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  • 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
    Catch Up with … Andy Fisher, Farm and Industry Short Course (FISC) ’99

    For Andy Fisher, farming isn’t just a way to make a liv­ing. It’s a way of life. “I feel it’s one of the most honest […]

  • Posted on June 19, 2014
    Of Cows and Climate

    CALS researchers are leading a far-reaching effort to gather information about greenhouse gases related to dairy—and to give farmers and other industry professionals the tools they need to reduce them.

  • Posted on November 20, 2013
    Meat, With a Touch of Fruit

    Protecting organic meats from deadly bacteria calls for developing new antimicrobial
    agents from natural sources

  • Posted on
    The Power of Pizza

    The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.

  • Posted on June 18, 2013
    Class Act: Jordan Ebert and A Ringing Success

    “They called my cow’s name and the place lit up,” says dairy science major Jordan Ebert. “It was an adrenaline rush—the coolest experience I have […]

  • Posted on
    Moldova: Better Barns for Dairy

    Biological systems engineering professor and UW-Extension specialist Brian Holmes recently spent two weeks in Moldova under the auspices of CNFA, a nonprofit that focuses on rural economic growth in developing countries.

  • Posted on
    Happy Cows Everywhere

    AMY STANTON joined CALS and UW-Extension in 2012 as a dairy science professor with particular expertise in animal well-being. Prior to joining CALS she was […]

  • Posted on October 12, 2012
    Our Signature Foods—and CALS

    Wisconsinites aren’t called Cheeseheads for nothing. But consider, too, our deep love of brats fresh from the grill and a gooey ice cream sundae for […]

  • Posted on October 11, 2012
    A New Way to Bucky

    Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]

  • Posted on June 14, 2012
    Mission: Delicious

    What makes Babcock ice cream so good to eat—and so good for science, students and industry?

  • Posted on March 29, 2012
    Give: Pay It Forward

    Growing up on a family dairy farm didn’t allow much time for slacking off, recalls Jennifer Holle. “Since I’ve been able to carry a small […]