Short Courses 2008
January
Milk Pasteurization and Process Control School, January 8-9
The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers.
February
Wisconsin Process Cheese Short Course , February 26-27
This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and cold-pack cheese products.
March
Wisconsin Cheese Technology Short Course, March 24-28
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
May
The World of Cheese from Pasture to Plate, May 5-8
A 4-day short course for culinary professionals, end users, distributors, retailers, and marketers. Course will cover aspects of cheesemaking, cheese handling, packaging and sensory evaluation.
Cleaning and Sanitation Workshop, May 13
This one-day hands-on workshop will cover the basics of cleaning and sanitizing dairy equipment and methods of monitoring cleaning efficiency.
Dairy HACCP Workshop, May 14
This one-day workshop will cover design and implementation of HACCP plans in dairy plants.
Applied Dairy Chemistry Short Course, May 20-21
This intensive two-day short course covers the chemistry of milk and milk products as they relate to specific dairy processing and control functions. Program Coordinator: Dr. Scott Rankin, (608) 263-2008. Brochure will be posted when available.
June
Cheese Grading and Evaluation Short Course, June 3-4
This intensive two-day course covers the principles and practices used in grading natural cheeses. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.Brochure will be posted when available.
August
Milk Pasteurization and Process Control School, August 5-6
The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers. Program Coordinator: Dr. Scott Rankin, (608) 263-2008. Brochure will be posted when available.
September
Cheeses of Ireland & the UK Short Course, September 9-10
A Master Cheesemaker course covering a broad range of cheeses from Ireland & the UK.
October
Wisconsin Cheese Technology Short Course, October 6-10
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking. Program Coordinators: Dr. Mark Johnson, (608) 262-0275 and Bill Wendorff, (608) 263-2015. Brochure will be posted when available.
Manufacture of Dairy Ingredients with Membrane Systems Short Course, October 28-29
This two-day course is designed to cover the basics of processing dairy products through the use of membrane technology. Program Coordinators: Dr. Bill Wendorff, (608) 263-2015 and Dr. Karen Smith, (608) 265-9605. Brochure will be posted when available.
November
Cheese Grading and Evaluation Short Course, November 4-5
This intensive two-day course covers the principles and practices used in grading natural cheeses. Program Coordinator: Dr. Scott Rankin, (608) 263-2008Brochure will be posted when available.
December
Ice Cream Makers Short Course, December 3-5
This three-day short course is for those involved in or interested in the manufacture of frozen desserts. Program Coordinator: Dr. Scott Rankin, (608) 263-2008.Brochure will be posted when available.