Buttermakers Short Course Online

September 9-10

☀ ONLINE FORMAT, REGISTRATION NOW OPEN

This course will cover the production of quality butter with an emphasis on flavor, composition and shelf life. Manufacturing and laboratory sessions are designed to illustrate and correct difficulties before they occur. Ideal and usual industry practices will be highlighted. This course will be valuable to buttermakers of all experience levels.

Cost: $600.00 | Location: Online | Register On-line & Payment
Registration begins at 8:15 a.m. and the program starts at 8:30 a.m. All times are Central Standard Time

» Day 1 - Session 1 - 8:30am - 11:30am
» Day 1 - Session 2 - 1pm - 4pm
» Day 2 - Session 3 - 8:30am - 11:30am
» Day 2 - Session 4 - 1pm - 4pm


Topics Covered
» Wisconsin & USDA Regulations
» Micro
» HACCP
» Pasteurization Requirements
» Buttermilk Usage
» Cultured Butter
» Other Processing Steps
» Batch Churns
» Continuous Churns
» Calculations
» Rework
» Quality Standards for Cream Used In Butter
» Butter oil and Anhydrous Milk Fat
» Packaging
» Cleaning and Sanitation
» EM Surveillance
» Sensory Analysis
» Butter making in small churns
» Chemistry Lab



Primary Contact:
Marianne Smukowski
1605 Linden Drive
608-265-6346
Email msmuk@cdr.wisc.edu
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment