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  • Posted on August 2, 2022
    Stepping Down, Staying On

      As I mentioned in the fall 2021 issue, I am stepping down as dean of CALS this summer. This will be my last column […]

  • Posted on November 8, 2021
    A Dairy Venture into the World of Sports Drinks

      When her son started playing baseball, Michelle McBride discovered an empty niche in the world of sports drinks. “We didn’t want him drinking traditional […]

  • Posted on February 25, 2021
    Cheese as a Treatment for Hypertension?

      High blood pressure contributes to almost half a million deaths in the United States each year. To help manage the condition, called hypertension, health […]

  • Posted on June 19, 2019
    Five Things Everyone Should Know about … A2 Milk

    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 […]

  • Posted on October 17, 2018
    A ‘Whey’ Better Babcock

    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 […]

  • Posted on June 20, 2017
    A Tale of Two Cheeses

    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.

  • Posted on June 12, 2015
    In the Field: Meet some Master Cheesemakers

    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 […]

  • Posted on March 2, 2015
    From Trash to Treasure

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