Cheesemaking 101 What a Licensed Cheesemaker Should Know

October 1

☀ REGISTRATION CLOSED

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 – October 1, 8:15am
Session 1 – October 1, 8:30am – Noon
Session 2 – October 1, 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
Register On-line & Payment