The Center for Dairy Research will be holding a two-day short course, September 17 to 18 in Babcock Hall on the University of Wisconsin–Madison campus, that will take a deep dive into cheesemaking cultures and enzymes.

This special short course will cover cheese starter cultures, culture adjuncts, coagulants, lipases, surface ripening microflora and focus on their impacts on cheese flavor, texture and functional properties. In addition, the course will explore proper handling and use of, bacteriophage, and new and exciting product offerings.