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  • Posted on October 11, 2019
    Big Data Wranglers

    The video clip shows some very colorful calves. It’s an overhead view of five young Holsteins, but none of them is black and white. They […]

  • 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?