Resources

Center for Food Safety and Regulatory Solutions (CFSRS)

Led by Allen Sayler, CFSRS specializes on evaluating, writing, improving and training on dairy plant written operational programs, including HACCP/HARPC Programs, Sanitation Programs, Prerequisite Programs, and SSOP programs. Staff experience includes working as a state and FDA dairy regulator as well as a dairy industry advisor and advocate. CFSRS offers many other services including on-site operational assessments, dairy product labeling and working with dairy plants on state or FDA regulatory issues, product recalls, bacterial and shelf-life problems, crisis management, food defense strategies and processing efficiencies.

Allen R. Sayler, Managing Partner
Center for Food Safety & Regulatory Solutions (CFSRS)
3511 Powells Crossing Ct., Woodbridge, VA 22193-1067
Phone: 571-931-6763

Dairy Connection Inc.

Dairy Connection Inc is a wholesale and retail distributor of dairy cultures, enzymes, equipment, books and other related supplies and ingredients for all types of cheese and fermented milk products. Our customer base consists of small to medium size artisan and farmstead specialty cheese makers as well as home and hobby enthusiasts. Dairy Connection Inc was started in 1999 with the goal to provide quality products, superior customer service and technical support to the food and dairy industry.

www.dairyconnection.com

R.A. Wilson Cheese consulting (DCI recommended cheese consultant)

I graduated from South Dakota State way back in 1970. Worked for the Cass Clay cheddar cheese factory in Aberdeen,SD for many years in all areas of barrel cheddar cheesemaking.

I went to work for Nordica International culture company as a technical service representative located in SW Wisconsin overing most of the US and some of Canada. Nordica became known as Marschall Products, then Rhone Poulenc, then Rhodia, and when sold to Danisco I was terminated after 15 years.

After a brief stint managing an Amish blue cheese plant where we produced a second place cheese in the World Cheese Contest, I have been working with smaller dairy producers which I find is very enjoyable. Most recently I was at Dr P.A. Bowen farmstead in MD where I have assisted in developing blue, cheddar, and jack cheese production.

rwilson1@zianet.com
Phone: 575-639-4357

Peter Dixon

Peter Dixon, dairy foods consultant and artisan cheesemaker, offers consulting services to people engaged in or interested in making cheese and other dairy products. He works with artisans and farmers to research, start, and improve their milk processing businesses. He also teaches artisan cheesemaking classes at Westminster Artisan Cheesemaking in Vermont and elsewhere in the US and beyond.

www.dairyfoodsconsulting.com

Fons Smits

Born and raised in the pastoral dairy region of Holland, Fons Smits studied food technology for seven years at the Van Hal Institute in Bolsward, Netherlands, specializing in dairy technology, and holds engineering degrees in food science, biotechnology, and water purification. He further honed his skills as an international dairy consultant, traveling the world to establish and improve small scale dairies in developing countries including Tanzania, Mongolia, Uganda, China, Ukraine, Brazil, and Malawi. Because of these experiences, Mr. Smits' approach to developing cheeses and other dairy products brings a uniquely broad creativity blended with efficient simplicity.

fonssmits@yahoo.com

Kerry Kaylegian

My program focuses on providing technical support and outreach programs to improve the safety and quality of value-added dairy products. This is accomplished through various means such as individual technical support and problem solving, on-site custom training sessions, and through our short course programs.

http://foodscience.psu.edu/directory/kek14

Penn State

The Department of Food Science at Penn State is one of the premier food science departments in the country. The outstanding faculty, state-of-the-art building and laboratory facilities, and friendly and dedicated staff members make the Food Science Department a pleasant place to study and conduct research.

foodscience.psu.edu

American Cheese Society

ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability.

www.cheesesociety.org

Stanpac

Stanpac is a manufacturer of packaging for the dairy, food and beverage industries. On the fluid milk side, Stanpac is the industry specialist for glass refillable bottles and related packaging. Our glass container printing division provides premium graphics to some of North Americas premium brands.

www.stanpacnet.com

PASA

In existence since 1992, the Pennsylvania Association for Sustainable Agriculture (PASA) continues working to bring farmers together to learn from each other, and to build relationships between those farmers and consumers looking for fresh, wholesome, locally and sustainably produced food.

www.pasafarming.org