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Reference Manual for U.S. Cheeses Reference Manual for U.S REFERENCE MANUAL FOR U.S. CHEESES REFERENCE MANUAL FOR CHEESES U.S. Published by U.S. Dairy Export Council® Tel U.S.A. (703) 528-3049 2101 Wilson Boulevard / Suite 400 Fax U.S.A. (703) 528-3705 Managed by Dairy Management Inc.TM Arlington, VA U.S.A. 22201-3061 www.usdec.org Copyright © 2007, USDEC. All rights reserved. US01E USDEC INTERNATIONAL OFFICES* USDEC—USA USDEC—Middle East [email protected] [email protected] USDEC—China USDEC—South America [email protected] [email protected] USDEC—Europe USDEC—Southeast Asia [email protected] [email protected] USDEC—Japan USDEC—Korea [email protected] [email protected] USDEC—Mexico USDEC—Taiwan [email protected] [email protected] *For additional information, please contact the representative office nearest you. 2 Reference Manual for U.S. Cheeses TABLE OF CONTENTS Section Page Section Page Section Page Acknowledgements 4 5 U.S. Cheese Selection 39 8 Technical Guides 107 U.S. Dairy Export Council 5 By Regi Hise Edited by Phil Robnett Dairy Management Inc. 6 Foodtrends, LLC Hilmar Cheese Company 1 Mark Todd 8.1 Flavor Descriptors 108 The U.S. Dairy Industry 7 Research Resources and Flavor Guide and Export Initiatives 5.1 Soft-Fresh Cheeses 41 By MaryAnne Drake 1.1 Overview of the 8 5.2 Soft-Ripened Cheeses 44 Southeast Dairy Foods Research Center, U.S. Dairy Industry North Carolina State University 5.3 Semi-Soft Cheeses 45 1.2 Dairy Export Incentive Program 10 Edited by Véronique Lagrange (DEIP) 5.4 Blue-Veined Cheeses 48 U.S. Dairy Export Council 1.3 Cooperatives Working Together 10 5.5 Gouda and Edam 50 8.2 Shelf Life Guide 111 (CWT) 5.6 Pasta Filata Cheeses 51 By Dean Sommer Wisconsin Center for Dairy Research 2 5.7 Cheeses for Pizza and Blends 54 The U.S. Cheese Industry 11 8.3 Texture and Hardness Guide 112 5.8 Cheddar and Colby 54 2.1 Overview 12 By Dr. John A. Lucey 2.2 Safety of U.S. Cheese 13 5.9 Swiss Cheeses 56 Department of Food Science, and Dairy Products 5.10 Hard Cheeses 58 University of Wisconsin, Madison By Dean Sommer 5.11 Process Cheeses 59 8.4 Cooking and Melting Guide 113 Wisconsin Center for Dairy Research 5.12 Cheese Powders and Enzyme 62 By Dr. John A. Lucey 2.3 Technology and Innovation 15 Modified Cheeses Department of Food Science, By Dr. William Haines University of Wisconsin, Madison 5.13 Custom and Convenience 63 Dairy Management Inc. Cheese Products 8.5 Fat Content Guide 118 Edited by Jeffrey Kondo and By Dr. P. A. Lofgren Andrew Yeung 5.14 Cheese for Special Needs 65 Lofgren & Associates Dairy Management Inc. 5.15 Specialty Cheeses 65 8.6 Calcium Content 121 3 Quality Standards, Quality 17 6 Cheese Merchandising 67 and Density Guide Assurance and Certifications By Dr. P. A. Lofgren 6.1 Cutting and Handling 68 Lofgren & Associates By F. Tracy Schonrock By Mark Todd 123 Schonrock Consulting Research Resources 8.7 Protein Content Guide 3.1 United States Department of 18 Regi Hise By Dr. P. A. Lofgren Agriculture Inspection Foodtrends, LLC Lofgren & Associates Process and Standards 6.2 Merchandising U.S. Cheese 74 9 Applications for 127 3.2 Plant Survey Services 18 at Retail U.S. Cheeses 3.3 Product Inspection 19 Contributed by the Edited by Kathy Nelson and Grading Services Wisconsin Milk Marketing Board, Inc. Wisconsin Center for Dairy Research 3.4 Export Certification Services 19 6.3 Merchandising U.S. Cheese 85 9.1 Appetizers 128 and Laboratory Services at Foodservice 9.2 Breads and Bakery Items 132 Contributed by the 3.5 Cheese Quality Criteria 20 9.3 Breakfast Items 135 Wisconsin Milk Marketing Board, Inc. 3.6 Organic Certification 21 9.4 Desserts 137 7 Cheese for Nutrition 97 3.7 Kosher and Halal Certifications 21 9.5 Main Dishes 141 and Health 3.8 State Departments of Agriculture 21 By Lois McBean 9.6 Salads and Soups 145 3.9 Quality Assurance 21 Nutrition Consultant 9.7 Sandwiches and Pizza 149 of U.S. Cheeses Edited by Dr. Joseph O’Donnell 9.8 Sauces and Dressings 153 California Dairy Research Foundation 3.10 Analytical Tests 22 9.9 Side Dishes 155 98 3.11 U.S. Federal Standards 22 7.1 Overview: 10 of Identity Cheese as a Source of Nutrients Index 159 7.2 Cheese as a Calcium Source 102 4 Cheese Basics 23 7.3 Dental Health 103 4.1 Milk: The Primary Ingredient 24 By William Schlinsog 7.4 Weight Management 104 Cheese Specialist and Consultant 7.5 Cardiovascular Health 104 4.2 The Cheese Making Process 25 7.6 Gastrointestinal Health 105 By William Schlinsog 7.7 Child Nutrition 105 Cheese Specialist and Consultant 4.3 Classification & Standards 27 By Regi Hise Foodtrends, LLC 4.4 Cheese Styles and 28 Packaging Types 4.5 Storage 35 Reference Manual for U.S. Cheeses 3 INTRODUCTION EDITORS: ACKNOWLEDGEMENTS This reference manual is designed to guide and educate international buyers Greg Miller The U.S. Dairy Export Council (USDEC) and end-users on purchasing and using Dairy Management Inc. wishes to extend its appreciation to all the U.S. cheese. It is an information resource individuals, companies and associations that includes: Dean Sommer who contributed to the development, review • A description of the U.S. cheese industry. Wisconsin Center for Dairy Research and production of this manual. In addition to the many experts in the field who cannot all • Definitions of cheese varieties. be listed here, USDEC would like to recognize • Descriptions of the processes used to Rusty Bishop the contribution of its member companies produce and handle cheeses, as well as Wisconsin Center for Dairy Research (list available at www.usdec.org), the properly merchandise them at the retail California Dairy Research Foundation, Dairy and foodservice level. • Discussions of the functional and Angélique Hollister Management Inc., the Wisconsin Center for Dairy Research, the Wisconsin Milk Marketing nutritional properties of cheese. U.S. Dairy Export Council Board, Inc. (WMMB) and Design Two, Ltd. • Applications for the wide variety of U.S. cheeses. Dairy Management Inc. 4 Reference Manual for U.S. Cheeses The U.S. Dairy Export Council (USDEC) The U.S. Dairy Export Council facilitates U.S. DAIRY EXPORT COUNCIL is an independent membership organization communication between international buyers that represents the interests of U.S. milk of dairy products and U.S. suppliers by: producers, cooperative dairy companies, • Acting as a central contact point for dairy processors, export marketing and international buyers and U.S. exporters, trading companies, and suppliers to the dairy matching prospective buyers with industry. USDEC’s members represent the potential sellers. vast majority of U.S. milk production and • Compiling and maintaining comprehensive include companies with the widest varieties lists of buyers and sellers, which are of dairy products available anywhere in available to overseas customers the world. and members. • Circulating product inquiries from A function of USDEC is to unify the U.S. dairy international buyers to a concentrated industry’s international market development list of U.S. suppliers to generate price efforts, so that the United States can be a quotations. more responsive supplier to international • Hosting international buying delegations markets. USDEC works with U.S. suppliers to familiarize end-users with the size and to help them maximize all of the benefits scope of the U.S. industry. the industry has to offer: size, efficiency, • Coordinating trade missions and consistency, high-quality products, and participating in trade shows in overseas state-of-the-art technology. markets to help U.S. suppliers better USDEC’s activities fall into three broad understand the needs of these markets. categories: provide on-going service to The Council’s headquarters are in Arlington, trade partners; try to bring potential Virginia (adjacent to Washington, D.C.) and buyers and sellers together to facilitate can be contacted at: trade; and to educate and support both U.S. dairy exporters and end-users of U.S. Dairy Export Council U.S. dairy products. 2101 Wilson Boulevard, Suite 400 Arlington, Virginia 22201, USA The U.S. Dairy Export Council provides Phone: + 1-703-528-3049 support to international buyers and Fax: + 1-703-528-3705 end-users of dairy products by: www.usdec.org • Working closely with trade partners and end-users around the world to develop In addition, USDEC has set up a number of and nurture business relationships. international offices with representatives in • Providing information about U.S. suppliers, Japan, South Korea, Southeast Asia, China, their products and capabilities. Taiwan, Mexico, South America, the Middle • Supporting end-users and the trade with East and Europe. Please contact USDEC for milk is only the beginning conferences and technical seminars aimed further information and contacts. at providing training and guidance on the use of U.S. dairy products. The U.S. Dairy Export Council provides • Furnishing applications and usage ideas access to suppliers of the largest, safest milk for U.S. dairy ingredients. supply in the world. USDEC has a global staff • Helping drive the sale of U.S. dairy in place to provide potential buyers with products by creating and supporting a direct communication link to U.S. dairy in-store and foodservice promotions. products suppliers. • Creating point-of-sale materials highlighting the benefits of purchasing U.S. dairy products. Reference Manual for U.S. Cheeses 5 Dairy Management Inc.TM (DMI) is the Dairy Management Inc. DAIRY MANAGEMENT INC. nonprofit domestic and international 1025 West Higgins Road, Suite 900 planning and management organization Rosemont, Illinois 60018-5616, USA responsible for increasing demand and sales Phone: + 1-847-803-2000 for U.S.-produced dairy products on behalf Fax: + 1-847-803-2077 of America’s dairy producers, who are its www.dairyinfo.com funders.
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