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Advanced Buttermaking (In-Person)

Advanced Buttermaking (In-Person)

Tuesday, June 14, 2022 to Thursday, June 16, 2022

Event Details

This course is being offered in-person. It is presented by CDR and industry experts including licensed buttermakers and butter graders and includes printed course materials and “Better Butter II” by Robert L. Bradley.

This is a three-day deep dive into producing and evaluating butter – this course covers all of the topics from Buttermaking Fundamentals in more depth PLUS additional topics from buttermilk to microfixing and addressing defects AND hands-on laboratory, manufacturing, and sensory sessions. This course is designed for those seeking a deep understanding of butter production and evaluation and the opportunity to network with other likeminded individuals.


  • Butter 101
  • A Brief History of Butter
  • United States Department of Agriculture (USDA) Butter Regulations
  • Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) Butter Regulations
  • Quality Standards for Cream Used in Buttermaking
  • Pasteurization
  • Butter Science & Theory
  • Manufacturing Butter Using a Batch Churn
  • Buttermaking Laboratory
  • Continuous Churns
  • Packaging
  • Other Processing Steps
  • Discussion of the Butter Category
  • Cultured Butter
  • Mixed Milk Butters
  • Flavored Butters & Related Products
  • Anhydrous, Butter Oil, Clarified Butter, & Ghee – Oh my!
  • Buttermilk
  • Butter Yield & Calculations
  • Butter Microbiology
  • Food Safety
  • Cleaning & Sanitation
  • Environmental Monitoring
  • Butter Characteristics
  • Sensory Evaluation of Butter
  • Butter Grading
  • Cream and Butter Analysis Laboratory
  • Defects and How to Prevent Them

Learning Objectives

  1. Learn everything you ever wanted to know (and more!) about cream and butter types, composition, and quality.
  2. Learn about the regulatory rules that apply to cream and butter.
  3. Learn about cream and butter processing equipment.
  4. Learn how butter, buttermilk, and related products are made and evaluated.
  5. Learn basic principles of food safety and sanitation.