Cheese Tech Short Course
March 11-15☀ Registration is full, waiting list is available.
The Wisconsin Cheese Technology Short Course is an intensive four-day course covering cheesemaking production principles and technology. This course is intended for apprentice cheesemakers with at least 12 months experience or students with a basic science background. Students should have experience in algebra and general chemistry. Completion of this course will give the student six (6) months credit toward the apprenticeship requirement for the state cheesemakers license.
Cost: $1200.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
Registration begins at 7:45 a.m. and the program starts at 8:00 a.m.
Each student should bring the course confirmation to the workshop.
Optional Cheese Laboratory
There will be an optional cheese lab held Friday morning, March 15th in the Babcock Hall dairy plant cost: $350.00. This lab provides an opportunity to students that want a hands-on experience in the production of Cheddar, Swiss, Mozzarella, Colby and Brick cheeses. Attendance at the lab session is strictly optional and not required for the Wisconsin Cheesemaker License exam.
|- Milk Microbiology||- Pasteurization||- Cheese Technology|
|- Secondary Microflora||- HACCP Principles||- Mechanization|
|- Cleaning & Sanitizing||- Starter Cultures||- Speciality Cheeses|
|- Milk Composition||- Salting Brines||- Defects in Cheese|
|- Coagulants||- Cheese Yields||- Sensory Evaluation|
|- Bacteriophages||- Cheese Applications||- Handling Cheese|
|- Milk Standardization||- Cheese Chemistry||- Shredding & Slicing|
|- Whey Potentials||- Cheese Affinage||- Flavorings for Cheese|
|- Curing & Flavor Development||- Cheesemaking Processes||- Nutritional Enhancements|
Wisconsin Cheesemaker License
Completion of this short course will give the student six months credit toward his or her apprenticeship requirement for the Wisconsin cheesemaker license requirements under ATCP 69.02 (1)(b). If you plan to apply for the Wisconsin cheesemaker license, please contact the Wis. Dept. of Agriculture at: WDATCP, Food Division, P.O. Box 8911, Madison, WI 53708-8911 or call (608) 224-4720 to obtain an application and the exam schedule. The cheesemaker license exam will not be given at the Cheese Technology Short Course.
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: CTS. Cut off date: February 8th.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293. Special rates: $154 single & double (plus 14.5% taxes).
Group rate code Cheese Tech Short Course. Cut off date: February 10th.
Campus Map | University of Wisconsin–Madison
1605 Linden Drive
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment