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CALS postdoc Rachel Dietrich creates nutritious puffed snacks from dairy whey coproducts
Rachel (Hutchinson) Dietrich is a postdoctoral researcher at the University of Wisconsin–Madison. She is working with Dr. Audrey Girard and Dr. Gulustan Ozturk, professors in the Department of Food Science, on research funded by the Dairy Innovation Hub. Their goal is to increase the value of underutilized dairy whey coproducts, including whey protein phospholipid concentrate (WPPC)…
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Hub-funded grad student Jalyssa Beaudry analyzes the adoption of automatic milking systems across Wisconsin dairy farms
Discover the transformative impact of Automated Milking Systems (AMS) on Wisconsin’s dairy farms in the latest study conducted by a team at the University of Wisconsin–Madison and UW–River Falls, including Hub-funded graduate student Jalyssa Beaudry. The survey of 2,000 farm owners reveals a growing trend: 8% already use AMS and an additional 18% are considering…
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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…
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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.
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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…
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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…