Monday March 26th at Governor’s Restaurant in Waterville
9am to 5pm

The Maine Cheese Guild is excited to announce the 2018 Milk Quality Workshop with Gary Anderson

We will spend the day reviewing the biosynthesis of milk and udder anatomy. We will go over managed milking guidelines, milk storage, transport and evaluating milk quality. Specifically, we will cover the handling of milk from the animal to the container to maintain high quality. We will go over different milking systems and the tenets of cleaning and sanitizing milk handling equipment highlighting equipment areas for special consideration. We will finish the day reviewing lab reports, what they mean and goals for bacteria, somatic cells and adulterants. This will be a very full day of interactive discussions.

Workshop Fee:

$55 for Maine Cheese Guild Members

$80 for non-members and Cheese Enthusiast Guild members or

$105  for non-member cheese producers. The $105 fee includes the workshop and a  cheese producer Principal Guild membership.