Tag Center for Dairy Research
The ideas focused on encouraging dairy consumption of Wisconsin students, enhancing the shelf life of dairy products, and utilizing new technologies to improve dairy farming.
UW's Center for Dairy Research has helped Nasonville develop new cheese products for export, start ultrafiltration lines to produce lactose-free milk, and trouble-shoot quality problems that pop up.
The same technology that alerts a self-driving car that there’s a pedestrian in the crosswalk could also warn a dairy farmer that a calf is getting sick — even if that calf is mingled among dozens of healthy ones.
Prospective students and their parents toured UW–Madison’s Department of Dairy Science on Friday during an open house, as they got a firsthand look at one of the world’s leading dairy science departments.
The $47 million project involves the renovation of the Babcock Hall Dairy Plant, as well as a new, three-story addition for the Center for Dairy Research.
Klondike Cheese Co. of Monroe is expanding production as it enters its second century of cheesemaking, under the leadership of six Master Cheesemakers certified by UW–Madison’s Center for Dairy Research.
"Studying milk production in the dairy state, I feel my research can have a significant impact on the state economy and environment in general, and dairy families in particular."
A new line of dairy-based snack bars developed to promote healthy eating and a healthy self-image among young women were created by a UW–Madison alumnus with help from UW–Madison’s Center for Dairy Research (CDR).
“On average, only about a quarter of the crude protein in a dairy ration goes to milk,” says Professor Sebastian I Arriola Apelo.
Roelli Cheese Haus in southwest Wisconsin got help in creating its championship cheese from the Center for Dairy Research at the UW–Madison.
Wisconsin cheese is at least as old as the state. The University of Wisconsin–Madison has one of the world’s great institutions of dairy food science,…