Wisconsin Process Cheese Seminar

February 21-22

☼ Registration is full, a waiting list is available.

The Wisconsin Process Cheese Short Course is a two-day hands-on short course designed to cover the basics of formulation and manufacture of pasteurized process and cold-pack cheese products. This course will begin with the basic theories and chemistry of process cheese manufacture and will include the practical aspects of process cheese making. The hands-on laboratory sessions will cover the manufacture of various process cheese products.

This short course is intended for all dairy and food processors interested in the manufactureand use of process cheese products. This course is designed to be a survey course for industry personnel and is not designed to address technical issues for research personnel. This course qualifies as an elective course for the Wisconsin Master Cheesemaker® Program.

Cost: $650.00 | Location: Babcock Hall, Room 205 | Register On-line & Payment
Registration begins at 8:00 a.m. and the program starts at 8:10 a.m.
Each student should bring the course confirmation to the workshop.

Day 1
» Basic Theories of Process Cheese Manufacture
» Properties of Emulsifying Salts
» Manufacture of Cold-Pack Cheese
» Hands on Lab, Processed Sauces and Spreads
» Formulation of Processed Cheese
» Sodium Reduction in Processed Cheese
» Practical Aspects of Manufacture
» Packaging of Processed Cheese
» Manufacture of Processed Cheese Sauces
» Hands on Lab, Processed Cheese, Cheese Food, Processed Cheese Sauce Hi Temp Processing,Cold Pack
» Processed Cheeses from Around the World

Day 2
» Basics of Dairy-Based Ingredients Used In Processed Cheese
» Importance of Dairy and Cheese-Based Flavors and EMC’s in Processed Cheese
» Stabilizers and Their Impact on Processed Cheese
» Assessing Rheological Properties Of Processed Cheese
» Other Ingredients and Flavorings
» HACCP for Process Cheese
» Defects Found in Processed Cheese
» Manufacture of Shelf Stable Processed Cheese
» Behind the Process of Manufacturing Spray-Dried Cheese
» Sensory Evaluation of Process Cheese, Process Cheese Market and Cold Pack

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: WPC. Cut off date: January 21st.

The Madison Concourse Hotel One West Dayton Street, 800-356-8293.
Special rates: $145 single & double plus tax (plus 14.5% taxes). Group rate code: Process Cheese Short Course. Cut off date: January 25th.

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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
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Primary Contact:

John Jaeggi
1605 Linden Drive
608-262-2264
Email jaeggi@cdr.wisc.edu

Registration Contact:
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
Register On-line & Payment