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.

This two-day hands-on short course is designed to cover the basic formulation and manufacture of pasteurized process and cold-pack cheese products. The course will begin with the basic theories and chemistry of process cheese manufacture and will include the practical aspects of process cheesemaking in addition to hands-on laboratory sessions.

This course is designed to be a survey course for industry personnel and is not designed to address technical issues for research personnel. Please note that this course qualifies as an elective course for the Wisconsin Master Cheesemaker® Program.

For registration information, directions and accommodations please go to:

https://www.cdr.wisc.edu/shortcourses/process_cheese

or contact,