Dairy Ingredient Utilization Workshop
The Dairy Ingredient Utilization Workshop is a basic two-day course dealing with the issues of concentrated and dried milk and whey ingredients. Discussions will cover composition, processing, quality and utilization of these dairy ingredients. This workshop is intended for dairy and whey processors plus food processors using dairy ingredients in manufactured food products. For cheesemakers and whey processors, the course will survey the potential for maximizing returns on whey and milk ingredients. This workshop is one of the approved elective courses for candidates in the Wisconsin Master Cheesemaker® Program.
October 27 & 28, 2009Cost: $375.00 | Location: Babcock Hall, 1605 Linden Dr., Madison WI
To register download a copy of the brochure here. | Register On-line & Payment
Primary Contact:
KJ Burrington
1605 Linden Drive
(608) 265-9297 Email
Registration Contact:
CALS Conference Services
620 Babcock Drive
Phone : 608-263-1672
Fax : 608-262-5088
Register On-line & Payment