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Course Dates: Spring 2025
Registration closes: 2 weeks before course’s start date

Course Description
This course covers a range of cultured dairy products including yogurt, kefir, skyr, cream cheese, and sour cream. We will review the fundamentals of acid-coagulated milk, the processing steps involved in its manufacture, and will cover specific products including yogurt, cultured beverages, and cultured creams. A hands-on lab session is included, in CDR’s new 2nd floor pilot plant, to produce several yogurt varieties and observe the impact of ingredient selection and processing on the final texture and flavor of yogurt. This course is designed for product developers, processing engineers, and cultured milk producers seeking to learn more about the industrial manufacture of cultured milks.

Learning Objectives

  • Learn about the fundamentals of cultured milk production.
  • Experience producing yogurt in a licensed, food-grade facility.
  • Learn about technical challenges and advances in processing of cultured milk products.
  • Review and evaluate a wide range of cultured milk products.

Dr. Daniel Wilbanks - 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: Dr. Daniel Wilbanks | Dr. John Lucey | Dr. Tom Guerin | Lindsey O’Brien

Next Cultured Dairy Products Course: TBD 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.

Agenda Outline

Parking on campus | Lodging in Madison

Full list of CDR short courses