Skip to main content

Dairy Tour with the American Dairy Association & Dairy Council

  • Author:
  • Publish date:
Dairy Tour

I love learning about food. Not only about recipes, I am really interested in learning more about where how our food comes from and how it is made. A few months ago I had the chance to learn more about dairy through the American Dairy Association & Dairy Council. Held in gorgeous Geneva, New York, I had the chance to learn more the production of dairy at Cornell University as well as have the chance to learn about local cheese and wine artisans and to learn more about the behavior science of a lunchroom and how smart choices are not typically made.

Geneva, New York
American Dairy Association & Dairy Council

The most fasinating part of the experience for me was listening to David R. Just, Associate Professor Charles H. Dyson School of Applied Economics and Management and co-founder of Smarter Lunchrooms, spoke about the behavior science of a school lunchroom as well as how to create a smarter lunchroom. He spoke about how we make food choices that can involve a cold state (rational) or a hot state (impulsive) where stress and distraction can lead to a hot state. He also spoke of why kids tend to go for less healthy options where he noted that "kids have not fully developed their rational system." But he said that we can change that in our lunchrooms by making some foods cool such as by placing stickers with characters like Elmo on fruit as well as leading them to make the right choice. He also spoke of changing the construction of a school lunchroom by making changes to enhance healthy food such as by placing fruit in bowl, moving the salad bar and placing nutrious foods at the beginning of a lunch line.

American Dairy Association & Dairy Council
American Dairy Association & Dairy Council

Another interesting part of the trip was learning how to make yogurt as well as how there are very different types of yogurts. This includes cup set yogurt where fermentation occurs in the package, Stirred (Swiss style) yogurt where fermentation occurs in a tank, stirred, cooled, then packaged, drinking yogurt where the product is liquefied by homogenization or shear before filling. We also discussed the process of frozen yogurt (incubated in a tank, stirred then frozen like ice cream) and the ever-popular Greek where this yogurt is fermented then strained usually via a separator, smoothed then filled. It was really interesting to learn how yogurt was made, which includes a process of culturing milk with yogurt cultures. It is then heated and then fermentation occurs where the yogurt is then agitated (the break), smoothed, mixed with fruit, packaged and cooled. During the presentation we saw how this could go wrong by viewing yogurt that can be ropy, have a weak body, or come out lumpy.

We also learned how the dairy association is working with cheese artisans through a Wegmans-Cornell partnership. Through this program, they want to enhance cheese?making competencies for artisans based in New York State and large?volume manufacturers of artisan cheese. This included a program that selected local cheese-makers who were then distributed to various Wegmans' locations in upstate New York. This allowed the artisans to have the support of Wegmans while also offering assistance with everything from cheese making problems to issues with transportation.

Dairy Tour
IMG_8993

Recommended Articles

Cookbook for Moms Who Ski and Ride

Cookbook for Moms Who Ski and Ride

Winter is here and it's time for outdoor adventures. Skiing, hiking and sledding can make a family hungry. This winter, there's an awesome solution for moms a new cookbook for moms who ski and ride. The Ski Moms Cookbook is a digital cookbook with 35 recipes that are easy to ...read more

How to Make an Easy Paper Plate Snowman

How to Make an Easy Paper Plate Snowman

If you live on the East Coast, it's likely you've seen some snow already, same for our friends out in the Rockies. There's something magical about a snow day and the playing outside in a winter wonderland. This craft is inspired by the simply joy of making a snowman. Whether you ...read more

Skip the Crowds and Take A Family Ski Trip to Waterville Valley

Skip the Crowds and Take Your Family Skiing in Waterville Valley

After a sizable snow storm over Martin Luther King weekend, there were plenty of lift lines and skiers heading to Vermont. Amazingly, most of them drove right past an awesome resort. I'm encouraging families to skip the crowds on the next winter holiday and take a family ski trip ...read more

We later learned more about wine and cheese pairings with Anthony Road vineyards and the Muranda Cheese Company where we were able to better understand what cheeses go with what wines. I love both foods so it was interesting to get a better grasp on what to serve for entertaining as well as how the food and wine work together to enhance a meal.

Geneva on the Lake
Geneva on the Lake

This unique experience also allowed us to stay at the gorgeous Geneva on the Lake. As a quaint and charming hotel, I loved being there during the fall where we soaked in the sights and take in the beautiful scenery.

Geneva, New York
Geneva, New York

One of our favorite places was a quick visit to Taughannock Falls. The views were simply breathtaking amongst the gorgeous changing of the leaves.

An interesting weekend learning more about dairy, I really enjoyed learning more about the production of food as well as how the industry is working with local artisans to great a high quality and better product.

.

Image placeholder title

Momtrends was not paid for this post.
We attended this event as a guest of the American Dairy Association & Dairy Council

Related Articles