This course is being offered “On-Demand.” You will view notes and recorded content at your own pace. Participants must register by September 19th in order to start the class on September 28th, 2021. The course content will be available to view until December 15, 2021.
This course will cover the production of quality butter. Chemistry, microbiology , and manufacturing modules are designed to illustrate and correct difficulties before they occur. Ideal and usual industry practices will be highlighted. This course will be valuable to buttermakers of all experience levels.