The Wisconsin Center for Dairy Research invites all dairy and food processers to attend the Cultured Dairy Products Short Course, September 10-11, 2013, at Babcock Hall in Madison, Wisconsin.

The Cultured Dairy Products Short course is a two-day short course designed to cover the basics of manufacturing yogurt, sour cream, kefir and specialty products. The course incorporates lectures, demonstration labs and evaluations which will assist attendees in their production of high quality fermented dairy products. Discussions will include the latest research results in these product areas from the Wisconsin Center for Dairy Research and the UW-Food Science Department. The course will also include discussions on the use of probiotics in cultured products for individualized nutrition and a special lecture on Greek Yogurt.

This course is intended for all dairy and food processors interested in the manufacture and use of cultured dairy products. This course qualifies as an elective course for the Wisconsin Master Cheesemaker® Program.