CWT assists with 727,526 pounds of dairy product export sales – Hoard's Dairyman

The information below has been supplied by dairy marketers and other industry organizations. It has not been edited, verified or endorsed by Hoard’s Dairyman.

Cooperatives Working Together (CWT) member cooperatives accepted ten offers of export assistance from CWT that helped them capture sales contracts for 608,476 pounds (276 metric tons) of Cheddar, Gouda and Monterey Jack cheese, 74,957 pounds (34 metric tons) of cream cheese and 44,092 pounds (20 metric tons) of whole milk powder. The product is going to customers in Asia and Central America. It will be delivered during the period from October 2019 through February 2020.

These contracts bring the year-to-date totals to 43.3 million pounds of American-type and Swiss cheeses, 277,782 pounds of anhydrous milkfat, 4.5 million pounds of butter (82% milkfat), 5.1 million pounds of cream cheese and 42 million pounds of whole milk powder. The products are going to 27 countries in six regions and are the equivalent of 854.7 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program positively affects all U.S. dairy farmers and dairy cooperatives by strengthening and maintaining the value of dairy products that directly impact the milk price. It does this by helping member cooperatives gain and maintain world market share for U.S dairy products. As a result, the program has significantly expanded total demand for U.S. dairy products and U.S. farm milk.

The amounts of dairy products and related milk volumes reflect current contracts for delivery, not completed export volumes. CWT pays export assistance to the bidders only when export and delivery of the product is verified by required documentation.

All dairy farmers and dairy cooperatives should invest in CWT. Membership information is available on the CWT website,

The Cooperatives Working Together (CWT) Export Assistance program is funded by voluntary contributions from dairy cooperatives and individual dairy farmers. The money raised by their investment is being used to strengthen and stabilize the dairy farmers’ milk prices and margins. For more information about CWT, visit

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Turkish dairy products now reach 88 countries worldwide – Hurriyet Daily News

ISTANBUL-Anadolu Agency

Turkish dairy products now reach 88 countries worldwide

Turkish dairy products, supplied by half a million domestic producers, are sold in 88 countries around the world, said the head of
an industry group on Sept. 25.

Milk, a nutritious beverage for young and old alike, also creates high economic value and fosters social welfare, Tarik Tezel, head of the Association of Turkish Milk, Meat, Food Industrialists and Producers, told a four-day World Dairy Summit event organized by the International Dairy Federation in Istanbul, Turkey’s commercial capital.

“Thus, the production of milk is a very important economic activity, besides its benefits to our health,” he noted.

He underlined that agricultural production is not just a necessity for feeding people, but also a requirement for sustainable welfare.

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Here's Exactly What Happens to Your Body When You Stop Eating Dairy –

Some dairy is simply delicious. Who can deny that a cup of chocolate chip cookie dough ice cream or fresh mozzarella melted on a pizza is heaven? But for many Americans—about 65 percent of them, to be exact—dairy is the stuff that food nightmares—not dreams—are made of. Here’s everything you need to know about lactose intolerance and how giving up dairy can affect your body.

What is lactose intolerance?

People who are lactose intolerant don’t produce enough of the enzyme lactase, which is responsible for breaking down lactose—the sugar in milk—into glucose and galactose. This means that lactose directly moves into the colon instead of being processed or absorbed by the body, which can cause symptoms such as bloating, cramps, diarrhea, and gas. Most people who are lactose intolerant have primary lactose intolerance, which means they were able to digest lactose at some point, say during infancy and childhood, but they later began experiencing digestive discomfort after consuming dairy.

According to a 2019 study published in the scientific journal JAMA Network Open, some 4.7 million U.S. adults are allergic to milk and 2 million are allergic to eggs—reactions that can cause hives, an upset stomach, vomiting, bloody stools, and more.

How to treat lactose intolerance

If you suspect that you’re one of the millions of people who suffers from a dairy allergy, you can make an appointment with an allergist or gastroenterologist to investigate, says Brigitte Zeitlin, MPH, RD, owner of BZ Nutrition in New York. An elimination diet—in which you remove all sources of dairy from your body for up to three weeks—can also reveal if you’re lactose intolerant (this should always be done under the supervision of your doctor or dietitian). After weeks of removing dairy from your diet, you can “reintroduce it for one week,” Zeitlin instructs. “If you notice that your symptoms are back immediately, then you are likely sensitive or intolerant.”

Of course, dairy doesn’t deserve to be totally demonized: It contains important nutrients such as calcium, protein, and magnesium, and in yogurt, probiotics. For those who can tolerate dairy, items such as pasture-raised eggs, yogurt, and cottage cheese can help you meet your nutrition goals. And anyone who removes dairy from their diet will need to find replacement sources for these key nutrients. For example, kale and sweet potatoes are good sources of calcium, nuts and edamame provide magnesium, and sauerkraut is rich in probiotics, Zeitlin explains.

In fact, Samantha M. Coogan, MS, RDN, LD, and director of the didactic program in nutrition and dietetics at University of Nevada, Las Vegas, recommends only removing dairy from your diet if it’s medically necessary. Otherwise, you’re risking developing a nutritional deficiency.

However, if you’re lactose intolerant or allergic to dairy, it’s a smart move to stop eating it—and when you do, you can expect positive changes to occur. Here, dietitians break down six things that can happen—from weight loss to glowing skin—when you take dairy out of your diet:

1. You’ll stop experiencing stomach pain, bloating, and gas.

When your body can’t break down lactose, it creates acids and gases in your intestinal tract, says Zeitlin—and those things cause painful stomach cramps, bloating, and gas. When you stop eating dairy, “you should expect to not have any of these icky stomach issues anymore,” Zeitlin says.

2. You might lose a few pounds.

Lactose is sugar, and sugar can contribute to weight gain. When you remove dairy from your diet, “the biggest difference you’ll see is your reduction in sugar consumption from the lactose-containing portions of certain dairy products,” says Coogan. Reducing sugar intake is one of the first steps many take towards weight loss.

3. Your bathroom time will be more pleasant.

An unfortunate result of consuming dairy when your body is unable to break it down is diarrhea, says Zeitlin. “Diarrhea happens because your lactose intolerance is increasing the amount of water in your colon when you take in dairy,” she explains. By removing this food group, “you’ll have normal stools,” she says. Constipation can also be a symptom of dairy intolerance. Though it’s not as common as diarrhea, you should also expect to feel a relief from constipation as well because your GI system will be digesting better and therefore degrading waste easier, Zeitlin says.

4. You may improve your overall gut health.

For people who don’t tolerate dairy well, milk, cheese, and other dairy products with additives “can be quite inflammatory and cause irregularities in the gut bacteria,” says Coogan. Those artificial ingredients can cause various sensitivities, as well as overgrowth of yeast and inflammation of the GI tract—which can lead to fatigue, an upset stomach, and nausea. But removing dairy can help to heal your gut and replenish its healthy bacteria over time.

5. Your skin could look better.

“Our bodies purge waste and toxins three ways: urinating, pooping, and through our pores,” says Zeitlin. And if you’re sensitive to dairy, that sensitivity may come through your skin in the form of whiteheads, breakouts, rashes, and even eczema. Some research suggests that dairy is associated with an increased risk for developing acne in young adults, but more long-term studies are needed to back up these findings.

6. Your body will be less inflamed.

Inflammation is a serious issue: It can cause “many health issues, such as a dysfunctional thyroid gland or joint pain,” says Coogan. But removing dairy could reduce inflammation for those who are sensitive or allergic to it. Of course, if you’re concerned about inflammation but aren’t sensitive to dairy, there are other ways to reduce it. “Incorporating fish or a fish oil supplement into your diet, or eating more omega-3-rich foods, such as avocados, walnuts, and oils can help reduce inflammation,” she says. In addition to following an antioxidant-rich diet, exercising and meditating can also help lower inflammation caused by stress.

Like what you just read? You’ll love our magazine! Go here to subscribe. Don’t miss a thing by downloading Apple News here and following Prevention. Oh, and we’re on Instagram too.

Jillian Kramer is a freelance journalist whose work has published in Food & Wine, Travel + Leisure, Martha Stewart Living, SELF, and more.

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World Dairy Expo Championship Dairy Product Contest Announces Hiland Dairy Products Among "The Best of the Best" – PerishableNews

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SPRINGFIELD, Mo. — Hiland Dairy’s Strawberry Yogurt made in Wichita, Kansas, Whole Chocolate Milk made in Little Rock, Arkansas, Bulgarian Buttermilk made in Chandler, Oklahoma, Natural Sour Cream made in Norman, Oklahoma, Sassy Salsa Dip made in Omaha, Nebraska and Vanilla Ice Cream made in Tyler, Texas were first-place winners, or “Best of the Best” at the 2019 World Dairy Expo (WDE) Championship Dairy Product Contest. The WDE contest is the only one of its kind in North America that includes all dairy products. This year’s contest, sponsored by the Wisconsin Dairy Products Assn. (WDPA), received a record number 1,536 entries for cheese, butter, fluid milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, whey and creative/innovative products from dairy processors throughout North America.

In addition to securing six first-place “Best of the Best” awards, Hiland Dairy won four additional awards for sour cream-based dips, 2% white milk and reduced-fat chocolate milk. See the entire list at the end of this release.

“We are honored to have so many of our products and processing facilities recognized at a national level,” said Rick Beaman, Vice-President, Hiland Dairy Foods Company. “Our goal is to provide the tastiest, freshest, locally-made dairy products for our customers. Being recognized with multiple WDE awards supports that goal.”

“This year’s contest was extremely successful, reflecting how much dairy processors have come to embrace this unique and special event,” says Brad Legreid, executive director, Wisconsin Dairy Products Association which conducts the annual World Dairy Expo Championship Dairy Product Contest. “As the only all-dairy product contest of its kind in the world, the dairy industry has quickly learned the myriad benefits accrued from participating in the contest. Winning companies parlay their success into unprecedented marketing and retail sales opportunities, while other companies receive valuable insights from the fifty highly-trained sensory experts whom judge their products.” Everyone benefits from this contest, including the 1st place winners, all participating companies, food banks and college students pursuing dairy careers. This contest is a complete win- win for everyone in the dairy industry.”

Judging was held on August 20-22 at MATC Culinary Arts School in Madison, WI.

The Hiland Dairy Processing Plants that were awarded top honors include:

  • Hiland Dairy, Chandler, Oklahoma
    • First Place for Bulgarian Buttermilk (Cultured Milk Category)
    • Second Place for French Onion Dip (Sour Cream-Based Dips Category)
  • Hiland Dairy, Little Rock, Arkansas
    • First Place for Whole Chocolate Milk
    • Third Place for 2% White Milk
  • Hiland Dairy, Omaha, Nebraska
    • First Place for Sassy Salsa Dip
    • Third Place for Jalapeno Dip
  • Hiland Dairy, Norman, Oklahoma
    • First Place for Natural Sour Cream
  • Hiland Dairy, Tyler, Texas
    • First Place for Regular Vanilla Ice Cream
  • Hiland Dairy, Kansas City, Missouri
    • Second Place for Lowfat Chocolate Milk 2%
  • Hiland Dairy, Wichita, Kansas
    • First Place for Strawberry Yogurt
  • Other Hiland-owned plants receiving awards include:
    • Belfonte Dairy, Kansas City, Missouri, First Place for Lowfat Blueberry Yogurt

About Hiland Dairy Foods Company
Hiland Dairy, based in Springfield, Missouri, is a leading farmer-owned dairy foods company. Their widely loved products include ice cream, milk, butter, cheese and eggnog. Hiland Dairy has expanded beyond dairy and has a wide variety of other beverages, such as Red Diamond Tea, iced coffees, lemonade and fresh juices.

As a farmer-owned company, Hiland employs more than 2500 people across Arkansas, Kansas, Nebraska, Oklahoma and Texas. Hiland’s farmer-owners are just miles from the Hiland processing plants where our fresh milk goes from the farm to the shelves within 48 hours. This speedy process is environmentally friendly and gives the signature fresh taste to all Hiland products! Hiland strongly believes in community and is committed to our environment. Using eco-friendly processes, Hiland continues to provide wholesome dairy to a healthy world.

Learn more at  

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2018 Dairy Products Utilization and Production Trends Publication Now Available – PerishableNews

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ELMHURST, IL – – American Dairy Products Institute (ADPI) has recently released for purchase the results of its annual “Dairy Products Utilization and Production Trends” survey. 

“Understanding the global market for dairy ingredients – the production and utilization trends as well as changing export numbers is crucial for developing a successful marketing strategy to increase the world-wide use of these nutritious and functional products,” Steve Griffin, ADPI Director of Finance and editor of the publication.

Each year, ADPI collects market data from its members and other dairy industry participants on ways in which the milk-based and whey-based dairy ingredients they distribute are utilized. The “2018 Dairy Products Utilization and Production Trends” publication is a full-color, glossy reference tool that contains the only industry-wide data collected on the commercial uses of dry and condensed milks, whey products and lactose ingredients. New to the publication this year are sections highlighting “New Production Introduction” for dry milk and whey products.

“It is a privilege to produce this valuable industry publication. This publication includes commercial utilization data as well as an abundance of information about dry dairy ingredients including: 2018 production figures, export volumes, and other key industry statistics,” says Steve Griffin. “I would like to thank everyone who took the time to assemble materials and report their information to create this unique compilation of dry dairy ingredient trends.”

A quick look at the data this publication has to offer can be obtained by accessing the“2018 Dairy Products Utilization and Production Trends” table of contents here.

 The “2018 Dairy Products Utilization and Production Trends” is available in an easily downloadable PDF format via email. The publication can be purchased online byclicking here. (Member price is $30; Non-member price is $120).

All ADPI members and survey participants receive one complimentary PDF version of the “2018 Dairy Products Utilization and Production Trends.” 

ADPI, The American Dairy Products Institute is the leading national trade association representing manufacturers and marketers of dairy-based ingredients. ADPI’s sole mission is to increase the worldwide use of dairy ingredients by marshaling the technical, manufacturing, and marketing resources of its members and others. For more information, visit our website at

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Lawsuit Says Oregon Group Falsely Advertises Dairy Products – Claims Journal

  • Article

SALEM, Ore. — A class-action lawsuit claims that an Oregon creamery association falsely advertises the source of its milk, a report said.

The lawsuit was filed by the Animal Legal Defense Fund against the Tillamook County Creamery Association in western Oregon, The Statesman Journal reported Monday.

The lawsuit by the California-based organization said most of the association’s milk comes from Threemile Canyon Farms in Boardman rather than from cows grazing on coastal family farms.

The lawsuit filed Monday in Multnomah County Circuit Court lists four Oregon consumers from various parts of the state as plaintiffs and seeks an injunction against misleading advertising, and monetary relief.

The association’s dairy products are “made from milk from the largest industrial dairy in the country that confines tens of thousands of cows on concrete in the desert of eastern Oregon,” the complaint said.

“The Tillamook County Creamery Association adamantly disagrees with the allegations made in the lawsuit and we will aggressively defend ourselves,” said Tori Harms, corporate communications director.

The association is owned by about 80 families, Harms said.

Much of the association’s milk has come from at least five dairies near Boardman, 163 miles (262 kilometers) east of Portland.

The three largest dairies are owned by Threemile, which has 70,000 animals. Also known as Columbia River Dairy, Threemile has a 145-square-mile (376-square-kilometer) farming operation where manure from the cows is used as fertilizer, the newspaper reported.

The plaintiffs purchased Tillamook products believing they were sourced from pasture-based farms in Tillamook County and were willing to pay more based on the company’s advertising, the lawsuit said.

Information from the Salem Statesman-Journal.

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Impact of US trade war on Idaho dairy farmers – 6 On Your Side

KUNA, Idaho — The dairy industry is struggling in the United States — especially since the beginning of the U.S. trade war. To help alleviate some of the struggle, the feds announced they would be giving

$24 million

to Idaho farmers, but those farmers say that money doesn’t even begin to cover what they’ve lost.

The U.S. trade war began after President Trump launched investigations into trading affairs with other countries. Trump said the investigations revealed that China was engaging in unfair trading practices, and because of that, he announced he would be putting tariffs on certain products imported to the U.S. from China.

China retaliated by placing tariffs on items imported to China from the U.S. — dairy products are one of those items.

Those taking the direct impact, are dairy farmers; including Ted Vander Schaaf, a Kuna dairy farmer who has been running his dairy for twenty years, today.

“The economy is running at a pretty high pace right now. Construction is flying, especially in Southern Idaho here, and you see a lot of guys moving and getting a lot of things done right now. Unfortunately agriculture, we’re like almost in a recession right now, its not been good for a while.”

Vander Schaaf referenced the Great Recession; from that point, the dairy industry, just like everyone else, tried to climb out of the financial mess they were left in.

“(20)14 we had a really good year,” said Vander Schaaf.

Then, Russia imposed an embargo on agricultural products from Europe, which pushed more agricultural products into the rest of the world, creating greater supply than demand.

“Into (20)15, milk prices dropped pretty hard. (20)15 was softening, (20)16 was soft, (20)17 was not real great, and so we’ve been on like a 4 year slide as it is,” said Vander Schaaf.

Then into 2018, the trade war begins, after President Trump launched those investigations into trading affairs with other countries and placed tariffs on Chinese imports, which was followed by the retaliatory tariffs China placed on U.S. imports, including dairy products.

That means the United States has to pay more to export dairy products to China, which means the products are more expensive when they hit the shelves. Because of that, Chinese people buy less of the product, which pushes dairy products back into the U.S., creating a greater supply here.

“We’re exporting 15 percent or so of our national dairy products overseas and so we are impacted by trade wars,” said Vander Schaaf.

And it’s not just China, but Mexico as well. The two countries are the largest exporters for dairy.

So from there, the decline in revenue for the dairy industry began. Then recently, to help alleviate those financial losses, the United States Department of Agriculture announced they would be paying

$24 million to Idaho farms and dairies


“It’s only going to make up maybe a half a percent of that shortfall or one percent. I’m still sitting here with 15 percent of a problem, you know, that I don’t know how to make up,” said Vander Schaaf.

Vander Schaaf said he is hopeful that the United States-Mexico-Canada Agreement, once finalized, will create more balanced trade, at least with those countries.

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Novozymes develops online calculator to help dairies develop products with less sugar –

Dr Craig Sherwin, technical service manager at Novozymes, said, “Dairies are under increased pressure to find innovative ways of reducing the sugar in their products. Of course, that’s a task easier said than done. That’s why we created a new online calculator to estimate the potential to reduce added sugar in dairy products when using lactase.”

With diseases like obesity and type 2 diabetes on the rise, healthier eating is a topic on the minds of consumers and public health authorities the world over. People want reduced calories in their dairy products, but they’re not eager to compromise on the tastes and texture.

Novozymes created Saphera, an enzyme solution that boosts sweetness and allows dairies to use less sugar in their formulations, as well as production of a wide range of lactose-free products, including milk and fermented dairy products such as yogurt.

Less sugar – but still sweet

For dairy producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter. That means dairies can achieve the sweetness that consumers love – with less added sugar or sweetener.

“We know it can be a big step for dairies to change their formulations to use less sugar while keeping the same sweetness. But, with the right tools, it’s possible to meet this consumer demand. Using lactase as a foundation to a toolkit approach for reduced added sugar can strike the right balance,”​ Sherwin said.

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Ukraine gets permission to export dairy products to Japan – Kyiv Post

Farmers prepare cows for milking at farm on Oct. 13, 2015.

Photo by Volodymyr Petrov

on social media

Ukraine has been included in the list of countries from which exports of milk and dairy products (including butter and cheese) to Japan are allowed.

The relevant information is posted on the website of the State Service of Ukraine on Food Safety and Consumers’ Rights Protection.

In addition, requirements for exports of milk and/or dairy products to Japan are available on the website of the agency.

As reported, at the end of June 2019, the State Service of Ukraine on Food Safety and Consumers’ Rights Protection and the competent authority of Saudi Arabia agreed on the form of an international veterinary certificate for exports of milk and dairy products to the Kingdom of Saudi Arabia.

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