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*

August 24-25, 2017
Registration Form
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.

Cheesemaker's Short Course*

August 28-September 1, 2017
Registration Form
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:

*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.


Email or call 715-425-4161.

Contact Us

Animal and Food Science
242 Food Science Addition
590 S. Spruce Street
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