Podcasts about Dairy

 "Stop reaching externally for answers because intuitively, if you really, really sit quietly with yourself and feel, you have all the answers for yourself." —Dr. Jennifer Haley   Our skin reacts long before we slow down enough to notice. Breakouts, inflammation, and chronic issues often point to patterns we normalize every day, from food choices to stress to environmental exposure. This conversation cuts through noise and shame and brings the focus back to what our bodies are already telling us. Dr. Jennifer Haley shares how her background in nutrition and dermatology reshaped the way she treats skin, not as an isolated problem but as part of a larger system connected to gut health, hormones, and the brain. Listen with an open mind and a grocery list nearby. Skin as a reflection of internal health Acne, rosacea, and the gut-skin-brain connection How food quality and blood sugar affect inflammation Dairy, processed foods, and hormone disruption The role of stress, cortisol, and nervous system balance Organic foods, pesticides, and everyday exposure Why moderation works better than restriction Cyclical health needs for women across life stages Trusting intuition over rigid wellness rules   Meet Jennifer:  Dr. Jennifer Haley is a board-certified dermatologist with nearly 22 years of experience and a strong background in nutrition. After earning her undergraduate degree in nutrition from Cornell University, she built her practice around a holistic approach to skin health, integrating nutrition and wellness into dermatological care. Dr. Haley is an advocate for education and patient empowerment. She is actively involved in developing AI platforms for dermatology, hosts her own podcast "Radiance Revealed," and shares insights into skin health and lifestyle. Dr. Haley is recognized for her commitment to helping patients take ownership of their health and for her passion in making expert dermatological care accessible to all. LinkedIn Instagram YouTube Podcast   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:31 Hormone Disruptors: What's Causing Adult Acne? 04:20 Detox and Prevention Tips 08:26 Intuitive Eating: Listen to Your Body's Signals 13:14 SIBO, Rosacea, and Dermatology: Connecting the Dots 16:54 Optimal Mood Through Gut Wellness  21:30 Diet Cycles: Thriving at Every Age 24:15 Adapting Habits for Lifelong Health  

In the Real Science Exchange Legacy Series, we celebrate the pioneers who have shaped the dairy industry. In this episode, we honor Dr. Don Beitz, a distinguished professor at Iowa State University. At the 2025 ADSA Annual Meeting, a symposium was held titled “Donald C. Beitz Recognition Symposium: 50-Plus Years of Dairy Science Research.” The guests on this episode, all former graduate students of Dr. Beitz, were speakers at the event. Join us as we explore Dr. Beitz's contributions and enduring impact on our industry. Panelists introduce themselves and how they met Dr. Beitz. Tricky MS and PhD exam questions are also shared. Panelists emphasize Dr. Beitz's love for biochemistry, teaching, and collaboration. (1:17)Dr. Beitz shares about his early life, academic career, and family. (11:45)Dr. Goff's symposium presentation focused on Dr. Beitz and colleagues' contribution to our understanding of transition cow hypocalcemia. He talks about studies on low calcium diets, investigating the metabolic pathways of vitamin D, and low phosphorus diets. Dr. Beitz also studied the impact of vitamin D on meat tenderness. (22:37)Dr. Nelson's presentation detailed the advances in understanding bovine immunology from the work of Don Beitz and his colleagues. From the milk fever vitamin D research, it was also discovered that vitamin D had an impact on the immune system, which led to further work with vitamin A and immunity as well. Dr. Beitz also had students investigate calf growth rate influence on immune system development as well as Johne's disease. (27:22)Dr. Drackley focused on Dr. Beitz's work in understanding fatty liver and ketosis. The transition period was of interest to Dr. Beitz, which is reflected not only in his work in hypocalcemia, but also the lipid and carbohydrate metabolism of ketosis. Dr. Beitz and his colleague, Dr. Young, developed a successful ketosis model using a slight feed restriction and supplementing a ketone body precursor, which was used to investigate ketosis and fatty liver. (30:25)Dr. VandeHaar spoke about Dr. Beitz's passion for research and teaching in dairy science, biochemistry, and life. He emphasized the depth and breadth of Dr. Beitz's work and teaching. He shared that Dr. Beitz has served as major professor for around 107 graduate students and has taught biochemistry to over 16,000 students. (35:02)The panelists share stories about Dr. Beitz's humility, care and support for students, and the many different professional societies he has been involved in over his career. (38:39)Panelists share their take-home thoughts. (42:56)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

In this episode of The Dairy Podcast Show, Jim Salfer, Regional Extension Educator at the University of Minnesota, explores the world of robotic milking systems. From barn design that supports cow flow to strategies for maximizing milk per robot and improving labor efficiency, Jim discusses the economic and practical considerations of implementing this technology. Whether you're managing robots or considering the transition, this episode is packed with actionable insights. Don't miss it—listen now on all major platforms!"Robots started as a lifestyle choice, but now we're maximizing efficiency and milk per robot."Meet the guest: Jim Salfer, Regional Extension Educator at the University of Minnesota, has served the dairy industry for 30 years. With a BS in Animal Science from South Dakota State University and a Master's in Animal Science from the University of Minnesota, Jim has pioneered research and outreach in dairy management and technology.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:51) Introduction(06:35) Dairy extension changes over time(08:15) Evolution of robotic milking(16:45) Guided vs. free-flow barns(20:13) Milk per cow vs. robot(30:33) Addressing common challenges(36:05) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like:* Afimilk* Jones-Hamilton Co.* Evonik* Adisseo* Priority IAC* Lallemand- DietForge- Berg + Schmidt- Natural Biologics- AHV- BoviSync- dsm-firmenich- SmaXtec- Protekta

Send us a textIt's Ringside's 300th Episode and to celebrate Danielle and Jon talk about the journey, Jon put together a little mantage and they kick off the celebration to talk to Krista Senn-Meyers of Kastdemur's Dairy Goats to discuss what it takes to improve each generation of goat and how she never waivers!Kastdemur's Dairy Goatswe have merch!leave a review!Savannah Cats for sale nearbyIwanna Savannah the #1 Savannah cat breeder in the USA offering Savanah kittens for sale

What are the current trends in dairy production and consumption? In what new ways are dairy ingredients being used in other food products? How are dairy ingredients, textures, and flavors developed to meet changing consumer demand?This week on The Dairy Download, we hear three guests who can share expert insights into dairy consumer trends and dairy ingredient innovations: John Crawford, senior vice president of client insights for dairy at Circana ; as well as Kurt Riethman, senior applications manager of the Sweet Lab and Sydney Byrne, marketing manager with Sensient Flavors & Extracts. Tune in now to learn more!If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

In the first episode of 2026, Emily and Brad kick off a New Year's “resolution” to record more episodes together and dive into one of their favorite themes: management. The conversation is sparked by a German case study Brad found that followed 10 German dairy herd managers (average ~600 cows; range 200–1,200) for three weeks, tracking their work minute-by-minute to see how managers spend time—and what actually drives herd performance.The key concept is “controlling activities,” defined as proactive checks and analysis (not just reacting and “putting out fires”). They break these into three categories: animal controls (pen walks, fresh/sick cow monitoring, reviewing sensor alerts), feeding controls (bunk/refusal checks, feed sampling, monitoring mixing and storage), and process controls (reviewing herd records, equipment checks, ventilation/manure systems, cleanliness).A big takeaway: herd managers spent much of their day on communication and logistics, while only about 15% of time went to controlling activities (animal ~9%, feeding ~1%, process ~5%). Yet the study found that performance wasn't linked to total hours worked, but to how much time was dedicated to these proactive controls. Farms where managers spent more time on controlling activities showed better outcomes, including lower mortality, lower somatic cell count, higher lifetime production, and reduced youngstock losses.They also highlight a concerning “disconnect” around feeding: managers often had minimal involvement in feed-related controls even though feed is a major cost and driver of health and production. The episode closes with practical guidance for any farm size: prioritize time intentionally, increase proactive controlling activities (even slightly), and ensure herd managers stay connected to the feeding process—setting the tone for a more efficient, resilient 2026.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Jan. 7. Dairy Stream host, Joanna Guza, and guest David Widmar of Ag Economic Insights discuss historical parallels, the current financial health of U.S. agriculture, outlook for commodity prices, impact of trade dynamics, the role of artificial intelligence and what to keep an eye on in 2026. Register now for the Dairy Strong conference Jan. 14-15 in Green Bay, Wisconsin About the guest David Widmar is an ag economist specializing in trends and conditions across the farm economy. He is the managing partner of Ag Economic Insights (AEI.ag), which he co-founded with Dr. Brent Gloy in 2014. AEI is a trusted source of insight for thousands of ag professionals who subscribe to the free weekly newsletter, AEI Premium, or various data offerings. Before founding AEI, Mr. Widmar was a researcher at Purdue University. He holds degrees from Kansas State University and Purdue University.  Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org.

Today I have a former Intuitive Eating coaching client on the podcast. Maddie is now a dear friend and has such a heart to give God glory in all she does. In this episode, you'll hear her share how God used this podcast to build her faith up for believing for healing in her own body. We both pray this episode draws you closer to the Father and gets you excited to dig into scripture yourself to see how the Bible talks about receiving healing.Scriptures mentioned: Mark 5:27-29 + 33-3427 When she heard about Jesus, she came up behind him in the crowd and touched his cloak, 28 because she thought, “If I just touch his clothes, I will be healed.” 29 Immediately her bleeding stopped and she felt in her body that she was freed from her suffering.33 Then the woman, knowing what had happened to her, came and fell at his feet and, trembling with fear, told him the whole truth. 34 He said to her, “Daughter, your faith has healed you. Go in peace and be freed from your suffering.”Past episode mentioned:Why I'm Certain Based on Scripture that God Wants Everyone HealthyMark 11 Teaches us How to Find Relief From Pain in Our BodiesLearn to Speak to Nausea, Period Cramps or Any Sickness or Injury Like Jesus WouldHow Jesus Healed Me of Dairy, Gluten, Citrus & Peanut IntolerancesWhat Blind Bartimaeus and I Both Did for Healing (I got my singing voice back after almost a year of not being able to sing)Connect with Nyla:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nyla's second podcast, On the Job with God Christian Business Podcast

A hot sauna may feel just right this time of year. And for some people in Wisconsin, time in the sauna is a way of life. We're revisiting some of our favorite stories of the year, including wave riding with Sheboygan's surfing scene.

In this episode of the Uplevel Dairy Podcast, Peggy sits down with Greg Bethard, CEO of High Plains Ponderosa Dairy, to catch up on his progress and leadership strategies. Highlighting topics such as stress management, the development of new leaders, and Greg's personal approach to health and longevity, the conversation also explores the importance of effective people management and the future role of AI in the dairy industry. Greg shares insights on building resilience through experience and maintaining a healthy mind and body as a cornerstone of effective leadership. The episode also touches on the potential challenges and opportunities in expanding large-scale dairy operations globally.This Episode is brought to you by AdisseoThis episode is sponsored by Uplevel Dairy Podcast Founding Partner Adisseo, a global leader in nutritional solutions and premier provider of rumen-protected methionine for dairy producers who want to optimize milk production, capture more value from components, and maintain the health of their high-performing herds. Learn more at https://www.adisseo.com/en/00:00 Welcome Back Greg Bethard: CEO of High Plains Ponderosa Dairy01:36 Reflecting on Past Episodes and Impact02:33 High Plains Ponderosa: Leadership and Team Dynamics03:26 Employee Relations and Work Environment05:51 Succession of Leadership at High Plains08:26 Challenges and Growth in Dairy Operations11:28 Managing Stress and Building Resilience14:37 Personal Health and Longevity17:34 Diet and Exercise for Optimal Performance20:15 Structured Simplicity in Nutrition and Movement20:23 Running Routine and Fitness Insights22:08 The Importance of Mental Engagement22:57 Health Awareness in the Next Generation26:26 AI and Technology in Dairy Management34:17 Future Aspirations and Reflections36:35 Conclusion and Final Thoughts

On today's show, guest host Bert Zipperer speaks with dairy journalist Pete Hardin. They recap the big stories in the agricultural industry over 2025, in an extension of their coverage on their weekly feature on WORT, The Milkweed.  Dairy and cheese production is quintessentially Wisconsin, since the time that settler farmers brought their herds to regenerate the land cleared of forests by an earlier generation of settlers. Hardin calls Wisconsin's dairy industry the greatest non-extractive economic development of the state. Now, dairy is a $50-60 billion dollar industry, with celebrated small producers like Cedar Grove and large producers like BelGioioso.  But the cheese market is terrible right now, says Hardin. Since 2024, prices have declined 30-35%. On top of declining gains for producers, immigrant farmworkers are being targeted by the Trump administration, despite the foundational role they play in the nation’s agricultural sector. The agricultural sector as a whole is struggling, from the ravages of the avian flu to the Trump administration's tariffs that hit the soybean market hard. And then there are the lawsuits against Monsanto and Bayer, the producers of the carcinogenic herbicide called glyphosate or Roundup, that the Trump administration wants to overturn. In this market, Hardin says that he's worried about hungry farmers and hungry consumers. Featured image of the Old Country Cheese plant in Cashton, Wisconsin via Rawpixel.  Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post Hungry Farmers and Hungry Consumers appeared first on WORT-FM 89.9.

Hybrid selection is a huge decision to make every season, so how do you know you're making the right call? Scott is joined by Ben Ford, Chief Technology Officer at Rob-See-Co, to talk about how using the right data can make the difference.

Recapping last weekend's damaging storms with meteorologist Ed Shimon from the National Weather Service in Lincoln. Highlighting a Champaign County Farm Bureau program called Farm Smarts: A Fresh Look at Farm Fundamentals. Looking back at 2025 with the Illinois Soybean Association and Midwest Dairy.  

This episode features Dr. Glen Broderick and Dr. May Beth Hall, speakers at the 2025 ADSA Ruminant Nutrition Symposium: Anomalies in Analyzed Nutrient Composition of Feedstuffs.Dr. Broderick's presentation was titled “Protein analysis methodology.” The high points of his talk include recommendations for nitrogen analysis in feeds, potential improvements in determining protein degradability and undegradability in the rumen, and near-infrared spectroscopy (NIR) analysis of amino acid composition of feedstuffs. (7:57)Dr. Hall's presentation was titled “Success and continuing challenges in analyzing nonfiber carbohydrates.” She gives some history of the analysis of non-fiber carbohydrates and talks about starch assays and how water-soluble carbohydrates are not solely composed of sugars. She also explains how microbes make decisions on which substrates to ferment and which to store for later. (12:47)The panelists talk about challenges in obtaining real-time nutrient analyses in order to make ration changes. They recommend using rolling averages rather than a single sample and using milk urea nitrogen as a way to evaluate if something is not quite right with a ration. (21:17)Dr. Broderick notes he recommends that scientists no longer use the Kjeldahl method of nitrogen analysis, that we look for new or alternative methodology other than in situ digestibility to determine protein degradability, and that NIR analysis of amino acids be used to make ration decisions when calibrated for the feedstuff under consideration. (27:10)Dr. Hall recommends using the appropriate carbohydrate standard when measuring water-soluble carbohydrates: sucrose for fresh forages, fructose for cool-season grasses with high fructan content,  etc. She also notes that some feeds, like bakery waste or amylase-modified grain, contain soluble starch, which shows up in both the starch category and the water-soluble category in a feed analysis, essentially double-dipping. Lastly, she suggests that nonfiber carbohydrates remain a bit of a nutritional black box and we continue to learn more with improved technology.   (29:36)Panelists share their take-home thoughts. (43:31)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

In this episode of the Uplevel Dairy Podcast, Peggy continues her series from Hornstead Dairy in Brillion, Wisconsin, featuring an in-depth conversation with Brian Horn. Brian shares the journey of transforming a simple 4-H project into a cutting-edge dairy operation driven by technology and innovation. The episode highlights how the multi-generational farm utilizes advanced monitoring tools like the smaXtec Health Management System to boost efficiency and proactive care. Touching on the evolution of dairy farm technologies, challenges, and the crucial role of family, this episode provides insights into progressive dairy farming practices.This Episode is Brought to you by smaXtecsmaXtec is the internal health management system for dairy cows. The unique bolus technology measures internal temperature, rumination, drinking cycles, activity, and more. smaXtec helps dairy farmers of any size make confident, data-driven decisions that lead to healthier cows, fewer treatments, and better performance. With early detection and 24/7 monitoring, dairies can stay ahead of herd health issues and focus on long-term herd success. Find out more: https://smaxtec.com/us/00:00 Introduction to Hornstead Dairy's Journey01:01 Brian Horn's Early Days and Family Legacy02:29 Technological Evolution in Dairy Farming04:54 Adopting Advanced Monitoring Systems08:30 Impact of Technology on Farm Management15:58 Future Generations and Technological Integration21:58 Conclusion and Reflections

Using Dairy Coffee Creamers After Eating Meat by Rabbi Avi Harari

In this episode of The Dairy Podcast Show, Steve Martin from DNMCmilk discusses the evolution and optimization of distillers grains in dairy cow diets. Drawing from decades of experience, he explains the nutritional and economic factors driving ingredient selection, the balance of fatty and amino acids, and strategies for feed cost efficiency. Listen now on all major platforms!"Understanding how distillers grains are produced is essential because each processing pathway creates a different nutritional profile for dairy cattle diets."Meet the guest: Steve Martin earned his B.S. in Animal and Dairy Science from Auburn University and his M.S. in Animal Nutrition from Texas A&M University. With more than 30 years in the industry, he has served as a dairy nutritionist, consultant, and founder of DNMCmilk, providing expertise in feed formulation, milk economics, and heifer nutrition. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:40) Introduction(07:55) History of distillers grains(11:10) Feeding management rules(16:10) Fat and protein balance(21:25) Diet optimization(26:40) Dairy risk and innovation(29:20) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like:* Lallemand* Adisseo* Afimilk* Evonik* Priority IAC- Protekta- AHV- Natural Biologics- Berg + Schmidt- SmaXtec- dsm-firmenich- ICC

The beef-on-dairy revolution is a move that has turned day-old calves from a sale-barn afterthought into thousand-dollar revenue streams. Joining us is Rabobank’s Senior Beef Industry Analyst for North America, Lance Zimmerman. He tells us how and why the U.S. is currently leading the pack in this global trend. See omnystudio.com/listener for privacy information.

Licensed professional counselor Rachel Brown reflects on 2025 and looks ahead to 2026.First ever Illinois FFA State Sentinel Paige Sierens discusses the first six months of her term.  Talking IDNR First Day Hikes with Troy Gilmore at Lincoln's New Salem State Historic Site. Meteorologist Paul Otto at Freese-Notis Weather recaps last weekend's storm and looks at New Year's Eve and New Year's Day weather.  

In the final episode of 2025, Emily and Brad reflect on another big year for The Moos Room, marking more than 300 episodes since launching in 2019. They look back on key 2025 topics, including real-world dairy case studies from the Morris Research Dairy, health and safety conversations, emerging disease issues, beef markets, virtual fencing, and growing interest in agrivoltaics.Brad highlights the value of openly sharing on-farm challenges—from calf health issues to nutrition troubleshooting—so listeners can learn alongside the research process. Emily shares how 2025 deepened her understanding of virtual fencing, renewable energy in agriculture, and farm safety, while continuing to champion sunscreen use year-round.Looking ahead to 2026, they preview upcoming projects and episodes on virtual fencing, agrivoltaics, genetics, feed efficiency, and a new study raising purebred Angus calves in a dairy system. They also hope to expand global perspectives on livestock and agriculture and invite listeners to suggest topics, guests, and on-air case studies.They close by thanking listeners for another year of support and looking forward to more conversations in 2026.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

The 2026 is Jan. 14-15 in Green Bay, Wisconsin, we hope you can join us - learn more at dairystrong.org. We are showcasing past Dairy Strong conference speakers and some of the key highlights. At the 2024 Dairy Strong conference, Scott Caine, president of Aimpoint Research, was the keynote speaker. He discussed key concerns for dairy farmers going forward and the steps needed to keep the industry secure. Join us at Dairy Strong on January 14-15 in Green Bay, Wisconsin. Gain timely political updates, dive into the dynamics of producer-processor relationships and learn strategies to sustain a stronger future for dairy through innovation and collaboration. United together, we're leading with purpose—one person, one policy and one farm at a time. To learn more, visit dairystrong.org. Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Mareet Ayin - Non-Dairy Substitutes by Rabbi Avi Harari

Fermanagh man, Rodney Elliott, who is farming in the US state of South Dakota, joins James Dunne for the second part of his interview discussing recruiting and managing staff, herd breeding objectives, animal performance and herd nutrition. He also offers insights into what he has learned along the way and why he is as passionate about dairy farming today as he was 20 years ago. Image: https://www.midwestdairy.com  For more episodes from the Dairy Edge podcast go to the show page at:https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/ The Dairy Edge is a co-production with LastCastMedia.com

Join the Iowa State Dairy Team as we reflect on the highlights and achievements of 2025 and share exciting plans for 2026. From outreach events and research milestones to upcoming initiatives, get an inside look at what's next for the ISU dairy community. Tune in to celebrate the past year and get inspired for the year ahead!

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

Join the AgNet News Hour for expert insights into the latest in U.S. agriculture. In this episode, we cover USDA's Farmer-First Regenerative Agriculture Pilot Program, which rewards farmers for improving soil and water quality using NRCS tools like EQIP and CSP. Learn how partnerships with corporations, technical service providers, and urban communities are scaling regenerative practices to improve crop yields, nutrition, and sustainability. We also sit down with Amy DeLisio, CEO of the Dairy Council of California, to discuss the health benefits of milk and dairy foods. Discover why whole milk, chocolate milk, and cultured dairy products like yogurt and cottage cheese are essential for bone health, brain development, gut wellness, and overall nutrition. Amy highlights California's universal school meal programs, giving children access to nutritious milk and locally grown foods. We also celebrate National Milk Day on January 11th, showcasing milk's history, pasteurization, and its vital role in healthy diets. The episode explores critical California agricultural trends for 2026, including fertilizer pricing, farm store supply chain challenges, and fuel costs affecting local farmers and businesses. We cover emerging issues like automation in agriculture, electric vehicle infrastructure, and the farm bill's future impact on the industry. Finally, we touch on personal wellness, emphasizing consistent exercise, home gyms, and outdoor activity to maintain energy and health for farming communities. Whether you're a farmer, consumer, or ag industry professional, this episode provides actionable insights, science-backed information, and updates on policy, sustainability, and nutrition. Stay informed and prepared for the year ahead in agriculture.

UC experts say the New World screwworm remains outside the U.S., but California dairies face unique vulnerabilities if it spreads north.

A conversation with new Illinois Farm Bureau Young Leader Committee Chair Garrett Williams from Richland County.Ryan Gentle from Wyffels Hybrids details the company's Harvest Progress Map.  IHSA Friday Friday Friday segment is with Farmington High School coach and eduactor Toby Vallas, who's being inducted into the Illinois High School Football Coaches Association Hall of Fame.  

There is a lot of confusion and conflicting advice online around dairy, gluten, and soy for fertility — especially for people with Endometriosis: are they good for you? Should you avoid them? This episode explores what the evidence says, why some people benefit from reducing these foods, and how to know what's right for your body.  I've created a free guide that explains how you can use diet and supplements to help improve your fertility. It's called “5 strategies to improve your fertility naturally“ and you can download it here: https://www.subscribepage.com/5strategiesimprovefertilitynaturally  #endometriosis #theendometriosistnutritionist #EndometriosisDiscoveryCall #endometriosissymptoms #NutritionForEndometriosis #1in10 #endoadvice #nutritionist #NutritionAdvice #theendometriosisnutritionistpodcast #fertility #endometriosisfertility #gluten #dairy #soy #boostfertility 

Special Christmas show featuring Christmas memories from Nikki Taylor (Jim Taylor's wife), Illinois Farm Bureau Director of Issue Management DeAnne Bloomberg, Monticello High School educator & coach Cully Welter, farm broadcaster Max Armstrong, and retired WRMJ owner John Hoscheidt.  

California announces new federal funding to help dairy farms cut methane emissions and improve water quality statewide.

An extended conversation with Dr. Ed Hightower, who played a key role in responding to a food desert and bringing a grocery store to Venice, Illinois. Dr. Hightower currently serves on the SIU Board of Trustees. He spent many years as Edwardsville School District superintendent and is a retired Big Ten basketball official, working 12 NCAA Final Fours.  

A second official government review finds the dairy code is operating as intended, the algae bloom forces some SA oyster growers to remain closed during the busy Christmas period, and an iconic South Australian brandy label celebrates its 100th distilling season in 2025.

This episode features Dr. Jocelyn Johnson with STgenetics, a speaker at the 2025 ADSA Breeding and Genetics Symposium: Creating Carbon-Friendly Cows and Leveraging Omics to Improve the Sustainability of Dairy Production.Dr. Johnson's presentation was titled “Advancing dairy sustainability through feed-efficient genetics and genomics: Research insights and applications.” She gives an overview of her talk, which focused on data STgenetics has collected and how the company has applied that data to help their customers be more sustainable. She goes on to describe some of the residual feed intake research they've conducted in dairy cows. (4:20)STgenetics has invested in feed efficiency technology and has shown that selection for improved feed efficiency is correlated to a lower carbon footprint. Dr. Johnson talks about the heritability of feed efficiency compared to other traits we select for in the dairy industry.  (8:16)Dr. Pralle asks Dr. Johnson if STgenetics is measuring emissions from cows in their research. The company has partnered with Texas A&M to measure methane emissions in heifers divergently selected for feed efficiency. They found that more efficient animals produced less methane. Since that pilot project, STgenetics has purchased equipment to measure emissions at their own research facilities and has collected 2-3 years of data on beef, beef on dairy, and Holstein populations. Dr. Johnson emphasizes that the relationship between methane emissions and high milk production is somewhat of a balancing act. (11:29)The group discusses feed additives purported to decrease methane emissions and the differences in rumen microbiomes between high and low efficiency animals. They also talk about how best to get information and technology in front of producers.  (17:59)Panelists share their take-home thoughts. (23:39)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Dairy Skim is a bite-sized episode series where HighGround's top analysts break down the latest dairy data release. Today, Betty Berning discusses the September, October, and November 2025 US Cold Storage Report. Subscribe so that you never miss an episode! NEW from HighGround Dairy: US Dairy Markets & Fundamentals Course. Designed for professionals new to the dairy industry, this course demystifies what drives milk and dairy markets. Through practical explanations and real-world examples, you'll master milk pricing, domestic and global demand trends, and key USDA reports. Learn more and enroll today: ⁠highgrounddairy.com/education⁠ Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This episode was produced and edited by HighGround Dairy's Becca Kelm.

In this episode, recorded live at the World Dairy Expo, Peggy sits down with Tim Baumgartner, the genetics manager at Jer-Z-Boyz Ranch in Pixley, California. Tim shares his journey from growing up on a dairy farm in Wisconsin to becoming a pivotal figure in the dairy genetics industry. He discusses his passion for cows and people, recounting how one pivotal conversation led to a rewarding career in genetics. The episode explores how the Jer-Z-Boyz Ranch significantly improved the breed's genetics, the impact of mentorship, and how innovative technology, like the Milc Group's feed program, transformed their operations. Highlights include the discovery and development of high-fat Jersey cows, the challenge and success of polled genetics, and the importance of family and community in the dairy world. Tim's story is a testament to resilience, passion, and the pursuit of excellence in the dairy industry.This Episode is Brought to you by Milc GroupMilc Group is a dairy software company that brings real-time, actionable data to dairy farms across the world. They are dedicated to revolutionizing the dairy industry with their user-friendly cloud-based software. ONE™ by Milc Group is our all-in-one app that brings together all the important aspects of your dairy together in one place. With products such as feed and animal management software, people training, dairy facility monitoring, and scale management, Milc Group is committed to providing producers with the tools they need to succeed.ONETM Feed: https://www.milcgroup.com/product/feedONETM Scale: https://www.milcgroup.com/product/scale00:00 Introduction: Shaping a Breed and Leaving a Legacy00:07 Meet Tim Baumgartner: A Passion for Genetics01:23 Growing Up on a Dairy Farm in Wisconsin07:42 The Journey to California09:31 A Career in Genetics and Mentorship15:37 The Jer-Z-Boyz Ranch Transformation27:39 Innovations and Future Directions

Talking school bus safety and raising public awareness on stop arm violations with Rockridge School District Superintendent Marcus Bush and Illinois State Police Trooper Shafer McKune. Holiday travel update with Paul Wappel from the Illinois Department of Transportation.Illinois State Climatologist Trent Ford details Christmas and New Year's weather.  

Ted is a first generation farmer who started and built a large scale grazing based dairy that allows him to compete in an industry typically dominated by high capital production focused dairy farms. We discuss his start, the decision to get into this model, using virtual fence in a dairy context and so much more.Resources mentioned:National Grazing Lands CoalitionGraze MagazineRanching for ProfitGrazing Grass PodcastBusiness of Agriculture PodcastCheck out ⁠⁠⁠⁠⁠⁠www.pharocattle.com⁠⁠⁠⁠⁠⁠ for more information on how to put more fun and profit back into your ranching business! As always, check us out at Ranching Returns Podcast on Facebook and Instagram as well as at ⁠www.ranchingreturns.com⁠.For Ranching Returns shirts, hats, and sweatshirts check out https://farmfocused.com/ranching-returns-merch/If you're interested in Farmatan to fight scours in your operation, call Paul Mitchell at 515-745-1639 or check out farmatanusa.com.To learn more about all the classes and services that Noble offers check out www.noble.org

In this short solo episode of The Moos Room, Emily takes the mic to talk about managing holiday stress through setting healthy boundaries. With the holidays approaching, Emily shares practical guidance on navigating family dynamics, uncomfortable conversations, and competing demands on time and energy.She outlines three simple steps for setting boundaries—being clear and direct, stating what you need, and accepting any discomfort that may follow—and walks through real-world examples such as saying no, redirecting conversations, asking for time, and stepping away when needed. Emily emphasizes that boundaries can be temporary or permanent, and that setting them is an important form of self-care.The episode closes with a reminder that boundaries help reduce unnecessary stress, support resilience, and contribute to healthier relationships. Emily encourages listeners to reflect on their own needs this holiday season and to remember that taking care of yourself is not selfish—it's essential.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Linkedin -> The Moos RoomTwitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory 

Dairy Skim is a bite-sized episode series where HighGround's top analysts break down the latest dairy data release. Today, Betty Berning discusses the November 2025 US Milk Production Report. Subscribe so that you never miss an episode! NEW from HighGround Dairy: US Dairy Markets & Fundamentals Course. Designed for professionals new to the dairy industry, this course demystifies what drives milk and dairy markets. Through practical explanations and real-world examples, you'll master milk pricing, domestic and global demand trends, and key USDA reports. Learn more and enroll today: ⁠highgrounddairy.com/education⁠ Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ This episode was produced and edited by HighGround Dairy's Becca Kelm.

China has decided to impose provisional anti-subsidy measures on certain dairy products from the European Union. The Ministry of Commerce reiterated that China remains cautious in using trade remedy measures and is willing to resolve the dispute with the EU through consultations.

Illinois Farm Bureau President Philip Nelson discusses the resolutions process leading up to American Farm Bureau Federation Annual Convention next month. IFB Economic and Policy Analyst Raelynn Parmely highlights the 2025 State of the Farm Economy report. Jenna Spychal with Jonamac Orchard and the Illinois Specialty Growers Association promotes next month's Everything Local Conference.Commstock Investments Joe Camp previews a new market week. 

12-19-25 - Guad Squares - w/Frank Caliendo - Biden - Alec Baldwin - Jay Leno - Morgan Morgan And Morgan - Dairy Dreamer Brady - Barkley And Shaq - 01-20-23 - BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

12-19-25 - Guad Squares - w/Frank Caliendo - Biden - Alec Baldwin - Jay Leno - Morgan Morgan And Morgan - Dairy Dreamer Brady - Barkley And Shaq - 01-20-23 - BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Uplevel Dairy Podcast, Peggy Coffeen talks with Curtis Bosma from HighGround Dairy about the current state of the dairy market as of December 2025 and projections for 2026. They discuss stagnant dairy prices, particularly in cheese and butter, the role of whey in sustaining Class 3 milk prices, and the impacts of overproduction and bird flu on milk supply. Curtis also provides insights into alternative revenue sources like beef streams and methane digesters that are supporting dairy farmers. The episode closes with strategic advice for dairy producers to manage margins and plan ahead for the new year.Grab your own copy of the monthly market update here: https://marketing.highgrounddairy.com/december-2025-producer-market-updateThis episode is brought to you by: HighGround Dairy provides global dairy market intelligence, insurance services, futures & options brokerage, and advisory programs to a diverse range of dairy market participants throughout the supply chain.00:00 Introduction to Dairy Market Trends00:42 Current Dairy Market Overview03:07 Milk Production Insights04:39 Bird Flu Impact on Dairy Market07:58 Cheese and Butter Market Analysis11:51 Whey Protein: The Unsung Hero13:08 Alternative Revenue Sources for Dairy Farms16:32 Strategies for 202621:06 Final ThoughtsInformation shared in this podcast is for educational purposes and is not a solicitation to buy or sell commodities.  Opinions expressed are current opinions as of December 17, 2025 at 1  p.m. CST and only represent the views of the speaker and not those of HighGround Trading, unless otherwise expressly noted.

Dairy bread?

Eve gives an overview of current and future consumer trends where dairy can play a role. Functional foods, health and wellness, high protein foods, fermented and cultured foods, women's health, brain health, and aging are all part of the mix. (7:26)The panelists discuss the healthfulness of saturated fats, the resurgence of butter, milk's bioactive compounds, and how best to reach the public about the health benefits of dairy. (10:41)Eve talks about marketing to Gen Z consumers, who are motivated by novelty. How do we reimagine a food that's been here for thousands of years? What new ways can we talk about it? What ways can we optimize dairy science and research to show up in generative systems like ChatGPT? (20:34)The group then tackles the topic of lactose. Lactose and honey are the only two sugars not made by plants. Why is it lactose that is in the milk of mammals? Dr. Jiminez-Flores thinks lactose is a dark horse in dairy and we have much yet to discover about it. He notes that some milk oligosaccharides are not digested by babies, but are used by bacteria in the development of a healthy microbiome. Dr. Lucy notes that dairy also contains peptides that have been found to reduce hypertension. The group also delves into how dairy products can be part of preventative health care. (23:53)Do consumers perceive dairy products to be minimally processed? Eve explains that dairy is perceived as a clean, fresh food. Given the current trend to reduce additives and food dyes, she sees potential for dairy food science innovation in this area. Dr. Aldrich talks about the glycemic index of lactose-free milk. (38:13)The panelists agree that dairy has a great upcycling story to tell. Converting fiber into milk and meat and feeding non-human grade byproducts are just two examples. Eve notes that younger consumers care about sustainability, but there's a huge “say-do” gap: 76% of North American consumers identify as caring about conscious and sustainable practices, but less than 40% actually act on those values when making purchases. The panel also notes that whey is another great upcycling story. Dr. Jiminez-Flores emphasizes how important consumer trust in science and research is, and how we are currently experiencing a loss of that trust. (45:48)Panelists share their take-home thoughts. (1:01:01)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Welcome to the True Fiction Project, your go-to podcast for exploring the journey of stories from their non-fiction roots to their fictional outcomes! I'm Reenita Hora, your host, and today we're doing something different and special. We have marketing strategy expert Saurabh Bajaj, Executive Vice President at Vodafone Idea and author of the fascinating book The Practical Marketer. We explore practical marketing strategies, brand positioning, consumer insights, and social media marketing. Saurabh reveals how category growth, market share, personal branding, and domain authority shape successful marketing campaigns and how those concepts can be applied to fiction writers and artists. He shares his digital marketing journey and the power of brand strategy. Tune in to hear his Cadbury Celebrations story—how a profound consumer insight about the Diwali holiday, "Iss Diwali Aap Kise Khush Karengay" (This Diwali, Who Will You Make Happy), inspired the iconic, successful campaign.What You'll Learn in This Episode: ✅ The fundamental brand strategy decision: pursue category growth or steal market share—this choice determines your entire marketing campaign approach.✅ Build personal branding and domain authority through social media marketing with vulnerable, authentic content that resonates with audiences.✅ How consumer insights and digital marketing evolved—why establishing context and authority matters more than keywords in modern practical marketing strategies.✅ The story behind Cadbury's iconic Diwali campaign and how understanding genuine human connection created a timeless brand positioning success.Subscribe to Reenita's Storytelling Den on Substack for free at https://substack.com/@reenitahora and to her YouTube channel to watch the video version of this episode! https://www.youtube.com/@reenymalCheck out her website to stay up-to-date on events, book releases and more! https://reenita.com/TIMESTAMPS:  00:00 Saurabh Bajaj, author of The Practical Marketer and how the pandemic sparked his writing journey 03:56 The fundamental brand strategy question: grow the category growth or steal market share08:03 Understanding your brand positioning task before executing any marketing campaigns13:33 Storytelling techniques for authors and how practical marketing strategies apply to creative professionals17:48 The evolution of social media marketing and building domain authority through authentic content26:11 Creating vulnerable, authentic content that builds personal branding and consumer insights32:00 Saurabh tells us an anecdote about the Cadbury Celebrations Diwali campaign story he spearheaded: discovering the power of genuine consumer connectionKEY TAKEAWAYS: 

Welcome back to Everyday Homesteading. Today I'm sitting down with two people I deeply respect and always enjoy talking with, Shawn and Beth Dougherty. If you have ever wondered whether a family milk cow actually fits into a busy modern homestead, or if you've been feeling that tug toward a simpler, more land-rooted way of feeding your family, this conversation is for you.Shawn and Beth have spent more than twenty-five years raising a large family, stewarding rough Appalachian ground, and building a thriving homestead centered around the grass-fed family cow. Their new book, One Cow Revolution, takes everything they've learned and puts it into a guide that feels like having a wise neighbor over the fence.We talk about why the dairy cow is still one of the most powerful tools for food independence, how managed grazing can rebuild soil and family culture, and why the cow is far less of a burden than most people fear. Whether you already have a cow, hope to bring one home someday, or think you never will, you'll walk away from this episode with a whole new sense of what's possible.Let's dive in.- Grab a copy of One Cow Revolution here: https://a.co/d/gAx6o34- Check out the accompanying blog post here: https://homesteadingfamily.com/can-anyone-keep-a-dairy-cow- Thanks to Lehman's for sponsoring today's podcast. Be sure to check out all Lehman's has to offer at https://lehmans.com Time Stamps:0:00 - Introduction1:42 - Lehman's2:39 - Main Topic42:31 - One Cow Revolution (Book)~~~~~~~~~~~~~~~MORE ABOUT US!WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we're living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: http://bit.ly/HFWelcomeVideoGrow, Preserve & Thrive with us!Visit us on our blog: https://www.homesteadingfamily.comFacebook at https://www.facebook.com/homesteadingfamilyInstagram: https://instagram.com/homesteadingfamilyRumble: https://rumble.com/HomesteadingFamilyA few highlights you don't want to miss are our FREEBIES!!Healthy Healing at Home – Learn how to confidently use herbal medicine in your home with this FREE 4 video workshop: https://homesteadingfamily.com/HHHytYour Best Loaf – A Free 4 video workshop teaching you how to make great bread at home, every time, regardless of the recipe you are using: https://homesteadingfamily.com/free-bread-workshopEvery single month we send out a physical magazine to over 10,000 people! It's filled with seasonal recipes, fresh inspiration for your kitchen, and practical homesteading tips from seasoned homesteaders. Just like the Everyday Homesteading podcast, the magazine equips and empowers you to thrive on your homestead. Sign up now for just $9/month.