Cornell Conference on Dairy Markets and Product Research

20th Annual Conference

Doubletree Hotel, Syracuse, NY

March 5, 2007

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		Monday, March 5, 2007
		8:00	Registration
		9:00	Welcome and Program Overview--David Barbano, Cornell University
		9:05	Costs of Dairy Product Manufacturing and Milk Price Regulation--Mark Sephenson, Cornell University
		9:45	Break
		10:00	Concurrent Sessions
		#1	Characteristics of Flavor and Texture Differences within 640 Pound Cheddar Blocks--Dave Barbano, Cornell and Mary Anne Drake, North Carolina State University
		#2	Understanding and Avoiding Black Spot Defect in Cheese--Scott Rankin, University of Wisconsin-Madison
		#3	I Pumped the Load and I Know the Road: Hauling Milk in the 21st Century-- Mark Stephenson and Charles Nicholson, Cornell
		11:00	Repeat Concurrent Sessions
		12:00	Lunch
		1:15	Concurrent Sessions
		#1	Production of Cottage Cheese in an Enclosed Vat--Lloyd Metzger, South Dakota State University
		#2	Influence of Pasteurization Temperatures from 162 to 185°F on Outgrowth of Thermoduric Bacteria--Kathryn Boor, Cornell
		#3	Farm to Retail Pricing Relationships in Northeast Markets --Angela Gloy and Andrew Novakovic, Cornell
		2:20	Repeat Concurrent Sessions
		3:15	Refreshment Break
		3:45	Manufacturing Plant Capacity in the Northeast: Where We Are, Where We Might Be Going-- Andrew Novakovic, Cornell
		4:45	Adjourn the Conference--Andrew Novakovic, Cornell
		6:00	Cheese Reception Hosted by the NYS Cheese Manufacturers Association