Buttermakers Short Course
June 28-29☼ Registration is 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: Babcock Hall, Room 205 | Register On-line & Payment
Registration begins at 8:00 a.m. and the program starts at 8:25 a.m.
Each student should bring the course confirmation to the workshop.
» Wisconsin & USDA Regulations
» Pasteurization Requirements
» Buttermilk Usage
» Cultured Butter
» Other Processing Steps
» Batch Churns
» Continuous Churns
» Quality Standards for Cream Used In Butter
» Butter oil and Anhydrous Milk Fat
» Cleaning and Sanitation
» EM Surveillance
» Sensory Analysis
» Q & A
» Butter making in small churns
» Bacteriology Lab
» Chemistry Lab
Lodging is not included in the registration fee. Make your lodging reservation directly with the hotel/motel you select. As a convenience, each of the following hotels will hold a block of rooms for this course. Rooms will be sold on a first-come basis. Shuttle service is provided at both hotels.
525 West Johnson Street, 608-251-5511 Special rates: $149 single & double (plus 14.5% taxes). Group rate code: BSM. Cut off date: May 28.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293 Special rates: $145 single single & double (plus 14.5% taxes). Group rate code: Buttermakers Short Course. Cut off date: June 2.
1605 Linden Drive
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment