Monsanto Files Complaint with FDA

News EditorAgribusiness, Biotech, Government, Industry News, Milk

MonsantologoMonsanto Co., the producer of Posilac-brand recombinant bovine somatotropin (rBST), has filed a complaint to the Food and Drug Administration and the Federal Trade Commission asking these federal authorities to crack down on dairies that make “deceptive” claims that the use of Posilac bovine growth hormone leads to unhealthy milk. According to federal agency guidelines, claims must be truthful and backed up by evidence; they cannot be misle

To send your own letter to the FDA and FTC to ask them to take action and stop deceptive labeling and advertising on milk and other dairy products, you can print these letters and give to your Monsanto representative for mailing. You must have free Acrobat Reader to view and print these letters.

Monsanto provided to regulators several examples of labels and ads it finds objectionable. They run the gamut from a claim by California’s Alta Dena Dairy that no rBST “means better health and happier cows,” to a label used by Louisiana’s Kleinpeter Dairy that links the synthetic hormone’s use to premature puberty in children. Neither dairy returned calls seeking comment.

Monsanto late last year began asking dairy producers and others to sign off on letters objecting to misleading labels, he said. The company compiled more than 500 of these letters and in February sent them, along with missives from Monsanto’s associate general counsel, Brian Lowry, to the. Monsanto on Tuesday announced those actions.

“Although milk processors and retailers certainly have the right to inform consumers about the use or non-use of rBST,” labels that falsely claim health and safety risks associated with milk from rBST-supplemented cows are misleading, Monsanto said in its letter to the FTC. This practice “has created an artificial demand and higher consumer prices” for milk produced without Posilac.

WMMB Election Candidates

News EditorAgribusiness, Government, Industry News

WisMilkMarketingBoardLogoMore news for WMMD – Nine nominees for the Wisconsin Milk Marketing Board (WMMB) Board of Directors were announced today. Wisconsin producers can review each nominees’ bio information before voting. Mail- in ballots will be distributed to dairy producers who live within the eight districts. Elections will be held from May 7 through May 23, 2007. Results will be announced in June.

District 3, Lincoln, Oneida, Price and Taylor counties – Candidate: Ed Jasurda of Phillips

District 6, Chippewa and Eau Claire counties – Candidate: Patricia Boettcher of Bloomer (incumbent)

District 9, Menominee, Shawano and Waupaca counties – Candidate: Don Robaidek of Pulaski

District 12, Portage, Waushara and Wood counties – Candidate: Ken Heiman of Marshfield (incumbent)

District 15, Adams, Juneau and Monroe counties – Candidate: Mary Cook of Wilton (incumbent)

District 18, Kenosha, Milwaukee, Ozaukee, Racine, Sheboygan, Washington and Waukesha counties – Candidates: James Stemper of Plymouth (incumbent) and Andrew Large of Port Washington

District 21, Crawford and Vernon counties – Candidate: Judy Wubbenhorst of Westby (incumbent)

District 24, Dane and Jefferson counties – Candidate: Mark Christenson of Lake Mills (incumbent)

WMMB Educational Video

News EditorEducation, Industry News

WisMilkMarketingBoardLogoThe newest video from the Wisconsin Milk Market Board series Dariy Impact has been released. The video is titled “Cows and Conservation” and features the impact dairy cows in Wisconsin have on the state’s environment and economy. This is an outstanding video series that producers or educators can use for presentations or events.

The “Cows and Conservation” video explains how dairy farming has contributed to Wisconsin’s leadership role in land and water conservation going all the way back to the turn of the century. Interviews with eight Wisconsin dairy producers highlight a number of environmental practices that protect our land and water resources such as creating natural buffer strips around streams and using no-till and contour strip cropping techniques. Innovative manure management technologies such as composting and on-farm bio-energy production are also described.

Wine and Ice Cream Marry

News EditorIce Cream

I don’t know about you, but I really enjoy a nice glass of red wine with dinner. It sounds like I might soon be able to have some for dessert too – wine flavored ice cream. What a great idea!

The new ice creams, which have an alcohol content of 5 percent, were created by Oneida County Dairy in Booneville, N.Y. The dairy is owned by eight local farm families. Along with its traditional 36 flavors, the company has added three for adults only — Ala Port Wine, Peachy White Zinfandel and Red Raspberry Chardonnay.

One pint of this stuff, along with calories, contains the rough equivalent of a glass of wine. It won’t be sold to minors. After about two years of product development and clearing of governmental hurdles, the wine ice cream is finally being scooped up by restaurants in New York City. The New York Daily News blurbed it as “Cream of the Vine.” Retail chains in North Carolina, where wine is sold in groceries, have expressed interest. Wineries are mulling the prospect of selling their brands as a specialty ice cream a new signature product and revenue stream.

Website Helps Manage Nitrogen

News EditorAgribusiness, Dairy Business, Waste Management

A new website is can help you manage nitrogen on your dairy operation. The site is free and interactive and covers management of crops and soils, feed storage, nutrition and manure use.

The N Management on Dairy Farms web site has been developed by researchers and extension educators at Cornell University (Department of Crop and Soil Sciences and Department of Animal Science), the Animal Manure and By-Products Laboratory of the USDA Agricultural Research Service (Beltsville Agricultural Research Center, Maryland), and the University of Vermont (Department of Plant and Soil Science). Funding for the project was provided by the Fund for Rural America.

Land O'Lakes Sale Completed

News EditorCheese, Industry News

Land O’Lakes, Inc. announced today the completion of the sale of assets of its Cheese & Protein International (CPI) operations, located in Tulare, Calif., to a US subsidiary of Saputo Inc. The sale includes substantially all of CPI’s cheese manufacturing operations and cut-and-wrap operations, formally known as Golden Valley Dairy Products. The transaction includes a long-term milk supply agreement, under which Land O’Lakes will be the full milk supplier to the CPI facility.

Land O’Lakes will continue to operate cheese manufacturing facilities in Tulare, Calif., and Orland, Calif., Melrose, Minn., Denmark, Wis., and Kiel, Wis., and a cheese processing facility in Spencer, Wis.

Cheese to Change Colors

News EditorCheese, Dairy Checkoff, Research

Those orange cheese slices in your fridge, may soon have some fun new company – studies are now being conducted to produce processed cheese slices in different colors and shapes. The research is being supported by Dairy Management Inc. and aims to produce a product that will appeal to children and other demographics, and will increase opportunities for use in healthy sandwiches, snacks and entrees.

Process cheeses in fun flavors have taken off in Europe and Japan. In Korea, a chocolate cheese is a big hit with the younger generation. Here in the United States, John Jaeggi, researcher with the Wisconsin Center for Dairy Research at University of Wisconsin-Madison, has been working to incorporate berry and fruit flavors into process cheeses for kids.

The Wisconsin center also is developing ethnic process cheeses. A feta process cheese can be made into individually wrapped slices, ideal to top a burger or use in a Greek sandwich or wrap. Non-melting Hispanic cheeses such as queso fresco, queso blanco and queso para frier can be incorporated into a process Hispanic cheese that is pumpable and suitable as a filling in pastries or in applications where dough enrobes the cheese.

Another new development is a process mozzarella with improved bake characteristics. This product can also be used as a flavor carrier. The processed version has a window of optimum melt performance over six months, compared with two to four weeks for regular mozzarella. This cheese works well on pizza or frozen entrees. It can also be shredded and sold as part of a multiple cheese blend in combination with natural cheese.

Sargento's New Lineup

News EditorCheese

SargentoNewProductsThese new Sargento Cheeses sound wonderful! I can’t wait to try them!

The new cheeses include Chipotle Cheddar, and a series of limited-edition cheeses, including Vermont Sharp White Cheddar and Aged Provolone. All three of the new cheeses are available shredded and sliced, as well as in snack sticks. The limited-edition cheeses will be available in supermarkets for about four to six months each.

Brick Cheese a Wisconsin Speciality

News EditorCheese

The word Wisconsin still means “cheese” to most everyone. Wisconsin Master Cheesmakers Joe Widmer, Theresa, Wis.; Ron Buholzer, Klondike Cheese Company; Jamie Fahrney, Chalet Cheese Cooperative; Gary Grossen, Babcock Hill Dairy Plant; Jim Meives, Chula Vista Cheese; Myron Olson, Chalet Cheese Cooperative and Steve Stettler, Decatur Dairy, Inc. all produce Brick cheese, a speciality cheese of the state. Enjoy the receipe!

A versatile cheese with flavors ranging from mild and sweet when young to pungent and tangy when aged, Brick was first produced in Wisconsin in the late 1800s. Made by Wisconsin cheesemakers in mild, medium and aged varieties, Brick cheese makes excellent macaroni and cheese, potatoes au gratin and hash browns, and is popular sliced in sandwiches. Favorable beverage pairings for Brick include: light red wines for the milder
varieties and robust beers such as bock lagers and Porter style ales with Aged Brick.

Creamy Wisconsin Brick Spread

8 oz. cream cheese
1/4 cup milk
8 oz. (2 cups) Wisconsin Brick cheese, shredded
1 Tbsp. fresh chives, chopped
2 Tbsp. onion, minced
1/2 tsp. hot pepper sauce
Rye or pumpernickel bread or crackers

Directions:
In a mixer bowl, beat together cream cheese and milk until fluffy. Add remaining ingredients; mix well. Serve with bread or crackers.

CWT Export Assistance Bids

Chuck ZimmermanDairy Group, Export

Cooperatives Working TogetherHere’s the latest announcement from Cooperatives Working Together:

CWT announced today that it accepted nine export assistance bids last week for the sale of cheese and butter.

Five bids were accepted from Darigold: 250 MT (550,000 lbs) of butter to Saudi Arabia; 50 MT (110,000 lbs) of butter to the United Kingdom and another 50 MT (110,000 lbs) of butter to Egypt; 200 MT (440,000 lbs) of Cheddar cheese to Egypt; and 75 MT (165,000 lbs) of Cheddar to the United Kingdom.

Three bids were accepted from Land O’Lakes: 150 MT (330,000 lbs) of butter to Morocco; 0.3 MT (660 lbs) of retail-packaged butter to China and 8 MT (17,600 lbs) of retail-packaged cheese to China.

The last bid accepted was from Foremost Farms USA to export 180 MT (396,000 lbs) of butter to Morocco.

These accepted bids increase CWT’s total 2007 export obligations for cheese to 5,002 MT (11 million lbs); its YTD butter export obligations to 4,423 MT (9.7 million lbs) and its AMF export obligations to 1,623 MT (3.6 million lbs). That is the milk equivalent of 390 million pounds.