IDFA Works With USDA To Improve Cheese Procurement Specs

IDFA provided input to officials from the U.S. Department of Agriculture last week as the department was finalizing its proposed changes for specifications for mozzarella and natural American cheeses allowed to be sold in its Commodity Procurement Program. The program, led by USDA’s Agricultural Marketing Service (AMS), purchases American-made foods that are delivered to schools, food banks and households in communities across the country.

IDFA had recently filed comments asking USDA why it was suggesting amendments to the cheese specifications, especially since they would require some mozzarella cheeses to have moisture and milkfat compositions that are different than those in the federal standards. The amendments also would mandate a shorter maximum age of natural American cheese from manufacture to delivery.

During a joint call with IDFA and the Wisconsin Center for Dairy Research (WCDR), USDA officials explained they were recommending changes to improve the performance of the cheese when used in different foodservice meals, such as meltability on pizzas. IDFA also learned that WCDR researchers had provided technical advice to USDA on the proposed revisions to the mozzarella specifications.

To read the rest of the story, please go to: International Dairy Foods Association (IDFA)