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This short course has reached its enrollment capacity. To have your name added to the wait list, please send an email to Heather Cooper at

2024 Course Dates: May 21-23, 2024 | registration opens: July 20, 2023
Registration closes: May 7, 2024 | course fee: $1195

Course Description
This engaging and comprehensive course covers the formulation and manufacture of Pasteurized Process Cheese, Process Cheese Food, Process Cheese Spread, Process Cheese Sauces, and Cold Pack Cheese products.

This three-day session combines the theoretical and practical aspects of Process Cheese making, including the chemistry of emulsifying salts and their impact on product functionality, the usage of flavors, colorants, preservatives, stabilizers and starches, Process Cheese formulation, food safety implications, and equipment and packaging considerations.

You’ll learn from CDR scientists and researchers along with a variety of industry partners. Join us for this unique opportunity to learn alongside your peers and participate in hands-on manufacturing labs and sensory evaluation workshops of Process Cheese and Cold Pack cheese.

Learning Objectives

  • Understand the basic theories and chemistry of Process Cheese manufacture.
  • Learn the intricacies of formulating Process Cheese.
  • Understand the different options of assessing the rheological properties of Process Cheese.
  • Understand the properties, selection, and use of emulsifying salts.
  • Learn the chemistry, selection, and capabilities of colorants, starch and stabilizer options, dairy-based flavors and EMC’s for Process Cheese and Cold Pack cheeses.
  • Understand the packaging needs, requirements, and options for Process Cheese and Cold Pack cheese products.
  • Learn the concepts and equipment requirements, and experience the manufacture of Pasteurized Process Cheese, Pasteurized Process Cheese Food, Pasteurized Process Cheese Product, Pasteurized Process Cheese spreads, Pasteurized Process Cheese sauces, and Cold Pack cheeses.
  • Understand the critical importance of food safety in Process Cheese and Cold Pack cheese manufacture, as well as the use and limitations of preservatives.
  • Gain insight into the process behind manufacturing spray-dried cheese.
  • Understand the chemistry and key properties of dairy-based ingredients in the formulation of Process Cheese and Cold Pack cheese.
  • Identify defects found in Process Cheese and how to prevent them.

Luis A. Jiménez Maroto - 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: Luis A. Jiménez Maroto | John Jaeggi | Dr. John A. Lucey | Brian Riesterer | Dr. Daniel Wilbanks | Alex O’Brien | Gina Mode | Industry Partners

Next Processed Cheese Course: Spring 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