UNIVERSITY OF WISCONSIN River Falls
Artisan and specialty cheese production in Wisconsin has increased since 1999, to just over 10 percent of the total cheese currently produced in Wisconsin. Farmstead-produced bottled milks, yogurts, and ice creams have also increased impressively. To put it succinctly, the dairy industry in Wisconsin is changing rapidly on a number of fronts.
The Wisconsin Dairy Artisan Network was established to provide support and mentoring activities. It sponsors an annual Field Days event to showcase successful operations; works closely with the Department of Agriculture, Trade, and Consumer Protection (DATCP) staff in the Value-Added Office, and has been active in supporting the development of curricula on business planning and process technology for small producers. Active and potential artisan producers are spread across the state, and traditional on-campus courses are not always feasible for them.
At the University of Wisconsin–River Falls, we will offer the following workshops and short courses in 2017:
March 9, 2017
It is mandatory that each dairy plant or transfer/receiving station that receives raw milk (Grade A or B) must have a beta lactic drug residue testing program in place that complies with Section ATCP 65.72, Wisconsin Administrative Code. This drug residue-training workshop is mandatory for any Industry Supervisors working in any approved screening laboratory. This training is required at least once every two years and is also required before changing any test procedure. An Industry Supervisor is the individual performing raw milk testing for antibiotics, who has been trained by a department Laboratory Evaluation Officer, has passed the required exam, and has received an Industry Supervisor certificate.
March 22-24, 2017
The Hazard Analysis of Critical Control Points (HACCP), is a three-day hands-on workshop that will be taught by certified instructor(s) with extensive experience in food safety training. This workshop is open to all food processors, suppliers, and regulators who wish to learn or review the basics of HACCP in a food facility. Topics will include the potential of food safety hazards, prerequisites, validation of HACCP plans, implementing HACCP, and regulation.
August 24-25, 2017 (date change)
This two-day course will provide an in-depth training program for new pasteurizer operators. Successful completion of the challenge will meet ATCP 65.54, Wisconsin Administrative Code for trained pasteurizer operator personnel. Topics will include raw milk microbiology, pathogenic organisms, thermalizing, CIP requirements, VAT and HTST pasteurization, recording information, placement of seals, broken seal event, and more.
August 28-September 1, 2017 (date change)
This five-day hands-on course offers instruction on basic dairy chemistry and composition, milk microbiology, starter cultures and the manufacture of a variety of cheeses. This course is suitable for the beginning cheesemaker or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course will give the student six month's credit toward their apprenticeship requirement for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation, and more.
For more information and for the application to the Wisconsin's cheesemakers license, visit: https://datcp.wi.gov/Pages/Licenses_Permits/FoodLicenses.aspx.
*Successful course completion can lead to licensing or certification.
"The course was pretty fun and not stressful."
Justin Mullikin: Rice Lake, WI
"Was a good experience, everyone was friendly, and the course was worth while."
Maria Paredes: Dothan, AL