Workshop on the Impact of Raw Milk Quality on Dairy Products
Posted: March 3, 2017
This workshop addresses the gap in the understanding of the impact of production practices on raw milk quality and its subsequent impact on finished dairy products, by both producers and processors. The goal of this workshop is to tap into the expertise of American Dairy Science Association (ADSA) scientists to conduct an educational program, in lay terms, for our PA and regional dairy producers and processors.
This workshop is appropriate for all dairy producers and dairy processors who wish to understand how farming practices affect the quality of dairy products and learn strategies to improve dairy product quality.
The production of quality dairy products starts on the farm. High quality dairy products are characterized by good flavor, long shelf and the processor achieving their quality goals for all the products they make from fluid milk to ice cream to aged cheeses. This workshop addresses milk component quality and variation, iron and copper in farm and plant water and impact of milk flavor, effect of raw milk microbial quality on the quality of cheese and dairy products, effect of feed source on quality of cheese and dairy products, best milking practices for high quality milk, and milk quality and safety from udder to tank.
This workshop is offered as a special pre-meeting workshop at the American Dairy Science Annual Meeting in Pittsburgh, PA on Sunday, June 25. The workshop runs from 10 am to 3 pm, and lunch is included in the $75 registration fee. You do not need to be an ADSA member to register for this workshop, and you do not need to register for the full ADSA conference to attend this workshop. Register for the workshop online at or by calling 217-356-9050.
The 2017 ADSA annual meeting (June 25-28, Pittsburgh) will be an exciting program for dairy processors and producers. This year’s processing symposia are on emerging research and insights to drive innovations in fluid milk, recent developments in lactic acid bacteria, microbial ecology of cheese, and biofilm formation on separation membranes.
There is a very special post-conference symposium on cheese on Thursday, June 29. This program features expert researchers from Teagasc/Moorepark-University of College Cork presenting their research on the cheese manufacturing and ripening. This workshop has a separate fee and limited seating.