Overview of courses
The Wisconsin Tradition
In 1890, the University of Wisconsin established the first dairy school in the United States. Since then, over 13,000 students have been trained in the various dairy manufacturing short courses. The University of Wisconsin continues to serve as the leader in dairy manufacturing programs for the dairy industry.
Offered annually, the Batch Freezer Workshop is designed
to provide attendees with in-depth exposure to the practice of successfully
manufacturing premium frozen desserts using batch freezer
technology. Lectures will cover fundamental concerns of quality evaluation,
flavor selection, and processing procedures.
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Offered biannually in June and November, the Wisconsin Cheese
Grading and Evaluation Short Course is an intensive two-day
course covering the principles and practices used in grading natural
cheeses. This introductory course is intended for cheese makers, production
supervisors and quality control personnel interested in assessment of
cheese quality.
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The Applied Dairy Chemistry Course is an intensive two-day
course covering the chemistry of milk and milk products as they relate
to specific dairy processing and control functions. It will provide a better
understanding of the chemical and physical changes taking place during
processing and storage of dairy products and how these may impact the overall
quality. The course is designed for students that have had high school
chemistry.
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This annual technical conference is held in Madison in early February.
Use the links to learn more detailed information about the conference
and Wisconsin Dairy Field Representatives Association.
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brochure | About the conference
The Ice Cream Makers Short Course is designed to provide
attendees with in-depth exposure to the practice of successfully manufacturing
quality frozen desserts using modern industry-scale technologies. Lectures will cover fundamental
concerns of quality evaluation, manufacturing, and processing procedures.
Held in our dairy processing facilities, the manufacturing sessions will give every participant hands-on experience with standardizing, blending, pasteurizing and freezing. Working in small groups under skilled supervision, attendees will manufacture several hundred gallons of ice cream.
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registration |
The biannual (January and August) Milk Pasteurization Process
Control School focuses on topics such as system design and
operation, spoilage and pathogenic microflora, operation and maintenance
of equipment and pumps, CIP systems, as well as proper cleaning and sanitation.
Registrants are expected to study the materials before attending and
to take the exam at the end of the course.
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brochure | On-line
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