With nearly 50 years of seasoning in the food processing industry, Steve brings a one-of-a-kind mix of skillset and expertise to Nelson-Jameson.
In his role as Technical Sales Manager, Steve leverages that robust experience to work with customers who use ingredients from Nelson-Jameson to ensure they are used to make the best fermented dairy and cheese products possible.
More specifically, Steve helps customers apply the ingredients in the proper groupings to ensure they get the best results in quality, yield, flavor, body, and texture. And as Steve notes “With increased customer demand for shelf-life, unique flavor profiles, and conversion in many forms, there is an increased need for creating ingredient blends and process procedures to get the final product to its goal.”
Steve has had these honors, among others, in his career:
In his career, Steve has served as a Product Line Manager and Plant General Manager. He has served as Senior Cheese Technologist and held sales and management roles with Nelson-Jameson.
Steve has taught cheese classes at the University of Wisconsin-Madison, the University of Wisconsin-River Falls, South Dakota State University, the University of Vermont, the French Institute in Poligny, France, and the Dairy Research Institute in Lugo, Spain.
Steve has also appeared in many industry publications. However, Steve says that he’ll always be a student as well as a teacher.
"I was taught to never stop learning, never stop garnering resources to make yourself better, and never give an answer if you’re not 100% sure. If you don't know, you don't know. But DO find the answer."
dsm-firmenich offers comprehensive training on Delvotest, which is essential for accurately detecting antibiotics in your milk supply. The training covers an overview of the test's principles, detailed step-by-step procedures, quality control measures, troubleshooting techniques, and guidance on interpreting results. Proper training is crucial for ensuring accurate results, maintaining milk safety, complying with regulations, and enhancing the efficiency of testing processes. You can choose between webinar and on-site training formats.
Webinar training, on-site training, troubleshooting support, and customizable technical assessments.
Phage control with proper culture rotation and care. Training for production, maintenance, and sanitation staff via webinar or in-person. Cheese optimzation— no matter the desired improvement needed to your cheese. Work with our Dairy Ingredient Specialists to create the perfect flavor, texture, and moisture on a repeatable basis.
Web-based training for natural color applications, including cheese, dairy, ice cream, beverages, candy and snacks, confectionary, and other foods. Services include color matching and regulatory and labelling support. Assess the composition of ingredients, product processes, packaging, and shelf-life requirements and then apply the significant color expertise to recommend your solution.
Nelson-Jameson partnered with Lake Country Dairy to assess its needs and develop a customized approach that included sourcing solutions, time-saving guidance, and ongoing training and lab support.
Explore diverse educational resources and training opportunities for the food and dairy industry, enhancing food safety, sanitation, and operational efficiency.
A Wisconsin dairy manufacturer saw frequent leading and bubbling issues with its bags when packaging its 40-lb blocks. These issues impacted quality, and led to inefficiency and unnecessary waste.
Nelson-Jameson supported Suntado with tailored industry expertise in the launch of a new food manufacturing facility. The launch included implementing programs for food safety, sanitation, and operations.
