1. A2 milk comes from cows with a natural genetic variation that gives their milk a slightly different protein ratio than conventional milk. All milk […]

The Babcock Hall renovation and expansion has begun! The major construction project, which broke ground in July 2018, will modernize the building’s dairy plant and […]

How the Center for Dairy Research helped Wisconsin makers of vastly different cheeses improve production and quality—and bring home top honors in international competitions.

Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]

The Center for Dairy Research is turning a problematic by-product of Greek yogurt production into new cash streams