University of Wisconsin Dairy Short Courses

Dairy Foods Short Courses

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.

Batch Freezer Workshop

Offered annually in February, 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.

Cheese Grading Course

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. Print brochure or go to on-line registration.

Dairy Chemistry Course

The annual 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.

Dairy Field Representative Conference

This annual technical conference is held in Madison inearly February. Use the links to learn more detailed information about the conference and Wisconsin Dairy Field Representatives Association

Ice Cream Makers Course

Offered annualy in December, the Ice Cream Makers Course is an applied three-day course for professionals entering or currently working in the frozen desserts industry. This is a limited-enrollment course with ample lab-based, experiential learning opportunities. With the intensive lab sessions, attendees are required to work in the Babcock Dairy Plant.

Milk Pasteurization Process Control School

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.