William L. Wendorff

Professor, Food Science
Extension Dairy Manufacturing Specialist
201E Babcock Hall
wlwendor@wisc.edu
(608) 263-2015
FAX (608)262-6872

Research Interests

Quality and environmental concerns of the dairy industry; Sheep milk processing. (With retirement pending, I am no longer accepting any graduate students).

Special Interests

In our Dairy Foods Extension program, we developed a number of dairy manufacturing short courses that cover a wide range of dairy products. These short courses are designed for dairy plant personnel or anyone involved in the use of dairy ingredients. Many of these short courses also serve as components for our Wisconsin Master Cheesemaker certification program. For a listing of the current dairy manufacturing short courses, please visit our listing at the Center for Dairy Research website at: www.cdr.wisc.edu/courses/. We continue to provide educational support to the industry to meet the expanded needs of dairy plant personnel.

"University of Wisconsin--First in Dairy Education Since 1890"

Scientific and Professional Organizations

• American Dairy Science Association
• Institute of Food Technologists
• International Association of Food Protection
• American Cheese Society

Recent Publications

Jaeggi, J.J., W.L. Wendorff, J. Romero, Y.M. Berger, and M.E. Johnson. 2005. Impact of seasonal changes in ovine milk on composition and yield of a hard pressed cheese. J. Dairy Sci. 88: 1358-1363.

Hanson, M.L., W.L. Wendorff, and K.B. Houck. 2005. Effect of heat treatment of milk on activation of Bacillus spores. J. Food Prot. 68: 1484-1486.

Wendorff, W.L. 2005. Physical and chemical characteristics of sheep milk considering its subsequent processing. Future of the Sheep and Goat Dairy Sector, IDF Special Issue 501, Part 4, 206-215.

Haenlein, G.F.W., and W.L. Wendorff. 2006. Sheep milk: production and utilization, Chapter 3 in Handbook of Milks of Non-bovine Mammals, Y. Park and G.F.W. Haenlein, ed., Blackwell Publ., pp. 137-194.