The Wisconsin Center for Dairy Research invites all dairy ingredients and dairy food manufacturers to attend the Dairy Ingredient Applications Short Course, October 15-16, 2013, at Babcock Hall in Madison, Wisconsin.
This two-day short course will cover composition, processing, functionality, applications and nutritional properties of dairy ingredients. Technical information will focus on dried milk and whey ingredient applications.
This course is intended for dairy ingredients manufacturers. Cheesemakers and whey processors are also welcome as the course will survey the potential for maximizing returns on whey and milk ingredients. This workshop is one of the approved elective courses for candidates in the Wisconsin Master Cheesemaker® Program.