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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.