Sponsoring Organization: Center for Dairy Research
The Dairy Ingredient Applications Short Course is a basic two-day course dealing with the issues of concentrated and dried milk and whey ingredients. Discussions will cover composition, processing, quality and applications of these dairy ingredients.
This course, offered every other year is intended for manufacturers of dairy ingredients and food companies who use dairy ingredients. For cheesemakers and whey processors, the course will survey the potential for maximizing returns on whey and milk ingredients. This workshop is one of the approved elective courses for candidates in the Wisconsin Master Cheesemaker® Program.
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