March 23-27, 2015

Cheese Tech Short Course

Registration is now CLOSED

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: $800.00 | Location: Babcock Hall, Room 205
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.

Optional Cheese Laboratory
There will be an optional cheese lab held Friday morning, March 27th at the Babcock Hall dairy plant cost: $200.00. 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.
DoubleTree
525 West Johnson Street, 608-251-5511. Special rates: $129 single & double (plus 14.5% taxes).
Group rate code: CTS. Cut off date: February 22.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293. Special rates: $136 single & double (plus 14.5% taxes).
Group rate code Cheese Technology Short Course. Cut off date: February 23.

Campus parking is restricted. Purchase a daily or half-day parking permit in advance by completing the online ordering form here: or by calling the Special Events Office at 608-262-8683. Please allow two weeks for processing. Inquiries about visitor parking can be sent to: visitor-parking@fpm.wisc.edu
Campus Map | University of Wisconsin–Madison

Primary Contact:
Mark Johnson
1605 Linden Drive
608-262-0275
Email jumbo@cdr.wisc.edu
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088