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2024 Course Dates: June 18-20 | Registration closes: June 4 | Course fee: $1095

Course Description
During this 3-day in-person course, led by CDR licensed buttermakers, butter graders and industry experts, you will learn the fundamentals of buttermaking along with topics on buttermilk, microfixing and defects. The course is designed for buttermakers who want to learn, or confirm their understanding of, the basics of butter while experiencing sensory, evaluation, hands-on labs and various applications of butter. In this setting, you will also have the opportunity to network with others in the butter industry.

Learning Objectives

  • Learn butter science and theory.
  • Understand the USDA and DATCP butter regulations applied to cream and butter.
  • Discover the basics of cream and butter types, composition, and quality.
  • Explore typical cream and butter processing equipment found in most dairy plants.
  • Determine how butter is made and evaluated.
  • Discover the basic principles of food safety and sanitation.
  • Learn how buttermilk is made and evaluated.
  • Engage in sensory and evaluation demonstrations and activities.
  • Participate in lab activities and various butter applications.

Gina Mode - CDR technical course contact
Contact with questions on course content or if this course is right for you.

Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.

Course Instructors: Gina Mode | Mellisa Houfe | Ben Ullerup Mathers | Juan Romero | Kristen Houck | Alex O’Brien | Brian Riesterer | Luis A. Jiménez-Maroto | Dr. Daniel Wilbanks | Industry Partners

Next Course: June 2025 registration closes 2 weeks before course start date.

Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.

Parking on Campus | Lodging in Madison

Full list of CDR short courses

Wisconsin Cheese, Butter, or Graders Licenses

Where do I find information on how to obtain my license?

In Wisconsin, all cheese and butter makers as well as cheese graders must obtain their license from the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP). A list of requirements for each license can be found on the WDATCP website.