Technical Tours

    You can register to these tours while you register for the 2011 IDF World Dairy Summit. All Technical Tours participants’ lists will to be previously approved by the Sponsor.

    New A new technical tour has been added.

    Tour 1 - Cibus Tec International Exhibition on technologies and solutions for the food industry with a dedicated focus on dairy processing and packaging - October 18 and 19 

    Cibus Logo

    Welcome to the Food Factory!
    Free Tour: Cibus Tec –
    October 18 & 19
    Included in the WDS2011 registration fee

    Enjoy a complimentary visit of the most important and complete Exhibition on Technologies & Solutions for the Food Industry.
    The international exhibition boasting the most complete technological offer for food chains.
    At the service of Food Industry for 70 years, Cibus Tec, with its over 650 exhibitors, 150 of which belonging to the technological equipment for the dairy sector, is a real ”food factory” where industry and retail can find sources for innovation and technological supply: processing, packaging, end of line, cold chain, ancillary technologies, automation and logistics

    Cibus Tec 2009 Exhibitors’ list :

    Programme 18 October:

    Departure from Auditorium 2pm-3pm.4pm-5pm
    Last return 5.30pm

    Programme 19 October:

    Departure from Auditorium 2pm
    Return 5.30pm

    Tours Cibus

    Tour 2 - Technical Visit to Parmalat Plant - October 17 

    Parlamat Logo

    After a successful tender offer ended July 8 2011, Parmalat has become part of the Lactalis Group, which owns the 83.3% of the company’s share capital.
    A new Group is born that is the world leader in dairy products, enjoying a presence on every continent, with strong market positions and brands in all product categories: cheese, liquid milk, dairy (yogurt, cream based sauce, dessert), fruit beverages and cured meats.
    With a turnover of €14.7 billion euros and an overall workforce of over 52,000 persons, the new Group is present with almost 200 production sites in 35 countries.¬

    The Lactalis Group, which prior to the acquisition had an industrial presence mainly in Europe, but also in the former Soviet Union, the Middle East and the United States, is fully complementary with Parmalat, whose production sites are essentially located in Italy, Canada, South America, South Africa and Australia. Parmalat S.p.A. is listed on the Italian Stock Exchange.

    CollechioThe Parmalat plant in Collecchio (Parma) is the main milk and fruit juices production site of the Group in Italy. Located on the well known "Po Valley", the plant is strategically located for raw milk intake and the distribution of its products. The factory is on an area of approximately 143,000 square metres – of which 45,000 square meters are covered; about 300,000 tons of milk have been transformed in 2010. Employment level is at approximately 400 employees in production activities.
    The plant is equipped for the production of UHT milk, fruit juice, yoghurt, with modern and efficient lines and has an automated warehouse with LGV machines for the handling of the finished product.
    Throughout the plant, under the guidance of experienced staff, you can appreciate Parmalat technologies.

    Tour Program (maximum capacity 120 people)
    Group A (60 people max)
    09.00 - Departure from the Congress Centre of Parma by bus
    09.20 - Arrival at the plant
    09.30 - Welcome coffee (ground floor)
    10.00 - Presentation (first floor)
    10.30 - Visit Group A / 1 (max 30 people)
    10.45 - Visit Group A / 2 (max 30 people)
    11.15 - End of the visit
    11.45 - Return to the Congress Centre of Parma by bus

    Group B (60 people max)
    10.00 - Departure from the Congress Centre of Parma by bus
    10.20 - Arrival at the plant
    10.30 - Welcome coffee (ground floor)
    11.00 - Presentation (first floor)
    11.30 - Visit Group B / 1 (max 30 people)
    11.45 - Visit Group B / 2 (max 30 people)
    12.15 - End of the visit
    12.45 - Return to the Congress Centre of Parma by bus

    Tour 3 - Tetra Pak in Modena - October 17  

    Tetra Pak Logo

    Tetra Pak is a family owned Swedish multinational founded in 1952 and world leader in food processing and packaging solutions.
    In 1966 the company established a branch in Italy and since then its Modena site became the centre of expertise for the development of aseptic packaging lines for liquid food.
    Tetra Pak Modena employs more than 750 people of thirty different nationalities and in 2010 it was listed among the top 10 best places to work for in Italy for the second year in a row by the Great Place to Work® Institute Italia.

    Would you like to visit us?
    You are most welcome to come over on Monday 17th.

    Tour schedule:
    09:00 - departure from Parma
    10:00 - arrival at Tetra Pak – participants are divided in groups
    Visit to Research and Development halls and Filling Machines Assembly Hall
    12:00 - departure
    13:00 - arrival at Summilk on time for lunch and afternoon conferences

    We can host max 50 participants per tour – sign off NOW!

    Tour 4 - Lodi: CRA-FLC - Fodder and Dairy Productions Research Centre and PTP (Full day) - October 19 

    CRA-FLC picture

    CRA-FLC is a public research institution belonging to the Italian Agriculture Research Council. It is organized in three distinct research units, the Dairy Products and the Fodder Crops research units both located in Lodi, and the Dairy Livestock research unit located in Cremona.
    The mission of CRA-FLC is to respond to the increasing need for innovation and evolution in the fields of forage crops production, bovine nutrition and breeding, and milk and dairy products.
    The Dairy Products research unit is organized with laboratories dedicated to study microbiological, chemical, and physical aspects of milk and dairy products. The facilities of this unit include a new experimental Pilot Plant located near the CRA-FLC farm right outside the city centre.

    CRA-FLC - Dairy Products research unit

    The main knowledge and the research activities concern:

    • the assessment of quality of dairy products;
    • the evaluation of authenticity and the traceability of traditional cheeses;
    • the development of analytical methods and the assessment of accuracy of innovative methods compared to traditional and official methods;
    • studies on the nutritional, health and safety aspects of dairy products;
    • the identification, typing and characterization of lactic acid bacteria and bacteriophages;
    • the microbial characterization of dairy products, also studying the microbial ecology and population dynamics during production and ripening of cheeses;
    • the study of the traditional cheesemaking practices for the improvement of the quality, hygiene, and yield of the products;
    • the development of new products and optimization of innovative processes.

    The Dairy Products research unit has specialized laboratories dedicated to analytical and research activities. Four main laboratories are present:

    • Microbiology and Molecular Biology labs, equipped for phenotypic characterization of microorganisms (high-throughput Phenotype MicroArray), optical fluorescence microscopy, conductance microbial growth analyser, nucleic acid sequencer, real-time PCR, pulse-field gel electrophoresis (PFGE).
    • Chemistry labs, with instrumentation for chromatography (HPLC, GC), GC-Mass Spectrometry, atomic absorption spectroscopy, electrophoresis (capillary).
    • Applied Techniques labs, equipped for Infrared Spectroscopy analyses (NIR, MIR, FTIR, laser scattering), Image analysis, and colorimeter analyses.
    • Dairy technology labs, with instrumentation for milk coagulation analysis (thrombelastography) and rheological analyses (texturometer). It is available a pilot plant for experimental cheesemakings designed to process up to 1000 L/day of milk, and equipped for production of cooked, soft and “pasta filata” cheeses, and also ricotta. A specific area will be dedicated to small scale experiments, such as design and testing of new starters to improve fermented milks and cheeses. The dairy plant has also an educational area, and services available to implement new production lines or new equipments.

    Website CRA-FLC:


    PTP picture

    Parco Tecnologico Padano (PTP) is the engine of the Lodi Cluster which hosts many organisations involved in the ag-biotech sector, including: the Faculties of Veterinary Medicine and Agricultural Sciences of the University of Milan, and public and private research labs. The Park also hosts an enterprise Incubator which makes Lodi one of the main European Agro-Biotech Clusters.
    Parco Tecnologico Padano set up CeRSA, a Centre for Research and Study in the field of Agro-Food.
Within CeRSA, 5 Research groups together with 4 Technological Platforms run innovative activities on genomics in order to obtain safer, healthier and adequate food. The mission of CeRSA is focused on biotech research of excellence in the field of agro-food, in particular in the livestock sector, agriculture yields, bio-safety, health, food and the environment.
    Alimenta incubator at PTP is devoted to newly founded enterprises in the agro-biotech field. Its main aim is to support the creation of start-up and spin-off to exploit the results obtained by research and the tuning of new solutions to issues and criticalities.
    PTP, following an internationalization goal, has created a research network of more than 250 institutions in 50 countries. Moreover, a section devoted to development cooperation has been implemented, which allows to start technology transfer projects in emerging countries.

    Wednesday 19th October

    08.30 - Departure from Auditorium
    10.00 - Arrival at CRA-FLC - Fodder and Dairy Productions Research Centre
    10.30 - Visit
    13.00 - Light Lunch
    14.30 - Visit of Parco Tecnologico Padano (PTP)
    16.30 - Departure to Parma
    18.00 - Arrival at Auditorium

    Tour 5 - Parmigiano Reggiano (half day) - October 19 

    Parmigiano Reggiano picture

    Consorzio produttori latte Baganzolino – Parmigiano Reggiano Museum

    Parmigiano-Reggiano is an extraordinary cheese with amazing aromas and taste and a unique texture.

    Its unique and inimitable taste is the return from a long journey through nine centuries of history, passing through a fertile countryside stretching from the Apennines to the river Po, through farms and dairies where there is still a passion for things made with care, through the maturation rooms where the best of what man can produce slowly matures presenting us with an unmistakeable gift of nature.

    In fact Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.

    This is the area hosting four thousand farms where the cattle are fed on locally grown forage.

    From these deep roots in a protected and respected environment, come the unique qualities, which characterise the “king of cheeses”.

    The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.

    Regular controls are carried out on the milk used in the process to ensure the high quality and the presence of special characteristics, which allow Parmigiano-Reggiano to continue to be, as it always has been, a purely natural product, completely without additives or preservatives.

    Since medieval times, when the Benedictine monks started producing these great cheeses specifically for long maturation, man has joined with nature, leaving it untouched and improving only the areas of man’s intervention.

    The cheese makers are the custodians and interpreters of the secrets of the true craft of milk processing, and although, in hundreds of artisan cheese dairies, they all work with their hands in the same way, the result of their work is inextricably linked to their personal experience and sensitivity giving an appreciable diversity of taste and aromas.


    The Museum of Parmigiano-Reggianois part of the complex called “Castellazzi”, representing one of the most important elements belonging to the Castle Meli-Lupi of Soragna and originating from the XVIII century, with some more recent adaptations. For its particular circular structure, the ancient cheese making plant has been chosen as the seat of the Museum.

    The cheese making plant is special for its circular structure, which makes it a particularly prized building in terms of its large size, harmonious both inside and out and the decorative order throughout. The actual cheese plant is composed of the cylindrical and most ancient part which can be dated 1848; later enlargements were carried out in 1963 with the construction to the East of the building to house the milk room and the salting room in the basement.

    The objects on display can be placed in a time frame between the second half of the XIX century and the first half of the XX century.

    Tour Program:

    08.00 a.m. departure from the Auditorium Paganini
    08.15 a.m. arrival at the dairy where you will see:
    • the making process of the cheese, from the milk in the cauldrons to the curds and cheese birth;
    • moulding and salting process;
    • maturing cellars;
    • cheese-testing process.
    10.45 a.m. departure for Soragna
    11.30 a.m. tour of the Parmigiano-Reggiano Museum
    12.30 p.m. Light lunch and Parmigiano Reggiano tasting
    01.30 p.m. departure to Parma

    Tour 6 - Lombardic Farms - October 19 

    Lombardic Farms picture

    The grounds cover an area of around 64 hectares given over to the rearing of around 250 head of cattle at various stages of growth, in particular, approximately 95 milk-producing animals.
    Production is of the classic cereal-zootechnics type.
    Thanks to the efforts of the University, the farm is equipping itself with equipment that will allow monitoring of the operations carried out (campaign computer leaflet) as well as the working procedures (e.g., milking and managing mammary and podalic pathologies) in order to eliminate potential problems at source.
    As regards feeding and rationing techniques, the Unifeed technique has been in use since 1992. The farm has a production quota of 940t. A head/year production of 95q (somatic cells <200,000, CBT around 5,000UFC/ml, fat >3.80% and protein >3.40%).
    Generally speaking, the Landriano farm constitutes a useful research tool available for all those who – in addition to those from the Faculty of Agricultural Sciences – carry out research activity within the ambit of the University, into vegetable and animal production, environmental problems and environmental monitoring, the use and quality of waters, but also genetics, applied biotechnology, etc..
    Not to be missed: the waste management, the performance and health of the 3 breeds in the cattle shed (Frisian, Jersey and Pezzata Rossa), the treatment of mastitis and other infectious bovine pathologies, the results obtained using management tools such as Herd Navigator; podalic pathologies including innovative systems for early diagnosis (Stepmetrix).
    The afternoon will include visits to another 2 farms whose characteristics will depend on the priorities indicated by participants, who will be able to choose from the following list:
    milking parlours (large rotaries, parallel, etc.), equipment (H+S) for management, building structures and layout for large herds; slurry management at farm and territorial level, on farm cheese production, breeds, Lactating cows,Research facilities,energy from biomass, Health programs;agro-tourism;

    Lombardic2The Company “Azienda Agricola Barbaglio, Casc. Sant’Ignazio”, is located in Secugnago (LO), it has a surface of 120 ha (80 ha of wheat, ryegrass and corn in the second harvest by chopping and 40 ha of corn.
    The herd is 550 cows, of which 480 in milking.Lombardic2bis

    The average of the milk production is 9.900 lt / year / cow with 4% of fat and 3,70% of proteins.
    The ration unifeed, per cow, is: kg. 30 of chopped corn, kg. 5,5 of hay and kg. 11 of farm concentrate.
    The milking parlour is a 40 places rotary PER with milking twice a day, handled by 2 milkers.
    The production is 160 cows / h.


    The Balestrieri company (Franzona Farm) is located in Stagno Lombardo (Cremona). It has a surface of 320 hectares, 700 producing cows and a quota of 7,340 tons (barn average: 10,400 kg/head). It is also characterized by a modern productive structure. The milking organization is interesting, with a 20+20 parallel parlour that works for 6 hours and 30 minutes for each milking, carried out by two men (plus another man for shifts). Rations are of the unifeed kind (29 kg of maize silage, 5 kg of hay, 9 kg of concentrates). The barn is well kept and the qualitative results are very good (fat 3.7, proteins 3.35, cells 280,000, CBT <20,000).

    Wednesday 19th October

    8.30 a.m. - departure from Parma
    9.30 a.m. - Noon: Arrival at the farm
    One group will go to see the end of milking, another will be shown how Herd Navigator and Stepmetrix work.
    Another group will see how the mix is prepared using a Unifeed cart, while yet another will be shown the procedure to manage waste, the evolution of the cattle shed, etc..
    Noon – lunch in a country trattoria of risotto, etc.
    2.00 p.m. – departure for the second part of the visit to 2 farms.
    6.00 p.m. – arrival in Parma.

    Tour 7 – Dairying at Waterfront - Coop. 3A Latte Arborea - October 20 

    Arborea picture

    Located in Arborea (province of Oristano, Sardinia), on the area classified during the Years 20s as pre-desert area, with salted pool. In 1937 the marshland bordering the seaside, it was reclaimed for livestock and agricultural use under Mediterranean climatic conditions. In 1956 was founded the Coop 3A Latte Arborea Dairy, which nowadays is collecting the 90 % Sardinian cow’s milk. The Coop 3A Latte Arborea manage al the dairy chain in Sardinia including collection of the milk, processing, packaging and delivery in all the island and South of Italy. The 500.000 liters of milk collected every day are processed in to liquid milk, cream, yogurt, mozzarella and specialty cheeses. The tour will include farm’s visit with Holstein and Brown Swiss herds, plant visit with focus on liquid milk processing and packaging in collaboration with Tetra Pak.

    One-day trip

    Direct flight
    Bus transfert to airport
    Parma/Bologna/Milan - Cagliari
    Bus transfer Cagliari-Arborea
    Farming visit
    Dairy plant visit
    Lunch Fish & Cheese
    Archeological site visit (Barumini UNESCO Heritage site)
    Direct flight Cagliari - Parma/Bologna/Milan
    Bus transfert to Hotel

    Price upon request.

    Tour 8 – Grana Padano-Latteria Soresina - October 18 

    GranaPadano picture

    Founded in 1900 in Soresina, a small town located 60 km south of Milan, Latteria Soresina is a cooperative of 226 farmer processing 310.000 tons of milk a year.
    Producing more than 400.000 “wheels” of Grana Padano every year, Latteria Soresina is by far the largest producer of this famous cheese.
    The tour will “follow” the milk from cow to factory and will show the production process of the best-selling PDO cheese in the world, from vat to warehouse and packaging department.

    Tour details :

    • Overview of a Frisian cows farm
    • Tour of Latteria Soresina’s production process
    • Visit of Warehouse
    • Grating and cutting department
    • Cheese buffet

    Tuesday October 18


    8.30 : Departure from Auditorium Paganini
    9.30: Arrival at Soresina
    9.30-11.00: Visit of Frisian cows farm
    11.00: Visit of Latteria Soresina plant
    13.00 : Cheese buffet care of Latteria Soresina
    14.30: Departure to Parma
    15.30: Arrival at Auditorium Paganini

    Tour 9 – Gorgonzola Tour - October 18 

    Gorgonzola picture

    The Gorgonzola cheese, the king of blue cheeses, is a very old cheese of the Italian tradition. Recognized in Europe as Protected Designation of Origin (PDO), it is appreciated throughout the world.
    IGOR’s plant in Novara, with its 30,000 square meters and a production of 20,000 tons, is the most modern and efficient Gorgonzola cheese factory.
    The tour will offer participants the opportunity to follow the entire production of this important cheese from milk production in a selected farm. Then, IGOR’s plant visit will show its different departments of milk collection, manufacturing, seasoning and packaging. The laboratories of the milk and raw materials will be part of the tour.

    Programme of the visit:

    8.30: Departure from the Auditorium Paganini
    10.30: Arrival in Novara
    10.30: Visit of the IGOR plant
    11.30: Buffet offered by IGOR
    13.00: Visit to the farm
    14.30: Departure for Parma
    15.30: Arrival at the Auditorium Paganini

    Tour 10 - State of the art in milk powder production by Tetra Pak - October 19 

    Tetra10-1 picture

    Tetra Pak invites you to visit a complete new dairy located in Moretta (Cuneo district). The plant is operated by Inalpi, a company with high reputation in specialty products.
    The overall incoming milk is more than 500.000 l/day, and it is fed by milk locally produced in the Piedmont region.
    The plant – in full operation since the beginning of 2011- has been realised by Tetra Pak thorough different entities:

    • Evaporation and spray drying have been designed and manufactured by Tetra Pak CPS Netherlands, part of the Cheese and Powder unit.
    • Milk pretreatments , wet areas and the total automation (integrating also evaporation and spray drying ) have been realised by Tetra Pak Food Engineering, the Italian local branch. Automation is based on a well known control and supervisory systems denominated Tetra PlantMaster, which provides advanced functionalities and controls.

    The plant has been designed to produce an overall output of 2.5 tons/h of skimmed milk and whole milk. Final products - intented for human consumption- are mainly for the bakery industry.
    The evaporator is based on a MVR module (falling film, two effects) and completed by a TVR finisher.
    The spray dryer is a wide body design, with high pressure nozzles, able to reach 97% TS. Salient features: Swivel nozzle adjustability to meet powder properties, reversed air flow pattern for long CIP intervals, external fluid bed.
    The plant has been realised according to the most stringent hygienic requirements and enviromental criteria.

    One-day visit

    09.00: Departure by bus from Congress center
    12.00: Arrival at Inalpi site
    Welcome buffet and Inalpi site presentation
    13.00: Visit to the plant
    15.30: Departure to Parma
    18.30: Arrival at Congress center

    About Inalpi

    Tetra10-2 picturePrivate company - owned by two families and active since 1800 - enjoys a high reputation for products quality, constant innovation, and flexible support to customers.The company manufactures a wide range of products: processed cheeses, portioned and grated cheeses, butter, butter oil, cream, etc.
    The decision to realise a powder production facility - product never produced before - was based on their own ability to listen to the market requests and also their skills to organise a steady flow of milk, involving a high number of farmers and farmers cooperative in the initiative. Inalpi is proud to state that the milk is produced locally in Piedmont, stricty controlled by health authorities.
    Among the several cerifications, Inalpi is boasting the IFS and BRC ones.

    Companion Tours

    Please note that all tours do not include: Tips any other extras and everything do not expressively written under “The price includes”.


    To register, please follow the instructions in this form .

    Tour 1 - Parma City of Arts – HALF DAY 

    1a FRIDAY October 14
    1b SATURDAY October 15

    10 AM - Meeting with the guide at Auditourium Paganini. Start of Parma city center walking tour.
    Visit of the Baptistery and the Cathedral, the Pilotta Palace and Farnese Theatre, the St. Paul’s Rooms. If possible stroll in the Ducal Garden.
    1 PM - Walk through central shopping streets and lunch in Pizzeria (pizza and 1 soft drink).
    Note: On Monday 17th October, Farnese Theatre and St. Paul’s Rooms’ visits will be substituted by St. John’s and Steccata Churches visits.


    Minimum 15 people: € 38,00 p/person

    The tour includes:
    Entrance fees for monuments mentioned in the above programme
    Lunch in pizzeria, pizza and soft drink

    Tour 2 - MANTUA – FULL DAY - SUNDAY October 16 

    10 AM - Departure by bus from Auditorium Paganini with tour leader.
    11 AM - Arrival in Mantova and meeting with the guide.
    Visit of Mantova city centre: Palazzo Ducale. Walk through the beautiful streets and squares and visit of Rotonda di San Lorenzo, Basilica di S. Andrea and Teatro Scientifico di A. Galli Bibiena.
    Time for light lunch.
    Visit of a handmade laboratory of the famous Torta Sbrisolona and tasting session.
    3 PM - Departure by bus.
    4 PM- Arrival at Auditorium Paganini.


    Minimum 20 people: € 100,00 p/person

    The tour includes:
    Visit of a Torta Sbrisolona laboratory with tasting session
    Light lunch water included
    Entrance fee to: Palazzo Ducale and Teatro Scientifico
    Tour leader from Parma


    10 AM - Meeting with the guide and departure by bus from Auditorium Paganini.
    10.30 AM - Arrival at the Torrechiara ancient village around the Castle. Visit to the small village and then to the beautiful Torrechiara Castle.
    12 AM - Transfer and tour of a modern plant where Prosciutto di Parma (Parma Ham) is made with tasting-brunch.
    2 PM - Transfer to the Fondazione Magnani Rocca Museum and visit.
    3.30 PM - Departure by bus.
    4 PM - Arrival at Auditorium Paganini. End of tour.


    Minimum 20 people: € 77,00 p/person

    The tour includes:
    Visit to a Parma Ham producer with tasting and light-lunch, bev. included
    Entrance fees for Torrechiara Castle and Fondazione Magnani Rocca Museum

    Tour 4 - VERONA - FULL DAY - TUESDAY October 18 (date to be reconfirmed) 

    9 AM - Departure by bus from Auditorium Paganini with tour leader.
    10.45 AM - Arrival in Verona city centre and meeting with English speaking guide.
    Walk along the city centre and visit of the masterpieces of Verona: Piazza delle Erbe, Piazza dei Signori, Giulietta’s House with the famous balcony.
    Light lunch.
    Walk through the city centre to reach Piazza Bra in front of Arena di Verona and visit.
    End of guide service.
    3.15 PM - Departure by bus.
    5 PM - Arrival at Auditorium Paganini


    Minimum 15 people: € 100,00 p/person

    The tour includes:
    Entrance fee to Arena di Verona
    Light lunch water included
    Tour leader from Parma

    Summilk International Golf Cup


    Golf Club la Rocca (Parma) - Italy - 14 October 2011

    View the poster for this social event


    MR. WAT SON Srl
    Via Emilia Ovest, 78 - 43126 Parma - Italy
    Tel. +39 0521 674344 / 674348
    Fax +39 0521 671953