Tag College of Agricultural and Life Sciences

Green County cheesemaker opens major expansion

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.

UW triumph in Dairy Challenge prepared dairy science grads for careers

Four UW–Madison dairy science majors were at the 2,500-cow California farm in April to participate in the 2018 North American Intercollegiate Dairy Challenge, and their plan was the winning one.

Fine-tuning a new crop that saves soil, produces grain and forage for cows

A perennial crop called kernza is being tested at the Arlington Agricultural Experimental Station. It's part of an envisioned shift from farming annuals toward toward a one-time tilling and planting of perennials, followed by harvesting forage and grain for years or decades.

Wild Wisconsin yeast find their way into bread, beer, and class

A Sheboygan strain of yeast is being tried in both bread and beer, through the work of UW–Madison and its industry partners. One question to be answered: How does it taste?

Study bolsters bats’ reputation as mosquito devourers

New UW–Madison research conducted throughout Wisconsin suggests that bats may indeed be effective exterminators of mosquitoes.

Study shows yogurt may dampen chronic inflammation linked to multiple diseases

New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.

Celebration for ‘RE: FRESH Radler,’ latest fruit of UW–WBC brewing partnership, set for May 5

The latest release from Campus Craft Brewery – a partnership between UW–Madison’s Department of Food Science and Wisconsin Brewing Company (WBC) – is a classic German-style lager mixed with a Wisconsin-made grapefruit soda. It is made in the radler style, often called a shandy.

CALS teams win national championships in agricultural competitions

The National Agri-Marketing Association (NAMA) Team and Dairy Challenge Team recently represented UW–Madison at the national competitions level and brought home two National Championships.

Researcher follows dairy cows’ carbon footprints from barn to field

A study by UW–Madison dairy scientists, engineers and agronomists to see how a cow’s breed and forage consumption affect the greenhouse gases generated by her gut and her manure.

Fantastic frozen fascination: UW–Madison stages one-of-a-kind ice cream workshop

Batch freezer short course participants come from all over to learn how to flavor ice cream from scratch, artisanal-style and using safe manufacturing practices.

Media availability with Wisconsin Agricultural Outlook Forum experts

A 30-minute media availability will be held before the start of the Wisconsin Agricultural Outlook Forum on Thursday, Jan. 25. The availability is set for 9:15 – 9:45 a.m. in the Traditions Room, located on the second floor of Union South. 

Students play a big role at Bucky’s Butchery, campus meat store

Bucky’s Butchery, a retail meat store on campus, employs about 15 student workers in cutting meat, mixing ingredients, processing products, marketing and cleaning.

Curator at ag station helps growers keep close watch on potato health

By monitoring sugar levels, frying test batches of potato chips, and other techniques, Sam Perez helps growers decide when to market their stored potatoes.

New Faculty Focus: Sebastian I Arriola Apelo

"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."

Why is the grass greener? Sports-field experiment to reveal results on Oct. 19 in Stoughton

A three-year experiment on the four baseball diamonds at Racetrack Park in Stoughton explored different levels of maintenance for sports fields and turf in general.

Conservation, collaboration, creativity: Grant County farmer charts own path, with a little help from scientist colleagues

Farmer Gerry Weiss stands as a key conduit between academic experts – many with roots in the soil – and those who make a living growing crops and animals.

Having cows put proteins into milk, not waste, is researcher’s goal

“On average, only about a quarter of the crude protein in a dairy ration goes to milk,” says Professor Sebastian I Arriola Apelo.

Noted educator, scientist and entrepreneur Mark Cook dies at 61

“His work embodied the Wisconsin Idea, seeking advances and solutions in the areas of health and agriculture," says a colleague. "He was also a man of integrity, who felt a deep sense of service and commitment."