ATCP 69.01(4)(b) (b) The fundamentals of buttermaking, including all of the following:

ATCP 69.01(4)(b)1. 1. Preparation and care of equipment.

ATCP 69.01(4)(b)2. 2. Composition control.

ATCP 69.01(4)(b)3. 3. Preparation and use of starter.

ATCP 69.01(4)(b)4. 4. Pasteurization of milk and cream.

ATCP 69.01(4)(b)5. 5. Problems of acidity control.

ATCP 69.01(4)(b)6. 6. Common butter defects and methods of overcoming them.

ATCP 69.01(4)(b)7. 7. Yeast, mold and bacterial control methods.

ATCP 69.01(4)(c) (c) Relevant arithmetical problems related to dairy plant operations, butter production, plant efficiencies, and dairy product values.

ATCP 69.01(4)(d) (d) Practical working knowledge related to all of the following:

ATCP 69.01(4)(d)1. 1. Testing milk and cream for bacteria, sediment and acidity.

ATCP 69.01(4)(d)2. 2. Grading milk and cream.

ATCP 69.01(4)(d)3. 3. Analysis of butter composition.

ATCP 69.01(4)(d)4. 4. Judging butter samples.

ATCP 69.01(4)(d)5. 5. Fundamentals of pasteurization.

ATCP 69.01(5) (5) License Fee. An applicant for a buttermaker license shall pay a license fee of $75.

ATCP 69.01(6) (6) Action on license application. The department shall grant or deny a license application under sub. (2) within 20 days after the applicant submits a complete application and takes any examination required under sub. (4). If an examination is required under sub. (4), the department shall administer the examination within 40 days after the department receives a complete license application under sub. (2) unless the applicant agrees to a later examination date.

ATCP 69.01 Note Note: The department may issue a license under s. ATCP 69.01 on a conditional basis, pursuant to s. 93.06 (8), Stats.

ATCP 69.01 History History: 1-2-56; am. (1), (2) (intro.) and (d), (3) (c), r. and recr. (3) (b) and r. (3) (d), Register, January, 1985, No. 349, eff. 2-1-85; cr. (4), Register, November, 1985, No. 359, eff. 12-1-85; CR 05-044: cr. (5) Register December 2005 No. 600, eff. 1-1-06; CR 07-006: r. and recr., Register January 2008 No. 625, eff. 2-1-08; CR 07-037: am. (5) Register April 2008 No. 628, eff. 5-1-08; CR 10-106: cr. (3) (e), (f), Register July 2011 No. 667, eff. 8-1-11.

ATCP 69.02 ATCP 69.02 Cheesemaker license.

ATCP 69.02(1) (1) License required. No person may operate as a cheesemaker, as defined in s. 97.17 (1), Stats., without a cheesemaker license from the department. A license expires on January 1 of the second calendar year beginning after the license is issued.

ATCP 69.02(2) (2) License application. A person shall apply for a cheesemaker license on a form provided by the department. The application shall include all of the following:

ATCP 69.02(2)(a) (a) Documentation of cheesemaker qualifications under sub. (3).

ATCP 69.02(2)(b) (b) The fee required under sub. (5).

ATCP 69.02(3) (3) Qualifications. A cheesemaker license application under sub. (2) shall include documentation approved by the department to show that the applicant meets at least one of the following requirements:

ATCP 69.02(3)(a) (a) The applicant has held a cheesemaker license in this state within 10 years prior to the current license application.

ATCP 69.02(3)(b) (b) The applicant has at least 18 months of work experience as a cheesemaker assistant. Work experience as a cheesemaker assistant shall be under the direct supervision of a licensed cheesemaker, shall be within 10 years prior to the current license application, and shall include at least one month of experience in the complete process of cheesemaking.

ATCP 69.02(3)(c) (c) The applicant has at least 12 months of work experience as a cheesemaker assistant under par. (b) and has one of the following educational qualifications:

ATCP 69.02(3)(c)1. 1. The applicant has successfully completed a cheesemaking short course at the university of Wisconsin, or an equivalent course from an accredited post-secondary educational institution, within 10 years prior to the current license application.