Front Page - June 27, 2008 • Volume 132, No. 52

• Facility Practices, Not Region Or General Make Procedure, Have Largest Influence On Cheddar Flavor Development: Study
  
• Fonterra Opens New North American HQ, Sees ‘Exciting’ US Opportunities
  
• Wisconsin Companies Take A Value-Added Approach To Selling Locally Bottled Milk
• Sustainability Summit For US Dairy Industry Creates Plan To Reduce Fluid Milk’s Carbon Footprint
  

A Sample of Inside

• EDITORIAL COMMENT: USDA’s Make Allowance Decision: Good News, But Long Overdue
• Importer Best Cheese Corp. Enters Domestic Production With Acquisition Of Coach Farm Artisan Goat Cheese
  
• Japan’s Cheese Imports Expected To Decline As Domestic Output Grows
• CWT Accepts Five Butter Export Assistance Bids
  
• Best Cheeses in US To Be Selected On The Frozen Tundra in Titletown USA
  
• NEW PRODUCTS: Nelson-Jameson Releases 2008-09 Edition Of Buyers Guide For Food Industry • Monitoring Systems Detect Cracks, Leakage In Processing Equipment; US Reps Sought • Filtration Engineering Introduces NIR Analyzer For Dairy Plant Environment • LYSOLAC, Made From Lysozyme, Protects Against ‘Late Blowing’ In Aged And High pH Cheeses
• Klondike Cheese Company Wins SBA Family-Owned 2008 Small Business Award
  
• COLUMNISTS: Partners by Dan Strongin
• Steve Ottiger of Guggisberg Cheese Takes First Place In Dairy Month Swiss Cheese Contest
  
• Utah’s Beehive Cheese Company Breaks Into Specialty Market With Barely Buzzed Cheddar
• And Plenty More...

More in this week's Cheese Reporter

• From Our Archives
• Coming Events
• NASS Dairy Prices
• Futures Report Activity
• Dairy Product Markets - Wholesale Cheese & Butter Prices
• Cold Storage Reports
• Whey Markets
• Cheese Cash Prices
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