CDR has upcoming training opportunities on dairy ingredients. Registration will open July 16. For a complete list of upcoming short courses, visit the CDR Short Courses webpage.
Dairy Ingredient Fundamentals
September 16 | registration opens July 16
This introductory course will cover the manufacture of dairy ingredients and their many applications in the food, pet, cosmetic, and pharmaceutical industries. The sessions include information on a variety of dairy ingredients including whey, permeate, milk protein, whey protein, and lactose. This course is designed for product developers that work with dairy ingredients or food industry professionals interested in learning more about dairy processing and ingredients.
Dairy Protein Beverage Applications
September 17-18 | registration opens July 16
This two-day course covers beverages containing dairy proteins including milk proteins, casein, and whey. Topics range from ingredient formulation and processing to stabilization of neutral and acidic beverages stored at refrigerated or ambient temperature. The course is designed for product developers, processors, and beverage manufacturers interested in using milk proteins or learning more about their functionalities.
Cultured Dairy Products
Spring 2026
This course covers a range of cultured dairy products including yogurt, kefir, skyr, cream cheese, and sour cream. We will review the fundamentals of acid-coagulated milk, the processing steps involved in its manufacture, and will cover specific products including yogurt, cultured beverages, and cultured creams. A hands-on lab session is included, in CDR’s 2nd floor pilot plant, to produce several yogurt varieties and observe the impact of ingredient selection and processing on the final texture and flavor of yogurt. This course is designed for product developers, processing engineers, and cultured milk producers seeking to learn more about the industrial manufacture of cultured milks.
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