Dairy Lab Workshop


This two-day workshop focuses on classroom and hands-on exposure to laboratory methods and procedures in a working dairy laboratory. Testing is centered on all dairy products. You will learn about new testing methods and equipment, micro plating techniques and reading/reporting plates properly, environmental sampling procedures and techniques, sample preparation methods, troubleshooting quality problems, techniques in testing milk products for fat, solids and other chemistry tests (including actually running a Babcock test), and sensory evaluation of dairy products.

You Will Learn
New and proven testing methods and equipment from suppliers and industry experts, how to properly prepare & test samples and interpret results accurately. As well as:

  • Techniques and methods needed for accurate dairy product analysis both microbiologically and physically
  • The benefits of the split sample program
  • How to interpret split sample results
  • Environmental sampling procedures and techniques
  • Sanitation swabbing

Course Fee
The cost to attend is $595 per person by the registration deadline of June 10, 2015. A discount of $45 per person is offered for groups of two or more. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $645.


Class sessions are held on The Ohio State University campus. Room location TBD.

Cancellation Policy
Cancellations must be received seven days before the course date to receive a partial refund. There is a $50 cancelation fee.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee. 

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.