So you’re well along in developing this great new Cheddar. You sample a piece from a trial run, and you notice this funny aroma. Kind […]

UW professor sees potential in Mexican dairy industry.

Dairy science gets personal to reverse enrollment trend.

Once discarded as waste, whey has newfound value, thanks to its versatile proteins–and some creative ideas about using them.

Dairy science students get up-close-and-personal with their studies.

Study finds that cheese from pasture-fed cows tastes like a winner.

BS’85 Dairy Science