Cheesemaking 101 What a Licensed Cheesemaker Should Know

July 15

☀ ONLINE FORMAT, REGISTRATION NOW OPEN - This course is a prerequisite for the NEW Cheese Technology Short Course

Don’t miss this opportunity to build a strong cheesemaking foundation. Learn the basics of cheese science from Center for Dairy Research experts. This one-day online 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: 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.

Login – July 15, 8:15am
Session 1 – July 15, 8:30am – Noon
Session 2 – July 15, 1pm – 4:30pm

» 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
Email dsommer@cdr.wisc.edu
608-265-6469
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088