Cheese
Greg Kinate, Kineva Foods
Terry Lensmire, Trega Foods
Harvey Jensen, Curd Tek Consulting
Bob Frantangelo, Helluva
Kory Hyvonen, Oshkosh Cold Storage
Noreen Ratzlaff, USDA

Cottage Cheese, Sour Cream, Sour Cream Dips
Doug Allen, Kerry Ingredients
Herb Wyckoff, Crest Foods Co.

Yogurt
Tonya Birkrem, Dean Foods
Tim Noll, Hilltop Valley Dairy

Dried Whey
KJ Burrington, UW Center for Dairy Research
Jenny Reuter, Foremost Farms USA

Fluid Milk, Buttermilk, Whipping Cream
Jane Zeien, Kerry Ingredients
Tom Gruetzmacher, Land O’Lakes

Ice Cream, Sherbet
Connie Kellog, Birds Eye Foods
Tom Gottemoller, ADM

Butter
Dale Hoernke, USDA
TBA

The contest officially begins on July 17, 2006 when the contest brochures are mailed out to dairy companies throughout the U.S. One month later, on August 18, all contest entry forms are due. Then, during the week of August 28, contest entries will be shipped to either Morningstar Foods Distribution Center or Babcock Hall (depending on product category). September 6 will be the judging day for cheese and butter entries. September 7 is the day for judging yogurt, cottage cheese, sour cream, sour cream-based dips, fluid milk, buttermilk and whipping cream. On September 8, the ice cream, sherbet, dried whey and creative/innovative technologies categories will be judged. Then, on Tuesday, October 3, the winning entries will be auctioned off at World Dairy Expo.