NEWS AND EVENTS Awards... South Dakota State University narrowly de- feated Ohio State in the 53rd Annual Colle- giate Produo~s Evaluation Contest at the inter- national Food and Dairy Expo '74 in Dallas. Clark Wilson of South Dakota State, the in- d/vi&ual contest winner from a field of 78 stu- dents and 26 universities, tallied nearest the official judges' scores for quality of all dairy products evaluated at the contest. Students judged milk, butter, Cheddar cheese, ice cream, and cottage cheese for fla- vor, body, and texture. Ralph Allen of Ohio State University was rurmer-ttp for the All Produots ,award; Bob Wadzinski of the University of Nebraska won third prize. Ohio State captured .the second All Product title and the University of Illinois placed third. Other contest winners were: Milk; (1) Nancy Rogers, University of Illi- nois, (2) Jimmy Tramel, Oklahoma State Uni- versity, and (3) Myron Bailey, University of Nebraska. Milk Team Winners; (1) Univer- sity of Illinois, (2) University of Missouri, and (3) Oklahoma State University. Butter; (1) Dan Tobkin, So~th Dakota State University, (2) Arthur Shank, Ohio State University, and (3) Douglas Tobkin, South Dakota State Universi, ty. Butter Team Win- nets; (1) South Dakota State University, (2) Ohio State University, and (3) University of Minnesota. Oheddar Cheese; (1) Debra Kennedy, Ore- gon State University, (2) Ralph Allen, Ohio State University, and (3) Arthur Shank, Ohio State University. Cheddar Cheese Team Win- ners; (1) Oregon State University, (2) Ohio State University, and (3) South Dakota State University. Ice Cream; (1) Ed Ports, University of Illi- nois, (2) Clark Wilson, South Dakota State University, and (3) Deborah Nieman, West Virginia University. leo Cream Team Winners: (1) University of Illinois, (2) Ohio State Uni- versity, and (3) University of Tennessee. Cottage Gheese: (1) Bob Wadzinski, Uni- versity of Nebraska, (9.) Nancy Rogers, Uni- versity of Illinois, and (3) Galen K. Wollory, University of Missouri. Co.ttage Cheese Team Winners: (1) University of Nebraska, (2) Univers//y of Missouri, and (3) University of I/lin" ois. First place wirmers for each product re- ceived wrist watches. Fourteen and twelve carat gold pen and pencil sets were awarded to the second and third place winners. The top three winning teams for each prod- uct received er~graved plaques and trophy cups. Awards and honors were donated by the American Butter Institute, American Cultured Dairy Products Institute, American Dairy As- sociation, Dairy and Food Industries Supply As- sociation, Dairy Remembrar~ce Fund, Interna- tional Association of Ice Cream Manufactures, Milk Industry Foundation, and National Cheese /nstitute. Many other companies and individuals donate t~ne, money, and expertise. Harold E. Meister, deputy director, agricul- tural marketing service, U.S. Departmer~t of Agrietdture, has been superintender~t of the oontest for seven years. The contest is spon- sored by ADSA, Dairy Research Inc. (DRINC), and Dairy and Food Industries Supply Association (DFISA). ADSA's comest com~ttee is headed by N. F. Olsort of the University of Wisconsin. DRINC is represent- ed by Richard Farrar, executive vice president. DFISA's contest committee is headed by Bert Taylor of Dairy Pak, division of Champion In- terr~tional, and Vernon Smith of Germantown Manufacturing Company. The first contest, the Students' Butter Judg- ing Contest, was held in 1916 in Sp~_ngfield, MA in conjunction with the National Dahy Association's exhibition. Nine colleges sent teams. Bt~tter was the only product judged. Milk ,and cheddar cheese were added a year later. Ice cream in 1926 and cottage cheese in 1962 rounded out the product roster. Despite the customary ditfieulties of a growir~g indus- try and interruptions as the result of wars, the contest grew. In 1956 a record number of 33 teams of three students each participated. Team entries have averaged 22 during the past decade. Sabbatical... R. P. March, Food Science Deparlanent Ex- tension Leader, Cornell University, will be on sabbatie leave from January 1 to June 30, 1975. He will be visiting major Food Science and Dairy Industry Departmer~ts at land-grant universities in the United States. His objective will be ~o study the Extension programs and their relationship to the magnitude of the dairy and food processing industries in the respec- tive states. He is partieularly interested in com- paring the Extension programs in the Food Science Departments which were originally Dairy Industry Departments with those which were initiated as Food Science Departments. 4
Transcript
NEWS AND EVENTS
Awards. . .
South Dakota State University narrowly de- feated Ohio State in the 53rd Annual Colle- giate Produo~s Evaluation Contest at the inter- national Food and Dairy Expo '74 in Dallas.
Clark Wilson of South Dakota State, the in- d/vi&ual contest winner from a field of 78 stu- dents and 26 universities, tallied nearest the official judges' scores for quality of all dairy products evaluated at the contest.
Students judged milk, butter, Cheddar cheese, ice cream, and cottage cheese for fla- vor, body, and texture.
Ralph Allen of Ohio State University was rurmer-ttp for the All Produots ,award; Bob Wadzinski of the University of Nebraska won third prize.
Ohio State captured .the second All Product title and the University of Illinois placed third. Other contest winners were:
Milk; (1) Nancy Rogers, University of Illi- nois, (2) Jimmy Tramel, Oklahoma State Uni- versity, and (3) Myron Bailey, University of Nebraska. Milk Team Winners; (1) Univer- sity of Illinois, (2) University of Missouri, and (3) Oklahoma State University.
Butter; (1) Dan Tobkin, So~th Dakota State University, (2) Arthur Shank, Ohio State University, and (3) Douglas Tobkin, South Dakota State Universi, ty. Butter Team Win- nets; (1) South Dakota State University, (2) Ohio State University, and (3) University of Minnesota.
Oheddar Cheese; (1) Debra Kennedy, Ore- gon State University, (2) Ralph Allen, Ohio State University, and (3) Arthur Shank, Ohio State University. Cheddar Cheese Team Win- ners; (1) Oregon State University, (2) Ohio State University, and (3) South Dakota State University.
Ice Cream; (1) Ed Ports, University of Illi- nois, (2) Clark Wilson, South Dakota State University, and (3) Deborah Nieman, West Virginia University. leo Cream Team Winners: (1) University of Illinois, (2) Ohio State Uni- versity, and (3) University of Tennessee.
Cottage Gheese: (1) Bob Wadzinski, Uni- versity of Nebraska, (9.) Nancy Rogers, Uni- versity of Illinois, and (3) Galen K. Wollory, University of Missouri. Co.ttage Cheese Team Winners: (1) University of Nebraska, (2) Univers//y of Missouri, and (3) University of I/lin" ois.
First place wirmers for each product re- ceived wrist watches. Fourteen and twelve carat gold pen and pencil sets were awarded
to the second and third place winners. The top three winning teams for each prod-
uct received er~graved plaques and trophy cups.
Awards and honors were donated by the American Butter Institute, American Cultured Dairy Products Institute, American Dairy As- sociation, Dairy and Food Industries Supply As- sociation, Dairy Remembrar~ce Fund, Interna- tional Association of Ice Cream Manufactures, Milk Industry Foundation, and National Cheese /nstitute. Many other companies and individuals donate t~ne, money, and expertise.
Harold E. Meister, deputy director, agricul- tural marketing service, U.S. Departmer~t of Agrietdture, has been superintender~t of the oontest for seven years. The contest is spon- sored by ADSA, Dairy Research Inc. (DRINC), and Dairy and Food Industries Supply Association (DFISA). ADSA's comest com~t tee is headed by N. F. Olsort of the University of Wisconsin. DRINC is represent- ed by Richard Farrar, executive vice president. DFISA's contest committee is headed by Bert Taylor of Dairy Pak, division of Champion In- terr~tional, and Vernon Smith of Germantown Manufacturing Company.
The first contest, the Students' Butter Judg- ing Contest, was held in 1916 in Sp~_ngfield, MA in conjunction with the National Dahy Association's exhibition. Nine colleges sent teams. Bt~tter was the only product judged. Milk ,and cheddar cheese were added a year later. Ice cream in 1926 and cottage cheese in 1962 rounded out the product roster. Despite the customary ditfieulties of a growir~g indus- try and interruptions as the result of wars, the contest grew. In 1956 a record number of 33 teams of three students each participated. Team entries have averaged 22 during the past decade.
Sabbatical. . . R. P. March, Food Science Deparlanent Ex-
tension Leader, Cornell University, will be on sabbatie leave from January 1 to June 30, 1975. He will be visiting major Food Science and Dairy Industry Departmer~ts at land-grant universities in the United States. His objective will be ~o study the Extension programs and their relationship to the magnitude of the dairy and food processing industries in the respec- tive states. He is partieularly interested in com- paring the Extension programs in the Food Science Departments which were originally Dairy Industry Departments with those which were initiated as Food Science Departments.
4
IOURNAL OF DAIRY SCIENCE
He will be visi ,~ng some Southeastern States in February. Oi~ the West Coast, March will work from Davis~ CA, .for abo.nt six weeks in March and April. He will be working the same length of time in the North Cenlxal States, headquartered at Madison, WI, during April and May. He will visit certain Northeastern States in June .and be back in his office on August 1, 1975.
E v e n t . . .
The Netherlands .Organization for Applied Scientific Research (TNO) is organizing its 8th International Conference, to be held at the Hilton Hotel in Rotterdam on February 27 and 28, 1975.
The TNO Conferences provide a forum for research representatives and representatives of industry to analyze and discuss problems of communication betwecrt the two groups.
At the same time these representatives are invited to discuss problems that face the indus- try as a whole.
Against this background the following theme has been chosen for the 1975 Confer- once: Effects on Industry of Trends in Food Production and Consumption.
The following speakers will deliver lectures: H. A. B. Parpia, Senior Officer, Food and Agri- cultural Industries Service of the Agriculture Department of FAO, Rome, Italy; Frederick J. Stare, Chairman of the Department of Nutri- tion, arid James Austin, Assistan,t Professor in the Deparhnent of Agribusiness of the Harvard Business School, Boston, USA; T. L. V. UI- brieht, Head of dae Planning Section of the
Agricultural Research Council, London, Great Britain; Mogens Jul, Danish Moat Products Laboratory of the Royal Veterinary and Agri- cultural College, Copenhagen, Denmark; C. A. Shaeklady, Group Nutrition Manager of British Petroleum Proteins Limited, London, Great Britahl; J; Boldingh, Director c~ the Uni- lover Research Laboratory, Vlaardingen, the Netherlands; and Ir. F. D. Tollenaar, Research Co-ordinator of the Organization for Nutrition and Food Research TNO.
For additional information on the Confer- erme write: the Secretariat, e /o Holland Or- ganizing Centre, 16 Lange Voorhout, ,The Hague, The Netherlands.
P u b l i c a t i o n s • • •
Pesticides: Nomenclature, specifications, analysis, use, and residues in foods, by D. Armstrong Lowe and A. R. Stiles, Geneva, World Health Organization, 1974 (Progress in Standardization, No. 1); 40 pages. Reprint- ed from Bulletin of the World Health Organi- zation, 49:169 (1973). Price: Sw.fr. 6.-. Avail- able from Q-Corporation, 49 Sheridan Ave- nue, Albany, NY.
• A directory listing more than 250 food testing laboratories and consulting organiza- tions with their capabilities and areas of exper- tise has just been made available by the Insti- tute of Food Technologists.
The new 1FT Regional Guide of Food Test- ing Laboratories and Consultants is organized according to the six U.S. Census regions to speed location of needed services in a given
Cheese and Fermented Milk Foods by Frank V. Kosikowski
• Used by tmiversities, tecb_nieal sohools and in- dividuals in more than 50 countries.
• Contains basic information on starter propaga- tion, technology, safety, nutrition, analysis, and statistics of cheeses and yogurts.
• Shows how to make Mozzarella, Ricotta, Cot- tage, Cream, Cheddar, Blue, Swiss and Queso Blaneo cheeses and yogurt, Kefir, Koumiss, and Aeidophilus cultured milks.
Order now from
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JOURNAL OF DAIRY SCIENCE VOL. 58, NO. I
6 ]OURNAL OF DAIRY SCIENCE
part of the country. In addition to brief de- scriptions of testing capabilities and consult- ing services (or each organization, the direc- tory carries full addresses and the name and phone number of the director of each organiza- tion,
The 24-page directory is available from IFT Regional Guide, Institute of Food Technolo- gists, Suite 2120, 29.1 N. LaSalle Street, Chi- cago, IL 60601, for $3.00, postpaid.
Meetings... February 10-12 -- National Mastitis Council's
Fourteenth Annual Meeting, Radisson Ho- tel, Minneapolis, MN. For information, con- tact Program Chairman, Burdet Heinemann, Mid-America Dairymen, Inc., Box 1837 S.S.S., Springfield, MO 65805, or President, W. Nelson Philpot, North Lguisiana Hill Farm Experiment Station, Route I, P.O. Box
10, Homer, LA 71040. February 26-28 -- 8th International CentraI
Organization for Applied Scientific Research (TNO) Conference, Rotterdam Hilton Ho- tel, Rotterdam, Netherlands. Effects of Trends in Food Production and Consump- tion on Industry. Contact Secretariat, c/o Holland Organizing Centre, 16 Lange Voor- hour, The Hague, the Netherlands.
March 12-13 - Regulations and their cost to the Food Industry, First Food Processing Conference, University of Florida, Gaines- ville. Contact R. F. Matthews, Cooperative Extension Service, 325 Food Science Build- ing, University of Florida, Gainesvi|le, FL 32611.
April 9,1-24 - 3rd International Symposium on Livestock Wastes, University of Illinois, Urbana. Contact ISLW-75, ASAE Head- quarters, 9.950 Niles Road, St. Joseph, MI 49085.
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