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viacuvm@uvm.edu
Phone: 802.656.2701
Fax: 802.656.0001
Directions to UVM and our building

Our technology transfer efforts focus on two primary goals:

  1. Increase awareness among cheesemakers of the microbiological hazards presented in the cheesemaking environment and strategies to reduce risk and improve cheese quality.
  2. Improve process control in cheesemaking to increase quality and consistency of artisan cheeses produced in Vermont.

FOOD SAFEY PROGRAM ASSISTANCE The safety and quality of cheese is a constant concern for todays artisan cheesemakers especially with the changing landscape of governmental oversight and regulation. The Vermont Institute for Artisan Cheese offers technical outreach services to assist and enhance cheesemakers efforts to continually produce safe, high quality products.

Consultations and on-site visits are available to assist with:

  • Developing and reviewing Good Manufacturing Practices (GMP) programs
  • Developing and reviewing Sanitation Standard Operating Procedures (SSOP)
  • Preparing for FDA inspections
  • Developing and implementing Environmental Monitoring Programs
  • Developing and implementing risk reduction/food safety programs in anticipation of the Food Safety Modernization Act.
  • Designing and implementing a HACCP program (farm and/or facility)

    MICROBIOLOGICAL TESTING SERVICES

    We also offer a complete line of microbiological testing services for milk, cheese and everything in between including:

  • Environmental swab/sponge testing for Listeria spp.
  • Coliforms
  • Standard Plate Count
  • Yeast and Mold
  • Escherichia coli
  • Staphylococci
  • Enumeration of Clostridium spp. spores
  • Pathogenic bacteria detection and enumeration*:
    Listeria monocytogenes, E. coli O157:H7, Salmonella spp., Campylobacter spp. Staph. aureus, Yersinia spp. and others upon request.
  • Shelf life determination studies
  • Microbial challenge studies

    *We also have the capability to run rapid pathogen screening tests with results available in a little as 24 hours.

    ANALYTICAL SERVICES

    Physical and chemical composition analyses available include:

  • Milkfat
  • Total solids
  • Salt
  • Water activity

    On an as-needed basis, we will respond to requests from cheesemakers for technical assistance on a fee for service basis. Dennis D`Amico is our point person for technology transfer efforts. He can be contacted at:ddamico@uvm.edu