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Welcome to iDairyShow
11:00 AM - 11:20 AM
Sustainability & Consumer Convenience in Retail Milk Packaging This presentation will offer dairies, milk distributors, and retailers advice and specific actions to consider when optimizing their operation's sustainability. Presenter: John Brown, Selig
11:30 AM - 12:20 PM (40 minutes)
Cost and Profitability Models for Dairy Product Manufacturers Find out how demand-driven activity-based cost models are being used to establish the cost and profitability of processed dairy products, and do capacity planning at the same time. Processed dairy products such as milk, yogurts, creams, beverages, cheese, butter, dry milk, ice cream and frozen desserts will be covered. Industry issues such as distribution costs, formulation costing, packaging costs, energy costs, setup times, batch size, product shelf life, production yield, order size, distribution routes, product return, landed product profitability, customer profitability and new products management will also be addressed. Illustrated with dairy industry customer cases, come and see how these models are built and how they can be used by your organization. Presenters: Christian Babbini, DECIMAL; Denis Archambault, DECIMAL
12:30 PM - 12:50 PM
Pulsed Light for Online, Dry and Non-Chemical Packaging Sterilization on Dairy Production Plants The presentation will be a demonstration of pulsed light technology as an efficient and cost-effective alternative to chemical and irradiation treatments for packaging sterilization in the dairy industry. The physical principle of the technology will be exposed, as well as the mechanisms of its action on microorganisms, such as bacteria and moulds. Components of pulsed light equipment will be described, and the integration of units on a packaging line will be explained. Application to cup and closure sterilization will be specifically presented, with several examples of industrial installations realized in Europe since 2009, on milk, drinking yoghurt and dairy dessert production lines (ESL and ultraclean production lines). The assets of the pulsed light solution compared to chemical treatment or irradiation, from a technical, environmental and financial point of view, will be fully exposed. Presenter: Christophe Riedel, Claranor
1:00 PM - 1:20 PM
Casein Measurement in Milk by FT-IR A rapid method to measure casein in milk could be beneficial for cheese and yogurt producers for maximizing yield. Cheese makers often use an average casein number of 0.78 to estimate casein from their protein measurement. However, research shows that casein as a percentage of protein in milk changes based on many factors, including herd, geography and seasonal variations. Using Fourier Transform Infra-Red technology (FTIR), casein can be rapidly measured with good accuracy. A 12-month investigation showed the FT-IR instruments will, on average, measure the casein content of raw milk with the standard error of 0.030%. In contrast, the casein can be estimated based upon applying a factor to the protein with the standard error of 0.046%. In summary, it appears that using FT-IR to measure casein is a more reliable solution for the industry when compared to the status quo of estimating casein based on the protein levels. Presenter: Ole Rasmussen, FOSS North America
1:30 PM - 1:50 PM
The Importance of Tank Cleaning on Product Quality The objective of this session is to educate people on the importance of tank cleaning. This is a critical component of the dairy industry considering the potential for bacterial growth. Presenter: Anthony Wood, Spraying Systems Co.
2:00 PM - 2:20 PM
Profitable Sustainability in Cleaning Dairy Plants This presentation will provide insight into current methods and technologies available to improve the sanitation performance and Sustainability of the cleaning processes while reducing operating costs. Presenter: Gabe Miller, Sanimatic
2:30 PM - 2:50 PM
A Holistic Approach to Sustainability When striving to reach sustainability goals, it is important that we don't negatively impact other critical metrics, including quality, safety, operational efficiency, equipment, etc. A truly sustainable program requires a coordinated approach to bring all facets of a dairy plant's sustainability program together. Come learn more about many best practices of today, and the future, and how to bring them together in a truly holistic approach. Presenter: Tyler Hacking, ECOLAB
3:00 PM - 3:20 PM
Cutting Costs with the Cloud: How Dairy Manufacturers Can Leverage On-Demand Technology as a Competitive Advantage This session is designed to take the "mystery" out of cloud computing and provide real, tangible information about how cloud computing can be leveraged by dairy manufacturers. It will discuss how dairy manufacturers can capitalize on this new methodology of leveraging technology to streamline operations and increase performance and profitability. Presenters: Christiam Hutter, Junction Solutions; Michael Shoemaker, Microsoft
3:30 PM - 3:50 PM
U.S. Dairy Sustainability Commitment The industry-wide sustainability commitment continues to gain momentum. In this session, Gail Barnes will provide an overview of the dairy industry's body of environmental research currently underway for fluid milk, natural cheese and processing/packaging. Barnes will be joined by leaders of the projects currently underway that benefit the processing, packaging and transport/distribution segments of the dairy value chain. Presenter: Gail Barnes, Innovation Center for U.S. Dairy
11:00 AM - 11:20 AM
NCBRT Session
11:30 AM - 11:50 AM
Managing Dairy Industry Energy Spend: Implementing Price Risk Management Managing energy price risk is a complex and difficult task. Developing a comprehensive price risk plan, coupled with an overall energy plan, is crucial for dairy processors. Developing a strategy for hedging (either physical or financial) is based on timing, value, usage and technical analysis. Your energy risk plan must be adaptable, flexible and responsive to market changes. If properly managed, energy spend can be significantly reduced by creating competition among suppliers, implementing programs to curtail or reduce usage (such as demand response), upgrading facilities when needed, and developing and managing a complete risk management plan. Presenter: Bill Bathe, U.S. Energy Services
12:00 PM - 12:20 PM
Real-Time Energy Intelligence for Sustainability This presentation will provide an overview and demonstration of xChange Point®, EPS Corp's real-time energy management solution, which has enabled multiple large dairy, food and beverage manufacturers to significantly reduce their energy use and carbon emissions. xChange Point takes enterprise-wide energy usage data, transforms it into targeted, actionable information and puts it into the hands of managers and employees. It provides fast identification of low and no-cost energy saving measures and presents the information in an easily understandable way so resources can be allocated for maximum benefit at both the corporate and production unit levels. The presentation will cite case examples of dairy and food manufacturers who have used the system to realize energy savings and accelerate their sustainability programs. Presenter: Rick Davis, Vice President, Sales & Business Development, EPS Corp
12:30 PM - 12:50 PM
Flexibility in Yogurt Product Innovation While Leveraging Existing Processing Lines Through Use of Advanced Texture Systems Presenter: Erhan Yildiz, Business Scientist/Dairy Applications Team Leader, National Starch Food Innovation
1:00 PM - 1:20 PM
Implementing Mix Proof Technology - Get the Most Bang for Your Buck This session will provide solutions to enhance food safety, process repeatability and efficiency with the use of mix proof valves and advanced control technologies. Focus will be placed on process flexibility with applications given for redesign of existing and for new process flow systems. Norit Südmo is a leader in mix proof technology and its continued innovation will change the way dairy processors utilize mix proof technology in the future. The Norit Südmo 365it Complete Mix Proof Valve, which carries the 3A symbol 85-02 (Mb applied for), provides complete product protection at all times, including during seat lifting and even with seals missing. Combined with Norit Südmo's IntelliTop 2.0, confirmation of valve position and seat lifting is given both locally and is interlocked with the control system. The energy efficient control top has an autotune feature, speed controls and is Bluetooth compatible for service intervals. Presenters: TBD
1:30 PM - 1:50 PM
Solutions for Extended Shelf Life Milk The known solutions for production of Extended Shelf Life milk are bactofugation, filtration and ultra-pasteurization. Filtration and ultra-pasteurization normally involve ESL fillers, heavy investments, but are well suited for value added products. A number of dairy processors have been trying more economical ways to deliver a longer shelf life with innovative solutions and at a minimum cost. These solutions do not give the same guarantees in terms of repeatability of results as what can be achieved with standard known processes. This is primarily because each site has specific conditions and requirements. Each site needs to be reviewed using clear-cut methods and criteria to identify the best solutions. Presenter: Dave Rudolph, Account Manager, Dairy, Tetra Pak, Inc.
2:00 PM - 2:20 PM
Improving the Economics of Reverse Osmosis Systems and Applications Reverse Osmosis (RO) is a valuable and widely used technology in the dairy foods industries for concentrating dissolved solids in liquid streams and generating purified water for reuse or discharge. This presentation will explore some of the recent membrane, system and application developments and implementations which improve the economics of operating RO systems, especially with respect to power consumption, water utilization, and overall application or production costs. The presentation will cover important and practical aspects of the technology along with real-world commercial application criteria and parameters. Presenter: Mike Grigus, GEA Process Engineering
2:30 PM - 2:50 PM
UV Can Achieve a Pseudomonas-Free Processing for Dairy Plants Learn about UV technology and the recent innovations that have improved its reliability, consistency and capabilities so that today it is one of the most cost-effective water treatment processes for dairy processing and particularly effective in combating pseudomonas and biofilms. PMO provisions assure that compliant units will perform over the long term, and the doses required, when delivered properly, will inactivate 8-9 logs of pseudomonas and reduce biofilms. We will see a lot more UV applications for cow water reuse, pasteurization of process water, disinfection without chemicals and cottage cheese wash water treatment. The new UV can help you reduce your biofilms, chemical consumption and water treatment costs as well as your CIP cost by improving disinfection, especially of pseudomonas and other chlorine resistant organisms. Presenter: Phyllis Butler Posy, Vice President, Strategic Services and Regulatory Affairs, Atlantium Technologies
3:00 PM - 3:50 PM
Rethink the Drink (Kid Focused) MilkPEP (40 minutes on-floor) Learn surprising facts about what beverages kids are really drinking, not only at school, but at home and on the run, and see how these choices impact not only their calorie and sugar intake, but also the nutrient gap that exists in our children's diets today. Plus, see how their school beverage choices can have a major impact on their overall nutrition. Presenter: Julie Buric, Vice President, Marketing, Milk Processor Education Program (MilkPEP)
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11:00 AM - 11:40 AM
Training for Success: Achieving SQF 2000 Level 3 Certification This presentation will be conducted in the format of a case study. O-AT-KA will introduce its company, explain its need for SQF certification to meet customer requirements, define the steps it took to improve its training program to meet the SQF requirements and discuss the results. The audience will be able to ask O-AT-KA about its firsthand experience at becoming SQF certified and what was asked of it by the auditor. In addition, an Alchemy representative will help explain the technology and courseware O-AT-KA used to create its successful training program. Attendees can partake in a typical training session at O-AT-KA featuring a dairy specific topic. By participating, attendees can see how the training is planned and facilitated, how the employees enjoy the training and how the technology is used to meet auditor requests. Presenters: Laura Nelson, Alchemy; Valerie Falk, O-AT-KA Milk Products Cooperative, Inc.
12:00 PM - 12:20 PM
Real-Time Technology to Enable Business Transformation & HACCP Analysis In the past, the food and beverage industry has used historian-based technology to optimize production processes. By adding electronic workflow management, paper-based standard operating procedures can be replaced by the convergence of process historian, real-time supervisory control systems, manufacturing operations management to provide plant management with a comprehensive framework to enable continuous improvement, and HACCP analysis.The net effect for companies is to allow them to standardize operating procedures across multiple sites. It also supports continuous improvement and six sigma initiatives by publishing documents, reports, dashboards and root cause analysis of many operational issues. Presenter: Yves Dufort, Director, Global Industry Solutions, Food, Beverage and CPG Industries, Invensys Operations Management
12:30 PM - 12:50 PM
Maximizing Profit with Ultimate Shelf Life Solutions Maximizing profit while reaching higher quality and safety levels is a reality. Usually, the higher product quality associates with increased capital and, even more important, operating expenses. However, there are rational ways to reach these targets: process optimization, reduction of energy consumption, extension of product shelf life, along with advanced product safety and enhanced production environment.This presentation will show how relatively small changes lead to huge savings of energy, materials and efforts, increased quality and safety of products, and enhance production environment. Applied techniques and equipment effectively work on new projects, as well as upgraded existing lines. Addressing common issues, these techniques have been used at many food and pharmaceutical manufacturers in Europe during the last three to four years. Similar approaches can be implemented in North and South America, expediting return on investment and maximizing manufacturers' profit. Presenters: Friedrich Fischer, President, FF Fischer Planning; Ramiz Aliev, Director, ATMIC-FF, Americas
1:00 PM - 1:20 PM
Trustwater - Replacing Traditional Detergents and Sanitizers in Food, Dairy and Beverage Manufacturing Electro-Chemical Activation (ECA) is the process of passing a diluted saline solution through an electrolytic cell in order to generate environmentally friendly, highly-effective, metastable solutions. ECA solutions have successfully replaced traditional chemical detergents and sanitizers in a wide range of food, dairy and beverage applications, including truck internal wash, raw milk Silo CIP, process plant CIP, crate wash continuous filler disinfection, returnable bottle disinfection, environmental decontamination and many more. Presenter: Gary Robson, Vice President, Sales & Marketing, Trustwater
1:30 PM - 1:50 PM
Meeting the Food Safety Needs of Global Food Retailers The food industry is now well and truly global. The major retailers over the last decade have been instrumental in driving compliance and food safety standards among their supply base. The Global Food Safety Initiative and related global standards now define how these requirements are met and have created a supply chain where certification is a prerequisite to doing business. As the dominance of retailers continues to increase and ongoing food safety outbreaks raise the compliance demands even further, food processing businesses are becoming more aware of the importance of maintaining standards and the significant resources required to do this. This session will address the trends and recent changes in global food safety compliance, the importance of maintaining standards, and how food processing businesses can improve how they manage food safety effectively and efficiently to meet the needs of global retailers. Presenter: George Howlett, Food Safety Specialist and CEO, Safefood 360, and Lecturer, Dublin Institute of Technology
2:00 PM - 2:20 PM
Increasing Your Cheese Yield While Reducing Your Carbon Footprint The interest of consumers in the carbon footprint of the food they eat is driving many large retailers to insist their suppliers quantify and reduce the carbon footprint of their products. The dairy industry, at the farm and processer level, is not immune to this. However, the concern is that managing carbon emissions could lead to reductions in productivity. Working with dairy processors, Richard Keenan & Co., the Irish-based mixer wagon and nutrition company, have shown that milk produced by cows fed using the Keenan Mech Fiber System has improved milk composition and resulted in increased cheese yields of 6-18%. This has been achieved in parallel with on-farm improvements in the conversion of feed into milk or feed conversion efficiency (FCE.) The significance of this is that improving FCE not only improves the margin of milk price over feed costs and the total margins, but also delivers a reduction in enteric methane emissions, estimated at 15-20% for every 15% increase in FCE. It has been noted that significant gains in FCE and milk quality can be achieved within three months of adoption of the system, with further sustained gains thereafter. Presenter: Clare Thorp, Ph.D., Senior Vice President, Global Development and Accreditation, Richard Keenan & Co., Keenan USA
2:30 PM - 2:50 PM
Dairy Distribution Education(more to come)
3:00 PM - 4:00 PM
Closing Reception & Awards Presentation on Exhibit Floor Join us on the show floor for a networking reception to toast the 2011 event in Atlanta and prepare for the 2013 International Dairy Show returning to the Midwest! The reception will feature Innovations Award winners, so be sure to mark your calendars! Awards Co-Sponsored by Dairy Foods back to top Online: Social MediaChirpE Need Help Getting Started? Below is a list of ways to use social media to connect via iDairyShow. If you are new to the social media scene and would like assistance in setting up accounts, IDFA's social media mavens can answer any questions and walk you through the sign up procedure. Please contact Jeannette Roeder at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Jessica Matsko at This e-mail address is being protected from spambots. You need JavaScript enabled to view it for details.
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