Purpose of Seminar

NABC has supported the establishment of a value-added dairy group. To serve the needs of the group NABC has committed to hosting meetings with Marc Bates 3-4 times per year with presentations on topics of common interest followed by discussion and questions. These have ranged from 2-4 hours in duration depending on the subject matter and have included presentations by Marc Bates, NABC staff and others. Marc Bates will be available both preceding and after the event to meet one-on-one with folks for 30-60 minutes to discuss areas that they did not care to discuss as a group. In conjunction with this event Marc will be in the area to go on-site for those needing technical issues addressed.

Marc Bates

Marc Bates, Senior Consultant has over 37 years experience in the food industry. His achievements include Food Inspection Specialist for the United States Army; Creamery Operator and Manager for the Washington State University Creamery for 27 years; Coach and trainer of the WSU Collegiate Dairy Products Evaluation team from 1979-96; Official Judge for the United States and World Cheese Championships, the American Cheese Society, and the American Dairy Goat Association; and memberships in the International Association of Food Protection; Washington Assn for Food Protection (Past President); and the American Cheese Society.  Marc specializes in training, product development, quality, and food safety, and has extensive experience in research within the dairy industry.

Who Should Attend

These seminars are intended for all dairy farmers currently producing value-added dairy products and dairy farmers interested in adding value-added products to their dairy enterprises. This program is designed to educate and assist producers about current industry issues and provide economical solutions to individual technical issues.

When

June 19, 2008 from 9:30 am - 2:00 pm

Call us for on-site visits for February 19^th or 20^th

Program Highlights

Dairy Processing - Marc Bates, Marc Bates Consulting

• Foundation of HACCP
• SSOPs and Prerequisite Programs
• Shelving
• Use of wood shelving for aging cheese
• Cheese Aging: natural rind development
• Controlling cheese mites
• Question & Answer Session
• Topics for Future Seminars?

Other topics: Northwest Agriculture Business Center