Dairy Processing Workshops
Contact Us
Continuing Education
Email: continuing.ed@uwrf.edu
Phone: 715-425-3256
Building Skills in Dairy Processing
Wisconsin’s dairy industry has experienced significant growth in recent years, driving continued evolution within the state’s dairy processing sector. This growth includes expansion in farmstead dairy operations, increased production of dairy products made from goat and sheep milk and continued demand for value‑added processing. As a result, Wisconsin dairy processors are expanding in scale, diversity and technical complexity.
2026-2027 Dairy Workshops and Short Courses
The following workshops and short courses will be offered at UW-River Falls during fall 2026 and spring 2027. Successful completion of applicable courses may satisfy requirements for state certification or licensure, depending on the program and participant qualifications.
All courses are conducted in the Wisconsin Cheese Makers Association (WCMA) Training Room at UWRF. This facility was completed in August 2019 as part of the Dairy Pilot Plant renovation. WCMA has been a key partner in the renovation project and continues to support dairy workshops and workforce training initiatives.
For additional information or registration inquiries, email dpt@uwrf.edu or call (715) 425‑4052.
State Certification and Licensure Information
In Wisconsin, all pasteurizer operators are required to be certified by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). Certification involves completion of an eight‑hour DATCP‑approved educational course followed by successful passage of a state‑issued pasteurization examination. UWRF offers DATCP‑approved pasteurization courses that meet this regulatory requirement. DATCP personnel administer the state examination at the conclusion of each course.
Wisconsin also offers a licensing pathway for cheesemakers. To obtain a cheesemaker license, candidates must complete five prerequisite courses in addition to meeting required hands‑on work experience. UWRF currently offers three of the five required courses: Pasteurization, Hazard Analysis and Critical Control Points (HACCP) and Cheesemakers. Beginning in the next academic year, UWRF will add Dairy Sanitation and Producing Safe Dairy Products, allowing all five prerequisite courses for cheesemaker licensure to be completed through UWRF.
The HACCP course is appropriate for dairy industry professionals as well as personnel in the meat industry. Course participants gain practical experience in developing and evaluating HACCP plans consistent with regulatory and industry expectations.
Pasteurization Dairy Processing Short Course
This two-day course will provide an in-depth training program for new pasteurizer operators. Successful completion of the course will meet ATCP 65.54, Wisconsin Administrative Code for trained pasteurizer operator personnel. Topics will include raw milk microbiology, pathogenic organisms, thermalizing, CIP requirements, Batch and HTST pasteurization, recording information, placement of seals, broken seal events and more. DATCP personnel will issue the state Pasteurization exam at the end of class.
When:
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Where: UW-River Falls, Food Science Addition Building, Room 150
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Cost: $550
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HAACP Short Course
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 course is part of an accredited training program through the International HAACP Alliance. This workshop is open to all food processors, including meat and dairy 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. The registration price includes a workshop binder.
For those pursuing a Wisconsin Cheesemaker License this course satisfies the requirements needed for HAACP training and for the Master Cheesemaker Program.
When:
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Where: UW-River Falls, Food Science Addition Building, Room 150
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Cost: $650
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Cheesemakers Dairy Processing Short Course
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 apprentice cheesemakers, or anyone interested in gaining more knowledge in cheesemaking technology. Completion of this course fulfills one of the prerequisite qualifications for the Wisconsin's cheesemakers license. Topics will include basic cheesemaking process, milk composition, microbiology, dairy cultures, regulations, sanitation and more.
When:
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Where: UW-River Falls, Food Science Addition Building, Room 150
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Cost: $1300
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First time registering in our system? Please create an account and select the course found under the Industry Training and Workforce Development category. Participants can add multiple members under one account and register once for a group. If you need help registering, please email continuing.ed@uwrf.edu.
