Dairy Safety and Quality Program

Overview: In all dairy plants, irrespective of their size, product line or age, safety is a top concern. The Safety and Quality Program is a committed partner in your efforts to produce safe, high-quality and wholesome dairy products. We provide expertise on quality issues, such as, inconsistent product performance, defects, and guidance on how to achieve desired functionality.


The Safety and Quality program can assist plants with quality issues, perform third party audits, serve as a regulatory liaison and assist with analyzing product defects. Staff members are also available to assist dairy plants as they set-up and follow Good Manufacturing Practices (GMPs) and implement HACCP programs. Consultations and on-site visits are available for plant audits and review of sanitation programs. We can evaluate products to help identify quality issues, e.g. microbiological, chemical or performance analysis and we provide input on likely causes of quality issues and defects. Contact: Marianne Smukowski | 608-265-6346 | msmuk@cdr.wisc.edu

Master Cheesemaker

Overview: The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. In order to be accepted into the program, you must currently be making cheese in a Wisconsin plant and hold a Wisconsin cheesemaker’s license for a minimum of ten years. Each Master candidate must participate in the Program’s quality assurance component of plant and product inspection. This program, the only one in the U.S., enhances the quality image of what is already the nation’s premier cheesemaking state and the unparalleled standards of Wisconsin cheesemaking. Contact: Marianne Smukowski | 608-265-6346 | msmuk@cdr.wisc.edu