don’t just 50th Dairy Practices Council Meeting see cheese, we see the Planned For Nov. 5-8 In Portland, ME whole picture. 1.866.404.4545 www.devilletechnologies.com Portland, ME—Registration is tion on Chobani’s “Milk Matters” Cheese Reporter Ad.indd 1 2018-01-03 11:52 PM open for the golden anniversary of initiative, a program designed Cornell University’s Rick Wat- the Dairy Practices Council (DPC) and implemented to support the ters will cover pathogen-based Cornell HTST/UHT conference here Nov. 5-8 at the dairy system as a whole, led by treatment of mastitis in dairy ani- Pasteurizer Course Holiday Inn by the Bay. Chobani’s Roberta Osborne. mals, and USDA’s P. Ryan Clarke The DPC three-day conference Task force presentations and will talk about recent Brucellosis Set For Oct. 8-10 is formatted with general sessions work sessions will feature Amy RB51 vaccine outbreaks in US Ithaca, NY—A three-day combi- on topics from farm to plant, along Rhodes of HP Hood, LLC, on cattle and humans. nation UHT/HTST course hosted with task force sessions. revitalization of HACCP in the The awards luncheon and busi- by Cornell Dairy Foods Extension Attendees represent a cross- new FSMA world, along with Rick ness meeting begins at noon, fol- and the New York State Depart- section of the dairy community McClenning and Mike Kelley of lowed by task force work sessions. ment of Agriculture & Markets including representatives of dairy Paul Mueller Company on milk Friday kicks off with dairy will take place here Oct. 8-10 at farm producers and cooperatives; cooling and storage needs. consultant Bob Gilchrist on Stocking Hall on campus. industry manufacturers and suppli- Steve Lehman with Michigan new technologies for weighing The course is designed for pas- ers; regulators; and academia. Milk Producers Association will and sampling milk, followed by teurizer operators, production A pre-meeting workshop on cover milking systems and proce- USDA’s Mary Beth Hall and personnel, engineering and main- automated milking systems (AMS) dures, and USDA’s Jessica Smith Chris Thompson on animal agri- tenance personnel, and quality will also take place. The course will discuss laboratory and quality culture and international dairy assurance/quality control workers. will provide perspectives on build- control procedures. standards, respectively. It will cover UHT components, ing a new barn or retrofitting an Opening reception and vendor Jamie Jonker with the National sequence logic, UHT charts and existing facility with cow flow for visitations will begin at 5:30 p.m. Milk Producers Federation will HTST equipment design, instru- AMS in mind; the importance of Thursday starts with a session cover the facts about per- and poly- mentation, maintenance of HTST keeping in constant contact with led by Casey McCue and Heather fluoroalkyl substances and dairy. systems, regulatory tests and bro- milk inspectors and/or regulatory Torino with the New York State Registration is available online, ken seal requirements. Participants personnel during the installation Department of Agriculture & and the early sign-up deadline is will also receive instruction on phase; and how to manage the Markets on Grade A/Non Grade Oct. 24. cleaning and sanitizing, recording AMS for efficiencies and quality. A Dairy FSMA Pilot update and For complete event details or to charts and dairy microbiology. This year’s general sessions kick preventive controls/Appendix-T register online, visit www.dairypc. Visit www.dairyextension.food- off Wednesday with a presenta- training and implementation. org/dpc-conferences. science.cornell.edu.

John Lucey Lloyd Metzger Daryl Larson Marin Bozic North Central Center for Dairy Research, South Dakota State Bongards University of Minnesota University of Wisconsin University Cheese Industries Midwest Dairy Research Forum & Pre-Mee� ng Workshop Associa� on Tuesday, October 8, 5:00 pm  Overview of Workshop: Hari Meletharayll, Dairy Management Inc. (DMI) Annual Conference  Overview of Ingredient and Cheese Exports, Terri Rexroat, Ross Chris� eson and Angelique Hollister, USDEC  Networking recep� on October 8 - 10 • Wednesday, October 9, 8:00 am Apache Hotel,  Strategies for Controlling Ripening in Cheese for Export Markets: John Lucey, Center for Dairy Research  Culture Op� ons in Cheese for Export: John Lyne, Chr. Hansen Rochester, MN  Strategies for Improving Drying Eﬃ ciency by Increasing Solids Prior to Drying: Lloyd Metzger, SDSU  Func� onal Tes� ng of Dried Dairy Ingredients; Jayendra Amamcharla, Kansas State University Conference Fees & The  Techniques for Producing Low Spore Dried Dairy Ingredients: Sanjeev Anand, South Dakota State University Registra� on Process: NCCIA Annual Conference Register on-line at Wednesday, October 9, Noon Lunch and Registra� on www.northcentralcheese.org  Lake Norden Expansion Project: Tim Czmowski, Agropur or download the registra� on form and  Living Through a Recall, Daryl Larson, Bongards return to:  Animal Care Risk Management: Glenda Gehl, Land O’ Lakes  Dairy Situa� on & Outlook in the I-29 Corridor, Marin Bozic, University of Minnesota Susan Eschbach,  Discussion Forum: Lucas Lentsch, Midwest Dairy Associati on (moderator) NCCIA - Administra� ve Assistant Thursday, October 10, 9:00 Email: [email protected]  Use of MF & UF Milk in Cheese Manufacture: John Lucey, Center for Dairy Research, University of Wisconsin Phone: 612-968-1080  Manufacture of Clean Label Process Cheese: Lloyd Metzger, South Dakota State University  Whey Quality Factors that Impact the Func� onality of WPC80 and WPI: , Milk Specialti es Global Fax: 612-625-5272 Ni Cheng  Sustainable Packaging Op� ons, John Meyer, Berry Plasti cs September 13, 2019 CHEESE REPORTER Page 13

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Classified Advertisements should be placed 5. Real Estate by Thursday for the Friday issue. Classified ads 10. Cheese & Dairy Products charged at $0.75 per word. Display Classified DAIRY PLANTS FOR SALE: KEYS MANUFACTURING: Dehydrators advertisements charged at per column inch http://dairyassets.webs.com/acqui- of scrap cheese for the animal feed industry. Contact us for your scrap at rate. For more information, call 608-316-3792 sitions-mergers-other. Contact Jim (217) 465-4001 or email keysmfg@aol. or email [email protected] at 608-835-7705; or by email at jim- com. [email protected] 1. Equipment for Sale 1. Equipment for Sale 12. Warehousing 6. Promotion & Placement EQUIPMENT FOR SALE: Cryovac FOR SALE: 1500 and 1250 cream FREEZER SPACE available at our Rotary Chamber Vac Model 8610-14. 4 tanks. Like New. (800) 558-0112. (262) PROMOTE YOURSELF - By contact- warehouse facilities in Wisconsin and chambers with 14” dual seal wire set- 473-3530. ing Tom Sloan & Associates. Job Utah. We have expanded and have freezer and cooler space available. up. Chamber product size is 12”x14” FOR SALE: 1500 and 1250 cream enhancement thru results oriented pro- Please contact Bob at MARTIN or 6”x18”. Machine is 460 volt 3 phase. tanks. Like New. (800) 558-0112. (262) fessionals. We place cheese makers, WAREHOUSING at 608-435-2029 or Completely refurbished. Call 608-437- 473-3530. ALFA-LAVAL SEPARATOR: production, technical, maintenance, engi- email at [email protected]. 5598 x 2344 or email: akosharek@ Model MRPX 518 HGV hermetic sepa- neering and sales management people. dairyfoodusa.com rator. Can be set up for warm or cold. Contact Dairy Specialist David Sloan, 14. Conversion Services WESTFALIA SEPARATORS: New Call GREAT LAKES SEPARATORS at Tom Sloan or Terri Sherman. TOM Promote your shredding, dicing, pack- arrivals! Great condition. Model num- (920) 863-3306 or e-mail drlambert@ SLOAN & ASSOCIATES, INC., PO Box aging and other conversion services bers 120, 130, 170 and 200. All water dialez.net. 50, Watertown, WI 53094. Phone: (920) here. Call Cheese Reporter at 608- savers. Call GREAT LAKES SEPA- 246-8430 for more information or email RATORS at (920) 863-3306 or e-mail 2. Equipment Wanted 261-8890 or FAX: (920) 261-6357; or by [email protected]. And ask [email protected]. email: [email protected]. WANTED TO BUY: Westfalia or Alfa- about how to advertise here and at SEPARATOR NEEDS - Before you buy Laval separators. Large or small. Old or 7. Help Wanted www.cheesereporter.com. a separator, give Great Lakes a call. new. Top dollar paid. Call Great Lakes Have you recently lost your job or TOP QUALITY, reconditioned machines Separators at (920) 863-3306 or email 13. Analytical Services down-sized from your position? Would at the lowest prices. Call Dave Lam- [email protected] Promote your microbiological, nutritional Cheese Curd Capital® bert, Great Lakes Separators at (920) you like the ability to stay in touch with232 North Wallace Street P.O. Boxor 610 food sample testing services here. 863-3306; [email protected] for 4. Walls & Ceiling the latest job offerings? Apply for a Ellsworth,Call Wisconsin 608-246-8430 54011 USA for more information Phone: (715) 273-4311 more information. free 3-month subscription to Cheese or email [email protected] for EXTRUTECH PLASTICS Sanitary Fax: (715) 273-5318 FOR SALE: Car load of 300-400-500 Reporter by calling 608-316-3792 or www.ellsworthcheese.comdetails on reaching the largest weekly POLY BOARD© panels provide bright late model open top milk tanks. Like visit www.cheesereporter.com for all readership of dairy manufacturers and white, non-porous, easily cleanable new. (262) 473-3530 the latest listings. whey processors. surfaces, perfect for non-food contactDirector of Operations Opening applications. CFIA and USDA accepted For Wohlt Creamery LLC in New London WI. and Class A for smoke and flame. Call A subsidiary of Ellsworth Cooperative Creamery EPI Plastics at 888-818-0118 or www. Director of Wisconsin's epiplastics.com for information. Finest Cheese At Ellsworth Cooperative Creamery pride is the most important ingredient in the products we make. WeConsumer are 300+ patron dairy families Packaging Your Direct Source for strong, with each of our member farms committing 365 day a year to all your producingManways the highest quality& milk. AndEllsworth then there’s theCoopera� dedication of ve Creamery cheese needs! our cheesemakers, production and packaging teams, putting out the best Inspectionproduct possible. It’s Ports that sense of pride and commitment that makes our cheeses taste so good and 1 lb. Chunks At Ellsworth Coopera� ve Creamery pride is the most important ingredient in the prod- Red Wax Wedges making us dairy proud for over 100 years. 8 oz. Chunks ucts we make. We are 300+ patron dairy families strong, with each of our member farms Cream Cheese As part of our growth, we are seeking an experienced, Director of Operations to add to our team at Wohlt IWS Slices commi� ng 365 day a year to producing the highest quality milk. And then there’s the 8 oz & 2 lb. Shreds Swiss Creamery in New London WI. Where we process, package, and distribute our award-winning processed dedica� on of our cheesemakers, produc� on and packaging teams, pu� ng out the best American Slices Baby Swiss cheeses. American Loaves Asadaro product possible. It’s that sense of pride and commitment that makes our cheeses taste Blocks, Prints Muenster so good and making us dairy proud for over 100 years. As Director of Operations for Wohlt Creamery you will: Serving: • Develop and execute the company’sAs business part of strategies our growth, in order we to are attain seeking the goals an ofexperienced, the board Director of Consumer Retail, Foodservice, Delis • Prepare and implement comprehensivePackaging business to plans add toto facilitate our team achievement at Ellsworthby planning Coppera� cost ve- Creamery in Ellsworth, Warehouses in Texas & Wisconsin effective operations and market developmentWI. Where activities we produce, package, and distribute our award-winning cheese curds for convenient pick-ups • Communicate and maintain trust relationshipsand cheeses. with Customers, Vendors, and all levels of staff at all facilities As Director of Consumer Packaging for Ellsworth Coopera� ve Creamery you will: Call for Competititve Pricing • Direct production control operations to ensure the operating needs of the company are met. Sanitary, Heavy-Duty  Provide technical exper� se throughout the package design, development, and Jamey Williams • Support and initiate change in the production, production control to promote continuous improvement. Prevents CIP Solution, implementa� on process to ensure that crea� ve aspects of design are at 972-422-5667 Manage the evaluation of continuous improvement and recommend capital requirements as justified by Air and Powder Leakage successfully translated into func� onal high-quality packages that can be effi ciently jamey@wisconsinsfinest.com the business plan. run in All ECC opera� ons. Evaporator• Inspire Dryer confidenceTechnologies, within Inc. all employees and overcome resistance while promoting a team environment. www.evapdryertech.com  Provide technical package engineering exper� se and mentoring to package supervisors to sustain necessary levels in the department Communicate and To be our Director of Operations you will need: maintain trust rela� onships with Customers, Vendors, and all levels of staff at all • Bachelor’s degree preferred with advanced facili� knowledge es of processed cheese manufacturing We• sAt eminimumrn R ofe 5-p7 yearsack of job-related Providesexperience leadership in the industry and strategic direc� on to supervisors in Packaging • A proven record of leading operational Evaluateteams and package the development development and process achievement and recommend of strategic improvements to ensure We Purchase Fines and Dowcorporatengra dgoalsed Cheese high quality packages, reduce development cycle � me, minimize implementa� on • Unquestionable Integrity problems and increase crea� ve package implementa� on. • Above average organizational and interpersonal Inspire confi skill dences as well within as allabove employees average andcommunication overcome resistance skills while promo� ng Reclamation Services including written, verbal and computer programs knowledge • Cheese Salvage/Repacking a team environment. For consideration, please emailTo resume be our Director and cover of Consumer letter with Packaging salary you requirements will need: to • 640# Block Cutting  Human Resources Bachelor’s at: degree in Packaging Engineering with advanced knowledge of cheese [email protected] Chosen candidates must pass a pre-employment drug and alcohol screening. Handling cheese both as a  A minimum of 8 - 10 years of packaging leadership experience in the industry  Unques� onable Integrity service and on purchase.  Above average organiza� onal and interpersonal skills as well as above average Bring us your special projects communica� on skills including wri� en, verbal and computer programs knowledge Western Repack, LLC For considera� on, please email resume and cover le� er with salary requirements (801) 388-4861 to Human Resources at: [email protected] Page 14 CHEESE REPORTER September 13, 2019

Block over Barrel Spread: Cents Difference DAIRY FUTURES PRICES January 2, 2018 – September 12, 2019 SETTLING PRICE *Cash Settled 35 Date Month Class III* Class IV* Dry Whey* NDM* Butter* Cheese* 9-6 September 19 17.96 16.26 36.750 103.800 221.225 1.8700 9-9 September 19 18.07 16.20 36.400 103.825 221.500 1.8820 30 9-10 September 19 18.20 16.20 36.200 104.250 221.875 1.9000 9-11 September 19 18.29 16.27 36.325 104.250 224.250 1.9060 9-12 September 19 18.30 16.33 36.700 104.800 224.575 1.9060 25 9-6 October 19 17.72 16.25 36.750 105.025 222.000 1.8440 9-9 October 19 17.93 16.25 36.525 104.350 222.175 1.8720 20 9-10 October 19 18.16 16.33 35.550 104.900 223.450 1.8980 9-11 October 19 18.41 16.43 35.550 105.350 225.750 1.9250 9-12 October 19 19.16 16.58 36.500 105.800 226.000 2.0000 15 9-6 November 19 17.36 16.40 36.400 106.425 221.500 1.8110 9-9 November 19 17.47 16.24 35.675 105.675 221.175 1.8310 10 9-10 November 19 17.67 16.36 35.675 106.050 223.250 1.8510 9-11 November 19 17.89 16.52 35.725 106.900 225.500 1.8700 9-12 November 19 18.39 16.74 36.500 108.375 226.400 1.9210 5 9-6 December 19 16.90 16.52 36.375 107.875 221.150 1.7650 9-9 December 19 16.97 16.43 35.250 107.000 221.650 1.7800 0 9-10 December 19 17.13 16.45 35.300 107.175 222.250 1.7960 J F M A M J J A S O N D J F M A M J J A S 9-11 December 19 17.28 16.53 35.925 108.250 223.625 1.8080 9-12 December 19 17.65 16.67 36.750 109.175 224.000 1.8390 5 9-6 January 20 16.36 16.58 36.100 109.000 221.000 1.7120 9-9 January 20 16.42 16.57 34.425 108.275 221.000 1.7250 Protein, Butterfat Values: 9-10 January 20 16.45 16.57 34.750 108.400 221.100 1.7290 for Milk on the Upper Midwest Federal Order 9-11 January 20 16.57 16.61 35.325 109.100 222.625 1.7340 Value per cwt: Source; Upper Midwest market 9-12 January 20 16.95 16.78 37.100 110.350 222.750 1.7630 $12 9-6 February 20 16.20 16.72 36.300 109.750 222.000 1.6930 9-9 February 20 16.24 16.72 35.000 109.075 222.000 1.7050 $11 9-10 February 20 16.29 16.72 35.000 109.525 222.075 1.7100 9-11 February 20 16.35 16.72 34.900 110.000 222.650 1.7150 $10 9-12 February 20 16.69 16.85 35.925 111.200 222.975 1.7370 $9 9-6 March 20 16.19 16.81 35.975 110.750 223.900 1.7000 9-9 March 20 16.27 16.81 34.500 110.250 223.900 1.7090 $8 9-10 March 20 16.29 16.81 34.600 110.350 224.100 1.7120 $7 9-11 March 20 16.38 16.84 35.100 110.900 225.250 1.7190 9-12 March 20 16.61 16.97 35.975 112.000 225.250 1.7400 $6 9-6 April 20 16.35 16.95 36.000 111.750 226.250 1.7130 $5 9-9 April 20 16.37 16.95 34.750 111.675 226.250 1.7160 9-10 April 20 16.42 17.01 34.750 111.500 226.300 1.7220 $4 9-11 April 20 16.50 17.01 35.125 111.750 226.900 1.7300 2000 2005 2010 2015 2018 9-12 April 20 16.72 17.05 35.750 112.775 226.900 1.7470 9-6 May 20 16.48 17.18 36.500 112.600 228.250 1.7230 9-9 May 20 16.48 17.17 35.500 112.600 228.250 1.7290 HISTORICAL MILK PRICES - CLASS I 9-10 May 20 16.49 17.17 35.500 112.400 228.250 1.7360 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 9-11 May 20 16.60 17.17 34.925 112.425 228.500 1.7420 9-12 May 20 16.80 17.27 36.250 113.525 228.750 1.7560 ‘17 17.45 16.73 16.90 16.05 15.20 15.31 16.59 16.72 16.71 16.44 16.41 16.88 9-6 June 20 16.56 17.31 36.575 113.500 229.500 1.7390 ‘18 15.44 14.25 13.36 14.10 14.44 15.25 15.36 14.15 14.85 16.33 15.52 15.05 9-9 June 20 16.57 17.28 35.900 113.300 229.500 1.7420 9-10 June 20 16.63 17.28 34.125 112.925 229.500 1.7500 ‘19 15.12 15.30 15.98 15.76 16.42 17.07 17.18 17.89 17.85 9-11 June 20 16.74 17.28 34.525 113.525 229.500 1.7550 9-12 June 20 16.91 17.28 35.900 114.075 229.500 1.7700 $2.10 9-6 July 20 16.84 17.43 37.650 114.125 230.825 1.7570 DAIRY PRODUCT SALES $2.05 $2.00 9-9 July 20 16.78 17.43 36.750 114.075 230.825 1.7600 $1.95 40-Pound 9-10 July 20 16.83 17.43 36.625 113.550 230.825 1.7660 September 5, 2019—AMS’ National Dairy $1.90 Block Avg 9-11 July 20 16.91 17.43 36.175 114.050 230.825 1.7710 Products Sales Report. Prices included are $1.85 9-12 July 20 17.01 17.43 36.800 115.475 230.825 1.7880 provided each week by manufacturers. $1.80 $1.75 Prices collected are for the (wholesale) $1.70 Interest - Sept. 12 19,524 7,018 2,220 8,107 7,833 19.066 point of sale for natural, unaged Cheddar; $1.65 boxes of butter meeting USDA standards; $1.60 $1.55 Extra Grade edible dry whey; and Extra $1.50 Grade and USPH Grade A nonfortified $1.45 CHEESE REPORTER SUBSCRIBER SERVICE CARD $1.40 NFDM. •Revised CME vs AM S $1.35 S O N D J F M A M J J A S PLEASE SEND ME MORE INFORMATION ON: Sept. 7 Aug. 31 Aug. 24 Aug. 17 ___Advertising ___Subscribing _____Subscripion Change ___Other______40-Pound Block Cheddar Cheese Prices and Sales If changing subscription, please include your old and new address below Weighted Price Dollars/Pound Name ______US 1.9167 1.9058• 1.8795 1.8585 Sales Volume Pounds Title ______US 11,721,073 12,197,364• 13,022,687 11,796,354• Company ______500-Pound Barrel Cheddar Cheese Prices, Sales & Moisture Contest Address ______Weighted Price Dollars/Pound US 1.8233 1.8463 1.8540 1.8465 City/St/Zip ______

Adjusted to 38% Moisture New Subscriber Info E-Mail Phone ______US 1.7333 1.7544 1.7643 1.7522 Sales Volume Pounds Name ______US 11,276,988 9,611,441 10,975,780 11,386,576 Weighted Moisture Content Percent Title ______US 34.78 34.75 34.85 34.67 Company ______Butter Address ______Weighted Price Dollars/Pound US 2.2748 2.3667 2.3758 2.3603 City/St/Zip ______Sales Volume Pounds Old Subscriber Info US 1,386,855 1,960,717 1,991,679 3,074,737 E-Mail Phone ______Dry Whey Prices TYPE OF BUSINESS: JOB FUNCTION: Weighted Price Dollars/Pounds ___Cheese Manufacturer ___Company Management US 0.3681 0.3623• 0.3691• 0.3676 ___Cheese Processor ___Plant Management Sales Volume ___Cheese Packager ___Plant Personnel US 5,033,750 3,899,114• 6,717,790• 5,418,390 ___Cheese Marketer(broker, distributor, retailer ___Laboratory (QC, R&D, Tech) ___Other processor (butter, cultured products) ___Packaging Nonfat Dry Milk ___Whey processor ___Purchasing Average Price Dollars/Pound ___Food processing/Foodservice ___Warehouse/Distribution US 1.0494 1.0337 1.0413• 1.0387 ___Supplier to dairy processor ___Sales/Marketing Sales Volume Pounds US 13,814,172 33,851,101• 15,429,133• 20,503,881• Circle, copy and FAX to (608) 246-8431 for prompt response

September 13, 2019 CHEESE REPORTER Page 15

DAIRY PRODUCT MARKETS NATIONAL - CONENTIONAL DAIRY PRODUCTS AS REPORTED BY THE US DEPARTMENT OF AGRICULTURE Ice cream in 48 to 64 oz containers returned as the most advertised dairy item in the US. Dairy advertisements, both conventional and organic, decreased week over week. Total conventional ads decreased 19 percent, while total organic ad numbers showed WHOLESALE CHEESE MARKETS a 35 percent decline. The national weighted average advertised price for conventional milk half gallons NORTHEAST- SEPT 11: Cheddar, mozzarella and provolone production schedules are is $2.65, compared to $3.88 for organic milk half gallons, an organic price premium active. Cheese orders from pizzerias have grown as educational institutions have returned of $1.23. Conventional half gallon milk ad numbers decreased 61 percent. Organic from break. Additionally, grocery stores are gearing up for fall promotions. Cheese inventories half gallon milk ads decreased by 42 percent week over week, but remain the most are accessible in the region. Some market participants are speculating if not enough cheddar advertised organic item. blocks have been made for the demands’ current needs, or whether processors are strategi- Conventional cheese ad numbers decreased 6 percent. The weighted average price cally building and holding inventories. In the Northeast, the wholesale cheese prices for ched- for conventional 8 oz shred cheese is $2.28, down 3 cents from last week. Organic 8 dar and Muenster increased $0.0725 this week. Additionally, the process cheese price grew oz shred cheese has a weighted average price of $3.49, creating an organic premium by $0.0450. The Grade A Swiss price declined $0.0125 following the release of the August of $1.21. Conventional yogurt ad numbers decreased 14 percent. 2019 Announcement of Class and Component Prices. However, the Class III skim milk price Organic yogurt ads decreased 67 percent. The weighted average advertised price for for August 2019 saw a 15 cents increase. conventional Greek yogurt in 4 to 6 oz containers is $0.94, $.01 lower than last week. Wholesale prices, delivered, dollars per/lb: Conventional yogurt in 4 to 6 oz containers had a weighted average price of $.49, Cheddar 40-lb blocks: $2.4275 - $2.7125 Process 5-lb sliced: $1.8925 - $2.3725 $.03 cents below last week. Muenster: $2.4125 - $2.7625 Swiss Cuts 10-14 lbs: $3.2650 - $3.5875

MIDWEST AREA - SEPT 11: There are a number of viewpoints as to why prices RETAIL PRICES - CONVENTIONAL DAIRY - SEPT 13 have risen recently, but a number of producers and contacts are concerned regarding what US NE SE MID SC SW NW markets will do in the future. Some expect a sharp fall-off, while others question where the Commodity ceiling is. Sales remain healthy, even with market price upticks. Contacts say demand is Butter 1# 3.67 3.12 4.00 4.09 3.42 3.56 4.79 steady, and cheese inventories are in balance. Available spot milk, however, has become tighter. Spot milk prices ranged from $.50 under to $1.75 over Class III early in the week. Cheese 8 oz block 2.12 2.40 1.86 2.62 1.87 2.78 2.03 Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.8225 - $2.1825 Cheese 1# block 3.49 3.49 Brick 5#: $2.3400 - $2.7650 Cheddar 40# Block: $2.0625 - $2.4625 Cheese 2# block 6.85 6.70 6.99 6.60 6.99 Monterey Jack 10#: $2.3150 - $2.5200 Blue 5# Loaf: $2.6075 - $3.6775 Cheese 8 oz shred Mozzarella 5-6#: $2.1400 - $3.0850 Grade A Swiss 6-9#: $2.7800 - $2.8975 2.28 2.17 2.10 2.62 2.02 2.65 2.51 Muenster 5# $2.3400 - $2.7650 Cheese 1# shred 4.22 3.79 4.40 Cottage Cheese 1.70 1.94 1.50 1.50 2.50 WEST - SEPT 11: Western cheese makers say there is plenty of milk available for pro- Cream Cheese 1.90 1.89 2.19 1.22 1.94 1.81 1.76 cessing, and they are running plants near full capacity. Strong seasonal pizza demand is promoting the production of mozzarella. The wide spread between block and barrel prices Ice Cream 48-64 oz 2.96 2.70 2.90 2.88 3.80 2.81 2.49 is encouraging block production. Some industry contacts are trying to make sense of the lift Flavored Milk ½ gallon 2.26 2.30 2.50 1.79 3.49 in prices on the CME, especially for the block price.They see demand as adequate to keep Flavored Milk gallon 4.18 3.50 4.99 cheese stock piles from ballooning, but export demand has been stifled by the higher market prices within the US compared to world market prices. Contacts suggest supplies of blocks Milk ½ gallon 2.65 2.50 2.69 that meet CME trading requirements are limited, giving a push to block prices. Western con- Milk gallon 2.59 1.99 1.99 3.28 tacts relay that demand has been strong for blocks, with some suppliers heavily committed Sour Cream 16 oz 1.67 1.66 1.50 1.66 1.73 1.99 2.00 over the next few months. However, with languid consumer demand for processed cheese, contacts also suggest there is currently no shortage of barrels and 640s. The concern is how Yogurt (Greek) 4-6 oz .94 .97 .86 .93 .94 .92 .94 well the market can regain a balance. Block and barrel prices may moderate somewhat, but Yogurt (Greek) 32 oz 4.33 4.33 4.65 4.15 4.06 3.89 the concern is that stronger milk prices and cheap feed may incentivize more milk production Yogurt 4-6 oz .49 .53 .45 .54 .48 .49 .42 and, subsequently, more cheese production. A few contacts suspect that without the poten- Yogurt 32 oz 3.23 3.84 2.50 2.69 tial for new market opportunities, the U.S. may again have a lot of cheese that is hard to sell Wholesale prices delivered, dollars per/lb: Process 5# Loaf: $1.8400 - $2.0950 US: National Northeast (NE): CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT; Cheddar 40# Block: $2.0525 - $2.5425 Cheddar 10# Cuts: $2.3000 - $2.5000 Southeast (SE): AL, FL, GA, MD, NC, SC, TN, VA, WV; Midwest (MID): IA, IL, IN, Monterey Jack 10#: $2.2875 - $2.5625 Grade A Swiss 6-9#: $2.8625 - $3.2925 KY, MI, MN, ND, NE, OH, SD, WI; South Central (SC): AK, CO, KS, LA, MO, NM, OK, TX; Southwest (SW): AZ, CA, NV, UT; Northwest (NW): ID, MT, OR, WA, WY FOREIGN -TYPE CHEESE - SEPT 11: In Germany, the market for semi-hard cheese continues to operate in the same way as in recent weeks. Generally, there is a good balance between the contractual requests for cheese and the inventories. However, supplies ORGANIC DAIRY - RETAIL OVERVIEW have been trending lower for some time, making it difficult for processors to satisfy all spot National Weighted Retail Avg Price: Yogurt 4-6 oz: needs. While semi-hard cheese production is lower than expected, milk output volumes are Butter 1 lb: Yogurt 32 oz: $6.99 conformed to market players’ anticipation. Exports to EU and non-EU countries are flat. In Cheese 8 oz block: $3.49 Greek Yogurt 4-6 oz: Q4 contractual negotiations, German manufacturers are asking for higher prices. Cheese 8 oz shred: $3.49 Greek Yogurt 32 oz: Cottage Cheese 16 oz: $2.99 Milk ½ gallon: $3.88 Selling prices, delivered, dollars per/lb: Imported Domestic Cream Cheese 8 oz: $2.99 Milk gallon: $5.56 Blue: $2.6400 - 5.2300 $2.4850 - 3.9725 Gorgonzola: $3.6900 - 5.7400 $2.9925 - 3.7100 Parmesan (Italy): 0 $3.8725 - 5.9625 DRY DAIRY PRODUCTS - SEPTEMBER 12 Romano (Cows Milk): 0 $3.6750 - 5.8300 Sardo Romano (Argentine): $2.8500 - 4.7800 0 LACTOSE: Lactose continues to move end users are not eager to take on extra Reggianito (Argentine): $3.2900 - 4.7800 0 well through contracted agreements, but loads. Customers report this is not a pric- Jarlsberg (Brand): $2.9500 - 6.4500 0 spot market demand is quiet. While lactose ing issue per se, but a lack of necessity or Swiss Cuts Switzerland: 0 $3.3025 - 3.6250 inventories are growing, theyhave not yet simply a lack of storage space for dry whey Swiss Cuts Finnish: $2.6700- 2.9300 0 become burdensome for most processors. currently. Dry whey market tones are quiet, Manufacturers are happy to find homes for but some buyers suggest they are nearing every load of lactose. Whether through sell- the point of shopping the market within the WHOLESALE BUTTER MARKETS - SEPTEMBER 11 ing additional loads to current customers; next few weeks. Animal feed whey exhib- securing contracted commitments early for ited another week of quiet trading, as prices gest they are working on 2020 cream con- NATIONAL - SEPT 6: Churning sched- Q4 and 2020 production; or aggressively remain unchanged. tracts currently. ules for cream have varied during this pursuing new customers, processors find WPC: Prices for whey protein concen- holiday week as some butter plants have relief with each load of lactose they no longer NORTHEAST: Cream supplies are trate 34% are unchanged. A few proces- partially closed, while others have been must push through the spot market. Industry beginning to slightly tighten. Demand is sors suggest it has become difficult to processing at full capacity. In general, contacts suggest the spot market is a buy- steady to somewhat picking up. Some push for prices above $1. While the spot print/bulk butter production is seasonally ers market. The current weakness caused buttermakers are receiving stable cream market tone is generally quiet, contracted growing, while supplies continue building by African swine fever and trade issues with loads for active production. There are shipments are enough to keep inventories into cold storage ahead of the upcoming China are putting price pressures on avail- other operations selling cream in lieu in check. Additional demand varies widely. fall/winter needs. This week, bulk butter able lactose in other markets. Manufacturers of churning. Many market participants There are pockets where manufacturers see pricing varies among the regions: East, 5 hope that demand can build for lactose used anticipant cream interest will strengthen increased buyer interest. End users seeking cents to 8 cents over the market; Central, for standardization and infant formula to off- once the fall season approaches. Bulk favored brands seem willing to take on a few 0 to 4.25 cents above the market; West, 0 set those pressures. cents to 7.5 cents over the market, with prices for domestic sales are reported 5-8 extra loads to assure coverage, but demand various periods and averages used. cents over the market of the CME Group. for WPC34% that is interchangeable with DRY WHEY - CENTRAL: Dry whey other protein sources is slow. Production is WEST: Retail orders for print butter are spot trading, along with the trading of higher steady. A few market participants expect CENTRAL: Producers have different not as good as sellers would like them protein blends, are among the quieter WPC34% outputs will increase as more reports on the effect of lower market prices to be. Foodservice intakes remain stout, dairy powder markets, and this has been whey streams are directed into WPC34% in terms of demand. Some say orders are helping to keep inventories under control. the case for the bulk of the summer. Dry and dry whey production instead of higher picking up due to buyers taking advantage Global butter sales are steady, but with whey is available in the region, but some whey protein concentrations. of the recent market slips, while others say the strong value of the dollar and higher demand remains quiet. The cream picture U.S. butter prices compared to the EU, has remained similar. It is available, and export demand is unlikely to improve in WEEKLY COLD STORAGE HOLDINGS butter plant managers are taking advantage the near future. Stocks of butter are cur- SELECTED STORAGE CENTERS IN 1,000 POUNDS - INCLUDING GOVERNMENT of continued accessibility.They suggest bulk rently readily accessible to buyers. As butter, at premiums, is another reason to cream availability increases in the West DATE ...... BUTTER CHEESE take on extra spot cream. That said, some and high freight costs limit the move of producers suggest they are focused on cream across regions, butter manufactur- 09/09/19 ...... 38,660 81,110 09/01/19 ...... 39,457 81,770 working through contractual cream loads, ing is more active. Bulk butter prices are Change ...... -797 -660 eschewing the spot market. Producers sug- unchanged from a week ago. Percent Change ...... -2 -1 Page 16 CHEESE REPORTER September 13, 2019

USDA’s 2019 and 2020 Class III CME CASH PRICES - SEPTEMBER 9 - 13, 2019 Blocks Top $2.00 (Continued from p. 1) price forecasts are raised from last Visit www.cheesereporter.com for daily prices month on higher projected cheese 500-LB 40-LB AA GRADE A DRY and dry whey prices. The Class III CHEDDAR CHEDDAR BUTTER NFDM WHEY 2020 skim-solids basis import fore- price is now projected to average MONDAY $1.8000 $2.0000 $2.1750 $1.0400 $0.3800 cast is raised. $16.45 per hundredweight in 2019, September 9 (+5¾) (+¼) (+¼) (-¾) (-1½) The skim-solids basis export up 15 cents from last month’s fore- TUESDAY $1.8200 $2.0525 $2.2000 $1.0375 $0.3800 September 10 (+2) (+5¼) (+2½) (-¼) (NC) forecast for 2019 is reduced from cast, and then average $17.05 per WEDNESDAY $1.8200 $2.0925 $2.2350 $1.0425 $0.3900 last month on weakness in a num- hundred in 2020, up 50 cents from September 11 (NC) (+4) (+3½) (+½) (+1) ber of dairy products, but the 2020 last month’s forecast. THURSDAY $1.8800 $2.1450 $2.2275 $1.0550 $0.3975 skim-solids basis export forecast is The last time the Class III price September 12 (+6) (+5¼) (-¾) (+1¼) (+¾) raised primarily on expected strong averaged above $17.00 per hun- FRIDAY $1.9200 $2.2050 $2.2225 $1.0550 $0.3975 global demand for lactose. dred was in 2014, when it averaged September 13 (+4) (+6) (-½) (NC) (NC) As far as dairy product prices are a record $22.34 per hundred. Week’s AVG $1.8480 $2.0990 $2.2120 $1.0460 $0.3890 concerned, USDA is now project- The 2019 and 2020 Class IV Change (+0.1105) (+0.1290) (+0.0189) (-0.0009) (-0.0030) ing the following for 2019: cheese, price forecasts are lowered from Last Week’s $1.7375 $1.9700 $2.1931 $1.0469 $0.3920 $1.7000 per pound, up from last the previous month as lower fore- AVG month’s forecast of $1.6850 per cast butter prices more than off- 2018 AVG $1.4700 $1.6300 $2.2300 $0.8850 $0.5205 pound; butter, $2.2650 per pound, set higher nonfat dry milk prices. Same Week down from last month’s forecast Specifically, USDA is now project- of $2.3200 per pound; dry whey, ing the Class IV price to average MARKET OPINION - CHEESE REPORTER 39 cents per pound, up from last $16.15 per hundred in 2019, down month’s forecast of 38.0 cents 15 cents from last month’s forecast; Cheese Comment: On Monday, 6 cars of blocks were sold, the last at $2.000, per pound; and nonfat dry milk, which set the price. One car of blocks was sold Tuesday at $2.0525, which raised and to again average $16.15 per the price. On Wednesday, 1 car of blocks was sold at $2.0925, which raised the $1.0150 per pound, up from last hundred in 2020, down 30 cents price. One car of blocks was sold Thursday at $2.1450, which raised tthe price. No month’s forecast of $1.0050 per from last month’s forecast. blocks were sold Friday; the price jumped on an unfilled bid at $2.2050. The barrel pound. The 2019 all milk price forecast price jumped Monday on a sale at $1.8000, increased Tuesday on a sale at $1.8200, For 2020, USDA is projecting is raised to $18.35 per hundred- jumped Thursday on a sale at $1.8800, and rose Friday on a sale at $1.9200.There the following dairy product prices: weight, and the all milk price fore- were 9 truckloads of blocks traded this week at the CME, while 14 truckloads of barrels were traded. cheese, $1.7750 per pound, up five cast for 2020 is raised to $18.85 per cents from last month’s forecast; hundred. Butter Comment: The price increased Monday on a sale at $2.1750, rose Tuesday butter, $2.2250 per pound, down This month’s 2019/20 US corn on a sale at $2.2000, increased Wednesday on a sale at $2.2350, declined Thurs- day on a sale at $2.2275, and fell Friday on a sale at $2.2225. There were 55 total 11 cents from last month’s forecast; outlook is for reduced production, truckloads of butter traded on the CME this week. dry whey, 37.50 cents per pound, lower corn used for ethanol, and up 1.5 cents from last month’s fore- slightly higher ending stocks. The NDM Comment: The price fell Monday on a sale at $1.0400, declined Tuesday on a sale at $1.0375, increased Wednesday on a sale at $1.0425, and rose Thursday cast; and nonfat dry milk, $1.0350 season-average corn price received on a sale at $1.0550. per pound, up two cents from last by producers is unchanged at $3.60 month’s forecast. per bushel. Dry Whey Comment: The price declined Monday on a sale at 38.0 cents, increased Wednesday on a sale at 39.0 cents, and rose Thursday on a sale at 39.75 cents. WHEY MARKETS - SEPTEMBER 9 - 13, 2019 RELEASE DATE - SEPTEMBER 12, 2019

Animal Feed Whey—Central: Milk Replacer: .2400 (NC) – .2700 (NC) Buttermilk Powder: Central & East: 1.0200 (-1) – 1.1100 (+¼) West: 1.0000 (NC) – 1.0900 (NC) Mostly: 1.0200 (NC) – 1.0600 (NC) Casein: Rennet: 2.9400 (NC) – 3.1500 (NC) Acid: $3.1175 (NC) – $3.2775 (NC) Dry Whey—Central (Edible): HEAVY-DUTY, SANITARY Nonhygroscopic: .2900 (NC) – .4000 (+½) Mostly: .3200 (NC) – .3800 (NC) Dry Whey–West (Edible): Cheese Cutting Nonhygroscopic: .3325 (NC) – .4200 (NC) Mostly: .3375 (NC) – .3900 (NC) Dry Whey—NorthEast: .3200 (NC) – .4000 (NC) Solutions Lactose—Central and West: Edible: .1800 (NC) – .4500 (NC) Mostly: .2300 (NC) – .3550 (NC) AFFINITY®: THE POWERHOUSE OF DICERS Nonfat Dry Milk —Central & East: • Precision dices/granulations as small as 1/8" Low/Medium Heat: 1.0000 (-3) – 1.0700 (NC) Mostly: 1.0300 (-1) – 1.0600 (NC) • 25 HP motor delivers maximum capacities. High Heat: 1.1200 (-3) – 1.2000 (NC) • U.S.D.A., Dairy Division accepted. Nonfat Dry Milk —Western: • Sanitary design incorporates food contact Low/Medium Heat: .9925 (+¾) – 1.0850 (NC) Mostly: 1.0200 (-1) – 1.0600 (NC) surfaces highly polished to Ra 32 fi nish. High Heat: 1.1200 (-3) – 1.2250 (NC) Whey Protein Concentrate—Central and West: MODEL CCX-D: FLEXIBLE SLICER/SHREDDER Edible 34% Protein: .8500 (NC) – 1.1000 (NC) Mostly: .8800 (NC) – 1.0100 (NC) • Wide variety of shreds and slices Whole Milk—National: 1.6500 (NC) – 1.8000 (+5) • 10 HP motor. Visit www.cheesereporter.com for dairy and historical cheese, butter, and whey prices • U.S.D.A., Dairy Division accepted. • Large 32" diameter cutting HISTORICAL MONTHLY AVG BARREL PRICES zone enclosure enables smooth fl ow of product. Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec ‘08 1.8774 1.9560 1.7980 1.8010 2.0708 2.0562 1.8890 1.6983 1.8517 1.8025 1.6975 1.5295 ‘09 1.0832 1.1993 1.2738 1.1506 1.0763 1.0884 1.1349 1.3271 1.3035 1.4499 1.4825 1.4520 ‘10 1.4684 1.4182 1.2782 1.3854 1.4195 1.3647 1.5161 1.6006 1.7114 1.7120 1.4520 1.3751 ‘11 1.4876 1.8680 1.8049 1.5756 1.6902 2.0483 2.1124 1.9571 1.7010 1.7192 1.8963 1.5839 ‘12 1.5358 1.4823 1.5152 1.4524 1.4701 1.5871 1.6826 1.7889 1.8780 2.0240 1.8388 1.6634 ‘13 1.6388 1.5880 1.5920 1.7124 1.7251 1.7184 1.6919 1.7425 1.7688 1.7714 1.7833 1.8651 ‘14 2.1727 2.1757 2.2790 2.1842 1.9985 1.9856 1.9970 2.1961 2.3663 2.0782 1.9326 1.5305 Set-up a free test-cut of your product: ‘15 1.4995 1.4849 1.5290 1.6135 1.6250 1.6690 1.6313 1.6689 1.5840 1.6072 1.5305 1.4628 Toll Free: +1.844.URSCHEL (877.2435) | [email protected] | www.urschel.com ‘16 1.4842 1.4573 1.4530 1.4231 1.3529 1.5301 1.7363 1.8110 1.5415 1.5295 1.7424 1.6132 ® Urschel, Urschel logo symbol, Affi nity, and The Global Leader in Food Cutting Technology ‘17 1.5573 1.6230 1.4072 1.4307 1.4806 1.3972 1.4396 1.5993 1.5691 1.6970 1.6656 1.5426 are registered trademarks of Urschel Laboratories, Inc. U.S.A. ‘18 1.3345 1.4096 1.5071 1.4721 1.5870 1.4145 1.3707 1.5835 1.4503 1.3152 1.3100 1.2829 ‘19 1.2379 1.3867 1.4910 1.5925 1.6278 1.6258 1.7343 1.7081 For more information, visit www.urschel.com

1932CheeseAFFCCXDqtrpg_CheeseRptr.indd 1 4/15/19 10:07 AM