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 2018. Register online.
August 23-24, 2018
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.
Due to the UWRF Dairy Pilot Plant renovations, there will be no additional cheesemaker's courses in 2018.
*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