-
CALS graduate student Maggie Becher researches the squeakiness of cheese
Sound is a very important sensory experience when eating different food products. Think about the crispiness of potato chips — you can clearly tell by sound cues, and the texture of the product, if it meets certain expectations that you have for the quality of the product. Similarly, squeakiness is something that many consumers expect…
-
The Hub takes research on the road
This winter, the Dairy Innovation Hub has been busy sharing research outcomes with farmers, elected leaders, and members of the public.
-
Six UW–Madison CALS graduate students funded by state-sponsored Dairy Innovation Hub
The University of Wisconsin–Madison College of Agricultural and Life Sciences (CALS) recently awarded six, two-year graduate student assistantships to help increase dairy-related research capacity through the Dairy Innovation Hub initiative. The selected graduate students are tackling research projects in the Hub’s four priority areas: stewarding land and water resources; enriching human health and nutrition; ensuring…
-
Dairy Innovation Hub partners to support research to reduce cattle methane emissions
It’s easy to ruminate over methane when thinking about dairy and its challenges. Dairy cattle are an essential piece of Wisconsin’s $45.6 billion dairy community, but cattle have to eat — and when they eat, they produce the greenhouse gas methane during digestion. This methane-producing process is natural, with individual cows emitting 150 to 260…
-
A new resource available for UW Hub partners: High-resolution metabolomic analysis of dairy products
A recent short-term, high-impact UW–Madison Dairy Innovation Hub project has developed a new analytical method to analyze dairy samples including milk, cheese, yogurt, and butter. David Lang and Chang Liu in the Bolling Research Group at the Department of Food Science at UW have developed methods and data processing tools to use high-resolution mass spectrometry…
-
Hub-funded faculty investigate the feasibility of lactose-free ice cream
To properly digest lactose, the enzymes β-galactosidase or lactase must break lactose into its components, glucose and galactose, in the small intestine. Around 65% of the world’s population has some form of lactose intolerance, in which they stop producing lactase around the age of 2, causing them to experience a variety of uncomfortable side effects after…