MADISON, Wis. — While the global economy appears to be showing signs of stabilization and possible recovery in the near future, global demand and U.S. dairy exports still remain well below last year’s levels. However, if support through the Dairy Export Incentive Program (DEIP) continues through the coming year, U.S. dairy exporters could start to see improvement, trade experts say.

The world economy appears to be bottoming out, according to the June edition of Rabobank International’s Dairy Quarterly, which reports trends and the outlook for the international market. Demand conditions remained weak through the second quarter of this year, according to Rabobank. However, a backed-up supply among major dairy exporters is expected to begin slipping below prior year levels, and intervention purchasing in the United States and European Union likely will remove further product from the market through the third quarter of this year. The report also notes that dairy is priced competitively in the ingredient markets.

The report says while the U.S. milk supply is expected to fall and domestic consumption may improve, U.S. exports are expected to rise through the third quarter in part because the return of DEIP will make exports more economically viable. However, Rabobank says the use of DEIP raises the likelihood of a subsidy war between the United States and the European Union, and the report warns that the global economy still remains fragile.

“Our expectations for increased U.S. export volumes in Q3 09 are based heavily on the impact of DEIP subsidies, with underlying market demand expected to remain weak in most key buying regions during the period,” says Tim Hunt, senior analyst for Rabobank and co-author of the report.

The time period for DEIP allocations expired Tuesday, and while the continuation of this export subsidy program would help future exports, experts say the amount of exports under the 2008-2009 DEIP year were too small to have made a significant impact.

“If they reinstitute the program for the next year, that could be helpful in jump starting U.S. exports because it would allow U.S. exporters to price competitively at a point before international prices come up to U.S. support levels,” says Brad Gehrke, director of global trade analysis, U.S. Dairy Export Council (USDEC).

Less than 30 percent of the total allocations for nonfat dry milk (NDM) were used, and only about 5 percent of the amount allocated for cheese exports was used, Gehrke says. For butter, about 37 percent of the amount allocated at a higher bonus amount announced June 22 was used, while no butter subsidies were taken at the previous lower level.

“It’s hard to tell whether that will help recovery or not, and it’s unclear whether those sales would have been made anyway,” Gehrke says, adding that the butter and cheese exports that utilized DEIP funds will not likely aid substantial recovery, though the much larger amount of NDM exported through DEIP could have an impact.

Recent months have brought the apparent beginnings of economic recovery, improvements in trade finance liquidity and price relief for dairy consumers in some markets, Rabobank notes.

In addition to signs that the world economy is stabilizing, the Rabobank report says Chinese import buying has been vigorous. Chinese imports of milk powder increased 113 percent in the first quarter of 2009 as importers rushed to fill the gap in local supply and consumers rushed to safer products in the wake of the melamine scandal. Volume sales also have improved in some markets, including U.S. cheese and liquid milk markets.

Yet these improvements were marginal and fundamentals

remain generally poor, Rabobank says.

“It is now apparent just how vital the combination of Chinese imports and intervention buying from the EU and U.S. has been in stabilizing the market through early 2009,” the Rabobank report says, adding that China and intervention authorities from the United States and European Union combined bought around 25 percent of normal international trade volumes in milk powder over that period. “Still, none of this buying reflects an improvement in end-use consumption.”

The report says Chinese importers and the U.S. and EU governments are likely to continue to rank among the dairy sector’s biggest clients through this year’s third quarter.

“Our exports to China have been on an increasing trend for a couple of years now. They didn’t drop off as much as exports to the rest of the world did,” Gehrke says.

He adds that the EU, which has been trending downward for a number of years, recently has maintained a little more market share. However, he says that is likely not the reason the U.S. market share is down.

“Ours is off primarily because prices fell to where we were less competitive in the global market,” Gehrke says.

To take advantage of future growth in global dairy demand, Gehrke says U.S. dairy exporters must make the commitment and investment necessary to develop, produce and service a portfolio of products that includes more than just those product such as NDM and butter that the U.S. government supports.

“U.S. exports of NDM and butter are the last to become competitive and the first to become non-competitive when compared to competing products from low-cost milk producers,” Gehrke says. “As a result, reliance on these products makes the U.S. exporter a residual supplier, rather than a preferred supplier with an ongoing business relationship.”

While demand remains well below last year’s levels, Gehrke says there are certain areas where recovery is more likely in the near future for U.S. exports.

“Exporters should keep an eye on those areas where the United States has advantages in terms of proximity and/or trade preferences such as Mexico and the Caribbean,” he says, adding that Mexico is a large importer of milk powder, butter and cheese.

He also says areas where economies are less dependent on consumer spending and more dependent on industrial sales and consumption — such as the oil-exporting regions of the Middle East which are large importers of milkfat and powder products — are likely to be among the first to benefit from increased economic activity.

However, exports to these areas as well as total U.S. exports remain low. While the quantity of U.S. exports to the Middle East has increased month-to-month since the low in January, Gehrke says the 12-month average of exports to the Middle East still is trending down, remaining below the same month one year ago. Total U.S. export quantities show a similar pattern.

“I don’t see a lot of optimism for recovery in 2009,” Gehrke says.

However, he says some recent analysis showed certain products, primarily cheese and milk powders, were at the upper end of ranges that were forecast a few months ago.

“Things didn’t fall as far as some people were expecting,” Gehrke says.

CMN

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By Alyssa Mitchell

MADISON, Wis. — In the midst of the summer grilling and picnic season, cheesemakers are promoting some less traditional cheeses to consumers looking to branch out.

At Klondike Cheese Co., Monroe, Wis., the company is promoting Feta as a nonconventional addition to a typical backyard burger.

While Feta has been a popular addition to summer salads for some time, it also recently has become more popular in hamburgers, says Luke Buholzer, Klondike Cheese Co.

The challenge with Feta is that it doesn’t melt well, so the cheese must be mixed in with the beef before the grilling process, Buholzer explains.

He adds that in addition to its regular Feta, Klondike offers reduced fat and fat free versions as well.

Feta also is one of the cheeses promoted for summer salads by Organic Valley Family of Farms, Lafarge, Wis.

The company also is promoting its Parmesan this summer for consumers who love fresh pesto, says Eric Newman, vice president of sales, Organic Valley.

In addition, the company has been targeting children in its String cheese campaign, which runs through the fall back-to-school season, Newman says.

“Even with a down economy, our cheese sales have been up because more people are cooking at home,” he says.

At Saputo Cheese USA, Lincolnshire, Ill., the company has partnered with Jacobs Agency of Chicago for the sixth consecutive year to promote the Lorraine Cheese brand — a cheese similar to Swiss that has a creamier, milder flavor — which has peak sales in July and August, says Addie Palin, account manager, Jacobs Agency.

The campaign features the cheese as the “Crown Jewel of Your Sandwich,” and it is sold at more than 10,000 stores in the United States, Palin says.

The thinly-sliced Lorraine cheese is ideal for piling on the types of cold sandwiches that are perfect for a summer picnic, as well as on burgers, Palin adds.

Sliced cheese also is being promoted by Roth Käse USA, Monroe, Wis., which recently debuted its new American Artisanals 4-ounce “Mini” Slice Packaging, a line of pre-sliced specialty cheeses now available in the deli section.

Ten award-winning Wisconsin specialty cheese varieties are available in this smaller 4-ounce packaging format, including Grand Cru Gruyere, Landhaus Lace Käse, Van Gogh Gouda, Van Gogh Smoked Gouda, Kronenost Fontina, Alp & Dell Muenster, MezzaLuna Rofumo and Ostenborg Havarti in Plain Dill, Horseradish and Chive.

Each package features six 0.66-ounce slices that are perfectly sized for sandwiches, burgers and paninis, says Bob Constantino, vice president of retail sales, Roth Käse USA.

“As the specialty cheese category continues to grow, particularly in convenient packaging formats, our new 4-ounce slices address current trends in the marketplace as well as the consumer need for value, quality and convenience,” Constantino says.

At Tillamook County Creamery Association, Tillamook, Ore. — which this year is celebrating its 100th anniversary — the company continues to promote its Hot Habanero Jack and Horseradish White Cheddar as spicy burger toppers, says Ashley Sherrick, an associate with Conkling, Fiskum & McCormick Inc., for Tillamook Cheese.

Horseradish White Cheddar is a pungent horseradish blended in creamy white Cheddar, while the Hot Habanero Jack is a combination of habanero and chili peppers.

Throughout this year, the company also has been promoting its special 100th anniversary vintage white Cheddar, aged three years, Sherrick says.

The cheese was unveiled at Tillamook’s 100th birthday celebration in February and also will be featured at a public Tillamook birthday party July 31 in downtown Portland, Ore.

CMN

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MADISON, Wis. — Each year, Cheese Market News is pleased to provide our readers a glimpse into some of the latest products and technologies affecting this industry.

From updated belted vacuum chamber systems to products for clean and efficient removal of cheese mold, these innovations assist cheese manufacturers in increasing production, improving packaging and maintaining quality and safety for their products.

This year’s coverage includes products and services from a wide array of equipment, ingredient, software and other suppliers, including recent innovations in packaging, cheesemaking equipment, testing and weighing, ingredients and sanitation, as well as other products and services.

To learn more about these products, please read on ...

Packaging

Cryovac/Sealed Air Corp.

Contact: Scott Bossong, dairy marketing director, dairy packaging, Cryovac/Sealed Air Corp., 100 Rogers Bridge Road, Building A, Duncan, SC, 29334, 864-433-7123, FAX 864-433-2180, e-mail: scott.bossong@sealedair.com

Website: www.sealedair.com/index.htm

Sealed Air Corp. has introduced and upgraded several Cryovac packaging products this past year, including the introduction of the new HangPak shrink bag with a non-shrink header attached. This product gives the customer the appearance and shrink of a barrier bag with a non-shrink pegboard header at the top of the package, and it gives cheesemakers another way to differentiate with the retailer and get their package displayed at the top of the pegboard case. The package can be printed in up to 10-color process print and used with 6-ounce to 2.5-pound blocks and wedges of cheese.

Recently Sealed Air/Cryovac released its Grip & Tear — Portion Pull, which uses the same technology of the original Grip & Tear bag, but incorporates it into a side seal bag with tabs for each individual portion. The portion tabs are spaced about 1.25 inches apart so customers only tear off enough packaging to uncover what they are going to eat. This product can be used with 6-ounce to 20-pound blocks and wedges of cheese.

The Multi-Seal deli package, upgraded this past year, is a rollstock package with an easy-open re-closable non-forming web. While previous versions only were good for one or two closures, this new product will repeatedly reclose without losing its stick and eliminates the cost of zippers. The Cryovac Multi-Seal non-forming web comes in a roll format with the label and die cuts already done. The Multi-Seal system comes ready to run on existing equipment and can be used with wedge, block, cubed, shredded and grated cheese.

Sealed Air has added active barrier films to its Cryovac Freshness Plus line of active packaging materials. With a scavenging polymer built into the film, the scavenging components trap oxygen that can slowly migrate into the film from the package headspace or from the environment. Freshness Plus active barrier film can be used with existing equipment, and the scavenging polymer is invisible to metal detectors, allowing processors to use detection systems after the product is packaged. It is ideal for oxygen-sensitive products with a long shelf life, does not require moisture to activate the scavenging reaction, and is equally effective with wet or dry products.

During the past year the company has made improvements on several other existing products, including its Parchment Print to provide a better parchment paper look and feel, and Grip & Tear Bag for improved tear.

Multisorb Technologies

Contact: Multisorb Technologies, 325 Harlem Road, Buffalo, NY, 14224, 888-767-2368, FAX 716-824-4128, e-mail: info@multisorb.com

Website: www.multisorb.com

Multisorb Technologies introduced its FreshPax System in late 2008. The system combines FreshPax oxygen scavenger packets in spooled form with high-speed dispensing equipment to offer food manufacturers an effective sorbent solution that extends the shelf life of food products, particularly those sensitive to oxygen.

FreshPax oxygen scavenging packets protect packaged foods against spoilage, rancidity and mold growth wile maintaining color, flavor and texture, the company says. By reducing and maintaining oxygen levels inside sealed packaging at less than 0.01 percent, FreshPax packets help maintain freshness as well as inhibit the growth of aerobic microorganisms, enabling food manufacturers to extend product shelf life and reduce the use of artificial preservatives. The packets are dispensed from Multisorb’s Active-Pak Automation equipment, which features a packet spool supply system offering automated nitrogen purge with nitrogen supply and oxygen level monitoring/alarming. This option ensures that scavengers will deliver their full capacity at the point of insertion.

In packaged natural cheeses and fermented dairy products, the packets help decrease mold and mold spoilage.

FreshPax oxygen scavenging technology can be used in tandem with gas flushing and vacuum packaging to absorb virtually all oxygen that may permeate the package. FreshPax has been found to be effective when used with many kinds of packaging materials including EVOH and PVDC, and it can be adjusted to fit specific packaging needs.

Multivac Inc.

Contact: Multivac Inc., 11021 Northwest Pomona Avenue, Kansas City, MO 64153, 800-800-8552, 816-891-0555, FAX 816-891-0622, e-mail: muinc@multivac.com

Website: www.multivac.com

The new Multivac B310 belted vacuum chamber system helps provide more efficient automated pouch packaging for a full range of product sizes and is ideal for large blocks and rounds of cheese, according to company representatives.

The belted system also offers a tilting lid to facilitate easier and more ergonomic cleaning, maintenance and height adjustments, and it has been engineered to increase performance, speed ventilation and reduce energy consumption.

The Multivac B310 has two 37.4-inch seal bars positioned 24.8 inches apart. A lid height of 9.05 inches allows for packaging of many of the largest food products and quantities. It is powered by a built-in Busch booster pump and an external Busch vacuum pump to handle the most demanding packaging jobs. Patented vacuum porting also allows for superior efficiency and sanitation, the company says.

The MC08 digital control panel is standard on the B310 and controls lid movement and belt speed for optimal line efficiency. The machine also is built for interior/exterior washdown and integrates with downstream equipment such as shrink tunnels.

Primera Technology Inc.

Contact: Primera Technology Inc., Two Carlson Parkway North, Plymouth, MN 55447, 800-797-2772, FAX 763-475-6677, e-mail: sales@primera.com

Website: www.primeralabel.com

Specialty printer manufacturer Primera Technology Inc. recently introduced a new label dispenser and label rewinder.

The new DX850 Label Dispenser is a compact, tabletop device that automatically peels and presents self-adhesive labels one at a time, replacing manual label peeling and making production lines faster and more efficient. A built-in LED display counts up or down, indicating how many labels are applied or how many remain. DX 850 is made of heavy-duty, powder-coated sheet metal and machined steel. It is available with UL, UL-C and CE listings, FCC approval, and RoHS compliance.

Primera also recently introduced the new RX-12 Label Rewinder, with the ability to rewind large quantities of labels. It can be used with virtually any thermal, thermal transfer or inkjet-based desktop label printer, including Primera’s LX-Series Color Label Printers. Features include an EZ-Chuck mechanism that securely locks the core onto the rewind mandrel; a powder-coated, heavy-guage steel cabinet; heavy-duty brushless DC motor for reliable operation and long service life; light-weight dancer arm for print quality; and switch-selectable rewind direction to wind labels inside or out.

The manufacturer’s suggested retail price of DX850 Label Dispenser is $895, and the RX-12 Label Rewinder is $995. Both are available from Primera resellers and distributors in more than 85 countries.

Schneider Packaging Equipment Co.

Contact: Ron Pietraszek, market segment leader — Food & Beverage, Schneider Packaging Equipment Co., 5370 Guy Young Road, Brewerton, NY 13029, 315-676-3035, FAX 315-676-2875, e-mail: rpietraszek@schneiderequip.com

Website: www.schneiderequip.com

Schneider Packaging Equipment Co., a provider of end-of-line solutions for case packing and palletizing needs, recently introduced its new HCP-10 stainless steel horizontal case packer, ideal for cheese packing applications. Its economical and compact design, capable of wash down, packs bundles of cartons at speeds up to 10 cases per minute. The machine saves space by combining case-erection, collation, loading and sealing into one unit. Cartons or overwrapped blocks of cheese enter on a conveyor and are accumulated into the proper pack pattern for case loading. After loading, the case indexes through the flap folding and sealing stations. Sealing options include tape and hot glue seal.

The Schneider HCP-10 offers a user-friendly touch screen and PLC controls set-up with optimized human machine interface that simplifies changeover and eliminates programming. A standard ethernet port allows remote monitoring and diagnosis.

Schneider also recently introduced the HCE corrugate case erector for the automatic forming and sealing of single, double and triple wall corrugate cases. The system is ideal for increasing productivity and throughput for products such as glass, perishables and other fragile products that require the additional protection of double and triple corrugate. The system is available with either tape or glue sealing and features a positive case-opening mechanism designed to handle tough-to-open cases.

The HCE also features positive case-transfer and servo-motion control, allowing the system to handle case variations without interruptions. The open design allows for easy removal of any defective corrugate, and a “memory stop” feature ensures quick restarts from where the machine stopped. Additional features include fast and easy changeover and an extended magazine option is available for long runs. Touch screen HMI (human machine interface) is standard and the machine is available in painted steel as well as stainless steel for wash down applications.

Schneider also plans to release a new Robox Palletizing Cell later this year.

Zepnick Solutions Inc.

Contact: John Ruppel, Zepnick Solutions Inc., 1310 Brookfield Avenue, Green Bay, WI 54313, 920-662-1684 ext. 33, FAX 920-662-1685, e-mail: CMN@zepnick.com

Website: www.zepnick.com

Zepnick Solutions Inc. has introduced an automated leak detection system.

The system is available for 40-pound block packaging lines. It visually inspects and rejects improperly sealed 40-pound blocks.

Zepnick Solutions also has introduced an automated flap detector system based on optical sensing of an open flap. The line is designed for 40-pound block packaging lines and can optically inspect and reject 40-pound block cases with open flaps before they cause potential issues with downstream cooling, labeling and palletizing equipment.

Both systems can be integrated into an existing 40-pound block line or supplied as part of a new packaging line.

Cheesemaking Equipment

Fristam Pumps USA

Contact: Dan Osiedacz, product manager, Fristam Pumps USA, 2410 Parview Road, Middleton, WI 53562, 608-831-5001, FAX 608-831-8467, e-mail: dosiedacz@fristampumps.com

Website: www.fristam.com/USA

Fristam Pumps USA has introduced a newly-redesigned Fristam Powder Mixer.

The mixer blends dry and wet ingredients into a fluid stream and saves processors time and money, say company officials, noting its two-pump vacuum and blending system maintains product consistency and reduces blending and processing times.

In addition, the new mixer now features a compact, space-saving design and a round tube frame that facilitates cleaning and prevents product pooling.

Applications include mixing cheese starter solution, hydrating cheese starter and reconstituting powdered milk for cheese.

Johnson Industries International Inc.

Contact: Todd Martin, general manager — sales, Johnson Industries International Inc., 6391 Lake Road, Windsor, WI 53598, 608-846-4499 ext. 219, FAX 608-846-7195, e-mail: tmartin@johnsonindint.com

Website: www.johnsonindint.com

Johnson Industries International Inc. has introduced the newly-designed Automatic Blue Cheese Piercing Machine (BCPM) to aid Blue and Gorgonzola makers in evenly and efficiently piercing cheese wheels prior to curing.

The unit is fitted with an automatic loading conveyor and can be fitted with an unloading conveyor or similar device.

Cheese wheels are placed on a conveyor that feeds the five-station indexing head. An electric eye senses the presence of cheese in the first station.

The cheese is indexed to the top pierce station and on to a waiting station, a bottom pierce station and finally an offload station where it is picked up by an exit conveyor.

Company representatives say the unit is simple and effective, employing pneumatic cylinders and mechanical linkage drive.

The company also says the BCPM is easily maintained and safe to operate.

The Johnson Industries BCPM features: exclusive piercing pin design, with each pin machined to exact specifications from a stainless steel alloy to prevent cheese adherence and provide a clear air canal; unique guides to prevent pin bending or damage; complete pneumatic operation with no need for servo motors; variable speed to accommodate higher capacity throughput as required; air canals on both the top and bottom surfaces of the cheese to provide gentle accuracy; and simple and reliable controls.

The BCPM can be a part of a total automatic process by adding other Johnson Industries components such as a mold inhibitor applicator, a drying station and automatic out-feed and racking options.

Relco LLC

Contact: Brett Outcalt, sales engineer, Relco LLC. P.O. Box 1689, Willmar, MN 56201, 320-212-3645, FAX 320-231-2282, e-mail: boutcalt@relco.net

Website: www.relco.net

New this year, Relco LLC has added a cheese vat Cook Control Program to its RelTronix cheese plant automation programs.

The program provides consistent cook temperature from the beginning to the end of the cook cycle.

Steam additions are calculated to anticipate temperature needs as the vat fills and adjusts through the cook cycle to actual vat temperatures, eliminating temperature variations.

According to company officials, the program optimizes moisture, pH and fat on dry basis (FDB) standards, and fat recovery as well as improves cheese yield.

Later this year, Relco plans to introduce a new rotary airlock valve for power handling as part of its Savel Technology equipment line. Valve features will include cast stainless steel housing and end caps, outboard mounted bearings, air-purged seal set and EZ slide rotor demount mechanism.

SPX

Contact: Toni Parker, manager, marketing communications, SPX, 611 Sugar Creek Road, Delavan, WI 53115, 262-728-4920, FAX 262-740-6304, e-mail: toni.parker@spx.com

Website: www.spxpe.com

SPX in August will be launching the new model 370 Universal 2 pump, designed for higher flow rates and pressures (660 GPM @ 200 PSI). The new pump will be available in standard and Tru-Fit mounting configurations.

The development of this pump is a result of continued market research of companies that require higher processing flow rates. The Universal 2 model 270 is a bridge between the model 320 and 420 pump sizes.

Stoelting LLC

Contact: Tom Gumpert, sales and marketing manager — Process Solutions, Stoelting LLC, 502 Hwy. 67, Kiel, WI 53042, 920-894-2293 ext. 421, FAX 920-894-7029, e-mail: tgumpert@stoelting.com

Website: www.stoeltingprocess.com

Stoelting has introduced the Horizon II Vat, designed to handle “high solids” cheese production. Horizon II includes state-of-the-art controls with integrated OptiSet instrumentation and software (automatic coagulation detection) for consistent product, high yields and maximum return on investment. The ultra-sharp knives combined with even, efficient heating and gentle stirring action in the Horizon II also help provide high yields, company officials say.

Additional features include a patented steam heating system with optional hot water heating, optional manway location, and an easy-access shaft seal that provides no need to remove the gearbox. The Horizon II Vat is available in a full range of sizes, from 10,000-pound to 80,000-pound capacity.

Later this year, company officials say Stoelting plans to release the new Blockformer, a design with several new quality, safety, maintenance and performance improvements.

Testing and Weighing

Charm Sciences Inc.

Contact: Stephanie Myara, marketing communications manager, Charm Sciences Inc., 659 Andover Street, Lawrence, MA 01843, 978-687-9200, FAX 978-659-6216, e-mail: info@charm.com

Website: www.charm.com

Charm has introduced two new products for testing that both recently have been accepted by the National Conference on Interstate Milk Shipments (NCIMS).

The Charm Fast Alkaline Phosphatase test (F-AP) was unanimously voted for inclusion in the U.S. Grade “A” Pasteurized Milk Ordinance (PMO). Charm says the F-AP test is the fastest available phosphatase method to verify completeness of pasteurization.

The one-step procedure requires no reagent preparation and delivers accurate detection of alkaline phosphatase in as little as 45 seconds.

With a detection of 20 mU/L (milliunits per liter), F-AP provides an early warning indicator of improper pasteurization long before reaching established U.S. and European Union regulatory thresholds of 250 mU/L.

F-AP is based on the Charm PasLIte test for detecting alkaline phosphatase in milk and dairy products. The Charm F-AP test is designed to run on the Charm novaLUM luminometer system, enabling customers to measure nine different tests on a single system.

NCIMS also recently accepted Charm’s new SL beta lactam test for raw commingled sheep and water buffalo milk.

It was unanimously voted to be accepted under Appendix N and Section 6 of the U.S. Grade “A” PMO. Charm SL beta lactam test already has achieved approval by AOAC-RI, NCIMS and FDA for commingled bovine and goat milk.

Charm SL delivers fast detection for beta lactams in raw milk in convenient ROSA (rapid one step assay) strips.

Engineered to match FDA safe levels and tolerances for beta lactam drugs, Charm SL’s sensitivity precision and speed help lower processors’ operating and energy costs by enabling milk to be received and cleared more quickly.

Charm says its SL test is simple and quick to perform, requiring minimal equipment. Users just add milk to the SL test strip, incubate for eight minutes and read on the ROSA Pearl Reader.

The Pearl Reader stores results electronically for data capture, record keeping and reporting.

ESE Inc.

Contact: Kevin Nowack, ESE Inc., 3600 Downwind Drive, Marshfield, WI 54449, 715-387-4778 ext. 224, e-mail: nowackk@ese1.com

Website: www.ese1.com

ESE Inc. has announced the release of its Process Optimizer Version 4.0 at the Institute of Food Technologists (IFT) Annual Meeting & Expo June 6-9 in Anaheim, Calif.

ESE officials say the Process Optimizer Version 4.0 is the software that drives the company’s Q5 Near Infrared Analyzers.

Together they test and measure constituents in food and beverage products for improved quality and reduced waste.

The new Process Optimizer includes an upgrade to MS SQL 2005 to make daily database management more configuration-friendly, effective and efficient, company officials say.

The software also includes SQL Reporting Services, which enables ESE customers to quickly extract business data and create reports that help manage daily operations.

The new software is available in Beta version with final release scheduled for this fall.

Foss North America

Contact: Mark Litchfield, Foss North America, 8091 Wallace Road, Eden Prairie, MN 55344, 952-974-9892 ext. 333, e-mail: mlitchfield@fossnorthamerica.com

Website: www.foss.dk/Solutions/ProductsDirect/ProcessAnalyticsMicroBundleMultiplexerXDS.aspx

Foss North America has introduced its new XDS Process Analytics.

The multi-functional analytical solution is available in a simple-to-integrate form and features a NIR analysis unit housed in a cabinet.

Up to nine sensors can be connected to the unit and positioned so that users can cover every corner of production.

Products such as quark, butter, powder, Mozzarella and whey protein concentrate (WPC) all can be measured. A software system handles the continuous flow of results and automatically regulates the process.

Foss North America also plans to introduce ProFoss, an inline, network-compatible NIR solution for whey and WPC in the year to come.

Nelson-Jameson Inc.

Contact: Fritz Buss, laboratory and quality assurance/quality control, Nelson-Jameson Inc., 2400 East 5th Street, Marshfield, WI 54449, 800-826-8302 ext. 1025

Website: www.nelsonjameson.com

Nelson-Jameson Inc. has expanded its line of Cooper-Atkins Lab products, comprised of digital thermometers and thermocouple probes, infrareds and pocket testing thermometers. According to company officials, several Cooper-Atkins pocket testers now have an “Accurate For Life” guarantee.

In addition, the company has added new products to its Brandtech Scientific Product line.

New additions include the Transferpette Electronic Pipette, Multi-Colored macro Pipette Controllers and Titrette Digital Bottletop Burette for accurate titrations.

New additions also have been added to the company’s A&D Weighing FX-i Series Toploader Balance line.

The new FX-iWP precision and balance scale is waterproof and shock resistant for use in demanding environments. It is available with 1 milligram resolution.

In addition, the new Poly-Pro Bath is designed for the detection of spore-forming and thermoduric organisms. A digital controller and see-thru polymer cover maintain temperature uniformity.

The cover remains closed when observing samples to avoid heat loss. The unit’s controller also can be recalibrated to match reference thermometer measurements of sample temperatures.

Also new from Nelson-Jameson is the Incufridge, which offers preliminary incubation counts and lab pasteurization counts for psychrotrophic spore-forming and thermoduric organisms.

According to company officials, these are key measures of product shelf life and quality of milk used for processing. A digital microcomputer helps to ensure display accuracy and the solid-state Peltier module provides either heating or cooling functions.

The company also has added a new line of Sterileware Sense-able Metal Detectable Scoops featuring a long handle designed to keep hands away from samples.

The individually-wrapped, sterile, single-use scoops are made of polystyrene and are metal and X-ray detectable.

Additional new releases include the Li’lpet Mini Pipettors. The pipettors include a two-step plunger that facilitates super blowout from the tip, resulting in high accuracy, company officials say. They can be used for reverse pipetting and repetitive pipetting.

Rice Lake Weighing Systems

Contact: Ann Crowley, product manager, Rice Lake Weighing Systems, 230 W. Coleman St., Rice Lake, WI 54868, 715-434-5466, e-mail: acrowley@ricelake.com

Website: www.ricelake.com

Rice Lake Weighing Systems recently introduced three new weighing devices, the TC, TP and TA balances, that feature the Mono-Metal Tuning-fork Sensor.

Tuning-fork technology gives a balance the ability to adapt quickly to any environment.

It also offers portability and eliminates traditional warm-up time, while maintaining the accuracy customers expect in a precision device, according to Rice Lake representatives.

As Rice Lake’s first analytical balance to feature tuning-fork technology, the TA Series provides faster weighing by eliminating the need for stabilization.

The sensitive analytical balance also features a 360-degree anti-static shield and an RS-232 interface for easy data retrieval.

Automatic calibration and a wide selection of operating modes come standard with the TA series.

The manageable sizes of the TP (precision) Series and TC (compact) Series are suitable for the most limited spaces and ideal for changing work environments.

Different modes can be selected to adapt to different weighing needs. The TC and TP also operate in 12 different measurement units and provide an RS-232 interface (optional in TC models) and a 20-step bar graph display. These balances are available from 220-gram to 12,00-gram capacities.

Ingredients

Cargill Inc.

Contact: Andy Dederich, global bulk culture systems product manager, Cargill Inc., P.O. Box 1609, 620 Progress Ave., Waukesha, WI 53187, 262-549-2515, FAX 262-547-0587, e-mail: andy_dederich@cargill.com

Website: www.cargill.com

This past year, Cargill Inc. introduced several new ingredients.

The new I.S.S.-GF Culture Media was developed in response to requests for culture media containing no gluten. It is designed for use in bulk starter production of Italian-type cheeses and can be used in conjunction with Cargill’s Ultra-Gro SC/SR Bulk Culture line to produce gluten-free bulk starter. Company officials note the line does not contain gluten nor does it use gluten in the manufacturing process.

Cargill also has introduced the Interex 57-GF Culture Media. The company says it has modified its internal pH control media to remove the gluten, providing cheesemakers with a gluten-free option for producing bulk starter culture with the Dairyland CUC or Dairyland Multiple Strain Bulk Culture Systems, both of which are now gluten-free. These products are typically used in Cheddar, Colby and Cottage type cheese varieties.

Contact: Terri Rexroat, global direct vat cultures product manager, Cargill Inc., 262-549-2523, FAX 262-547-0587, e-mail: terri_rexroat@cargill.com

Cargill now is offering its new Dairyland Direct Max-Gro 850 Culture series designed for cheesemakers looking for fast acidification from L. lactis and L. cremoris. The cultures work well for producing Cottage, Feta and Blue varieties.

In addition, Cargill has added the new Dairyland Direct T-5 and T-6 cultures to its “T” culture line. The cultures are used in continental, separated and pressed white cheeses requiring significant carbon dioxide protection, fast acid production and minimal post acidification.

The company also has introduced its new 535-gram packaging for the Flav 670 series, which is typically used in open-textured cheeses such as Havarti and Gouda.

Currently, Cargill Texturizing Solutions is continuing to work on new products for the cheesemaking industry with a strong focus on new culture development as well as working closely with the industry to identify future needs, company representatives say.

DSM Food Specialties

Contact: DSM Food Specialties, P.O. Box 1, 2600 MA Delft, Netherlands, e-mail: info.dairy-ingredients@dsm.com

Website: www.dsm-foodspecialties.com

DSM Food Specialties has developed DELVO-TEC cultures designed for quality, stability and cost-effectiveness.

The high-activity cultures help reduce the processing time and unwanted product variability which can occur in cheese manufacturing.

Benefits include: maximum yield, phage robustness, consistent acid production — whatever the milk composition, well-defined taste and texture profiles suited to specific applications, improved cheese quality throughout the shelf life, DIRECT-SET for worry-free application, a wide range of pack sizes accurate dosing and customized, vat-specific pack sizes.

In addition, DELVO-TEC cultures are suitable for all cheese types. The range includes undefined mixed cultures as well as defined culture blends and is available in frozen adn freeze-dried formats.

Glanbia Nutritionals Inc.

Contact: Jim Lees, vice president, sales, Glanbia Nutritionals, Glanbia Nutritionals Inc., 523 6th Street, Monroe WI 53566, 608-329-2800, FAX 608-329-2828, e-mail: nutrition@glanbiausa.com

Website: www.glanbianutritionals.com

Glanbia Nutritionals Inc. has expanded its portfolio with the launch of OptiSol, a new line of whey- and flax-based functional ingredients.

According to company officials, the new line offers cost-effective, clean label solutions to developing products that taste better, have improved texture and offer improvements in overall quality.

OptiSol 1000 is a whey protein concentrate (WPC) designed to provide a natural, clean label solution for emulsion stability. The ingredient increases yield and is process-stable.

In addition, the line effectively replicates the emulsification, water-binding and gelling characteristics of ingredients such as gum, phosphates and hydrocolloids.

According to company officials, OptiSol 1000’s clean dairy flavor, high pH, shear and temperature tolerance equate to optimum versatility in application.

Nelson-Jameson Inc.

Contact: Dic Kelly, ingredients, Nelson-Jameson Inc., 2400 East 5th Street, Marshfield, WI 54449, 800-826-8302 ext. 1009

Website: www.nelsonjameson.com

New this year from Nelson-Jameson is the Special Purity Granulated Food Grade Salt with Yellow Prussiate of Soda (YPS). The new line features food-grade, vacuum pan salt produced by the industry standard solution mining and evaporation process. It is manufactured in compliance with all regulations and specifications from FDA, USDA and FCC. The line also is kosher certified and pareve for use during Passover and year-round.

In addition, the company’s new CrystalBan is designed to improve the body, consistency and conversion characteristics of Cheddar, Colby and Jack cheeses. It also prevents calcium lactate crystal development, and implementation requires no major changes to cheese production systems.

SunOpta Ingredients

Contact: Matt Lentsch, director of sales and business development, SunOpta Ingredients, 5850 Opus Parkway Suite 150, Minnetonka, MN 55343, 651-269-8197, FAX 651-463-3090, e-mail: Matt.lentsch@sunopta.com

Website: www.sunopta.com/ingredients

SunOpta Ingredients has released OptaYield, a natural enhancer for cheese derived from crops grown in North America.

The specialty ingredient extends yield and controls syneresis in non-standardized soft or fresh cheeses. It holds approximately two to 10 times its weight in moisture depending on cheese type and specification desired.

Company officials say flavor and color differences are minimal as OptaYield remains transparent in organoleptic evaluation.

The new ingredient is designed for cheeses such as Ricotta, cream-style, Pasta Filata and Hispanic/Mexican-style cheeses.

Sanitation

Activon Inc.

Contact: Lynn R. Loken, president, Activon Inc., 5395 Fox Hollow Court, Loveland, CO 80537, 970-667-3477, FAX 970-669-8613, e-mail: loken@activon.com

Website: www.activon.com

Activon Inc. has announced a new EPA-accepted disinfectant status for EfferSan.

EfferSan is a disinfecting and sanitizing agent designed for food industry applications. It penetrates cell walls and deactivates an organism’s primary energy-producing functions. When dissolved in water, it creates a mild, skin-friendly solution that eliminates and destroys a range of bacteria, even highly-resistant strains, according to company officials.

In addition, EfferSan disinfects in five minutes against Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella enterica. It also will sanitize in one minute against Salmonella typhi.

Company officials say the product is recommended for disinfecting or sanitizing all types of hard, non-porous equipment and utensils in dairies, milk handling and processing plants. It also is labeled as boot rinse to improve dairy facility bio-security.

EfferSan solution also has a near-neutral pH level that reduces skin and surface irritation. The 4-gram tablet is designed to facilitate mixing, handling and storage.

In addition, the disinfectant does not require rinsing after application. Company officials say it controls odors while leaving no “unpleasant” odors or harsh residues.

Hydrite Chemical Co.

Contact: Randy Karcz, director of sales and marketing, Hydrite Chemical Co., 300 N. Patrick Boulevard, Brookfield, WI 53045, 262-792-8741, e-mail: randy.karcz@hydrite.com

Website: www.hydrite.com

Hydrite Chemical Co. has released several new products in the sanitation category.

The new Sustain can be used for circulation and spray sanitizing. It is an acid-based sanitizer that contains no phosphoric acid, which company officials say helps to address sustainability issues. In addition, the non-foaming sanitizer sanitizes at a pH that will prevent the formation of milkstone.

The new Intrepid #411 is an alkaline cleaner for use in the cheese industry on both cold-walled surfaces and heated process equipment such as pasteurizers and cheese vats.

Company representatives note the cleaner rinses more freely than heavy duty caustics, reducing water and energy usage and addressing sustainability.

In addition, the new Vigilant #405 is an acid-based, self-foaming product designed for use in doorway foaming units. It is beneficial for cheese operations where there are issues about using quaternary ammonia, either due to concerns about killing starter cultures or due to wastewater treatment. According to company officials, it produces a long-lasting foam, which reduces costs by eliminating the need for frequent application.

Hydrite also plans to introduce a new system to help address sustainability issues relating to the use of water, energy and chemicals during the fourth quarter of 2009. The Optimax will help to identify opportunities to reduce water, time and energy within clean-in-place (CIP) wash and rinse steps. It also will help to benchmark current practices and quantify the potential savings that would be realized through changes in CIP programming or chemistry.

Nelson-Jameson Inc.

Contact: Dakonya Freis, janitorial, Nelson-Jameson Inc., 2400 East 5th Street, Marshfield, WI 54449, 800-826-8302 ext. 1080

Website: www.nelsonjameson.com

Nelson-Jameson Inc. has added two new squeegees to its line of food processing tools. The new REMCO Double Blade Ultra Hygiene Squeegee is made of blended rubber and features two blades and blade cassette to facilitate blade replacement. The REMCO Fixed Head Squeegee features replaceable blades and a newly-designed polypropylene head with a black rubber double blade for cleaning purposes.

The company also has added to its Nilfisk-Advance Explosion-Proof Vacuum line with two new explosion-proof vacuums and accessories that are non-sparking and conductive to meeting a range of hazardous cleaning needs.

The CFM 118 EXP is for use in dry cleaning only and features a HEPA filter, 304 stainless steel container, filter chamber and trolley. The CFM A15 EXP is pneumatic and designed for dry material pick-up in areas where electricity is unavailable or undesirable. Other units also are available.

Additional new products include the KitBin Pallets, which company officials say are color-coded and engineered for the toughest applications in manufacturing, food processing and distribution. The pallet is constructed to handle dynamic loads up to 4,000 pounds, and the solid, smooth top facilitates cleaning.

Nelson-Jameson also has introduced its new TFX Touch Free Gojo and Purell Dispensers. The hands-free dispensers eliminate the need to touch the dispenser and are available for Gojo E2 foam soap and E3 Purell foam sanitizer.

Contact: Diane Sutton, sanitation, Nelson-Jameson Inc., 800-826-8302 ext. 1012

Nelson-Jameson is offering new Alpet Sanitation products for surface sanitation. Alpet D2 Surface Sanitizing Wipes are now available in a ready-to-use, pre-saturated wipe form. The durable wipe kills 99.99 percent of bacteria in 60 seconds, according to company officials. Also new, Alpet E2 Sanitizing Foam Hand Soap is designed for all food processing environments and meets USDA E2 requirements. In addition, it yields more than 3,200 applications per gallon.

The also company is offering two new Lafferty Sanitizing units. The 517 Wall Mount Sanitizer System is water-driven and dilutes chemical concentration to a ratio required for no-rinse applications in the food industry. In addition, the Uni-Body Entryway Foam Sanitizing System helps to reduce contamination of foot, forklift, carts and other similar traffic through doorways. Company representatives say it is easy to install and operates with adjustable foam and delay cycle timers for maintaining foam presence in entry ways up to 6 feet wide.

Additional new products include new Stainless Steel Dump Buggies. The buggies feature a heavy-duty, 14-gauge type 304 stainless steel body with reinforced top rim and bottom plate.

Additional features include a satin finish, large radius corners and an open-wheel design to facilitate cleaning. The line also includes drip guard, push handle and replaceable, non-scuffing, molded plastic wheels.

Rounding out the new sanitation products is the Knight Sanitation Equipment line. The line includes chemical allocation systems, concentration control systems, metering systems, foaming and spray equipment, and automatic conveyor lubrication units.

Other Products and Services

Alliance Enterprises of SE Wisconsin LLC

Contact: Art Garcia, sales director, Benelact, 2320 Renaissance Boulevard, Sturtevant, WI 53177, 262-898-7496, FAX 262-898-7491, e-mail: agarcia@benelact.com

Website: www.benelact.com

Alliance Enterprises has introduced Benelact, a process that naturally removes up to 70 percent of the cholesterol from dairy products.

The process currently is being used on products such as cheese, butter, ice cream and bottled milk, including whole, reduced, low, nonfat and flavored varieties.

Company representatives note the process is capable of reducing upwards of 45 percent of cholesterol from cheese without altering flavor, function or formula. Cheeses currently produced using the Benelact process include Cheddar, Mozzarella, Muenster, Panela and Queso Fresco.

The process is all natural without the use of chemicals, plant sterols and preservatives.

In addition, it removes cholesterol while maintaining the original flavor and mouth feel of the product. Proteins, calcium and vitamins remain untouched and intact, company officials say.

Bettcher Industries

Contact: Kevin Stump, Bettcher Industries, P.O. Box 336, Vermilion, OH 44089, 800-321-8763, 440-965-4422, FAX 440-965-4900, e-mail: info@bettcher.com

Website: www.bettcher.com/cheesemold.htm

Bettcher Industries has introduced its Whizard TrimVac for clean and efficient removal of cheese mold.

The handheld tool combines the company’s Whizard circular blade trimming technology with a vacuum system to remove surface mold from cheese wheels.

Company officials say the tool is a fast, effective way to trim and vacuum away mold, reducing the labor requirements and inefficiencies of mold removal when using a conventional knife, while also reducing worker fatigue.

Company officials also note the tool’s vacuum swiftly and completely removes the trim mold from the work area, which reduces the risk of cross-contamination.

In addition, TrimVac offers a choice of different interchangeable blades designed to enhance the scraping action on the cheese surface as well as digging out and removing internal mold growth.

Pneumatically powered, TrimVac uses a blade rotating at a high rate of speed to perform the cutting action while a simultaneous vacuum process removes all trimmed mold.

The trimmed material is vacuum-conveyed to a separate holding tank for disposal. According to company officials, this ensures mold spores do not come into contact with other products, workers, the plant processing line, work surfaces and floor.

Nelson-Jameson Inc.

Contact: Carol Blakey, safety and personnel, Nelson-Jameson Inc., 2400 East 5th Street, Marshfield, WI 54449, 800-826-8302 ext. 1045

Website: www.nelsonjameson.com

New from Nelson-Jameson Inc. are Cold Grip Gloves, featuring a foamed polyvinyl chloride (PVC) coating to provide wet and dry grip and abrasion resistance.

Company officials note the soft-brushed synthetic liner and 100-percent nylon outer layer provide comfort and dexterity.

The gloves are recommended for temperatures down to -15 degrees Fahrenheit.

Also new are the Light Vision Glasses, designed with integral hands-free lighting. Two LED lights are mounted on the temples and are swivel-adjustable.

The glasses have an impact-resistant, clear polycarbonate lens with anti-fog coating and rubber temples and nose pads.

A lanyard and storage case also are included. In addition, the Light Vision Glasses have up to 50 hours of battery life and are ideal for any maintenance duties or low-light situations.

In addition, Nelson-Jameson is offering Readers Safety Glasses with three lens angles and adjustable temple length for a custom fit. The high-impact polycarbonate lens blocks 99.9 percent UV. The glasses are available in clear lens with +1.5, +2.0 or +2.5 diopter.

New releases also include Cold Chek Insulated Clothing, which provide warmth without the bulk and weight of traditional cold storage wear. Garments are waterproof and lined with 3M insulate. The line includes parkas, bomber jackets, fleece-lined hoods and overalls, available in regular and tall sizes.

Nelson-Jameson also has added two new additions to its metal-detectable items. The Metal Detectable Permanent Marker and the Highlighter Marker both have highly-visible blue housings and caps that are fully metal detectable, X-ray visible and anti-microbial. In addition, they are non-toxic and Xylene-free, and have low-odor ink and high-impact housing.

New additions also include the Axion Medically Superior Response (MSR) Eyewash, designed by Haws Corp.

Features include inverted stream, layered flow, zero vertical velocity and antimicrobial head.

The MSR technology is available in eye/face washes, both wall mounted and pedestal mounted as well as combination eye/face wash and shower units. A retrofit kit is available to fit most current Haws units.

Contact: Emily Echola, processing and flow control, Nelson-Jameson Inc., 800-826-8302 ext. 1042

Nelson-Jameson is offering the Shat-R-Shield Glow Lamps that provide light even after the power source has been interrupted. The “glow” from the safety-coated lamps provides an extra measure of safety should evacuation from a dark area be necessary, company officials say. The lamps are ideal for areas where emergency lighting may not be present such as stairwells, interior hallways and restrooms, among others.

The company also has added new products to its Plum Emergency Neutralizing Eye & Skin Wish Systems. The new Plum Sterile pH Neutralizing Emergency products can return eyes back to normal pH levels in 20 seconds, preventing permanent damage.

The products also neutralize safely with a sterile phosphate buffer. Bottles require no maintenance or cleaning and meet all U.S. federal regulations and American National Standards Institute standards.

Nelson-Jameson also now is offering an expanded and re-organized products listing. Processing and flow control products have been re-organized to be more user-friendly in the Nelson-Jameson Buyers Guide. The expanded parts lists and offerings are defined by equipment type and manufacturer to make the catalog easier to use.

The company also is offering new break room supplies, including cups, silverware and plates.

Wm. W. Meyer & Sons Inc.

Contact: Wm. W. Meyer & Sons, 1700 Franklin Boulevard, Libertyville, IL 60048, 847-918-0111, FAX 847-918-8183, e-mail:service@wmwmeyer.com

Website: www.wmwmeyer.com

Wm. W. Meyer & Wm. W. Meyer & Sons Inc. has launched its redesigned website, which provides information on the complete line of Meyer engineered airlock technologies.

In particular, www.rotaryvalve.com offers information about the company’s rotary airlock feeders, pneumatic screwpumps, slide gates, pneumatic diverters, double flap gates, gravity flow diverters, blower packages and Meyer’s rebuild service and repair. Downloadable brochures and drawings also are available.

Additional features include an easy-to-use search tool to help users find Meyer sales representatives in their area and contact them for additional information.

Processing

Deville Technologies Inc.

Contact: Terry Baggott, senior product manager, Deville Technologies Inc., 2626 Lapierre, Lasalle, Quebec H8N2W9, 514-366-4545, FAX 514-366-9606, e-mail: terry@devilletechnologies.com

Website: www.devilletechnologies.com

Deville Technologies Inc. has added the USDA-accepted FAM Hymaks Dicer/Strip-Cutter to its line of industrial food cutting machines.

Working with its Belgian partner, FAM, Deville designed the new machine to comply with the most stringent food safety regulations, company officials say.

The machine is intended for the cheese and meat industries and provides complete separation of product contact and mechanical zones.

Additional features include self-draining surfaces in the product contact zone; no exposed bores, threads or bolts in the product contact zone; and a minimum Ra 32 finish in the product contact zone.

In addition, the Hymaks is designed to handle a variety of applications including large blocks of soft, semi-hard or processed cheeses such as Mozzarella, Monterey Jack and Provolone. Blocks can be square, rectangular or cylindrical. Cheese can be cut chilled or frozen.

Deville Technologies also is in the process of designing a compact, medium-capacity cheese shredder to complement its existing line of high-capacity shredders and dicers.

Marchant Schmidt Inc.

Contact: Richard F. Schmidt, vice president of international sales, Marchant Schmidt Inc., 24 West Larsen Drive, Fond du Lac, WI 54937, 920-921-4760, FAX 920-921-9640, e-mail: rschmidt@marchantschmidt.com

Website: www.marchantschmidt.com

Marchant Schmidt Inc. has developed a new VCS40 cheese cutting system that reduces 40- and 640-pound blocks into fixed weight 8- and 32-ounce portions.

According to company officials, the automatic system reduces labor, maximizes yield, minimizes giveaway and produces a throughput of up to 180 parts per million.

The VCS40 cutting system also has integrated the most current vision optimization technology with the use of multiple 3-D cameras that can view all sides of the cheese block.

The cameras can scan the product at a rate of 200-scans-per-second. Information from the block is gathered and transferred to the programmable logic controller (PLC) for the proper cutting sequence.

An ultrasonic blade is used to cut the product, which company officials say results in improved cut quality and minimizes deviation typically seen with conventional blades and wires.

An inline portion weighing system is used to verify and monitor cut results. The cut portions are then transferred to a horizontal wrapper downstream for final packaging.

Future new products include the development of an Auto 640 Cutting System.

Mettler-Toledo Safeline

Contact: Sarrina Crowley, Mettler-Toledo Safeline, 6005 Benjamin Road, Tampa, FL 33634, 800-447-4439, 813-889-9500, FAX 813-881-0840, e-mail: pi.marketing@mt.com

Website: www.mt.com/pi

Mettler-Toledo Safeline has introduced its PowerChekPlus X-ray inspection system featuring NEMA 4X environmental protection, Allen Bradley controls and 3-A Sanitary certification.

The system offers a touch-screen interface, allowing operators to be quickly trained for maximum uptime, company officials say.

In addition, the system uses low energy, electronically-generated X-ray technology in order to detect dense contaminants such as metal, stone, bone and glass in cheese products.

According to company representatives, a typical application is finding stainless steel fragments in large packages of shredded cheese. It also can measure product mass, monitor overfill and underfill, and find a damaged or incorrectly packaged product.

In Addition, PowerPakCheck stores images of rejected products for further analysis and product traceability.

Mettler-Toledo Safeline also has developed a moisture analyzer designed to ensure the quality of milk products.

The HB43-S Moisture Analyzer features built-in application methods and a compact size. According to company officials, its built-in “plug-and-play” applications provide established baseline methodologies for many food analysis functions, which can be fine-tuned to the user’s requirements.

Weber Inc.

Contact: James S. Watson, president, Hanson Watson Associates, 1411 15th Street, Moline, IL 61265, 309-764-8315, FAX 309-764-8336, e-mail: jw@hansonwatson.com

Weber Inc. introduced three new systems to the North American market at a special event June 25-26 in Kansas City, Mo.

The new machines are designed for cheese companies of varying sizes and include the 905 Slicing System, a new log peeler and new robotics.

The 905 Slicing System is designed for larger cheese companies and is the largest capacity slicer the company offers. It has the capability of slicing six 110-millimeter-wide logs at a time.

In addition, company officials say the system features a revolutionary design in blade technology that allows for the slicing of many products simultaneously in one machine.

The new log peeler is designed for cheese companies of all sizes that produce cheeses such as Provolone. It automatically peels cheese or meat logs and feeds them onto the slicer without wasting product.

Company officials note it takes the human touch out of the equation and is a sanitary and labor-saving device.

The company’s new robotics are intended for medium and large companies. The system takes completed portions from the slicer and places them in the pocket of a packaging machine.

According to company representatives, unlike a standard loader, the robotic loader has a camera that is able to view the position of the portion and correct it if it is not straight.

The robotic loader also places product precisely into the pocket whereas standard systems can leave room for error, company representatives say.

CMN

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WASHINGTON — Total U.S. cheese production in May, excluding cottage cheese, was 2.6 percent higher than in May 2008, according to data released Thursday by USDA’s National Agricultural Statistics Service (NASS). May 2009 cheese production totaled 860.7 million pounds, down 1.5 percent from April 2009 production when adjusted on an average daily basis. May production was up 1.8 percent vs. April when not adjusted for the lengths of the months. (All figures are rounded. Please see CMN’s Dairy Production chart.)

Cheddar was the most-produced cheese in May, totaling 284.9 million pounds, a 3.7 percent increase vs. a year earlier. Total American-type cheese production, of which Cheddar is the largest component, was 366.3 million pounds in May, 3.9 percent higher than in May 2008.

Mozzarella production totaled 273.5 million pounds in May, up 0.1 percent vs. May 2008. Total Italian-type production, of which Mozzarella is the largest component, was 350.0 million pounds in May, 0.3 percent higher than a year earlier.

Wisconsin led the nation with 218.1 million pounds of cheese produced in May, 3.2 percent more cheese than was produced in the state a year earlier. California followed with 175.3 million pounds, 2.6 percent less cheese than was produced there a year earlier.

Other top producing states were Idaho with 68.3 million pounds, a 1.8 percent increase vs. May 2008; New York with 59.8 million pounds, up 8.4 percent; Minnesota with 57.5 million pounds, up 3.8 percent; and New Mexico with 50.4 million pounds, down 0.7 percent.

NASS reports U.S. butter production in May was 139.4 million pounds, a 0.3 percent decline vs. May 2008. May butter production was down 5.3 percent when adjusted on an average daily basis. May production was down 2.2 percent vs. April when not adjusted for the length of the months.

California led the nation with 43.0 million pounds of butter produced in May, down 10.7 percent vs. its production a year earlier. Wisconsin followed with 30.1 million pounds, a 9.7 percent gain vs. a year earlier.

CMN

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