The Center for Dairy Research is offering two upcoming short courses in October: Dairy Ingredient Applications (October 22-23) and Dairy Protein Beverage Applications (October 24-25). Both short courses are intended for all dairy and food processors interested in the manufacture and application of dairy ingredients.
The Dairy Ingredient Applications Short Course addresses the issues of concentrated and dried milk and whey ingredients. Discussions will cover composition, processing, quality and applications of these dairy ingredients.
The Dairy Protein Beverage Applications short course is designed for attendees who have a technical background and would like to learn more about formulating dairy protein beverages. This course will cover the formulation of both high acid and low acid beverages. It will also provide instruction about the heat processes used along with specific information about how milk and whey protein ingredients, buffers, hydrocolloids, sweeteners, colors and flavors are incorporated to make shelf stable, ready to drink beverages.
These two short courses can be taken separately or in combination.
For more information or to register:
CALS Conference Services
640 Babcock Drive
Madison, WI 53706
The Center for Dairy Research, located at the University of Wisconsin–Madison, College of Agricultural & Life Sciences, is dedicated to supporting the U.S. dairy industry through innovative research, technical support, training and education.