Cornell Conference on Dairy Markets and Product Research

18th Annual Conference

Wyndham Hotel, Syracuse, NY

March 7, 2005

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The program agenda may be downloaded here.

		Monday, March 7, 2005
		8:00	Registration
		9:00	Welcome and Program Overview--Dave Barbano, Cornell University
		9:05	Milk Production in the Northeast: Current Status and Prospects for Growth--Mark Stephenson, Cornell; Brad Hilty, Penn State; Bob Parsons, UVM
		9:45	Break
		10:00	Concurrent Sessions
		#1	Use of CO2 For the Long Haul Transportation of Raw Fluid Milk--Joeseph Hotchkiss, Cornell
		#2	Defining Dairy Flavors: A Study of Cheddar Cheese Flavor--MaryAnne Drake, NCSU
		#3	Over-Order Premiums--What You Pay, What Farmers Receive--Mark Stephenson, Cornell
		11:00	Repeat Concurrent Sessions
		12:00	Lunch
		1:15	Concurrent Sessions
		#1	Impact of Milk Preacidification with CO2 on Cheddar Cheese Characteristics--Dave Barbano/Brandon Nelson, Cornell
		#2	Factors That Influence the Onset and Rate of Calcium Lactate Crystallization in Naturally-Smoked Cheddar Cheese--Paul Kindstedt, UVM
		#3	Ultrafiltered Milk: Where Will it Come From and Where Will it Go?--Chuck Nicholson, Cornell
		2:20	Repeat Concurrent Sessions
		3:15	Refreshment Break
		3:45	World Trade in Dairy Products and Prospects for New Policies--Andrew Novakovic, Cornell
		4:45	Adjourn the Conference
		6:00	Cheese Reception Hosted by the NYS Cheese Manufacturers Association