When thinking about what makes different foods pleasurable to eat, taste and texture will always come to mind. But the noise a morsel makes […]

  When it was first constructed in 1951, Babcock Hall — UW’s beloved producer of ice cream, cheese, and other famous dairy goods — was […]

  Greek yogurt is a relatively recent food fad in the U.S. But its unique taste and thick texture appeal to many, and it accounted […]

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

  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 […]

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

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