Farmer Funded Resea
ROSEMONT, IL - Pizza
eaters consume a lot of
cheese-nearly one billion
pounds a year. That number *
could go even higher if the dairy
industry can solve certain tech
nical issues with cheese for
pizza production. This is where
dairy checkoff-funded research
comes in, helping build demand
for milk used in cheese by
improving cheese in pizza. „
"Cheese manufacturers and
pizza makers have told us the
dairy industry can sell even
more cheese if some further
refinements are made," says
Lyle Tjosaas, a dairy farmer
from Kasson, MN, and a director
of Dairy Management Inc.™
(DMI)
"Pizza makers want to meet
consumer demand for pizza with
reduced fat cheese that melts
and tastes like regular
cheese. The want technologies to
maintain the taste and appear
ance of cheese on refrigerated
pizzas. They want new cheese
cultures to control the melting
process."
Tjosaas points out that the
most pizza makers, and even
cheese manufacturers, depend
on others to do this ingredient
research." Dairy farmer-funded
research is needed to make
these improvements and
increase demand for milk used
in cheese," he says.
This farmer commitment to
research into cheese used for
pizza has resulted in the follow
ing technologies developed at
checkoff-funded dairy research
centers around the country:
• Reduced-Fat cheese:
Three farmer-funded dairy
research centers are working to
make reduced-fat cheese melt,
taste and look more like full-fat
cheese on pizza. These centers
include: the Northeast Dairy
Foods Research Center (based at
Cornell University, Ithaca, NY),
the Wisconsin Center for Dairy
Research (based at the
University of Wisconsin-
Madison) and the Western Dairy
Center (based at Utah State
University, Logan, UT).
•Customized Cheese:
Researchers at the Wisconsin
center and the California Dairy
Foods Research Center (based in
Davis, CA) have made it possible
for cheese makers to customize
their product for pizza makers.
The Wisconsin center developed
a process to make mozzarella
type cheese that uses the same
equipment needed to make
"stirred curd" cheeses such as
Cheddar and Muenster. This
process also provides greater
control over functionality, such
as melt and stretch. In
California, a process allowing
cheese manufactures to control
how fast cheese melts during the
baking process is being applied
to "cheese in the crust" pizza
and other foods.
•Cheese in Refrigerated
Pizza: Researchers at the
Northeast center have found
that movement of water
between the cheese and pizza
sauce is responsible for the
breakdown of cheese in refriger
ated pizza. These researchers
are developing new techniques
to maintain the taste and
appearance of cheese in contact
with pizza sauce. The research
goal is to improve sales of refrig
erated pizza through supermar
kets and convenience stores.
Checkoff-funded innovations
in cheese research and technolo
gies are communicated to pizza
makers and cheese manufactur
ers through industry meetings,
trade shows, exhibits and other
rch Responds To Cheese Demand
marketing communication
efforts.
"This establishes farmer
funded research as a trusted
source of information cheese
National Dairy Women’s
Conference Nov. 12-14
ST. LOUIS, Mo. Women’s
roles in dairies are changing as
fast as the industry itself. Daily
women, like all dairy producers,
need to keep “One-Step Ahead” of
the latest trends in the industry.
They need to know where the
business of dairying is heading, as
well as the most innovative tech
nologies available to make their
dairies more effective and effi
cient. That’s why Monsanto Dairy
Business is coordinating the first
ever “One-Step Ahead” National
Dairy Women’s Conference.
More than ISO dairy women
will convene in Minneapolis,
Minn, on Nov. 12-14 to learn
more about practical topics such
as farm safety, time and stress
management, calf care, financial
and estate planning, Internet usage
and technological innovations.
“At Monsanto Dairy Business,
we realize women’s on-farm re
sponsibilities are increasing and
becoming more managerial. We
see this conference as an oppor
tunity to empower dairy women
with up-to-date knowledge about
dairying and the chance to net
work with other women from
across the country,” says Doro
thea Fitzsimmons, Technical Ser
vice Specialist, Monsanto Dairy
Business.
Diane Phillips, Phillips Family
Farm, North Collins, N.Y., at
tended her first regional Monsanto
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RD 3. Box 331
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Lancaster Farming, Saturday, October 17, 198M17
manufacturers rely on to sell
more cheese," Tjosaas says.
"This will benefit dairy farmers,
because cheese demand drives
Dairy Women’s conference a few
years ago and was pleased with
the experience.
“I enjoyed the regional confer
ence because it was a great oppor
tunity to speak to other women
with similar circumstances,” Phil
lips explains. “The regional con
ference also offered valuable in
formation.”
Phillips says she is pleased that
Monsanto is sponsoring the “One-
Step Ahead” National Dairy
Women’s Conference. She says
she believes bringing women who
are involved in agriculture
throughout the United States to
one central location to discuss in
dustry issues and share ideas of
fers everyone involved many op
portunities.
“Attending a conference fo
cused on women’s issues in the
dairy industry offers us the oppor
tunity to interact with other
women involved in agriculture,”
says Phillips, who operates a
470-cow dairy and farms 700
acres with her husband, David.
“We can share our experiences
about our businesses and our
families, plus, because it’s a na-
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the domestic dairy industry
today. The more demand there is
for cheese, the stronger our
dairy business becomes."
tional conference, we can learn
something from women who live
throughout the country.”
Because Monsanto understands
daily women have interests out
side their profession, there also
will be a discussion on the latest in
women’s health issues, as well as
motivational speakeis, entertain
ment and a trip to the Mall of
America.
“We’ve developed a well
rounded conference to meet the
informational needs, as w"!! as the
social networking needs of dairy
women,” says Fitzsimmons.
“Based on the input I’ve received
from Monsanto’s dairy women
peer groups, this conference is
something women active in dairy
ing have wanted for a long time.”
To attend the “One-Step
Ahead” National Dairy Women’s
Conference or to simply learn
more about the event, contact a lo
cal Monsanto Dairy Business rep
resentative or call 1 (800)
822-3090 between 8 a.m. and 5
p.m. PST. Deadlines are October 1
for early bird registration and
October 2 - November 11 for re
gular registration.
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Robert J. Thee, Extension
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from 7:00-9:00 p.m. at the
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Room 370 in the Government
Services Center, 601 Westtown
Road, West Chester. Register by
November 5 by calling (610) 696-
3500.