A pre-meeting workshop at the American Dairy Science Association annual meeting on June 25 in Pittsburgh addresses the impact of production practices on raw milk quality and its subsequent impact on finished dairy products. This workshop by ADSA scientists is given in lay terms for PA and regional dairy producers and processors.
Congratulations to the Farm at Doe Run and Yellow Springs Creamery for their award winning cheeses at the 2016 American Cheese Society Competition!
Penn State is conducting two workshops on how the Food Safety Modernization Act (FMSA) affects Pennsylvania dairy processors.
The awards for the 2nd annual Pennsylvania Farm Show Cheese Competition were announced on January 9, 2016 at the 100th Farm Show. The new Pennsylvania Cheese Guild will have its first meeting on January 21st. If you're a cheesemaker or associated with the cheese industry – get involved! If you're a cheese consumer – eat Pennsylvania Cheese!
A recent report on food availability and consumption from the U.S. Department of Agriculture shows that the amount of cheese manufactured in the U.S. has nearly tripled since 1970, with mozzarella and cheddar accounting for well over half of the cheese produced.
New materials are available to help dairy product processors train employees on key cleaning and sanitizing topics.
Growing up in the suburbs of Chicago, Kerry Kaylegian was fond of cheese. That changed during a trip to New York City when she was 14, and she developed a passion for cheese. Now a dairy research and extension associate in the Department of Food Science at Penn State, Kaylegian has built a national reputation as a judge in cheese competitions.
The Penn State Berkey Creamery is celebrating 150 years of service and will kick off anniversary festivities Sunday, May 24. The celebration will last through the end of the year.
I scream, you scream, we all scream for... gelato? Frozen treats used to be a simple summertime pleasure, with the toughest choice being chocolate, strawberry, or vanilla. Are all of these products simply ice cream with different names? Or is there a substantive difference between them? According to Robert F. Roberts, head of Penn State's Food Science Department, there are real similarities among these products, as well as real differences.
A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players is now available. Dr. Pete’s Recovery Drink, a chocolate milk infused with an innovative research-based protein formula, is currently on sale at Café Laura in Mateer Building and will be available in the near future at Berkey Creamery.
The winners for the new Pennsylvania Farm Show Cheese Competition were announced on January 10th. Twenty-two dairies submitted cheeses in 16 classes. Seven Sisters from The Farm at Doe Run was voted 1st, Cloud Nine from Yellow Springs Farm was 2nd, and Tomme Mole from Birchrun Hills Farm was 3rd in the Best in Show competition. The full contest results are listed at the end of the article.
The Penn State Dairy Products Evaluation Team placed 2nd in cottage cheese at the 93rd Collegiate Dairy Products Evaluation Contest. Kahing Choi placed 1st in the individual competition in cottage cheese.