The Advanced Cheesemaking Course is for people who have cheese-making experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems. We will spend two days in our pilot plant making seven different varieties of cheese.
The Wisconsin Center for Dairy Research invites all dairy and food processors to attend the Wisconsin Process Cheese dairy short course, February 24-25, 2015, at Babcock Hall in Madison, Wisconsin.
The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow standards for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products.
Get the latest insights on what can help you produce, market and use dairy ingredients today. Find out what will shape the look of the dairy ingredients marketplace of the future.
The Basic Cheesemaking Course is designed for the beginning cheese maker and those who have never made cheese before. The course will include an introduction to milk, cheese, dairy cultures, and the steps in cheese making. We will spend a day in our pilot plant making cheese the old fashioned way, by hand. We limit the course to 12 participants to insure everyone receives individual attention.
Co-hosted by the Sweetener Users Association and the International Dairy Foods Association, the International Sweetener Colloquium has long been considered the industry’s premier meeting.
This workshop addresses the principles of producing safe products to meet regulatory requirements. Participants in this workshop will gain knowledge of milk properties and factors key to producing quality dairy products. Elements of best operational practices and food safety plans are presented in a logical sequence to give dairy processors a starting point for developing their own written plans to meet regulatory guidelines.
The Institute of Food Systems at Cornell University is pleased to offer a Hazard Analysis and Critical Control Point (HACCP) /Food Safety Systems Workshop for the dairy processing industry, January 27-28, 2015 in Ithaca, NY.