Cheesemaking 101 What a Licensed Cheesemaker Should Know

October 22


This course is being offered “On-Demand.” Participants will be able to take the course at their on pace starting on October 22nd.

Don’t miss this opportunity to build a strong cheesemaking foundation. Learn the basics of cheese science from Center for Dairy Research experts. This on-demand workshop will cover basic cheese manufacturing science, principles of moisture and pH, basic mathematical calculations commonly used by cheesemakers, and common government regulations. Get all your questions answered. This course is a prerequisite for CDR’s new Advanced Cheese Technology Course.

Cost: $300.00 | Location: On Demand | Register On-line & Payment
This program will open at 8am CST on October 22 and will be presented in an "on-demand" format through the learning management system Canvas. This course will be open until December 15, 2020.

» Fundamentals of cheesemaking
» Prep and care of equipment
» Testing and grading of milk and dairy products
» Pasteurization
» Composition
» Starters
» pH control
» Common defects and how to overcome them
» Cheese science primer
» Laws related to cheesemaking
» Relevant mathematical problems related to plant operations

Primary Contact:
Dean Sommer
1605 Linden Drive
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment