UUttaahh SSttaattee UUnniivveerrssiittyy DDiiggiittaallCCoommmmoonnss@@UUSSUU Cheese Industry Conference Western Dairy Center 1977 PPrroocceeeeddiinnggss ffrroomm tthhee 1144tthh AAnnnnuuaall MMaarrsscchhaallll IInnvviittaattiioonnaall IIttaalliiaann CChheeeessee SSeemmiinnaarr 11997777 Various Authors Follow this and additional works at: https://digitalcommons.usu.edu/wdc_conference Part of the Food Science Commons RReeccoommmmeennddeedd CCiittaattiioonn Various Authors, "Proceedings from the 14th Annual Marschall Invitational Italian Cheese Seminar 1977" (1977). Cheese Industry Conference. Paper 30. https://digitalcommons.usu.edu/wdc_conference/30 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Cheese Industry Conference by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. Proceedings From The 14th Annual Marschall .- Invitational Italian Cheese Seminar 1977 Courtesy Italian Cheese Sales Marschall Division Miles Laboratories Inc. P.O. Box 592 Madison Wisconsin 53701 TABLE OF CONTENTS Title and Author "WELCOME - INTRODUCTION'' by Mr. Carlo Re, General Manager, Miles ltaliana, S. p. A., Marschall Divisione, Via F. L. Miles, N. 10, 20040 Cavenago Brianza (Milan) Italy. "WELCOME- RESPONSE11 by Mr. Stan Ferris, Manager, Italian Cheese Sales, Marschall Division, Hiles Laboratories, Inc., P.O. Box 592, Madison, Wise. 53701, U.S.A. l9i7 - 3 "MILES LABORATORIES, INC., A.ND OUR RELATIONSHIP TO THE ITALIAN CHEESE INDUSTRY" by Mr. Verle W. Christensen, Manager, Madison Operations, Marschall Division, Miles Laboratories, Inc., P.O. Box592, Madison, Wisconsin 53701, U.S.A. l9n- 4 "HOW CHEESE PRODUCTION HAS EVOLVED IN RELATION TO THE MARKET DEMAND" by Dr. C. Ghitti, Technical Director, Invernizzi, S. p. A, 20066 Melzo, Italy. 1977 - 5 "TECHNOLOCY AND TYPIFICATION OF SOME KINDS OF ITALIAN CHEESE" by Prof. Bruno Battistotti, Catholic University of the Sacred Heart, 29100 Piacenza, Ita.ly. 1977 - 6 "THE FUTURE OF THE DAIRY INDUSTRY lN RELATION WITH THE DEVELOPMENT OF THE EUROPEAN COMMUNITY" by Dr. F. Bodini, General Manager, Latteria Soresinese, Soc. Coop., S. R. L., 26015 Soresina, Italy. 1977 - 7 11TilE ITALIAN - AMERICAN RELATIONSHIP" by Mr. Joseph Sartori, President, S. & R. Cheese Corporation, P.O. Box 268, Plymouth, Wisconsin 53073, U. S. A. 1977 - 8 "NEW TENDENCIES IN TRE MECHANIZATION OF CHEESE MAKING IN ITALY" by Dr. Augusto Balducci, M. Sordi Company, Viale Trento e Trieste 37 Casella Postalle 145, 20075 Lodi, Italy. "NON_:TRADITIONAL CURDLING AGENTS IN THE PRODUCTION OF ITALIAN CREESE" by Prof. Cesare Corrad1n1, Institute of Chemistry, Dairy Research Department, Catholic University of the Sacred Heart, 29100 Piacenz.a, Italy. Editor's Note: The 14th Annual Marschall Invitational Italian Cheese Seminar was held in the Congress Centre, Hotel Michelangelo, Via Scarlatti, 33, 20124 Milan, Italy on Monday, May 16, 1977. Paper Numbers 1977-4; 1977-5; 1977-6; 1977-7; 1977-8 and 1977-9 were originally presented in ltalian with simultaneous translations into English. Paper numbers 1977-1; 1977-2 and 197;-3 were originally presented in English with simultaneous translations into Italian. The papers in Italian (except 1977-7) were translated into English in Italy by experienced traulators. We cannot vouch for the accuracy of these translations but feel sure they havE: done a good job. Please excuse any errors that may have found their way into translated materials. We do not have access to the papers written in Italian, to make any corrections- if necessary. No. 1977-7 was written in English and then translated into Italian by the autl:or. We have found the papers to be most helpful. They contain a lot of very interesting infor mation. We recommend you read them, then file them for possible future reference. We apologize for our delay in printing papers from our 1977 Marschall Italian Cheese Seminar due primarily to translation problems. June 7, 1978 Marschall Division Miles Laboratories, Inc. Madison, Wisconsin 53701 PAPER NO. 1977 - 1 The following paper was presented by ~x. Carlo Re, General Manager, Marschall Divisione, Miles Italian&, s. p. A., 20040 Cavenago Brianza, Italy, especially for the 14th Aun"al Marschall Invitational Cheese Seminar, held in the Hotel Michelangelo, Milan, Italy on May 16, 1977. WELCOME - INTRODUCTION by Carlo Re It is indeed a great hon0r and a pleasure for me to welcome you to the 14th Annual Marschall Invitational Italian Cheese Seminar. We of Miles Italians are especially proud to be able to host here in Italy, for the first time in the history of this seminar, our many distinguished guests and we sincerely hope that your visit to Italy will be both rewarding and meaningful in helping you to gain a first-hand understanding of the Italian cheese industry. As you all know, Miles Laboratories has for many years sought to serve the manufacturers of I~alian cheeses in the United States not only ~y continuing its efforts to imnrove the j)!:Oducts and technology involved, but also by pro viding an accurate and up-to-date source of information on all facets of cheese production in Italy and the United States. For 13 consecutive years, this seminar has served as a "reference point" for U.S. producers of Italian cheeses, giving them not only the oppo•tunity to meet and discuss together, but also encouraging a vivacious exchange of ideas and techniques i~ an effort to stimulate and improve the vitally important lines of communication ~ong everyone involved in the field of cheese production. For these and other reasons. I think it permissible to say that Miles Laboratories and, in particular, this seminar, have played an active role in assuring the con tinued growth and develop:!Ilent of tre production of Italian cheeses in Amer:!.ca. However, Let us not forget that, in order to ensure also in future years, t~e positive trend which has been clearly verified in the past, both with regart. to the quality and to the popularity of Italian cheeses in America, it is of ~hsolute importance to seek ever-new ideas, techniques, and machinery which constitute the key elements necessary for renewing and stimulating the industry to ever greater heights. And where would be a better place to find these new ideas, if not in t~e country where these fine cheeses originated -- that is, here in Italy? It was, therefore, with this thought in t.-.ind that we decided to transfer this year's Reminar fro~ its traditional home in Madison, Wisconsin to Milan, Italy. We find oure~lves here, then, because of our desire to bring together, under one roof, the major producers of Italian cheeses - both Italian and Amerjcan - PO that ~· the experts of these two countdes, may join together in a mutual effort to improve the business which you share. (o,er, please) -2- I am sure that you all join me in wishing every success for this seminar, which will depend certainly on the combined efforts of everyone present today. We have done our best to create that kind of atmosphere which lends itself to productive thinking and we ask you now to help us in ensuring a profitable expe~ience for all involved. I would like to take this opportunity to thank everyone who has contributed in the organization and realiz~tion of this seminar. As you can imagine, the difficulties involved were not few, but I feel certain that you will agree, at the end of your brief visit to some of the cheese producers in Italy, that our goal of a profitable exchange of ideas has been more than satisfied. Again, let me w~lcome you to our seminar and, on behalf of everyone at Miles, let ~e thank in advance our panel of speakers who have generously agreed to share with us their expertise in the field of cheese production. I am also very pleased to note that it will be possible for you to mix business with pleasure in the next ten days -you've already had the oppor tunity to visit our city and the beautiful Como Lake and it looks like you'll be able to get at least a brief glimpse of some of Italy's most beautiful sights and cities. T~stly, I would like to take this opportunity to personally thank Mr. Stan Ferris, the founder and promoter of the Italian Cheese Seminars, without whose invaluable experience and help, we could not have realized this meeting. Thank you for your kind attention and beAt wishes for a successful stay in Italy. Thank you. PAPER NO. 1977 - 2 The following paper was presented by Mr. Stan Ferris, Manager, Italian Cheese Sales, Marschall Division, tliles Laboratories, Inc., P. 0. Box 592, tfadison, Wisconsin 53701, especially for the 14th Annual Marschall Invitational Italian Cheese Seminar, held in the Hotel tfichelangelo, Hi lnn, Italy on May 16, 1977. 1-IELCOME - RESPONSE by Stan Ferris Speaking on behalf of everyone in our group, we are very pleased and happy to be here with you today. Our "Field Trip To Italy In 1977" is the culmination of several years o( work and a dream we originally had back in 1973. We have had to overcome several problems in making arrangements for this meeting. It has been necessary for us to change the format of our meetings as they are ordinarily held each year in Madison, Wisconsin. We are sure we will encounter further changes and problems we did not anticipate, but our spirit is high and our intentions are most sincere. We hope this meeting will be a step forward, in the right direction, to develop more friendly relationships with the cheese people in Italy. Italy is the oldest producer of Italian cheese in the world. Italian cheese production in America, Canada and Australia is just getting started. So, we have much to learn and in the years ahead we hope a friendly relationship will work to our mutual benefit. We invite and encourage the friendship of the Italian cheese industry in Italy. We are especially pleased to be able to holdmis meeting in Milan, Italy --- in the very center of Italian cheese production in Italy. We cannot think of a more desirable location to hold our first Marschall Italian Cheese Seminar outside of the United States, than in Milan, Italy. Yes, we are very happy to be here with you today. We hope our visit to Italy will encourage future visits to the United States from cheese people in Italy. We assure you we will do everything possible to help you visit cheese plants in the United States, if you plan a trip to Ano< r lea. Although we are v~s~tors to Italy, the original idea for the Annual Marschall Italian Cheese Seminars came from us. Under these circum stances, we would like to extend a warm and cordial welcome to our guests from Italy who are present in this audience today. We hope you find this meeting interesting and helpful. We are glad you are here. (over, please) -2- We hope further that you will joLn us as our guests at our noon luncheon today and that you will return to hear our program this afternoon. You are also invited to take part in our "Cheese and Wine Tasting Festival" which will give you an opportunity to socialize with the Americans, Australians, and Canadians and perhaps have an exchange of ideas buy cheese --- sell cheese, visit, or do whatever you would like to do with your counterparts in the Italian Cheese industry throughout the world. As a spokesman for Miles Laboratories, Inc., we would like to take a minute to pay special tribute to our Miles associates from Miles Italiana, who have cooperated with us in the planning, organizing, and staging of this meeting. Without their help and excellent cooperation, this meeting would not have been possible. Several people from Miles Italiano have helped to make this meeting possible. However, I would like to introduce the three men who did the most to make this meeting possible, and a success. First, Dr. Dina Sabato, who has been our main contact in setting up and organizing this meeting. Dr. Sabato traveled to the United States in 1976 to attend our last Italian Cheese Seminar --- to learn how we con ducted our meetings so he could employ the same planning when arranging for this meeting. Dr. Sabato has been most cooperative and helpful during the past several months and I would like to pay special tribute to him, for an outstanding job, well done. Will Dr. Dina Sabato please stand to be acknowledged! Let's give him a good round of applause for his efforts to make this meeting possible! Thank. you most sincerely Dr. Sabato. Next, I would like to introduce Mr. Luigi Rossi of the Marschall Divisione, Miles Italians, S. p. A., who also worked diligently to help us organize and stage our 1977 "Field Trip To Italy." Mr. Rossi is manager of enzymes, dairy ingredients and chemicals for the Marschall Divisione of Miles Italians. If you have an interest in any of our Marschall products, Mr. Rossi would be the man to contact. Would Mr. Luigi Rossi please stand to be introduced? Let's give Mr. Rossi a nice round of applause for his efforts to make this a successful meeting. Thank. you, Mr. Rossi. The third man who is responsible for the success of this meeting is Dr. Adalberto Villa, Marketing Manager for the Marschall Divisione, Miles Italians, S. p. A., Cavenago Brianza, Italy. Dr. Sabato and Mr. Rossi both report to Dr. Villa. Dr. Villa traveled to the United States to take part as a speaker at our 1974 Marschall Italian Cheese Seminar. At that time he presented an ex cellent paper entitled "A 1974 Report On Cheesemak.ing and the Cheese Industry In Italy." The information in this paper has been most helpful to prepare us for our trip to Italy this year. Dr. Villa has also been of great assistance in organizing and preparing this Seminar for our pleasure. Would Dr. Adalberto Villa please stand to be acknowledged? How about a good round of applause for Dr. Villa? Thank. you, Dr. Villa. -3- I would like to personally thank these three gentlemen for their help. It has been a pleasure to work with our associates from Miles Italiana. We stand ready to assist them in any way we can. Likewise, we plan to c~ll on them if they can be of help to us. At this time I would also like to introduce my associate at ~Illes Labs., Inc. in Madison, Wisconsin, Mr. Norman Wood, who has helped to plan and organize this trip to Italy. Let's have a good round of applause for Mr. Norman Wood. By way of comparison, we think it is inleresting to note that the Italian Cheese business in Italy apparently dates back to the lOth Century -- the year 1000 A.D. according to information we have read. Cheese as a food product apparently dates back about 5000 years --- about 3000 years before Christ. It is quite surprising when you consider the Italian Cheese business in America dates back to a very humble beginning in 1899 according to the best information we can get. Thus, the Italian Cheese industry in Italy is approximately 977 years old at this time, whereas the Italian Cheese indus lry in the United States is only about 78 )ears old. We do not know when the Italian Cheese industry got started in Australia and Canada. According to 1974 production figures for. the two countries, the latest production figures available, it is interesting to note that total Italian Cheese production in Italy amounted to 450,000 tons whereas Italian Cheese production in America in 1!174 amounted to 276,000 tons, roughly equivalent to about 61% of the production in Italy. Yet, when you consider that the total cheese production in 1974 in America amounted to 1,332,000 tons, you can see the importance of Italian Cheese production in America, noting that Italian Cheese accounted for approxi mately 21% of all cheese manufactured in America in 1974. The first recorded production for Italian Cheese in the entire United States were in the year of 1929 when..,proximately 3,000 tons were manu factured. In 1976 it ia estimated that production of Italian Cheese in the United States will be approximately 376,500 tons. A most interesting, estimated, projected forecast for Italian Cheese production in the United States was given by Professor Norman F. Olson of the University of Wisconsin in a paper he delivered at our 1973 Marschall Italian Cheese Seminar.! Professor Olson predicted that Italian Cheese production in America would reach approximately 550,000 tons by the year 2000. (over, please) -4- By the year 2000 Italy will have approximately 1000 years of experience in the manufacture of Italian varieties of cheese. By comparison, the United States will have only 100 years of experience in manufacturing Italian cheese. Yet, there is a possibility the United States might produce more Italian cheese by the year 2000 than Italy will nwnufacture. It has been established for several years that Italian cheese production in America is the fasted growing phase of the entire dairy and cheese industry. Italian cheese p·roduction in the United States is the brightest spot in the dairy and cheese industry in America. It continues to show rapid growth each year, with an approximate 12% increase in 1976. A con tinuing, increasing demand for Italian cheese md Italian type food products, using Italian cheese, on the American market, indicates the demand for Italian varieties of cheese will continue strong in the immediate future. As a spokesman for the Italian cheese industry in America, we are pleased to tell you business is good. Business in Italian cheese has been very good for the past 22 years and we can see continuing good demand for Italian cheese in the next 10 years according to all the information we can find. Automation of the Italian cheese industry in America continues at a high level and will undoubtedly continue in the years ahead as more and more plants expand their production facilities to meet growing demands for their Mozzarella, Ricotta, Provolone and grating varieties. We hope it will be possible for you to visitaur lLalian cheese plants in America at some future date so you can observe the growth, vigor and en thusiasm that prevails in this great industry in the United States. We appreciate this opportunity to hold our 14th Annual ~larschall Italian Cheese Seminar in Italy and we thank you for your kind attention. REFERENCE: 1. OLSON, N. F. 1973. Italian Cheesemaking In The Year 2000 A. D. Presented at the lOth Annual Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, May 1, 1973. PAPER NO. 1977 - 3 The following paper was presenLed by Mr. Verle W. Christensen, Man ger, t1adison Operations, l>!arschall Division, Miles Laboratories, Inc. , P. 0. Box 592, Madison, Wisconsin 53701, especially for the 14th Annual Marschall Invitational Italian Cheese Seminar held in the Hotel Michelangelo, Milan, Italy on May 16, 1977. l·!ILES LABORATORIES, INC. , AND OUR RELATIONSHIP TO THE ITALIAN CHEESE INDUSTRY By Verle H. Christensen f.lilk is one of the oldest foods known to man. Records exist showing that covs were being milked in the year 9,000 B.C. The bible contains many references to milk and one of the best known is from the Book of Exodus, Chap er 3, Verse 8, where the Angel of Yahweh explains the mission of l~oses. "I mean to deliver them out of the hands of the Egyptians and bring them out of that land to a land rich and broad, a land where milk and honey flow." l~any have commented on the value of milk. Dr. E. V. McCollum, a well known professor of biochemistry, at John Hopkins University, in Baltimore, Mary land, in the United States, comments, "The people who have achieved, who have become large, strong, vigorous people, who have reduced their infant mortality rate, who have the best trades in the world, who have an appre ciation of art, literature, and music, who are progressive in science and in every activity of the human intellect, are the people who are progres sive in science and in every activity of the human intellect, ~re the people wno have used liberal amounts of milk and its products." Milk, however, has always been a very perishable product and until the commercial development of refrigeration and pasteurization, had to be c •nnumed fresh on a daily basis, usually within the immediate area of pro duction. l~ilk also contained large amounts of water in relation to the solids content. It was subject to bacterial contamination and rapid spoilage. Because of these factors, the consumption of milk was limited. It wao only when cheese was accidentally discovered by an Arabian traveler, who on the beginning of his journey, stored some milk in a pouch made from a sheep's stomach, that dairy products became increasingly important. The bacterial content of the milk, in combination with the heat of the animal, plus the enzyme rennin that was secreted from the stomach into the milk, formed cheese curds and whey. Today, cheese ma~ufacture enables the manufacturer to make cheese and store it, thereby giving him a proven method of preserving milk in the form of cheese, which becomes more flavor ful and decira.ble when aged from one sco.oon to another. As the centuries have passed, cheese has taken its rightful, important place in the history of the world as a prime source of nutrition to all of mankind. (over, please)