UNIVERSITY OF WISCONSIN River Falls

Dairy Processing Workshops

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.

2017 Dairy Workshops and Special Courses

At the University of Wisconsin–River Falls, we will offer the following workshops and short courses in 2017:

Pasteurization Short Course*

February 2-3, 2017
Registration Form
This two-day course will provide an in-depth review and training session for pasteurizer operators. 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.

Cheesemaker's Short Course*

February 6-10, 2017
Registration Form
This five-day course will include an introduction to milk composition, microbiology, dairy cultures, and the steps in cheesemaking. The course includes opportunities for making cheese and learning through hands-on experience.

HACCP Workshop*

March 22-24, 2017
Registration Form

Pasteurization Short Course*

September 7-8, 2017
Registration Form
This two-day course will provide an in-depth review and training session for pasteurizer operators. 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.

Cheesemaker's Short Course*

September 11-15, 2017
Registration Form
This five-day course will include an introduction to milk composition, microbiology, dairy cultures, and the steps in cheesemaking. The course includes opportunities for making cheese and learning through hands-on experience.

*Successful course completion can lead to licensing or certification.

Participant Comments

"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


Maps and Lodging

For more information about location, directions, and lodging, visit this page.

Contact Us

Animal and Food Science
anfdsci@uwrf.edu
715-425-3704
242 Food Science Addition
590 S. Spruce Street
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