Short Course to Teach Cheesemaking with Membrane Concentrated Milk
Wisconsin Ag Connection - 11/08/2018
Those who are interested making cheese products with membrane concentrated milk can attend a three-day short course later this year to learn basic information about the process.
The forum, being held December 11-13 in Babcock Hall at the University of Wisconsin-Madison, is being coordinated by the Center for Dairy Research and the Department of Food Science of the College of Agricultural and Life Sciences.
It's intended for dairy processors who currently use or are interested in using membrane concentrated milk for cheesemaking. Through hands-on labs and applicable lectures, participants will learn how to handle the unique challenges presented by ultrafiltered
and microfiltered milk.
For more information, or to register for the course, call 608-263-1672.