Dried Milk and Whey Products Added to U.S. Championship Cheese Contest
Thursday, December 27th, 2018 -- 8:01 AM
(Wisconsin Ag Connection) -For the first time in U.S. Championship Cheese Contest history, dried milk and whey products will be judged during the 2019 competition.The nine new classes for technical evaluation include Dry Whey, Nonfat Dry Milk and Skim Milk Powder, Whole Milk Powder, Whey Protein Concentrate 34, Whey Protein Concentrate 80, Whey Protein Isolate 90, Whey Permeate, Milk Protein Concentrate and Milk Protein Isolate. "Cheese and butter makers across the country have harnessed the marketing power of winning a gold, silver, or bronze medal at our contest, and it's no surprise that dry dairy ingredient processors want to compete, too," said Kirsten Strohmenger, events manager for the Wisconsin Cheese Makers Association.
Competitors in these dried milk and whey classes will submit a product sample weighing one pound per each entry, and are limited to two entries per class, per manufacturing site. The U.S. Championship Cheese Contest will be held March 5-7 at the Lambeau Field Atrium in Green Bay.
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