The California Cheese & Butter Association is holding its convention this year in Aptos, California at the Seascape Resort, set next to the ocean and near many wonderful places to visit.. The theme for our convention will be "It’s a Small, Small World". We have a great line up of speakers from our industry. Dr. Bruce German, of U.C. Davis will be speaking on The Small, Small World of Butterfat, Jeff Manning, from the California Milk Processor Board will be speaking on The Small, Small World of "Got Milk" . We will have two industry experts on The Small, Small World of Export and Import. Gerd Stern, of Gerd Stern Etcetera will be speaking on Imports and Jim Tillison, with Alliance of Western Milk Producers will be speaking on Exports. Dan Strongin, a consultant with the California Milk Advisory Board will be speaking on The Small, Small World of Specialty Cheeses. We hope that you will be joining us April 22, 23 & 24, 1999. There are exciting events planned for your education and enjoyment. Len Waters of Saputo Cheese USA is our convention chair.

The following member companies have renewed their memberships for 1999. If you have not renewed please do so!

Land O’ Lakes, Inc., Laura Chenel’s Chevre, Inc., Marketing Specialists, Masson Cheese Corporation, Mike Hudson Distributing, Inc., *Nasser Co. Inc., Normark & Associates, Norseland Inc., Raley’s, *Raskas Foods, Inc., Ritz FoodService, Rumiano Cheese Co., Sargento Foods, *Select Trade Sales & Marketing, Schreiber Foods, Inc., Sonoma Cheese Factory, Sorrento Cheese Company, Saputo Cheese USA, Inc., Tillamook Food Sales, and Tony’s Fine Foods. Thank you for you support.

According to Saveur (The Little Book of Fine Food) Aluminum foil is the ideal wrap for cheese: It’s moisture-proof but, lets the cheese breath. The average refrigerator is too cold to store cheese properly, but wrapped hard cheeses-like cheddar and provolone-can be kept in the vegetable bin, under the vegetables, where the temperature is ideal.

Calcium may help reduce the risk of Colon Tumors. Adding calcium to the diet-through dairy products or other means-can help prevent tumors in the large intestine, researchers reported in the New England Journal of Medicine. This new research is another compelling reason for Americans to incorporate more milk, cheese and yogurt into their meals. Thank mooo to The Cheese Reporter for this news.

The Cheese Reporter also reports that Economic Research Service (ERS) study found most Americans are not following the Food Guide Pyramid dietary recommendations for dairy products. The recommendation for the for the milk, yogurt and cheese group is three servings per day for teenagers and young adults to age 24 and for pregnant and breastfeeding women. Two servings are recommended for other adults and children. Milk, yogurt, cheese and other dairy products are the primary source of calcium in most people’s diets.

1. Protect the health of consumers
2. Ensuring fair practices in the food trade
3. Co-ordination of all food standards works undertaken by international organizations.

The aim and objective of CODEX Milk product Standards are:

1. To establish a set of international reference texts
2. To facilitate trade
3. To ensure fair trade
4. To protect public health.

In May 1996, a U.S. proposal was made to include Pasteurization, or an equivalent measure in the general product standard for cheese. Opinions were divided about whether to follow the U.S. proposal or whether to include a more generally framed hygiene provision. It was sent back to committee and the next meeting in October 1997, the British group brokered a compromise stating:

"Throughout the distribution chain milk products should be subject to a combination of control measures, which may include, for example, pasteurization, and that the control measures must be shown to achieve the appropriate level of public health protection."

The provision comes up for vote in June 1999. A CODEX task force was formed by the American Cheese Society around this issue. Governments are strongly encouraged to convert CODEX recommendations into national or regional food legislation. This is the issue which we must concern ourselves. Thank mooo to Debra Dickerson and the American Cheese Society for this information.

Persons with a sensitivity to lactose may more easily tolerate hard, aged cheeses, such as Parmigiano-Reggiano, because the lactose has been broken down during ripening. Goat cheeses, which are naturally lower in lactose, are another tasty choice.

If you need convention information or your companies membership is not current, please contact the California Cheese & Butter Association office.

Please feel free to call our office for any reason.

California Cheese & Butter Association
911 Ventura Way
Mill Valley, California 94941
Telephone (415) 381-6791
Facsimile (415) 380-8532

Don’t forget to check out the California Cheese & Butter Association website at: www.cacheeseandbutter.org or email us at: radha@cacheeseandbutter.org