Free and low-cost education and technical information geared to assist cheesemakers, cheese retailers, and anyone interested in learning more about the science of making cheese, yogurt, and other dairy products.

New content & topics added regularly Intro/fundamentals courses always free Intermediate & advanced courses available at low cost

Courses by Program

Online Course
Bacteriophage Basics
Free
Level: Introductory
Cost: FREE
Description: Bacteriophage, often referred to as simply "phage," is a virus that can negatively impact your dairy fermentations. Learn about phage symptoms, causes, and prevention measures in this brief overview presented by Dairy Connection Technical Specialist Bill Rufenacht.
Free
Online Course
Coagulation Basics
Free
Level: Introductory
Cost: FREE
Description: This 18-minute beginner course on the basics of coagulants is a helpful preface to our Intermediate Coagulants course. Presented by Dairy Connection President Dave Potter.
Free
Online Course
Starter Culture Basics
Free
Level: Introductory
Cost: FREE
Description: This presentation is a 10-minute, brief introduction to the world of starter cultures. Presented by Bill Rufenacht, Technical Specialist for Dairy Connection Inc.
Free
Online Course
Introduction to Surface Ripening Cultures
Free
Level: Introductory
Cost: FREE
Description: This presentation is an introduction to the world of surface ripening cultures. Presented by Andy Johnson, technical specialist with Dairy Connection Inc.
Free
Online Course
ph: The pHundamentals
Free
Level: Introductory
Cost: FREE
Description: This 19-minute course covers a basic overview of pH -- including what it is, what it means, tips to monitor pH, and why pH matters to cheese and yogurt-makers. Presented by Dairy Connection Technical Specialist Bill Rufenacht.
Free
Online Course
Salt: the Basics
Free
Level: Introductory
Cost: FREE
Description: Learn about salt, why it's important to your cheese making, and methods of salt application in this 24-minute overview. Presented by self-proclaimed "salt evangelist" Bill Rufenacht of the Dairy Connection Technical Specialist team.
Free
Online Course
Yogurt Basics
Free
Level: Introductory
Cost: FREE
Description: This presentation offers an introduction to the basics of yogurt manufacture, including an overview of the definition of yogurt in the U.S., cultures used, and manufacturing process. Presented by Dairy Connection President Dave Potter.
Free
Online Course
Coagulation: An Intermediate Overview
$60
Level: Intermediate
Cost: $60
Description: This intermediate-level course offers an extended overview on the topic of coagulation in cheesemaking. Topics include: protein chemistry as it relates to coagulation; conditions that affect coagulation; an overview of the types of coagulants; a review of good practices when using coagulants; and more. Presented by Dave Potter, president and co-founder of Dairy Connection Inc.
$60
Online Course
Starter Cultures: An Intermediate Overview
$60
Level: Intermediate
Cost: $60
Description: Dig a bit deeper into the science of dairy starter cultures with this presentation, which covers starter culture types, classifications, and formats; factors affecting starter culture performance; proper culture handling and storage; and more. Presented by Dave Potter, president and co-founder of Dairy Connection Inc.
$60