Cornell Conference on Dairy Markets and Product Research

19th Annual Conference

Wyndham Hotel, Syracuse, NY

March 6, 2006

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		Monday, March 6, 2006
		8:00	Registration
		9:00	Welcome and Program Overview--Andrew Novakovic/David Barbano, Cornell University
		9:05	Current Status of Dairy Foods Markets--Angela Gloy/Andrew Novakovic, Cornell University
		9:45	Break
		10:00	Concurrent Sessions
		#1	Lactose Hydrolysis to Create New Products for the Lactose Intolerant --Joeseph Hotchkiss, Cornell
		#2	New Techniques in Infrared Milk Analysis and Implications for Processors --Joanna Lynch, Cornell and Cary Hunter, Texas/New Mexico Federal Milk Marketing Order
		#3	Potential Market Impacts of New Whey Protein Product Marketing--Charles Nicholson, Cornell
		11:00	Repeat Concurrent Sessions
		12:00	Lunch
		1:15	Concurrent Sessions
		#1	Inhibiting Browning Reactions in Whey Powders--Scott Rankin, University of Wisconsin at Madison
		#2	Early Stage Chemistry of the Water Phase of Cheese--Brandon Nelson, Schreiber Foods and David Barbano, Cornell
		#3	Markets for Specialty Cheeses --Angela Gloy, Cornell
		2:20	Repeat Concurrent Sessions
		3:15	Refreshment Break
		3:45	Make-Allowances, Manufacturing Costs, and Regulated Pricing--Mark Stephenson and Andrew Novakovic, Cornell
		4:45	Adjourn the Conference
		6:00	Cheese Reception Hosted by the NYS Cheese Manufacturers Association