Wisconsin Master Cheesemaker Program

USA · Center for Dairy Research, University of Wisconsin–Madison, with the Wisconsin Master Cheesemaker Board · specialist

19practice questions written to this syllabus
2subjects

Format

Certification by cheese variety over about 2 years 8 months: required short courses, then assessment of the candidate's cheese and knowledge.

Sections

Over the years

Applicants must currently make cheese in a Wisconsin plant, have held a Wisconsin cheesemaker's licence for at least 10 years, and have made the variety for at least 5 years; they must first complete an Advanced Cheese Technology short course and one elective. CDR calls it the only such programme in the U.S. Page read 3 Oct 2026.

Official source: https://cdr.wisc.edu/master-cheesemakers

Subjects this exam draws on

Cheese Science & Technology18 questionsSensory Evaluation & Judging of Dairy Products1 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. Using the Van Slyke formula Y = [(0.93F + C − 0.1) × 1.09] ÷ (1 − W), predict the Cheddar yield (kg per 100 kg milk) from milk with 3.6% fat and 2.5% casein, for cheese of 37% moisture.

  1. 9.12 kg
  2. 16.93 kg
  3. 9.94 kg
  4. 10.38 kg
Answer and working

C. 9.94 kg

0.93 × 3.6 = 3.348; + 2.5 − 0.1 = 5.748; × 1.09 = 6.265; ÷ 0.63 = 9.94. 9.12 drops the 1.09 solids factor; 16.93 divides by the moisture (0.37) instead of the dry fraction; 10.38 assumes all the fat is recovered.

Cheese Science & Technology · Cheese yield: formulas and factors

2. Irregular mechanical openings in a cheese that should be close-textured result from:

  1. Late blowing by clostridia from silage spores in the milk
  2. Propionic fermentation
  3. Excessive proteolysis
  4. Poor knitting of curd particles
Answer and working

D. Poor knitting of curd particles

Mechanical openness arises in pressing; gas holes come from microbial gas.

Sensory Evaluation & Judging of Dairy Products · Body and texture defects

3. Using Van Slyke, Y = [(0.93F + C − 0.1) × 1.09] ÷ (1 − W), what cheese moisture gives a yield of exactly 10.0 kg per 100 kg from milk with 3.5% fat and 2.5% casein?

  1. 37.0%
  2. 43.5%
  3. 61.6%
  4. 38.4%
Answer and working

D. 38.4%

Numerator = (3.255 + 2.4) × 1.09 = 6.164; 1 − W = 6.164 ÷ 10 = 0.6164; W = 38.4%. 61.6% is the dry fraction, not moisture; 43.5% omits the 1.09 factor; 37.0% is a typical Cheddar moisture, not the solution.

Cheese Science & Technology · Cheese yield: formulas and factors

4. A Cheddar shows many small gas holes and a spongy body within the first few days. The most likely cause is:

  1. Early gas from coliforms or yeasts: poor hygiene or slow acid
  2. Calcium lactate crystallisation from racemisation by NSLAB bacteria
  3. Late gas from clostridial spores, pointing to silage feeding of cows
  4. Eye formation by propionibacteria added accidentally with the starter
Answer and working

A. Early gas from coliforms or yeasts: poor hygiene or slow acid

Early blowing appears within days and is caused by coliforms or yeasts. Clostridial late blowing appears after weeks; calcium lactate gives crystals, not holes.

Cheese Science & Technology · Cheese defects and grading

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