As people age, they often lose muscle and bone strength, which can lead to frailty, poor mobility, and a higher risk of fractures—especially in postmenopausal women. Our research explores how a little-used dairy ingredient called whey protein phospholipid concentrate (WPPC) might help slow or prevent this decline. Early studies in young animals showed that WPPC could support bone growth, suggesting it may also help maintain strong bones and muscles later in life. This project will identify the key nutrients in WPPC, test their effects in both young and aging models, and explore how they might promote healthier aging. In doing so, we hope to uncover a new, value-added use for dairy byproducts that supports both human health and sustainability in the dairy industry.

This project supports repairs and upgrades to a specialized piece of equipment, a Kemper C2200 forage harvester, which is used for research on small crop plots. The harvester helps collect and measure plant material, like corn silage, from different research areas where various treatments are being tested (such as manure application or soil amendments). These upgrades will improve the machine’s performance and accuracy, allowing researchers and students to better understand how different farming practices affect soil health and crop growth.

The College of Agricultural and Life Sciences (CALS) and the Dairy Innovation Hub are interested in better understanding how the Hub’s research and outreach efforts are making a difference. The Dairy Innovation Hub, with its detailed records and broad range of projects, offers a great starting point for this kind of evaluation. Ultimately, this effort will help CALS better communicate the value of its work and ensure that research and outreach efforts are making a meaningful difference for Wisconsin’s dairy industry and beyond.

One of the biggest concerns in dairy farming is nitrogen pollution, which can harm both the environment and public health, especially when nitrogen from manure seeps into groundwater. This project looks at how changing when and how manure is applied to fields could reduce that risk.

In Wisconsin, farmers often apply manure in the fall, but this timing doesn’t always benefit the growing crop and can lead to nitrogen loss through leaching, especially during winter and spring rains. This research will explore whether applying manure in the spring, or planting cover crops in the fall, can help keep nitrogen in the soil where crops can use it, instead of letting it wash away into water supplies. To do this, the research team will monitor how nitrogen moves through the soil under different farming practices using advanced tools like soil sensors and lab testing. Their goal is to better understand how manure nutrients behave in the soil and how much is actually available for crops to use.

The Förster-Technik CalfRail System is an automated feeding system that helps farmers care for their calves more efficiently. It works by moving a milk feeder along a rail between pens, delivering warm, freshly mixed milk to each calf in small amounts throughout the day. This helps mimic how calves would naturally nurse, supporting healthier growth and better digestion. One CalfRail can feed up to 60 calves, and two units working together can feed as many as 120 calves. This technology makes it easier to ensure each calf gets the right amount of milk at the right time, without extra labor.

Microbial true protein (MTP), produced in a cow’s rumen, is a key protein source, but only about 80% is digestible in the small intestine. Improving this digestibility could enhance nitrogen efficiency and milk protein production. This project aims to identify natural compounds, such as lysozyme, essential oils, and enzymes, that break down microbial cell walls and improve protein absorption. By increasing MTP digestibility, researchers hope to boost milk protein yields and support more sustainable dairy nutrition practices.

Brown midrib (bm) maize mutants are known for their improved forage digestibility, but they often suffer from poor plant growth, limiting their use on farms. This project aims to genetically enhance bm maize by restoring key cell wall traits only where they are needed, supporting healthy growth while keeping the digestibility benefits. Researchers will also explore ways to increase specific root polymers to boost carbon sequestration. The result will be improved maize varieties that offer both nutritional value and environmental benefits for Wisconsin dairy producers.

The preweaning period is one of the most vulnerable stages in a dairy calf’s life, with high rates of illness and death still common across North America. While antibiotics have traditionally been used to prevent disease during this time, growing concerns about antibiotic resistance and limited effectiveness have highlighted the need for better solutions. Early antibiotic use has been shown in other species to disrupt gut development and immune function. Similar effects may occur in calves, but more research is needed to understand how these treatments impact gut health and immunity in young dairy animals.

Whey Protein Phospholipid Concentrate (WPPC) is prone to oxidation during processing and storage, which reduces its quality and value. This project explores a new fluidized bed drying (FBD) method that shows promise in reducing oxidation and improving protein digestibility compared to traditional spray drying (SD). In collaboration with Wisconsin-based AbE Manufacturing, researchers aim to produce higher-quality WPPC with extended shelf life, better nutritional benefits, and potential therapeutic applications for metabolic health.

Whey protein phospholipid concentrate (WPPC), a byproduct of whey protein production, is often discarded or used as animal feed, despite being rich in valuable nutrients like choline. This project aims to evaluate the nutritional benefits and safety of WPPC in postmenopausal women, a group at high risk for choline deficiency. Researchers will assess how well the body absorbs choline from WPPC and monitor potential health impacts, with the goal of transforming this underused byproduct into a valuable, sustainable human food ingredient.