Speakers in 2016 included:

Marion Dalmasso, University of Caen, France: Development of anti-Salmonella phage for use in dairies

Céline Delbes, INRA Theix, France: Effect of milk fat composition on the development of bacterial communities and sensory properties of Cantal-type cheese

Stéphane Gavoye, Actalia, France: Technical aspects of wooden board use: cleaning, sanitising, and good hygiene practices

Edward De Beukelaer and Christine Gosling, OBSALIM, UK: The OBSALIM method for assessing the effects of farming practices on animal nutrition and milk production

Andrew and Sally Hattan, Low Riggs Farm, UK: Reviving the Northern Dairy Shorthorn: a model for using low-yielding breeds within extensive dairy systems

Ivan Larcher, Larcher Consulting, France: The calculation and analysis of cheese yields to maximise profit (workshop)

Bruno Martin, INRA Theix, France: Milk variation across the grazing season and its relationship with farming practices

Valérie Michel, Actalia, France: Analytical methods and knowledge of Vero cytotoxin-producing E. coli (VTEC) behaviour in cheese

Valérie Michel, Actalia, France: Microbial biofilms on wood and their antilisterial effects

Régine and Jean-Louis Miramon, Ferme Miramon, France: Use of the OBSALIM method in the field, with emphasis on production of milk for cheese (workshop)

Sabrina Raynaud, Institut de l’Elevage, France: Latest results on Vero cytotoxin-producing E. coli (VTEC) ecology and management at farm level

Cath Rees, University of Nottingham, UK: Progress towards new and better tests for Mycobacterium bovis

Diarmuid Sheehan, Teagasc, Ireland: Influence of manufacture parameters on cheese microstructure, microbial localisation, interactions during ripening, and ultimately on cheese quality

Dick Sibley, West Ridge Veterinary Practice, UK: Better management of herd outbreaks of Mycobacterium bovis

Gil Tansman, University of Vermont, USA: Crystals in bloomy and washed rind cheeses and their impact on surface grittiness

Paul Thomas, Paul Thomas Dairy Consultancy and Training, UK: The use of salt-in-moisture to affect flavour development and control bitterness