Buttermaking Fundamentals (self-study)
Buttermaking Fundamentals is being offered online as a self-study course. A training manual and recorded content presented by CDR and industry experts including licensed buttermakers and butter graders may be viewed at your own pace. Participants must register by March 29th in order to start the class on April 12th. Course content will be available to view until July 12th. The training manual will be shipped prior to the course. We are unable to ship outside the U.S.
This is a fundamentals level course and thoroughly explores the basics of producing and evaluating butter – from definitions and history to chemistry, microbiology, manufacturing, and packaging. While the breadth of information in this course is valuable to buttermakers of all experience levels, it is especially worthwhile for aspiring and beginning buttermakers and those in areas peripheral to the production of butter such as marketing, quality, regulatory, sales, etc.
- Butter 101
- A Brief History of Butter
- United States Department of Agriculture (USDA) Butter Regulations
- Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) Butter Regulations
- Quality Standards for Cream Used in Buttermaking
- Butter Science & Theory
- Manufacturing Butter Using a Batch Churn
- Continuous Churns
- Butter Yield & Calculations
- Butter Microbiology
- Food Safety
- Cleaning & Sanitation
- Environmental Monitoring
- Butter Characteristics
- Sensory Evaluation of Butter Demonstration
- Butter Grading Demonstration
- Learn the basics of cream and butter types, composition, and quality.
- Learn about the regulatory rules that apply to cream and butter.
- Learn about typical cream and butter processing equipment found in most dairy plants.
- Learn how butter is made and evaluated.
- Learn basic principles of food safety and sanitation.