This annual course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.

This 3 or 4 day workshop is generally offered in the fall.

Who Should Attend

Processors of:

  • yogurt
  • cream cheese
  • cheese
  • buttermilk
  • sour cream


Lectures and laboratory exercises address:

  • milk composition and coagulation.
  • metabolic and technological aspects of starter cultures.
  • flavoring systems for cultured dairy products.

Contact the course director for information on current or future offerings.