UNIVERSITY PARK, Pa. — Farmstead and artisan dairy processors can learn how to improve the safety and quality of their products, as well as their businesses’ bottom line, at the two-day Dairy Basics for Farmstead and Artisan Processors workshop Feb. 25-26 at Yoder’s Country Market, New Holland, Pa.
Presented by Penn State’s College of Agricultural Sciences, the workshop is designed for farmers and small farmstead and artisan dairy processors who market raw milk, pasteurized bottled milk or raw or pasteurized dairy products.
Day One will focus on milk processing fundamentals, with breakout sessions for pasteurized and raw milk producers.
Topics to be covered include milk composition and quality, good manufacturing processes and milking practices and regulations for both raw and pasteurized milk.
Day Two will focus on value-added products, with breakout sessions on cheese, ice cream and yogurt.
Key business planning aspects, such as marketing and distribution, will be covered in addition to milk composition and microbiology.
Breakout sessions will cover the processing of both raw and pasteurized products.
The day wraps up with guest speaker David Rice, owner of Clover Creek Cheese Cellar, who will share his experiences as a processor.
Participants may attend one or both days.
Workshop hours are 9 a.m. to 3:30 p.m. Day One and 8:45 a.m. to 3:45 p.m. Day Two.
Pre-registration is required. The registration fee is $175 to attend both days or $100 to attend one day.
The fee covers the course binder, lunch and refreshment breaks.
Group discounts are available for companies sending more than one participant.
For groups of two or more, the first person will be charged the full rate and each additional person will receive a discounted rate of two days at $150 or one day at $80.
A complete workshop agenda and online registration with a credit card are available at http://farmmanagement.aers.psu.edu/.
For more information contact Sarah Roth at 814-863-8645. For details about registration, contact the Penn State Offices of Conferences and Short Courses at 814-865-8301.
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