Short Courses 2009
January
Milk Pasteurization and Process Control School, January 6-7
The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers.
February
Wisconsin Process Cheese Short Course, February 24-25
This two-day short course will cover the basic principles and practices for manufacture of pasteurized process and cold-pack cheese products.
Better Process Cheese School – Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture, sponsored by UW Food Research Institute, February 26-27
March
Wisconsin Cheese Technology Short Course, March 23-27
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
May
The World of Cheese Education from Pasture to Plate, May 3-7
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 12
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 13
This one-day workshop will cover design and implementation of HACCP plans in dairy plants.
Applied Dairy Chemistry Short Course, May 19-20
This intensive two-day short course covers the chemistry of milk and milk products as they relate to specific dairy processing and control functions.
June
Cheese Grading and Evaluation Short Course, June 2-3
This intensive two-day course covers the principles and practices used in grading natural cheeses.
August
Milk Pasteurization and Control School, Aug. 4-5
The latest on thermal processing of dairy foods for those with prior knowledge of HTST pasteurizers.
September
Cultured Dairy Products Short Course, Sept. 8-9
This two-day course will cover all aspects of production principles and technology of cultured dairy products.
Master Artisan Short Course Natural Flavorings for Natural Cheeses, September 15-17
This short course is intended for all cheesemakers interested in production of uniquely flavored cheeses and for cheese processors and marketers interested in designing specialty cheeses for value-added markets.
October
Wisconsin Cheese Technology Short Course, Oct. 5-9
This 5-day short course provides a technical approach to the discussion of the principles and practices of cheesemaking.
Dairy Ingredient Utilization Workshop, Oct. 27-28
This two-day course will cover an overview of production of milk and whey ingredients and their optimum utilization in food systems. A complete brochure will be posted when available.
November
Cheese Grading and Evaluation Short Course, Nov. 3-4
This intensive two-day course covers the principles and practices used in grading natural cheeses. A complete brochure will be posted when available.
Dairy & Food Plant Waste Water Short Course, Nov. 10-11
This two-day course will cover all aspects of regulations and management of water and wastewater within dairy and food plants. A complete brochure will be posted when available.
December
Ice Cream Makers Short Course, Dec. 2-4
This three-day short course is for those involved in or interested in the manufacture of frozen desserts.
Calendar of short courses brochure