Dairy leaders discuss supply chain challenges, opportunities

July 12, 2024

By Alyssa Mitchell

EGG HARBOR, Wis. — In a session Tuesday during the Wisconsin Dairy Products Association’s (WDPA) 2024 Dairy Symposium here, experts discussed navigating supply chain challenges and the opportunities to capitalize on evolving consumer preferences for dairy products.

Leading off the session, Mathew Rutz, vice president of contract manufacturing for Tetra Pak in the United States and Canada, shared an overview of today’s food landscape and evolving consumer preferences for protein-forward foods.

Rutz notes that the food system as built today is unsustainable, and by 2050 the world will need to feed 10 billion people without using more land and while simultaneously working to reduce emissions.

Rutz shared a few key global macro forces in food and beverages today, including consumers’ interest in health and wellness; their uncertainty when it comes to cost of living; and their concerns about sustainability. He notes 38% of global consumers say inflation is the most worrying topic for them, while 40% are concerned about the price of healthy food options.

“Consumers associate multiple benefits to proteins — it’s not only about sports,” Rutz says, noting that protein ranks first in terms of consumer interest, followed by fiber and omega-3.

“Dairy is positioned to deliver on these preferences,” he adds.

Key health platforms for consumers include immune health, bone health, weight management and cognitive health.

“Protein offers a great opportunity across these platforms, hitting all kinds of different consumers and target occasions. It coverts volume into value,” Rutz says.

He adds protein is taking the spotlight on front-of-pack communication, and real dairy still can demand a premium price compared to plant-based alternatives.

Next, Rutz and Tory Nichols, business development, Suntado LLC, shared details of the new Suntado LLC plant in Burley, Idaho. The new state-of-the-art shelf-stable milk and alternative beverage manufacturing facility has the capacity to process approximately 400,000 to 1 million pounds of local milk per day into a combination of organic, conventional and A2 milk products.

The Suntado facility specializes in processing Class I and Class II milk and also serves as a co-packer for an array of products including private label and other recognized brands. The product lineup is diverse, ranging from sports, children and adult nutrition to innovative coffee products and alternative beverages. A notable feature of these products is their packaging, ensuring both extended-shelf-life (ESL) and aseptic conditions. Suntado has worked closely with Tetra Pak on much of its packaging offerings.

As the industry continues to face supply chain challenges, material shortages and other disruptions, ESL and aseptic dairy products are a potential solution for manufacturers to realize increased flexibility for transportation, storage and distribution.

For example, ESL and aseptic beverages offer:

• Increased distribution due to long shelf life, which can fill voids in school districts without a local milk supply;

• Paperboard for aseptic packaging sourced from different suppliers than that used for gable top packaging; and

• Global footprint provides a high degree of redundancy in meeting changes in packaging demands.

Rutz notes some retailers already are embracing these types of packaging as aseptic packages in the chilled space allow them to have more variability, velocity and accessibility.

“The family size aseptic carton is growing year-over-year for those brands with a strategy of aseptic in the chilled space,” he says.
Nichols adds it offers an opportunity for consumers also to consider the concept of being able to store milk in the pantry instead of the refrigerator.

“It’s very important to look at ‘value-added’ — that’s the space we need to be innovative in and where growth will come from,” he says. “I think most dairy producers tend to think of the chilled space and focus on that, but we can’t just focus there anymore — we have to attract the dry grocery buyers, pharmacy buyers and others. We need to get true, shelf-stable, high-protein dairy products in to these other areas of the store. That will be key for our growth and success.”

Rutz notes that while the white milk category is decreasing in volume, two segments are growing: value-added milk (particularly half-gallon and 48-ounce sizes), and 32-ounce cartons of shelf-stable products.

In addition to ESL benefits, many shelf-stable packages also contribute to efficiencies in production schedules as well as storage as the products stack better, he says.

Nichols notes that shelf life for retailers was a big issue during COVID, and it taught suppliers that having days of supply somewhere, ready to go is very valuable to them.

“When you can warehouse 25-30 days of product for a customer, it’s very reassuring, especially for larger customers and in the event of a crisis like COVID,” he says.

Rutz says that ESL packaging typically provides a 30- to 90-day shelf life, while truly shelf-stable beverages can be stored for six-plus months.

Meanwhile, he notes the case can be made for verticalization of the producer and processor into one entity.

“The opportunities for verticalization of the dairy supply chain are more present now,” Rutz says. “Among cheese and powder considerations, beverage verticalization is considered a viable strategy.”

CMN

CDC reports fourth human case of bird flu tied to dairy outbreak

July 12, 2024

ATLANTA — The Centers for Disease Control and Prevention (CDC) announced last week that the fourth human case of highly pathogenic avian influenza A (HPAI or H5N1) virus infection in the United States has been identified in Colorado. Previous cases were reported in Texas (1) and Michigan (2). As with the previous cases, the latest person affected is a worker on a dairy farm where cows tested positive for H5N1. The person reported eye symptoms only, received oseltamivir treatment and has recovered. CDC has been watching influenza surveillance systems closely, particularly in affected states, and says there has been no sign of unusual influenza activity in people, including in syndromic surveillance.

Based on information available at this time, CDC says this infection does not change its current H5N1 bird flu human health risk assessment for the U.S. general public, which the agency considers to be low. However, CDC says this development underscores the importance of recommended precautions in people with exposure to infected animals. People with close or prolonged, unprotected exposures to infected birds or other animals (including livestock), or to environments contaminated by infected birds or other animals, are at greater risk of infection.

As of Wednesday, USDA’s Animal and Plant Health Inspection Service has confirmed a total of 146 HPAI cases in livestock herds, and 12 states have been affected in this outbreak. Most recently, new cases in dairy cows were confirmed this week in Colorado
(3), Michigan (1) and Texas (1). These states, as well as Idaho, are among those with the most confirmed HPAI cases in livestock herds (more than 20 per state).

Meanwhile, the Illinois Department of Agriculture (IDOA) this week announced an intrastate testing requirement for lactating dairy cattle participating in livestock exhibitions in Illinois to minimize the spread of H5N1.

While Illinois currently has no reported cases of H5N1 in dairy cattle, this step is being taken out of an abundance of caution. Testing requirements apply to lactating dairy cattle being exhibited at county fairs, Illinois State Fair, Du Quoin State Fair and any other livestock exhibition held in Illinois.

“Our best defense against animal disease is biosecurity,” says Mark Ernst, IDOA state veterinarian. “We are committed to working closely with all stakeholders — from veterinarians and testing labs to exhibitors and fair managers — to identify and implement best practices to limit or prevent the spread of disease.”

CMN

Raclette de Compton au Poivre awarded Best of Show at ACS

July 12, 2024

BUFFALO, N.Y. — Raclette de Compton au Poivre, a Raclette-style cheese from Fromagerie la Station of Compton, Québec, was named First Place Best of Show at the American Cheese Society’s (ACS) 2024 Judging & Competition, held this week in Buffalo, New York. The results of the competition were announced at a ceremony last night at the “Cheese for Real” conference at the Buffalo Convention Center.

La Raclette de Compton au Poivre has a coppery-colored washed rind surrounding a semi-firm golden paste with a line of pink peppercorns running through the center of the cheese. The aroma of apples and butter is enhanced by the pink peppercorns when heated.

The Second Place Best of Show went to Le Cousin, a soft-ripened washed rind cheese from Fromagerie Médard of St. Gédéon, Québec, and Third Place Best of Show went to Flagship Reserve from Beecher’s Handmade Cheese of Seattle.

This year’s competition saw a total of 1,596 submissions from across North America, which were judged across 133 different categories.

“We are thrilled to celebrate the outstanding achievements of these cheesemakers,” says David Lockwood, chair of the ACS Judging & Competition Committee. “Their dedication to craftsmanship and quality is truly inspiring, and we are proud to recognize their contributions to the cheese industry.”

Full results will be published in next week’s edition of Cheese Market News.

CMN

USDA issues recommended decision on reforming FMMOs

July 5, 2024

WASHINGTON — USDA this week issued a recommended decision proposing to amend the uniform pricing formulas applicable in all 11 federal milk marketing orders (FMMOs). The recommended decision follows a 49-day national hearing held from Aug. 23, 2023, to Jan. 30, 2024, in Carmel, Indiana, where USDA heard testimony and received evidence on 21 proposals from the dairy industry.

The recommended decision puts forth a package of amendments to update formulas and factors based on the evidentiary record of the proceeding. More specifically, this decision recommends the following:

• Milk composition factors: Update the factors to 3.3% true protein, 6% other solids and 9.3% nonfat solids.

• Surveyed commodity products: Remove 500-pound barrel Cheddar prices from the Dairy Product Mandatory
Reporting Program survey and rely solely on the 40-pound block Cheddar price to determine the monthly average cheese price used in the formulas.

• Class III and Class IV formula factors: Update the manufacturing allowances to: cheese, $0.2504; butter, $0.2257; nonfat dry milk (NDM), $0.2268; and dry whey, $0.2653. The recommended decision also proposes updating the butterfat recovery factor to 91%.

• Base Class I skim milk price: Update the formula as follows: The base Class I skim milk price would be the higher of the advanced Class III or Class IV skim milk prices for the month. In addition, adopt a rolling monthly Class I extended-shelf-life (ESL) adjustment that would provide for better price equity for ESL products whose marketing characteristics are distinct from other Class I products.

• Class I differentials: Update the Class I differential values to reflect the increased cost of servicing the Class I market. The county-specific Class I differentials are specified in the decision.

“Based on our initial reading, NMPF is heartened that much of what we proposed after more than two years of policy development, and another year of testimony and explanation, is reflected in USDA’s recommended federal milk marketing order modernization plan,” says Gregg Doud, president and CEO of the National Milk Producers Federation (NMPF).

Doud notes that recognizing the need to restore orderly milk marketing, USDA decided to go back to the higher of, with an accommodation for ESL milk, thus granting NMPF’s request for the vast majority of U.S. fluid milk.

“USDA’s solution is, frankly, as innovative as it is fair — a classic case of two sides not getting all that everyone wanted, but everyone getting what they most needed,” he says.

“Crafting an effective milk pricing system for farmers is complex and requires a careful balance. USDA’s plan acknowledges that complexity and, while not matching our proposal in every detail, looks largely in keeping with the comprehensive approach painstakingly determined by the work of dairy farmers and their cooperatives over the past three years,” Doud says. “We look forward to examining this proposal topic-by-topic, gathering input regarding the various needs of our members nationwide and adding their insights as this process moves toward a vote of producers.

“As has always been the case, member leadership is what has made this process work for dairy. The conversation is continuing, and the comprehensive, consensus-driven approach that has been our hallmark will also continue,” he adds.

Mike Brown, chief economist with the International Dairy Foods Association (IDFA), says IDFA’s first impression is that there are aspects of the proposal that are responsive to the facts and data presented at the hearing by IDFA and its members, which offer a path toward balanced growth across the dairy supply chain.

“We were disappointed that the recommended decision would revert the Class I mover to the ‘higher of,’ which will make it nearly impossible for non-ESL fluid milk processors and their customers to continue to use risk management tools in their business relationships,” Brown adds, noting IDFA will have additional analysis in the coming days.

The Wisconsin Cheese Makers Association (WCMA) notes that it first appealed to USDA for make allowance adjustments in March of 2023 and since has actively engaged in FMMO reform discussions, including at the national hearing.

“USDA’s recommended decision acknowledges that make allowance formulas are inadequate, having not been updated in 16 years. The agency’s proposed adjustments are lower than dairy manufacturers requested to meet their costs of production but provide some much-needed relief for processors challenged by inflationary pressures,” says WCMA Executive Director John Umhoefer. “WCMA members acknowledge the effort of USDA leaders and staff in the hearing process, and we will continue to urge USDA to use sound industry cost data to announce make allowances in its final decision that reflect today’s higher costs to produce dairy products.”

Umhoefer notes USDA also has released the results of its Regulatory Economic Impact Analysis to determine the impact of amended FMMO pricing formulas, concluding that its proposed changes are “likely to contribute to increases on average in producer revenue and pool values, while incorporating more current costs faced by producers and processors in marketing milk and, thus, contribute to orderly marketing conditions.”

The analysis can be viewed at www.ams.usda.gov/sites/default/files/media/DairyFMMO_ImpactAnalysis PricingRecDec.pdf.

FarmFirst Dairy Cooperative says it is encouraged by the announcement made by USDA on their recommendations to modernize federal orders, noting much of what the cooperative has advocated for in federal order reform over the past three years appears to be reflected in USDA’s recommendations.

“This is a complex issue, and we will need to dive into the full report in further detail, but from what we have seen so far, USDA has acknowledged what dairy farmers, cooperatives and other stakeholders have been asking them to address,” says Sarah Sarbacker, FarmFirst director of communications and marketing. “As we move forward, we are optimistic that necessary changes will be made to improve the milk pricing system for dairy producers.”

American Farm Bureau Federation (AFBF) President Zippy Duvall says AFBF has been calling for FMMO reform since 2021 and convened a successful first-of-its-kind industrywide forum in 2022.

“We appreciate that USDA held this hearing, recognizing some of our concerns related to milk pricing. We are pleased with the intent to return the Class I skim milk price to the ‘higher of’ formula as we called for,” Duvall says. “That said, we’re disappointed in changes that will benefit processors without regard for producers at a time when dairy farmers are struggling and many have gone out of business. USDA missed opportunities to improve and update price formulas.

“We also strongly believe make allowances should not be changed without a mandatory, audited survey of processors’ costs,” he adds. “Our dairy farmers deserve fairness in their milk checks and transparency in the formula, but the milk marketing order system can’t deliver that unless make allowances are based on accurate and unbiased data.”

The American Dairy Coalition (ADC) echoed this sentiment, noting it is pleased to see the draft includes returning the Class I “mover” to the “higher of” method as it was a key policy priority for ADC and an area of consensus among dairy farmers. The group adds, however, that it has initial concerns in some of the details as well as other portions of the draft decision.

“Even though the draft decision appears to be responsive to dairy farmers, it does not treat all orders fairly and could result in farmers voting ‘no’ to the changes, only to discover that they’ve unintentionally voted out the individual order in which they vote,” says

Laurie Fischer, ADC CEO. “We will take time to fully digest the draft decision and economic impacts and will be working to educate farmers on what the voting process is, who is eligible to vote and what their vote means.”

Regarding USDA’s proposed change back to the “higher of” only for “regular” (fresh) fluid milk, Fischer notes Class I milk used to make ESL products would be priced using a 24-month rolling adjuster that incorporates the “averaging” method.

“How will this split pricing within Class I affect competition and ultimately our dairy farmers? We hope to see USDA provide some assessment of this,” she says. “We are also disappointed that USDA has proposed higher make allowance credits for processors, which are — in effect — deductions from farmer milk checks that are embedded within the pricing formulas. The industry does not yet have mandatory, audited cost surveys, and there is no connection between increased processor credits and a transparent, adequate price paid to farmers.”

Fischer notes the brunt of increased make allowances falls upon dairy farmers in federal orders that already see their all milk price running $1 or more behind the national average for most of the past 18 months. This has affected the relevance of the Dairy Margin
Coverage program for farmers in areas like the Upper Midwest, she adds.

“Increasing the make allowances at this time makes the disparity worse,” Fischer says. “We are grateful for the proposed updates to milk composition, Class I differentials and butterfat reconciliation, but these changes have limited positive impact in Class III FMMOs and do not balance out the negative impact of the make allowance increases.”

A draft of the recommended decision may be viewed at www.ams.usda.gov/sites/default/files/media/DraftAMS_DA_23_0031_RecommendDecisionPRR.pdf. The document has not yet been published in the Federal Register and is not the official version of the proposed amendments.

Publication of the official recommended decision in the Federal Register is anticipated in the coming days and will invite public comments on the recommended proposals. Once it is published, comments may be submitted at the Federal eRulemaking portal at www.regulations.gov. Comments also may be filed with the Hearing Clerk, USDA, Room 1031-S, Washington, DC 20250-9200 or faxed to 202-720-9976. issue of the Federal Register.

CMN

Advances in vaccination and pasteurization data combat flu

July 5, 2024

WASHINGTON — Moderna Inc. has been awarded $176 million through the U.S. government’s Rapid Response Partnership
Vehicle (RRPV) to accelerate the development of mRNA-based pandemic influenza vaccines that could be used to combat avian influenza.

Moderna announced this week that the project award will support late-stage development for an mRNA-based vaccine to enable the licensure of a pre-pandemic vaccine against H5 influenza virus. This subtype of influenza virus causes avian influenza (H5N1) and poses a risk for spillover into the human population. The agreement also includes additional options to prepare and accelerate a response to future public health threats.

This project is funded by the U.S. Department of Health and Human Services (HHS) through the Biomedical Advanced
Research and Development Authority (BARDA), part of the Administration for Strategic Preparedness and Response (ASPR).

Moderna’s influenza vaccine candidate uses current mRNA technology leveraged successfully during the COVID-19 response, resulting in one of the first two FDA-authorized — and ultimately FDA-licensed — COVID-19 vaccines. In 2023, BARDA issued a request for proposal to Moderna and other companies to develop mRNA vaccines to prepare for potential public health emergencies caused by influenza viruses, such as H5N1. mRNA vaccines have the potential to complement traditional vaccine technologies during a pandemic influenza emergency response, HHS says. The Centers for Disease Control and Prevention (CDC) has said the risk to general human health from H5N1 still is low, and this award is a part of ASPR preparedness efforts.

“The award made (this week) is part of our long-standing commitment to strengthening our preparedness for pandemic influenza,” says Assistant Secretary for Preparedness and Response Dawn O’Connell. “Adding this technology to our pandemic flu toolkit enhances our ability to be nimble and quick against the circulating strains and their potential variants.”

Meanwhile, FDA and USDA last week announced results from a first-of-its-kind study using the process typically used by commercial milk processors to further confirm that pasteurization is effective at inactivating the H5N1 virus in fluid milk and other dairy products made from pasteurized milk.

The study, which was designed to simulate commercial milk processing, found that the most commonly used pasteurization time and temperature requirements were effective at inactivating the H5N1 highly pathogenic avian influenza (HPAI) virus in milk. These results complement FDA’s initial retail sampling study in which all 297 samples of dairy products collected at retail locations were found to be negative for viable H5N1 HPAI virus.

“This commercial milk processing simulation study is notably different than some recent benchtop studies published by other institutions, which have shown mixed results regarding the sensitivity of the virus to thermal treatment,” says Stephen Walker, consumer safety officer in FDA’s Center for Food Safety and Applied Nutrition. “Other recent studies relied on benchtop equipment that was likely not sufficient to accurately simulate high temperature short time processing conditions. In contrast, the results of this study announced today strongly indicate that the virus is much more sensitive to heat treatment with commercial pasteurization equipment than other studies might suggest.”

According to USDA, as of Wednesday there have been a total of 139 confirmed cases of H5N1 in dairy cattle and 12 states affected by the outbreak.

CMN

May U.S. cheese production up 0.7% from one year earlier

July 5, 2024

WASHINGTON — May U.S. cheese production, excluding cottage cheese, totaled 1.213 billion pounds, up 0.7% from the 1.204 billion pounds of cheese produced in May 2023, according to data released this week by USDA’s Natural Agricultural Statistics Service (NASS). (All figures are rounded. Please see CMN’s Dairy Production chart on page 14.) May cheese production was up 2.1% from the 1.188 billion pounds produced in April, but down 1.2% on a daily average basis.

Italian-type cheese production in May totaled 505.1 million pounds, up 4.4% from May 2023. Production of Mozzarella, the largest component of Italian-type cheese production, totaled 405.1 million pounds in May, up 7.1% from a year earlier.

American-type cheese production in May totaled 488.1 million pounds, down 5.7% from May 2023. Production of Cheddar, the largest component of American-type cheese, totaled 329.0 million pounds, down 9.7% from May 2023.

Wisconsin was the leading cheese-producing state with 305.6 million pounds produced in May, up 3.2% from May 2023. California followed with 214.5 million pounds produced in May, down 0.5% from a year earlier.

U.S. production of butter totaled 204.3 million pounds in May, up 4.0% from May 2023. May butter production was down 1.6% from April’s 207.6 million pounds and down 4.8% on a daily average basis. California was the leading butter-producing state with 63.9 million pounds produced in May, up 0.3% from May 2023.

CMN

Dairy executives hone skills at IDFA Leadership Symposium

June 28, 2024

By Alyssa Mitchell

MADISON, Wis. — Rising dairy industry executives, managers and other leaders convened this week for the International Dairy Foods Association’s (IDFA) Leadership Symposium, presented in partnership with the Wisconsin School of Business Center for Professional and Executive Development at the University of Wisconsin-Madison. The event provided a forum for rising leaders to collaborate with fellow industry change-makers, build their leadership skills and prepare for the next step in their leadership journey. New to the conference this year was the opportunity to receive the IDFA Advanced Leadership and Management Certificate for those who completed all three days of the symposium program.

The program is part of IDFA’s People Strategy, which also includes its NextGen Leadership Program, Women in Dairy, HR Leaders in Dairy and the Dairy Diversity Coalition.

“We are in a growth mindset in dairy, with $8 billion in planned infrastructure investments,” says Michael Dykes, president and CEO of IDFA. “We’re currently experiencing a significant number of retirements, and the industry is going to need a lot of new leaders to step up to fill these roles. We have to take steps to develop that leadership.”

He notes that planned investments across the dairy sector are about more than securing capital — it’s paramount that the industry procures the talent it needs to keep the industry running successfully.

“The No. 1 issue among our members are gaps in the workforce,” Dykes says. “We’re helping the next generation of leaders come together as the new representatives of companies, boards and organizations. These are engineers, supply chain specialists and others who are bringing new ideas and innovations for the future of dairy.”

Led by instructors Steve King, Tim Buhl and Artell Smith — all affiliated with the Wisconsin School of Business — this week’s Leadership Symposium program included an overview of definitions and strategies for successful leadership, tips to inspire teams to succeed and a deep dive into results of a leadership personality assessment participants took ahead of the event. Other sessions included an overview of strategic operations and performance, and keys to executive leadership.

Kicking off the program Tuesday, King led attendees through a series of collaborative problem-solving exercises as well as an overview of key leadership styles and traits.

King reviewed the Ladder of Inference, which includes taking data in a problem or situation and figuring out what it means to you based on your personal experience. Gaps in understanding lead individuals to fill those gaps with assumptions, he notes.

“Assumptions are like a hypothesis — and they can be changed,” he says.

“Leaders who are good at managing context are good at exploring these things — assumptions, experiences/meaning, beliefs and data — out loud, with other people. Collaboration is key,” he adds.

King reviewed two primary leadership styles, which include foundational leadership styles and flexible/situational leadership styles. Foundational styles are shown to be effective across many individuals, industries and positions, while flexible styles work best in specific situations, he notes.

The six different situational/flexible leadership styles, and their benefits and challenges, include:

• Coercive — Seen primarily as a demanding or “do as I say” approach, this works best with turnaround situations and emergencies where decisions must be made quickly, King says.

However, this approach may be overused when it inhibits flexibility or dampens motivation, he adds.

“For this to work, the leader needs to know what they are talking about, and their direct charge needs to know how to do what they are telling them to do. Leaders need to read the situation,” King says.

• Visionary/authoritative — This is a more mobilizing, “come with me” approach, King notes. It works best perhaps when a business is adrift and needs to be inspired to change.

“It can be tricky with a team of experts who do not buy into the action — for this one, you typically have the luxury of time,” he adds.

• An affiliate approach is a more caring, “people come first” mindset, King says. This is best used to promote harmony and morale.

• A democratic approach is more collaborative, asking others, ”What do you think?”

It supports employees’ voices in decisions, generating new ideas, organizational flexibility and responsiveness, King says. Leaders should be cautious, however, to keep things on track, lest the collaborative effort result in endless meetings or a lack of decision-making.

“You should engage with intention,” King says.

• A pace-setting approach drives action: “Do as I do, now.”

This approach works best with high performance standards, and can be motivating for highly competent and self-motivating individuals, King notes.

He adds it’s important to resist the urge to completely take over, as this can lead to employee resentment.

• Lastly, a coaching or “try this” approach invests in development and is supportive to those who desire development. However, it may not be welcomed by those who are resistant to the need for growth.

“Build capability by investing in others,” King says, noting some of the good “bricks” of management include making sure employees know what’s expected of them, how to do it, the rewards of their work, and whether they get regular feedback.

“Coaching is the mortar between the bricks,” he adds.

He also cautions that it’s a “myth that you can hold someone else accountable for their performance and behavior — they have to do it themselves.”

King also outlined more universal foundational leadership traits that have been shown to lead to success among high performing individuals, teams and organizations.

These include salary, organizational level, problem solving capabilities, managerial success (employee engagement), physical and mental health, quality of professional and personal relationships, interest in self-improvement, team effectiveness, customer service and quality, productivity and profitability/mission.

Participants then received results from a Life Styles Inventory Self-Description they took prior to the summit by Human Synergistics Inc. Results were shared with individuals via the company’s Human Synergistics Circumplex, a graphic that provides a way to see, measure and change the thinking and behavioral styles proven to drive the performance of not only individuals, but also groups and organizations.

The Circumplex breaks down the factors underlying performance effectiveness (in this case, at an individual level) according to 12 behaviors or styles. These styles are further grouped according to three general clusters:

• Constructive styles encourage the attainment of organizational goals through people development; promote teamwork and synergy; and enhance individual, group and organizational adaptability and effectiveness.

• Aggressive/defensive styles lead people to focus on their own needs at the expense of those of their group and organization and lead to stress, turnover and inconsistent performance.

• Passive/defensive styles lead people to subordinate themselves to the organization, stifle creativity and initiative, and allow the organization to stagnate.

King walked participants through their results, and also suggested these next steps:

• Pick two people you trust and validate the feedback.

• Decide what new behaviors to focus on and some simple actions you can take to improve.

• Figure out ways to hold yourself accountable for the desired changes.

Klodet Barkhosir, financial manger, financial planning and analysis, for Crystal Creamery, Modesto, California, says her company sent her to the IDFA Leadership Symposium because they saw the potential and passion she has for her job.

“I want to improve my leadership skills and find people in the industry to learn from and collaborate with,” she says. “I’ve been more focused on myself and working on growth and improvement, but now I’m moving toward being a manager, director and want to improve my leadership skills to help others improve themselves as well.”

Barkhosir says her Life Styles Inventory assessment results aligned closely with her expectations.

“I’m a perfectionist, so I think if you don’t focus on being perfect, you open your mind to adopt new ideas or take some pressure off yourself,” she says. “The program helped me to understand that perfectionism is unrealistic.”

David Cherrie, vice president of category management and innovation for Saputo Dairy Division USA, Milwaukee, says the symposium fit in well with his ongoing professional development goals.

“I’m always looking for ways to continue my professional development and networking and find ways to improve my leadership style and make my team stronger and deliver strong results,” he says. “The assessment has been excellent because it gave me some great insights into myself and my behaviors. It also identified opportunities where I can work on improving myself and become a stronger leader, as well as seeing areas of strength and how I can continue to leverage those.”

CMN

Winners of Wisconsin State Fair Dairy Products Contest named

June 28, 2024

WEST ALLIS, Wis. — Last week category winners were announced in the 2024 Wisconsin State Fair Dairy Products Contest, which took place June 20 at the Wisconsin State Fair Park. The contest drew more than 460 entries from dairy manufacturers around the state in more than 50 classes for cheese, sour cream, butter, yogurt, milk and custard.

The 2024 Grand Master Cheesemaker, Grand Champion Yogurt, Grand Champion Sour Cream, Grand Champion Milk and Grand Champion Custard will be announced at the Blue Ribbon Dairy Products Auction on Aug. 8 at the Wisconsin State Fair Park. The Blue Ribbon Dairy Products Auction is a fundraiser for the Wisconsin State Fair Dairy Promotion Board. Auction proceeds fund scholarships for students pursuing dairy-related degrees and support the board’s interactive educational display — Dairy Lane — located in the Lower Dairy Barn at Wisconsin State Fair Park.

The top entries in each class include:

• Mild Cheddar

First: Team Sartori, Sartori Co., Plymouth, Farmhouse Cheddar, 99.000

Second: Team Sartori, Sartori Co., Plymouth, Old World Cheddar, 98.975

Third: Associated Milk Producers Inc., Blair, Mild Cheddar, 98.850

• Aged Cheddar

First: Foremost Farms, Foremost Farms USA, Marshfield, Cheddar, 99.360

Second: Widmer’s Team, Widmer’s Cheese Cellars, Theresa, 1 Year Aged Cheddar, 99.315

Third: Kerry Henning, The Artisan Cheese Exchange, Sheboygan, Deer Creek The Imperial Buck, 99.265

• Colby, Monterey Jack

First: Kerry Henning, The Artisan Cheese Exchange, Sheboygan, Deer Creek The Robin, 99.800

Second: Mark Lins, Cedar Grove Cheese, Plain, Marble Colby, 98.950

Third: Ryan Meixelsperger, Cedar Grove Cheese, Plain, Colby, 98.850

• Swiss Styles

First: Sam Morhardt, Prairie Farms, Shullsburg, Prairie Farms Baby Swiss Wheel, 99.320

Second: Team Chalet, Chalet Cheese Coop, Monroe, Swiss - 40 lb. block, 98.820

Third: Team Prairie Farms-White Hill, Cropp Cooperative/Organic Valley, LaFarge, Organic Baby Swiss Cheese, 97.950

• Brick, Muenster

First: Decatur Cheesemakers,

Decatur Dairy, Brodhead, Brick Cheese, 99.600

Second: Steve Stettler, Decatur Dairy, Brodhead, Brick Cheese, 99.350

Third: Ty Saglam, Klondike Cheese, Monroe, Buholzer Brothers Brick, 99.150

• Mozzarella

First: Jeremy Robinson, Agropur, Luxemburg, Low Moisture Part Skim Mozzarella Cheese, 99.750

Second: Pat Doell, Agropur, Luxemburg, Low Moisture Part Skim Mozzarella Cheese, 99.450

Third: Pat Doell, Agropur, Luxemburg, Low Moisture Mozzarella Cheese, Whole Milk, 99.350

• String Cheese

First: Tom Blauert, Agropur-Little Chute, Appleton, Low moisture part skim String cheese, 99.475

Second: Dan Reed, V&V Supremo Foods, Browntown, String cheese, 98.650

Third: Ken Carothers, Agropur-Little Chute, Appleton, Low moisture part skim String cheese, 98.625

• Blue Veined Cheese

First: Prairie Farms Dairy-Mindoro, Mindoro, Heat Treated Gorgonzola, 99.425

Second: Team Roelli Cheese, Roelli Cheese, Shullsburg, Natural rinded Cheddar loaf with very sparse blue veins, 99.225

Third: Team Kingston Creamery, Kingston Cheese Cooperative, Cambria, Gorgonzola, 99.000

• Feta

First: Team Simonson, Agropur, Weyauwega, Traditional Feta, 99.300

Second: Steve Buholzer, Klondike Cheese, Monroe, Odyssey Feta in Brine, 99.100

Third: Steve Webster, Klondike Cheese, Monroe, Odyssey Feta in Brine, 98.900

• Flavored Pepper Cheese

First: Marieke Gouda, Thorp, Hatch Pepper Gouda, 99.665

Second: Kerry Henning, The Artisan Cheese Exchange, Sheboygan, Deer Creek The Rattlesnake, 99.525

Third: Zach Hagen, V&V Supremo Foods, Browntown, Chihuahua Cheese with Jalapeno Peppers, 99.500

• Flavored Soft Cheese

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Maple Flavored Mascarpone, 99.670

Second: Steve Webster, Klondike Cheese, Monroe, Odyssey Peppercorn Feta in Brine, 99.430

Third: Luke Buholzer, Klondike Cheese, Monroe, Odyssey Peppercorn Feta in Brine, 99.390

• Flavored Semi-Soft Cheese

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Smoky Pepper Rubbed Fontal, 99.900

Second: Lake Country Dairy, Schuman Cheese, Turtle Lake, Black Pepper Roasted Garlic Hand Rubbed Fontal, 99.895

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Tuscan Hand Rubbed Fontal, 99.700

• Smoked Cheese

First: Pat Doell, Agropur, Luxemburg, Smoked Provolone Cheese, 99.000

Second: Marieke Gouda, Thorp, Smoked Gouda, 98.650

Third: Team Kingston Creamery, Kingston Cheese Cooperative, Cambria, Smoked Blue Cheese, 98.350

• Flavored Hard Cheese

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Black Pepper Roasted Garlic Hand Rubbed Asiago, 99.900

Second: Kerry Henning, The Artisan Cheese Exchange, Sheboygan, Deer Creek The Night Walker, 99.650

Third: Team Sartori, Sartori Co., Plymouth, Tomato Basil BellaVitano, 99.600

• Smear Ripened Cheese

First: Orphee Paillotin/Paula Heimerl/Ron’s Wisconsin Cheese, Alpinage Cheese, Oak Creek, Alpine style Raclette Cheese with added Fenugreek seeds, 99.275

Second: Emmi Roth-Monroe, Emmi Roth, Stoughton, Roth Grand Cru Reserve Wheel, 99.050

Third: Emmi Roth-Monroe, Emmi Roth, Stoughton, Roth Grand Cru Original Wheel, 98.825

• Cold Pack Cheese, Cheese Food

First: Team Pine River, Pine River Pre-Pack, Newton, Spicy Beer Cold Pack Cheese Spread, 99.900

Second: Team Pine River, Pine River Pre-Pack, Newton, Jalapeno Gourmet Snack Spread, 99.700

Third: Steve Stettler, Decatur Dairy, Brodhead, Colby Swiss Spread, 99.700

• Pasteurized Process Cheese,Cheese Food, Cheese Spread

First: Gilman Cheese Corp., Gilman, White American, 99.255

Second: Gilman Cheese Corp., Gilman, Shelf Stable Cheddar, 98.665

Third: AMPI’s Dinner Bell Creamery, Associated Milk Producers Inc., Portage, American Swiss Slice on Slice Processed Cheese, 97.765

• Reduced Fat or Lite Cheese

First: Steve Webster, Klondike Cheese, Monroe, Odyssey Reduced Fat Feta in Brine, 99.530

Second: Ron Buholzer, Klondike Cheese, Monroe, Odyssey Reduced Fat Mediterranean Herb Feta in Brine, 99.125

Third: Matt Erdley, Klondike Cheese, Monroe, Odyssey Reduced Fat Tomato Basil Feta in Brine, 99.080

• Open Class — Soft and Spreadable Cheese

First: Crave Brothers Team, Crave Brothers Farmstead Cheese, Waterloo, Mascarpone, 98.825

Second: Robert Wills, Cedar Grove Cheese, Plain, Quark, 98.690

Third: Lake Country Dairy, Schuman Cheese, Turtle Lake, Traditional Mascarpone, 97.460

• Havarti

First: Steve Stettler, Decatur Dairy, Brodhead, Havarti, 99.750

Second: Matt Henze, Decatur Dairy, Brodhead, Havarti Cheese, 99.700

Third: Ty Saglam, Klondike Cheese, Monroe, Buholzer Brothers Havarti, 99.685

• Flavored Havarti

First: Steve Stettler, Decatur Dairy, Brodhead, Dill Havarti, 99.825

Second: Decatur Cheesemakers, Decatur Dairy, Brodhead, Havarti with Dill, 99.575

Third: Tom Schultz, Klondike Cheese, Monroe, Buholzer Brothers Dill Havarti, 99.500

• Open Class — Semi-soft Cheese

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Cello Fontal, 99.400

Second: Foremost Farms Clayton Team-Bryan Allen, Foremost Farms, Clayton, Provolone Non-Smoked, 98.900

Third: Marieke Gouda Team, Marieke Gouda, Thorp, Golden, 98.875

• Open Class — Hard Cheese

First: Lake Country Dairy, Schuman Cheese, Turtle Lake, Artisan Parmesan, 99.050

Second: Lake Country Dairy, Schuman Cheese, Turtle Lake, Cello Asiago, 98.915

Third: Team Roelli Cheese, Roelli Cheese, Shullsburg, Natural Rinded Cheddar Wheel with Sparse Blue Veins, 98.905

• Flavored Goat Milk Cheese

First: Franklin Team, Saputo Cheese, Wauwatosa, Montchevre Blueberry Vanilla Goat Cheese, 99.350

Second: Team LaClare, LaClare Creamery, Malone, Fig & Honey Goat Cheese, 99.150

Third: Franklin Team, Saputo Cheese, Wauwatosa, Montchevre Cranberry Cinnamon Goat Cheese, 99.050

• Natural Goat Milk Cheese

First: Team LaClare, LaClare Creamery, Malone, Original Goat Cheese, 98.950

Second: Team Kingston Creamery, Kingston Cheese Cooperative, Cambria, Goat Blue Cheese, 98.750

Third: Black Creek Team, Saputo Cheese, Wauwatosa, Montchevre Goat Milk Cheddar, 98.575

• Latin American Cheese

First: Crave Brothers Team, Crave Brothers Farmstead Cheese, Waterloo, Oaxaca, 99.735

Second: Ben Workman, V&V Supremo Foods, Browntown, Oaxaca Ball, 99.225

Third: Tom Dahmen, V&V Supremo Foods, Browntown, Oaxaca Ball, 99.175

• Sheep and Mixed Milk Cheese

First: Terry Martin, The Artisan Cheese Exchange, Sheboygan, Deer Creek The Indigo Bunting, 99.600

Second: Robert Wills, Cedar Grove Cheese, Plain, Donatello, 99.300

Third: Team Kingston Creamery, Kingston Cheese Cooperative, Cambria, Breezy Blue, 98.850

• Gouda and Edam

First: Marieke Gouda Team, Marieke Gouda, Thorp, Belegen Gouda 4-6 months, 99.440

Second: Emmi Roth-Monroe, Emmi Roth, Stoughton, Roth 3 Chile Pepper Gouda Wheel, 99.170

Third: Arla Foods USA Team, Arla Foods, Kaukauna, Edam, 98.690

• Unflavored Cheese Curds

First: Crave Brothers Team, Crave Brothers Farmstead Cheese, Waterloo, Yellow Cheddar Cheese Curds, 99.615

Second: Matt Henze, Decatur Dairy, Brodhead, White Cheese Curd, 99.495

Third: Team Nasonville Dairy, Nasonville Dairy, Marshfield, Cheese Curds, 99.475

• Flavored Cheese Curds

First: Ron’s Cheese Team, Ron’s Wisconsin Cheese, Kewaunee, Artisanal Hand-Packed Garlic and Dill Flavored Colored Cheddar Cheese Curds, 99.705

Second: Steve Stettler, Decatur Dairy, Brodhead, Tomato Bacon Basil White Curd, 99.645

Third: Matt Henze, Decatur Dairy, Brodhead, Garlic Dill Havarti, 99.510

• Shredded Cheese

First: Masters Gallery Foods, Plymouth, Fancy Pepper Cheese Blend, 98.925

Second: Masters Gallery Foods, Plymouth, Fancy Cheddar Blend, 98.750

Third: Team Falke, Agropur, Weyauwega, Shredded blend of Low Moisture Mozzarella and Part Skim Mozzarella, 98.650

• Crumbled Cheese

First: Team Falke, Agropur, Weyauwega, Crumbled Traditional Feta Cheese, 99.425

Second: Matt Erdley, Klondike Cheese, Monroe, Odyssey Crumbled Feta Cheese, 99.300

Third: Team LaClare, LaClare Creamery, Malone, Crumbled Original Goat Cheese, 99.275

• Salted Butter

First: Nordic Creamery, Westby, 99.350

Second: Royal Guernsey Creamery, Columbus, 98.900

Third: Graf Creamery, Bonduel, 98.300

• Unsalted Butter

First: Nordic Creamery, Westby, 99.350

Second: Cropp Cooperative/Organic Valley, LaFarge, 99.100

Third: Foremost Farms, Middleton, 98.900

• Flavored High Protein Yogurt

First: Klondike Cheese, Monroe, Odyssey Peach Greek Yogurt, 99.900

Second: Klondike Cheese, Monroe, Odyssey Vanilla Greek Yogurt, 99.700

• Unflavored High Protein Yogurt

First: Klondike Cheese, Monroe, Odyssey Labne, 99.600

Second: Klondike Cheese, Monroe, Odyssey Greek Yogurt, 99.400

• Open Class — Flavored Yogurt

First: Klondike Cheese, Monroe, Odyssey Whole Vanilla Yogurt, 99.650

Second: Yodelay Yogurt, Madison, Rhubarb Swiss Yogurt, 99.050

Third: Klondike Cheese, Monroe, Odyssey Whole Peach Yogurt, 98.350

• Open Class — Unflavored Yogurt

First: Klondike Cheese, Monroe, Odyssey Whole Fat Yogurt, 99.025

• Drinkable Cultured Products

First: Weber’s Farm Store, Marshfield, Low Fat Raspberry Kefir, 99.750

Second: Weber’s Farm Store, Marshfield, Low Fat Plain Kefir, 99.250

Third: Weber’s Farm Store, Marshfield, Low Fat Strawberry Kefir, 99.000

• Open Class — Flavored Sour Cream

First: Mexican Cheese Producers, Darlington, 16-oz Chipotle Acidified Sour Cream, 99.050

Second: Westby Cooperative Creamery, Westby, Organic French Onion Dip, 98.550

Third: Westby Cooperative Creamery, Westby, French Onion Dip, 98.250

• Open Class — Unflavored Sour Cream

First: Mexican Cheese Producers, Darlington, 16-oz Acidified Sour Cream, 98.750

Second: Klondike Cheese, Monroe, Odyssey Sour Cream, 98.650

Third: Westby Cooperative Creamery, Westby, Sour Cream 98.050

• Lowfat Sour Cream

First: Klondike Cheese, Monroe, Odyssey Reduced Fat Greek Mediterranean Feta Dip, 99.250

Second: Klondike Cheese, Monroe, Odyssey Reduced Fat Greek Tzatziki Dip, 98.350

Third: Klondike Cheese, Monroe, Odyssey Reduced Fat Greek Sour Cream, 97.750

• Whole Fluid Milk — White

First: Two Guernsey Girls Creamery, Freedom, A2 Fluid Whole White Milk, 99.900

Second: Lamers Dairy, Appleton, Lamers Dairy Glass Bottled Whole Milk, 99.850

Third: Two Guernsey Girls Creamery, A2 Fluid Whole White Milk, 99.800

• 2% Fluid Milk — White

First: Lamers Dairy, Appleton, Lamers Dairy Glass Bottled 2% Reduced Fat Milk, 99.900

Second: Weber’s Farm Store, Marshfield, Reduced Fat White Milk, 99.800

• Whole Fluid Milk — Chocolate

First: Two Guernsey Girls Creamery, Freedom, A2 Fluid Whole Chocolate Milk, 99.900

Second: Lamers Dairy, Appleton, Lamers Dairy Glass Bottled Whole Chocolate Milk, 99.825

Third: Two Guernsey Girls Creamery, Freedom, A2 Fluid Whole Chocolate Milk, 99.775

• 2% Fluid Milk — Chocolate

First: Weber’s Farm Store, Marshfield, Reduced Fat Chocolate Milk, 99.850

• 1% Fluid Milk — Chocolate

First: Lamers Dairy, Appleton, Lamers Dairy Glass Bottled 1% Low Fat Chocolate Milk, 99.850

Second: Weber’s Farm Store, Marshfield, Low Fat Chocolate Milk, 99.750

• Unflavored Custard

First: Barron County Organics DBA 20-Mile Organic, Barronett, Van Dutch, 99.450

Second: Dairyland Old Fashioned Hamburgers, Milwaukee, Sweet Cream Frozen Custard, 99.400

Third: Creamy Pig, Grafton, Eggcellent Custard, 98.700

• Vanilla Custard

First: Barron County Organics DBA 20-Mile Organic, Barronett, Vanilla Bean, 99.550

Second: Creamy Pig, Grafton, Double Gold Vanilla, 98.950

Third: Dairyland Old Fashioned Hamburgers, Milwaukee, Vanilla Bean Frozen Custard, 98.750

• Chocolate Custard

First: Creamy Pig, Grafton, Mr. Beast Chocolate, 98.950

Second: Dairyland Old Fashioned Hamburgers, Milwaukee, Chocolate, 98.550

Third: Barron County Organics DBA 20-Mile Organic, Barronett, Dark Chocolate, 98.450

• Flavored Custard

First: Dairyland Old Fashioned Hamburgers, Milwaukee, Bananarama, 99.900

Second: Barron County Organics DBA 20-Mile Organic, Barronett, Chocolate Chip Cookie Dough, 99.800

Third: Creamy Pig, Grafton, Lemon Blueberry Kuchen, 99.650.

CMN

May milk production declines 0.7% in major producing states

June 28, 2024

WASHINGTON — Milk production in the 24 major milk-producing states in May totaled 18.88 billion pounds, down 0.7% from May 2023’s 19.01 billion pounds, according to data released last week by USDA’s National Agricultural Statistics Service (NASS). For the entire United States, May milk production was estimated at 19.68 billion pounds, down 0.9% from May 2023’s 19.85 billion pounds. (All figures are rounded. Please see CMN’s Milk Production chart.)

NASS reports April’s revised production for the 24 major states totaled 18.31 billion pounds, down 27 million pounds or 0.1% from last month’s preliminary production estimate.

May production per cow in the 24 major states averaged 2,122 pounds, down 3 pounds from May 2023, but up 61 pounds from April. For the entire United States, production per cow in May is estimated at 2,105 pounds, down 3 pounds from May 2023 and up 62 pounds from April.

NASS reports the number of milk cows on farms in the 24 major states was 8.89 million head in May, down 52,000 head from May 2023 and up 5,000 head from April. In the entire United States, there were an estimated 9.35 million milk cows in May, down 68,000 cows from May 2023 and up 5,000 cows from April.

California led the nation’s milk production in May with 3.59 billion pounds of milk, down 1.4% from May 2023. Wisconsin followed with 2.81 billion pounds of milk produced in May, up 1.1% from May 2023.

CMN

Today's Cheese Spot Trading
July 15, 2024

Barrels: $1.8650 (+1 1/2)
Blocks: $1.8600 (-3)

Click here for more market activity

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Mike McCully, McCully Consulting

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