When Kyle and Rachel Zwieg (both FISC’07, ’08) first arrived at the National Outstanding Young Farmers (NOYF) Awards Congress in Appleton, Wisconsin, back in […]

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

  To make way for the Babcock Hall remodel, the dairy plant had to shut down production for more than three years. Fortunately, a large […]

  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 […]

  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 […]

  Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and […]

  Imagine the hard work of running a dairy farm — the relentless hours, the uncertainty over everything from the weather to prices, the worries […]

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 […]

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 […]

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 […]

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.

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