Master Course, Cheesemaking Cultures and Enzymes - The Flavor Creators
This two-day course will take an in-depth look into cheese starter cultures, culture adjuncts, coagulants, lipases, surface ripening microflora and focus on their impacts on cheese flavor, texture and functional properties. In addition, we will explore proper handling and use of, bacteria phage, and new and exciting product offerings. CDR staff and presenters will lead sensory sessions to evaluate cheeses and discuss cheese attributes related to this topic.
Cost: $700.00 | 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
» Use and Impact of Thermophilic Acidifying Cultures on Cheese Attributes
» Understanding Gas Producing Adjunct Cultures
» Accelerating and Enhancing Flavors with Adjuncts (non-gas producing)
» Best Practices: Handling and Use of Starter Cultures (including Bacteriophage)
» Proper Manufacture, Handling and Use of Bulk Starter Cultures
» Selecting the Appropriate Coagulant for Your Cheese Application
» Understanding Surface Bacteria Ripening Organisms Role in Secondary Ripening
» Understanding Surface Ripening Organisms Role in Secondary Ripening: White Molds
» Understanding Lipases
» Sensory Sessions
» Discussion Panel - Wisconsin Master Cheesemakers
» Culture House Open Mic I: Recommendations for Creating Flavor
» Culture House Open Mic II: Recommendations for Creating Flavor
» Manufacture and Use of Secondary Starter
» Use and Application of BioProtective and Antimicrobial Fermentates
» Controlling Mold and Yeast Using Antimycotics
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: $169 single & double (plus 14.5% taxes).
Group rate code: MAS. Cut off date: August 17.
The Madison Concourse Hotel , One West Dayton Street, 800-356-8293
Special rates: $154 single & double (plus 14.5% taxes).
Group rate code: Master Artisan Cheese Short Course. Cut off date: August 19.
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: email@example.com
Campus Map | University of Wisconsin–Madison
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment