Cultured Dairy Products Short Course

September 6-7

☼ Registration is now open.

The Cultured Dairy Products Short course is a two-day short course designed to cover the basics of manufacturing yogurt, sour cream, kefir and specialty products. The course incorporates lectures, demonstration labs and evaluations directed toward the production of high quality fermented dairy products. Discussions will include the latest research results in these product areas from the Wisconsin Center for Dairy Research and the UW-Food Science Department. The course will also include discussions on the use of probiotics in cultured products for individualized nutrition.

This course, offered every other year is intended for all dairy and food processors interested in the manufacture and use of cultured dairy products. This course is designed to provide the latest technical information available to address technical issues for the processor and provide current information on extended uses of these products. This course qualifies as an elective course for the Wisconsin Master Cheesemaker® Program.

Cost: $500.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
Registration begins at 8:00 a.m. and the program starts at 8:30 a.m.
Each student should bring the course confirmation to the workshop.

Day 1
» Milk Composition and Properties
» Acid Coagulation of Milk & Principles of Gel formation
» General Principles of Manufacturing Yogurt
» Lab –Yogurt Demonstrations
» Stabilizers for Cultured Productsl
» Sensory Session
» Antimicrobial Agents for Cultured Products
» Course ends for the day at 5pm

Day 2
» Manufacture of Sour Cream and Crème Fraiche
» Using Dairy Ingredients in Cultured Products
» Understanding Greek Yogurt
» Flavorings for Cultured Products
» Sweeteners for Cultured Products
» Sensory Session
» Probiotics in Cultured Dairy Products
» Course concludes at 4pm

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: $135 single & double (plus 14.5% taxes). Group rate code: CPC. Cut off date: August 6th.

The Madison Concourse Hotel One West Dayton Street, 800-356-8293
Special rates: $145 single & double (plus 14.5% taxes). Group rate code: Cultured Dairy Products Short Course. Cut off date: August 8th.

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You must have a parking pass. 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

KJ Burrington
1605 Linden Drive
608-265-9297
Email burrington@cdr.wisc.edu
Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment