8th in the series of successful events organized by Pixie Consulting Solutions Ltd, will consist of a specialized exhibition focused on Dairy Farming & Dairy Processing and a business programme featuring conferences and round table discussions. Read More
The Advanced Cheesemaking Course is for people who have cheesemaking 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. Read More
The next offering of the Industrial Refrigeration Workshop will be February 17-21, 2014 in Charlotte, North Carolina. This one-week course is intended for those who make decisions such as the purchase of new components, and the enlargement or modification of the plant. Manufacturers of components learn how their products fit into the entire system.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
Participants learn best practices and practical approaches for pathogen controlthrough short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs).
Cornell University’s Department of Food Science is offering a Basic Dairy Science & Sanitation Workshop, February 11-13, 2014 on the Cornell University Campus.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
The Basic Cheesemaking Course is designed for the beginning cheesemaker and those who have never made cheese before. The course will include an introduction to milk, cheese, and dairy cultures, and the steps in cheesemaking. 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. Read More
This one-day symposium will provide artisan cheesemakers with information on animal nutrition and grazing, business plans and marketing, and strategies for success. Read More