UMaine Dairy Sanitation Workshop

May 16, 2013 – 8:00am-5:00pm

Nutting Hall, Room 204 – University of Maine, Orono campus (links for directions and a campus map).

Lunch is included and coffee and snacks in the morning.

Space is limited to the first 30 people. Cost for Guild Members: $30.00 / Non-Guild Members: $60.00

This workshop will cover an overview of sanitation topics such as bacterial pathogens related to dairy products, milking/milk room sanitation, as well as facility sanitation. Ronda Stone from the Maine Department of Agriculture, Conservation & Forestry will also talk about sanitation from an inspector’s perspective. Other special guests will include Sarah Spring, Spring Day Creamery who will discuss her own recent sanitation issues and how she overcame them. We will also have hands-on activities in the Pilot Plant to take the theory we learned and put it to practice.

For more information about this 1 day training and how to register, please visit this web site: http://umaine.edu/food-health/food-safety/dairy-sanitation-workshop/.
Due to the hands-on activities, we have to limit the attendance to 30 people.

Please contact
–Beth Calder (581-2791 or beth.calder@maine.edu) if you have questions in regards to the workshop.
–Melissa Libby if you have registration questions at 1-800-287-7170 or Melissa.Libby1@maine.edu.

UMaine Dairy Research 2012

Beth Calder worked on a collaborative research project with Barbara Brooks, Seal Cove Farm, and her colleagues at the UMaine Department of Food Science & Human Nutrition.  Their graduate student worked on a product development project to incorporate fish oils into soft goat cheese.  The research was published and picked up by IFT News, which is an international Food Science organization.  To read more, please visit this web site: http://www.ift.org/newsroom/news-releases/2012/february/16/fish-oil.aspx.