Cultured Products Workshop

This is a two-day Cultured Products workshop exclusively for our Quality Chekd members who manufacture any cultured dairy products. This workshop is open to those individuals who can make a direct, positive impact on their products’ quality after attending the workshop.  

This workshop is being sponsored by Merieux Nutriscience and Quality Chekd Dairies.


Upcoming Session

May 16-17, 2018

Cultured Product Workshop

Registration Cost: $795 per person

Attendance is limited to 20 people so get your reservations in early.
(Billed to your company by Quality Chekd after the workshop)
Includes workshop manual, lunches and beverages.

Who Should Attend?

  • QA supervisors
  • Cultured product department supervision and
  • lead department personnel;


  • Dr. Charles White, Merieux NutriSciences
  • Doug Vargo, Dupont Nutrition
  • Chuck Yarris, Quality Chekd Dairies




St. Louis, MO


Drury Inn St. Louis at the Arch, St. Louis MO 
Please note: This is a new location.  The meeting had to be moved due to scheduled renovations at the Drury Inn St. Louis airport. 

Products covered:     

  • Cottage Cheese
  • Sour Cream
  • Yogurts and
  • Buttermilks

Subject matter:  

  • Dairy Micro and Chemistry
  • Cultures Management
  • Basics of Cultured product manufacturing
  • Troubleshooting quality issues

Additionally, there will be a sensory evaluation segment for the attendees to learn common product defects of actual products provided by the attendees.


To sign up for the Cultured Products Workshop please fill out the following form completely. If you have any questions, contact us at training@qchekd.com. Fields marked with an * are required.Note: Cancellations received within 5 business days of the workshop will incur full registration fee billing.



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