Podcasts about dairy research

Joanna connected with Dr. John Lucey about the Center for Dairy Research's focus, how the cheese caves operate, dairy beverages, fermented dairy foods, on-farm processing advice and more. See omnystudio.com/listener for privacy information.

Dairy has the potential to boost your mood, reduce anxiety and stimulate the immune system. Today, we will focus on how cheese has the ability to lower hypertension. Our guest today was awarded a grant from the Dairy Innovation Hub to support the Center for Dairy Research's work to develop cheese manufacturing and aging methods to increase the amount of the bioactive peptides in cheese that have antihypertensive properties. Dairy Stream host Joanna Guza and guest Rodrigo A. Ibáñez, associate scientists at the Center for Dairy Research, discuss the following topics:   What are bioactive peptides Nutritional properties of cheese Bioactive peptides and the impact on lower hypertension Ethnicity and the role on the human body CDR's research on testing bioactive peptides Challenges within the research What's next for the study Food is medicine conversation Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guest: Rodrigo A. Ibáñez holds a Ph.D. in Food Science and Technology from University College Cork – National University of Ireland. He currently works as an Associate Scientist in the Cheese Research Group at the Center for Dairy Research (CDR) at the University of Wisconsin-Madison, studying topics related to cheese defects, impact of cheese components in human health and use of dairy ingredients to improve cheese quality. Additionally, Rodrigo supports teaching activities in CDR short courses, including those offered in Spanish.  Resources: Dairy Pipeline (see page 8) Enhancing the Bioactive Peptide Profile of Cheese presentation About the Dairy Innovation Hub This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.  Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Attend Dairy Strong on Jan. 15-16 in Green Bay, Wisconsin to hear from inspiring speakers and experts on policy, sustainability and the future of dairy. This year's event kicks-off with the return of Tailgate on the Tundra at Lambeau, followed by a jammed pack day of breakout sessions, and networking opportunities and concludes with an evening celebrating award winners and DBA's 25th Anniversary! Learn more and register at dairystrong.org.

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 Dec. 25. Dairy Stream host Joanna Guza and guest Rodrigo A. Ibáñez, associate scientists at the Center for Dairy Research, discuss a grant from the Dairy Innovation Hub to support the Center for Dairy Research's work to develop cheese manufacturing and aging methods to increase the amount of the bioactive peptides in cheese that have antihypertensive properties. Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guest: Rodrigo A. Ibáñez holds a Ph.D. in Food Science and Technology from University College Cork – National University of Ireland. He currently works as an Associate Scientist in the Cheese Research Group at the Center for Dairy Research (CDR) at the University of Wisconsin-Madison, studying topics related to cheese defects, impact of cheese components in human health and use of dairy ingredients to improve cheese quality. Additionally, Rodrigo supports teaching activities in CDR short courses, including those offered in Spanish.  Resources: Dairy Pipeline (see page 8) Enhancing the Bioactive Peptide Profile of Cheese presentation About the Dairy Innovation Hub This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.  Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com.  Attend Dairy Strong on Jan. 15-16 in Green Bay, Wisconsin to hear from inspiring speakers and experts on policy, sustainability and the future of dairy. This year's event kicks-off with the return of Tailgate on the Tundra at Lambeau, followed by a jammed pack day of breakout sessions, and networking opportunities and concludes with an evening celebrating award winners and DBA's 25th Anniversary! Learn more and register at dairystrong.org.  

Brownfield's Larry Lee interviews Rani Govindasamy-Lucey, with the Center for Dairy Research at the University of Wisconsin-Madison, at the University of Wisconsin Dairy Summit.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dairy Management Inc. has launched a new website to more effectively communicate the full national and local impact of the dairy checkoff to farmers and importers.

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See omnystudio.com/listener for privacy information.

Agriculture exists everywhere in the world - but it can look different than Wisconsin.  Bob Bosold visits with Oscar Vargas, an agriculture guide in Costa Rica, about their labor force and the type of agriculture you'll see there.Today's solar eclipse could cause animals around the farm to act a little odd today, at least for the few minutes the eclipse occurs.  Beekeepers around the country are trying to monitor their hive activity with beedar.  Wayne Steiglman, a hobby beekeeper in Brown County, is one of those waiting to see what the bees do.The Wisconsin Beef Improvement Association(WBIA) had a big sale Saturday in Platteville, and online.  Allan Arndt, president of WBIA, says marketing of bulls today has changed.With spring planting just around the corner, our farm partners in the form of labor become increasingly important.  Stephanie Hoff talks to Linda Swindling, a professional negotiator that helps farms concentrate on keeping their employees, and keeping them happy too.Wisconsin's success as America's Dairyland takes a collective effort.  Pam Jahnke talks to Ken Heiman, owner and operator of Nasonville Dairy in Marshfield about how the Center for Dairy Research helps propel Wisconsin's dairy industry forward.  Paid for by Dairy Farmers of Wisconsin.See omnystudio.com/listener for privacy information.

Surface-ripened cheeses account for some of the 142 classes at the World Championship Cheese Contest. That includes Limburger cheese. Limburger has a reputation for a potent aroma, but it's also a staple in Wisocnsin's cheese-making heritage. One of Limburger's biggest fans, John Jaeggi, is the coordinator for the Wisconsin Master Cheese Maker program at the Center for Dairy Research. He's also a go-to judge for the "stinky cheese" categories at competitions. He gives us a history lesson on Limburger in Wisconsin, and what it takes to judge cheeses that can overwhelm the senses.See omnystudio.com/listener for privacy information.

Great Plains Cotton Conference Food Producer Workshops Wanting to Rebuild K-State's Dairy Unit   00:01:05 – Great Plains Cotton Conference: Kicking off today's show is K-State's Sarah Lancaster and Logan Simon as they preview the Great Plains Cotton Conference taking place towards the end of February. Conference Schedule Gaylon: gmorgan@cottoninc.com or 919-259-4137 Shelley: sheinrich@cottonboard.org or 806-670-3250   00:12:05 – Food Producer Workshops: Director of From the Land of Kansas program, Sammy Gleason, continues the show with information about Local Food Producer workshops and how the From the Land of Kansas supports producers. Food Producers Workshops fromthelandofkansas.com   00:23:05 – Wanting to Rebuild K-State's Dairy Unit: Mike Brouk, K-State dairy specialist, ends today's show by discussing the university's efforts to secure funding to rebuild its Dairy Research and Training Unit which has been in operation since 1977.   Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan

News is out that the Dairy Research and Training Facility at South Dakota State University will close by the end of June. Milk from the facility is used to make the popular “Jackrabbit Ice Cream” and cheese from SDSU. University officials are trying to reassure the public that the ice cream will still be available, and students are still able to major in Dairy Manufacturing and Dairy Production at SDSU. Rusty Halvorson has this update with Dr. Joe Cassady, the South Dakota Corn Endowed Dean of the College of Agriculture, Food and Environmental Sciences at South Dakota State University. (Photo: SDSU)  See omnystudio.com/listener for privacy information.

The Center for Dairy Research at UW-Madison, also known as CDR, is world leading in product development, contract research, and training services. The center is supported by dairy farmer checkoff dollars. CDR Director and Professor John Lucey joins us. He tells me about the research and short courses happening inside the state-of-the-art facility. CDR is also a part of the Dairy Business Innovation Alliance, which just announced another round of grants for 41 dairy businesses across the Midwest, including Wisconsin. The total amount of funds totals $4 million.See omnystudio.com/listener for privacy information.

What is Brad up to in Morris, MN at the Dairy? Does he really do research or does he just eat grilled cheeses all day, every day? Listen to find out! Also, an update on Brad's trip to World Dairy Expo.Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Twitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension WebsiteAgriAmerica Podcast Directory

Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world's biggest cheese lovers, and it's happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1.   ​Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America's Dairyland through 16 unique limited ticketed events, including:   Exclusive Excursions: You'll board a bus and be swept away for a day you'll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese: Spend the day in Southern Wisconsin's Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we'll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks: Take a mini course in cheese science at the UW's Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it's a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square is open to the public alongside the Dane County Farmer's Market. This pop-up market is your one-stop shop for sampling and purchasing your new favorite cheese directly from makers from around the state.   This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.See omnystudio.com/listener for privacy information.

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we talk to Dr. John Lucey, director of the University of Wisconsin-Madison's Center for Dairy Research, about the new research happening that is trying to use all that excess whey Wisconsin produces into materials that could replace fossil fueled plastic. Then we talk about the best things we have found on the side of the road.

The Center for Dairy Research helps with all aspects of dairy processing training. Experts will lead a course on butter making on June 6-8. The deadline to apply is May 23. One of the instructors, Ben Ullerup Mathers, says this is a three-day deep dive into producing and evaluating butter. It covers all of the topics from butter making fundamentals to hands-on laboratory, manufacturing, and sensory sessions. Wisconsin requires butter making have at least one licensed butter maker on the premises. This course is a stepping stone in that licensing process. Ullerup Mathers says he's seeing a growing interest for artisan butter making as a value-add for a business. This class welcomes those looking to get into the butter making business and those already established.See omnystudio.com/listener for privacy information.

With the latest increase in interest rates, Wisconsin agriculture's having multiple conversations with ag lenders.  Charitee Seebecker talks about lending trends with Blaine Nelson, senior economist on the strategy, research, and analytics team at Farmer Mac. Weather is going to allow for some great outdoor activity this weekend, and the WI Dept. of Natural Resources wants to encourage that with their OutWIGo campaign.  Charitee Seebecker visits with Missy VanLanduyt, DNR Recreation Partnerships Section Chief, about all the options they're offering.When we think about most dairy research, we think about new products, new flavors - but not necessarily new uses.  Carrie Mess introduces us to Dr Grace Lewis, Assistant Professor of Food Science at UW-River Falls - where she's focused on dairy proteins as a carrier for nutrients, vitamins and pharmaceuticals.Finally Stephanie Hoff introduces us to another finalist for the Alice in Dairyland event happening next weekend in Walworth County. Today we meet finalist, Shannon Lamb.See omnystudio.com/listener for privacy information.

There was a time when every community had a blacksmith, and their work was focused on utility.  Today's blacksmith's still focus on utility and function, but there's also a certain art to what they do.  Bob Bosold visits with Craig Trnka at the Midwest Horse Fair.  Trnka is CEO, World Championship Blacksmiths, LLC.  He explains how blacksmithing has evolved and how it's attracting a younger audience of new recruits. Most Wisconsinites know a good cheese curd squeaks and there really needs to be a string quality, to string cheese.  What can we do to extend that squeak, or make that string even more enjoyable?  Carrie Mess visits with graduate student, Maggie Becher, about her work within the Center for Dairy Research to enhance those qualities.  She says if we can extend that squeak and enhance that string - Wisconsin cheesemakers can broaden their geographic reach and capitalize on the snack food arena. Dairy farmers have had their breath taken away by the rapid decline in cheese and milk prices. Ryan Yonkman with EverAg tells Pam Jahnke what he sees impacting today's prices, and his perspective on the outlook.See omnystudio.com/listener for privacy information.

Wisconsin is celebrating the reopening of Babcock Dairy Hall and everything it includes.  Stephanie Hoff talks with the director of the Center for Dairy Research - which is housed in Babcock Hall.  Dr. John Lucey says the expanded, improved space will help not only students but the dairy industry as a whole. Wisconsin's Department of Natural Resources released its plan for wolf management in the state after gathering comments from about 3,500 people. The conversations aren't stopping though.  Pam Jahnke talks to Laurie Groskopf from the Wisconsin Sporting Dogs Association, about a listening/sharing session they'll be hosting this Saturday along with the Wisconsin Wildlife Federation and WI Wolf Facts.  She says the groups are concerned that the human stories of how wolves have impacted their lives isn't being heard by state officials. Wisconsin milk production went up slightly in March with fewer cows doing the work.  Mike North with EverAg joins Pam Jahnke to talk about the latest milk production figures and the trends he's watching.  He also brings news from the global front on how the Middle East made the market this week!See omnystudio.com/listener for privacy information.

Backyard gardeners are getting busy this spring, and some of their projects might include new shrubs and bushes.  Jill Welke visits with a family that's dedicated to making sure those supplies are always available.  Ashley Ahl helps operate Ahl Nursery, and explains what their spring looks like. Finally, the Babcock Dairy Hall renovation is complete, and that's brought a big smile to Dr. John Lucey, Director of the Center for Dairy Research - a part of that renovation.  He explains to Stephanie Hoff all of the products and educational opportunities the new facilities offer. Wisconsin's meat processing industry gathered together in Middleton for their state convention.  Pam Jahnke talks with Jake Sailer or Sailer's Meats in Elmwood about the association and industry trends.  Sailer is the current president of WAMP, and says the organization wants to be taken seriously.See omnystudio.com/listener for privacy information.

Dairy processing is a competitive industry and Wisconsin is home to a world-class facility – the Center for Dairy Research – driving the development of new products to meet consumer demands, both domestically and abroad. Ken Heiman, owner of Nasonville Dairy, and John Jaeggi, coordinator of the Cheese Industry and Applications Program and coordinator of the Wisconsin Master Cheesemaker Program at the Center for Dairy Research (CDR), share processor challenges, how CDR can help and the future of dairy processing. Dairy Stream host Joanna Guza dives into the topics below with Ken and John: 1:55: Past challenges at Nasonville Dairy 4:15: How CDR supported Nasonville Dairy 5:53: Number of projects that CDR works on 6:45: What has been the most common challenge 7:47: CDR support during the pandemic 10:15: CDR support in a timely manner 11:24: Does the manufactures and supplier provide adequate support 13:46: Challenges with exports and regulation 17:26: Importance of dairy competitions 22:28: How to ask CDR for help 23:25: Wisconsin processors get priority, international support 25:26: How dairy farmers ask CDR for support 26:56: Do dairy processors pay for CDR support 27:33: CDR confidential assistance 29:45: Future challenges in dairy processing 33:08: Ken perspective on future challenges Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guests Ken Heiman is a Master Cheesemaker who owns Nasonville Dairy in Marshfield, Wisconsin, is an encyclopedia of all things dairy – from cheese's ancient roots in Egyptian tombs and Greek mythology to the exact time it takes his plant to turn a tanker load of milk into feta. Also, a true Wisconsinite who got his cheesemaker's license before his driver's license. John Jaeggi is the coordinator of the Cheese Industry and Applications Program at John is responsible for the coordination and execution of trials and application extensions. In addition, John lectures and conducts lab sessions for numerous CDR and company contracted short courses. John has a B.S. in Business and Economics. He is a third generation licensed Wisconsin Cheesemaker with over 45 years of experience in the industry. He has also been a technical judge in many contests including the United States and World Championship Cheese Contest. This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C. 

The dust has settled at Babcock Hall at UW-Madison. After a three-year renovation, the campus can now say it has a world-class dairy research facility between the Babcock Hall Dairy Plant and the Center for Dairy Research. CDR Director John Lucey tells Mid-West Farm Report that there's excitement coming from students, faculty and the industry to get started in the improved space. And it is a bigger space… the roughly $73 million project added about 50,000 square feet on three levels to the West side of Babcock Hall. Lucey says there isn't a dairy product they can't make in the building.See omnystudio.com/listener for privacy information.

Production kicks off this week in the new and improved Babcock Hall Dairy Plant. Manager Casey Whyte says they begin making ice cream today, and they'll start cheese in a few weeks. This is following a three-year renovation project to the 1950s facility. Babcock Hall Dairy Plant is known for its popular Babcock ice cream and award-winning cheeses, as well as a new, three-story addition for the Center for Dairy Research, a world-class resource for dairy processors and entrepreneurs.See omnystudio.com/listener for privacy information.

It is all about Bradley today! An update about the research going on at the UMN WCROC Dairy in Morris is long overdue so we asked our favorite PhD tenured professor to keep us in the loop. Electric tractors, growing crops under solar panels, calf health assessments, and horned cattle, are all on Brad's list to get done. Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Twitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension Website

Reproductive performance is key to maintaining a cow productive and guaranteeing the next lactation. To achieve good results, we need to improve our knowledge about the reproduction of transition cows: how do we manage them in order to be reproductively successful? With that in mind, our guest Dr. Stephen LeBlanc and I discuss, in this episode of The Dairy Podcast Show, the main challenges in the reproduction of transition cows, metritis management, goals for reproductive parameters, and the use of technology to detect early reproductive diseases. “So that's our challenge: keeping cows healthy, giving them the inputs of nutrition and management, and so on and so forth, so that they are set up with what they need for the success of their reproduction.” – Dr. Stephen LeBlanc What you'll learn:Highlight (00:00)Introduction (1:15)The influence of the transition period on the reproductive performance of cows (2:25)The indicators of success in reproductive performance  (8:39)Resilient cows and reproduction (15:34)Pregnancy rates: what's the new goal? (21:01)Advances in the treatment of metritis (25:03)The use of sensors for metritis diagnosis (31:56)More milk, less fertility: is that true? (36:11)The final questions (40:29)Meet the guest: Dr. Stephen LeBlancExperience:Current: Professor in the Department of Population Medicine at the Ontario Veterinary College; Director of Dairy at Guelph – The Centre for Dairy Research and Innovation, at the University of Guelph.Background:D.V.S. (University of Guelph)D.V.M. (University of Guelph)B.Sc., Animal Science (McGill University)Connect with the guest on Social Media: LinkedIn

Would you drink milk that came from a laboratory instead of a cow? Synthetic milk is set to shake up the dairy industry, boasting a similar look, taste and nutrition profile to cow's milk, but with a smaller carbon footprint. In this episode, Sarah is joined by Professor Dora Marinova from the Curtin University Sustainability Policy Institute. They discuss how synthetic milk is made, why we need another dairy alternative and the possible benefits and impact of fake milk on the dairy industry and consumers. I can't believe it's not milk! [01:02]What is synthetic milk made from? [02:30]How ‘green' is synthetic milk? [07:26]Impact of synthetic milk on dairy jobs [11:53]We already drink processed milk [14:05]Trying different brands avoids path dependency [16:28]Has the food industry become hyperreal? [19:23]“We need miracles on demand” to battle climate change [23:56]Learn moreWhich milk is best for the environment?Leading the whey: the synthetic milk start-ups shaking up in the dairy industryFood in a planetary emergencyConnect with our guestsProfessor Dora MarinovaDora Marinova is Professor of Sustainability at the Curtin University Sustainability Policy (CUSP) Institute and was CUSP Director from 2015 to 2018 and Deputy Director from 2007 to 2014. She has more that 320 refereed publications and has supervised 57 PhD students. Marinova's research areas of interest include innovative global green systems, sustainometrics (the modelling and measuring of sustainability), flexitarianism, the role of China in decarbonising the global economy, and the role of the individual in living sustainably.Join Curtin UniversityThis podcast is brought to you by Curtin University. Curtin is a global university known for its commitment to making positive change happen through high-impact research, strong industry partnerships and practical teaching.Work with usStudy a research degreeStart postgraduate educationGot any questions, or suggestions for future topics?Email thefutureof@curtin.edu.auSocial mediaTwitterFacebookInstagramYouTubeLinkedInTranscriptRead the transcript.Behind the scenesHost: Sarah TaillierContent creator: Zoe TaylorFirst Nations AcknowledgementCurtin University acknowledges the traditional owners of the land on which Curtin Perth is located, the Whadjuk people of the Nyungar Nation, and on Curtin Kalgoorlie, the Wongutha people of the North-Eastern Goldfields; and the First Nations peoples on all Curtin locations.MusicOKAY by 13ounce Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Music promoted by Audio Library. Curtin University supports academic freedom of speech. The views expressed in The Future Of podcast may not reflect those of Curtin University.

There are opportunities and optimism in the future of dairy beverages. Dairy Stream host Mike Austin talks with John Lucey, director at the Center for Dairy Research, about 'craft milk,' shelf-stable and value-added products and exporting dairy beverages. He shares the opportunities dairy has in creating functional products and improving packaging. Thank you to Dairy Farmers of Wisconsin for sponsoring this episode.    Learn more about the Dairy Strong conference Jan. 18-19 here, use promocode DAIRYSTREAM to receive 10 percent off your registration.  This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C. 

What are the benefits of grazing livestock? When will interest rates come back down? Will plant-based beverages win out over fluid milk? We cover it all on a Monday morning.  Extension Specialist Randy Jackson says Wisconsin is making an effort to increase grazing. Grassland 2.0 underscores the importance of grazing and grasslands to ensure clean water and a desirable landscape. They're working on how to make it more productive or attractive to farmers. Interest rates are a pain point, especially for shorter-term loans, but lenders say it won't get as bad as it was during the farm crisis 30 to 40 years ago. Wisconsin Bankers Association Ag Lending Board Chair Darla Sikora says she's noticed that loans to expand the farm, particularly on dairies, have slowed. Farmers have been keener on paying off debts with extra monies.  We're seeing more and more non-dairy beverages in stores. John Lucey, director of the Center for Dairy Research joins Mid-West Farm Report courtesy of Dairy Farmers of Wisconsin. He says dairy is using its resources, like the Center, to develop innovative products to stay ahead of consumer trends. He doesn't anticipate dairy-based drinks (coffees, protein shakes, etc.) to overrun fluid milk.  See omnystudio.com/listener for privacy information.

John Lucey, Director of Center for Dairy Research, speaks with Pam Jahnke about the innovations they're helping develop for dairy based products in the beverage aisle. Lucey says that dairy has a tremendous advantage over plant based beverages if people just look at the components involved.  He says while dairy offers natural components for things like protein, plant based beverages have to add it, manufacture it, or require you to consume more to equal dairy. Lucey thinks those points need to be a driving focus for future product development in the dairy industry - and the Center for Dairy Research is there to help with formulations! Sports drinks, meal replacements - it's a growing food category!   The Center for Dairy Research is funded by Dairy Farmers of Wisconsin – dairy checkoff  See omnystudio.com/listener for privacy information.

On Tuesday morning, the Idaho State Board of Land Commissioners approved $6 million for a Minidoka County property and $17.2 million for construction costs for the University of Idaho's Center for Agriculture, Food and the Environment. The planned facility would be the largest research dairy in the United States. Mark McGuire, Director of the Idaho Agricultural Experiment Station & Associate Dean of Research at the College of Agricultural and Life Sciences, joins the podcast this week to discuss the landmark step in the decades-long CAFE project.

The Babcock Hall Dairy Plant renovation and Center for Dairy Research addition broke ground in 2019 -- the expected end-date of construction has been fluid. Today, the anticipated completion date is early 2023, according to plant manager Casey Whyte. He says certain obstacles have been holding construction back, such as a shortage of freezer doors. Meanwhile, the production of cheese and ice cream continues at industry partners, including Madison Chocolate Shoppe, Edelweiss Creamery and Chalet Cheese Co-Op. Milk bottling has stopped until the plant is completed.See omnystudio.com/listener for privacy information.

Bob Bosold talks with National FFA CEO Scott Stump. The U.S. has a total of about three-quarters of a million members. Stump says the largest challenge facing FFA is a teacher shortage. Campaigns to expand ag educators have been disrupted by COVID. We meet the 2022 Cattlemen of the Year, Steve Springer of Iowa County. Springer is a third-generation beef farmer who has been in the business for over 40 years. LaGranders Hillside Dairy in Stanley, Wisconsin is proud to be the sole supplier of Culver's cheese curds that are now touring the country. Ryan LaGrander shares more about the goodness that goes into those curds. The Wisconsin Cheese Makers Association and the Center for Dairy Research are celebrating USDA's direction of $20 million in American Rescue Plan Act dollars to the Dairy Business Innovation Alliance. The additional $20 million in DBIA funding will support an expansion of the program's service area, explains WCMA Communications Director Grace Atherton. See omnystudio.com/listener for privacy information.

The Wisconsin Cheese Makers Association and the Center for Dairy Research are celebrating USDA's direction of $20 million in American Rescue Plan Act dollars to the Dairy Business Innovation Alliance. The additional $20 million in DBIA funding will support an expansion of the program's service area to include Indiana, Kansas, Michigan, Missouri, Nebraska and Ohio. Currently, the program covers Illinois, Iowa, Minnesota, South Dakota and Wisconsin, explains WCMA Communications Director Grace Atherton.  See omnystudio.com/listener for privacy information.

The Babcock Hall Dairy Plant renovation and Center for Dairy Research addition broke ground in 2019 -- the expected end-date of construction has been fluid. Today, the anticipated completion date is early 2024, according to plant manager Casey Whyte. He says certain obstacles have been holding construction back, such as a shortage of freezer doors. Meanwhile, the production of cheese and ice cream continues at industry partners, including Madison Chocolate Shoppe, Edelweiss Creamery and Chalet Cheese Co-Op. Milk bottling has stopped until the plant is completed. See omnystudio.com/listener for privacy information.

Last month, we introduced you to three companies from our 2022 DFA Accelerator program. This month, we are bringing you the remaing three innovative companies. As a reminder,  the DFA accelerator is a 3-month program where startups in ag-tech and commercial dairy products work with DFA to help build their businesses and bring value to DFA's family-farm owners and the dairy industry.From on-farm sustainability and animal welfare to sustainable manufacturing techniques, the 2022 accelerator class is working to have a positive impact on the dairy industry.This month, are two of the companies are working on ways to make the dairy industry more sustanaible and one is focused on all things animal welfare. Our host, Doug Dresslaer, talked dairy with Lyras, Cattle Scan and Hago Energetics.May's Dairy HeadlinesA DFA family farm-owner is taking photography on farm to a new level. https://www.smithsonianmag.com/arts-culture/these-are-the-winners-of-smithsonian-magazines-19th-annual-photo-contest-180979865/More than three dozen companies and cooperatives received grant money this year from the Dairy Business Innovation Alliance, a partnership between the Wisconsin Cheese Makers Association and the University of Wisconsin's Center for Dairy Research.https://www.dairyprocessing.com/articles/925-dbia-announces-recipients-of-dairy-business-builder-grantsDairy Farmers of America has introduced Borden Melts, cheese slices specially made for cheeseburgers.Borden Melts are made with real cream in every slice for that perfect melt every time.https://www.berryondairy.com/cheese.htmlIf you have an idea for a podcast or a headline you want us to feature, emails us at colab@dfamilk.com.

When we eat delicious Wisconsin cheese, what is the story our senses tell us? At the Center for Dairy Research at UW-Madison, dairy producers and researchers work together to create […] The post Perceiving cheese appeared first on WORT-FM 89.9.

There's a new face at the helm of the Wisconsin Farmers Union.  Rick Adamski took over the lead after Darren VonRuden, who served as president since 2010.  Adamski is a Shawano County farmer who shared his vision with Bob Bosold. Tuesday is the day for a listening session regarding the future of the Farm & Industry Short Course.  Hosted by the Professional Dairy Producers of Wisconsin and the Wisconsin Farm Bureau Federation, the goal is give guidance on upcoming changes.  Pam Jahnke talks with Doug Rhineman, associate dean at the College of Ag., and Life Sciences who oversees FISC.  He explains what the tentative plans are. Paid Program - Adam Brock from Dairy Farmers of Wisconsin joins Pam Jahnke with an update on the recently completed renovations at the Center for Dairy Research on the UW-Madison campus.  Brock says this facility plays a critical role in helping to develop new products using Wisconsin milk.  Paid for by Dairy Farmers of Wisconsin. See omnystudio.com/listener for privacy information.

Marianne Smukowski and Kerry Kaylegian are the creams of the crop when it comes to distinguishing a champion butter from the rest. Marianne, formerly with the Center for Dairy Research, and Kerry, a Penn State professor, were charged with judging butter from across the globe at the 2022 World Championship Cheese Contest. They share what it takes to be a winner in the salted and unsalted butter classes. They also share some of the other details of being a judge, such as how to clean the palette in between sampling. See omnystudio.com/listener for privacy information.

On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In this episode of Your Dairy Checkoff Podcast, California dairy farmer Tyler Riberio and New York dairy farmer Emma Andrew-Swarthout chat with Michelle McBride, founder and CEO of GoodSport Nutrition, and Bill Graves, SVP of Product Research at Dairy Management, Inc. about dairy product innovation. Did you know that your Dairy Checkoff supports six Dairy Foods Research Centers and dairy applications labs across the country to help bring new dairy products to market?  Dairy product innovation through the University Dairy Research Centers can impact sales and trust in dairy as these experts work with the dairy industry to develop new products that go beyond consumer expectations in emerging domestic and international markets.  Learn more as a local entrepreneur shares her experience working with the dairy farmer-funded Wisconsin Center for Dairy Research to create an all-natural sports drink made from the goodness of milk.  Our experts will discuss how the University Research Centers work and the impact they have on new dairy product innovation   To learn more about the national dairy checkoff and your local dairy checkoffs, please visit www.usdairy.com.

Michelle McBride is the founder of GoodSport Nutrition, where she launched GoodSport. It's a first-of-its-kind natural sports drink. And It's been scientifically shown to provide rapid and long-last hydration. It's ultra-filtered milk, which means the proteins and fat (white color) are taken out, and the lactose is broken down. What's left are electrolytes and carbohydrates in a clear, lactose free and refreshing beverage. And then it's flavored naturally with fruit flavors. She worked on this project with the Center for Dairy Research. You can find it in Festival Foods stores this spring. See omnystudio.com/listener for privacy information.

A new project from the Wisconsin Energy Institute at UW-Madison is looking at ways to turn dairy residue into useful products. Our guests explain how this can support farmers and improve environmental sustainability.

Babcock Hall Dairy Plant construction continues on in 2022. The Center for Dairy Research side of the project is mostly complete. Staff are slowly migrating into those new spaces. The plant itself has just started undergoing construction, which means Babcock ice cream production continues to take place offsite. Amidst renovations, supply disruption has persisted on the campus dairy. Scott Rankin, the food science chair at UW-Madison, shares those details with Stephanie Hoff.   See omnystudio.com/listener for privacy information.

GoodSport™ launched a sports drink that is 97 percent dairy and it aims to compete nationally against leading brands. Dairy Stream host Mike Austin talks with Michelle McBride, founder & CEO of GoodSport Nutrition, and KJ Burrington, formerly retired coordinator of dairy ingredient, cultured products and beverages at the Center for Dairy Research, about the process of developing the product and what the future holds for dairy-based sports beverages. Thank you to Dairy Farmers of Wisconsin for sponsoring this episode. This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.

Sharing information about Salmonella Dublin, an emerging pathogen of cattle, is essential to improve health, manage disease and minimize losses. This epidemiologist of infectious diseases of dairy cattle discusses some innovative ways to share Salmonella Dublin risk and prevalence information with producers and veterinarians.  For the past number of years, in our cattle populations, veterinarians and producers have dealt with a host-adapted strain of Salmonella that causes significant respiratory disease and sepsis in calves and can cause major production losses for an infected herd. Veterinarians work hard with their producers to set up biosecurity and treatment protocols on farm to help minimize new infections and manage risk factors, but there is also a lot of exciting work going on at Universities, and with governments and disease surveillance organizations to establish programs to effectively monitor outbreaks, track infections, and communicate this disease prevalence and risk information back to producers and veterinarians.  Dr. Simon Dufour, a Professor in the Department of Pathology and Microbiology at the Faculty of Veterinary medicine at the University of Montreal, joins us to share some information on Salmonella Dublin infections in dairy calves and cattle, and to discuss some collaborative projects that are in the works to help manage this important emerging pathogen. Links of Interest: Dr. Dufour and his research S'attaquer à Salmonella Dublin au Québec, La revue Le producteur de lait québécois, Dec. 2019 Project in progress: Diagnostic of Salmonella Dublin infection in Québec dairy herds Salmonella Dublin, calfcare.ca Dairy Knowledge Summary, Salmonella Dublin, from the Dairy Research and Extension Consortium of Alberta, Jan. 2020

Jessica studied with SRUC before moving to study a MSc at Aberystwyth University in Wales and is now researching into a lesser known disease that could be potentially damning for the Dairy Industry in Scotland.

Good Sport is a dairy based sport drink inspired by a mom.  Michelle McBride worked with Wisconsin's Center for Dairy Research in development.  She talks with Pam Jahnke. Reaction swirls on the possibility of World Dairy Expo moving its show for 2021.  State Rep. Travis Tranel has sent a letter to the governor expressing his displeasure. Weather now is the pleasure of Wisconsin maple syrup producers.  Josh Scramlin gives us an update from the executive director of Wisconsin's Maple Syrup Producers and a "sapper" herself! See omnystudio.com/listener for privacy information.

Marianne Smukowski, Safety Applications Coordinator at Wisconsin Center for Dairy Research, discusses her career in food science and the path she took from government to private industry to academia.

Marianne Smukowski, Safety Applications Coordinator at Wisconsin Center for Dairy Research, discusses her career in food science and the path she took from government to private industry to academia.

The University of Idaho’s Center for Agriculture, Food & the Environment – or CAFE – took a major step forward this spring with the launch of design and planning for a $22.5 million research dairy near Rupert. The dairy is scheduled for completion in 2023 and to begin milking cows by 2024.The dairy will house 2,000 cows and allow researchers to better integrate animal and plant agriculture, said Michael Parrella, University of Idaho College of Agricultural & Life Sciences dean. Feedstuffs editor Sarah Muirhead recently talked with Parrella to find more about the dairy and a related demonstration farm. The research dairy and its related farm will address the connection between plant and animal agriculture, Parrella said. The 640-acre site near Rupert will be among the best equipped sites in the nation to find solutions.The dairy is the largest of four components that make up the center. It includes a discovery center and offices near Jerome and expanded food processing research and education with the College of Southern Idaho in Twin Falls.This episode of Feedstuffs In Focus is sponsored by United Animal Health, a leader in animal health and nutrition. You can learn more about United Animal Health and how they are working to advance animal science worldwide by visiting their website UnitedANH.com.For more information on this and other stories, visit  Feedstuffs online.Follow Feedstuffs on Twitter @Feedstuffs, or join the conversation via Facebook.   

Its a year of firsts for the Blue Cow Red Cow Podcast. This month's interview features Dr. Joey Rheinberger is an accomplished veterinarian, in Australia. She joins us to share some findings to her latest GPPG protocol research, prevalent production practices throughout ANZ, and her very dairy hobby.

The Center for Dairy Research at the University of Wisconsin, one of the nation’s premiere dairy research centers, plays an integral role in keeping the dairy economy healthy and dairy customers happy. This work hasn’t stopped during COVID-19. Dairy Stream host Mike Austin talks with the center’s director,  John Lucey, about the latest innovations and the future. Thanks to Dairy Farmers of Wisconsin for sponsoring this podcast. The podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.

Dr. Matt Boyle with Zoetis Dairy Technical Services discusses strategies for disease prevention on dairies.

Today we welcome Dr. Matt Boyle with Zoetis Dairy Technical Services, to talk about the importance of correct antibiotic dosing and administration, particularly base-of-ear administration.

Today, we welcome Dr. Doug Hammon with Zoetis Dairy Technical Services. Dr. Hammon is here to offer some expert insights into choosing the right antibiotic for your dairy.

Today we’re welcoming Dr. Michelle Barrett with Zoetis Dairy Technical Services. Dr. Barrett is here to offer some tips and reminders about the importance of reducing stress and minimizing pen moves to keep fresh cows comfortable.

Paleontologist Grant Zazula examines ice mummies from the Yukon. Sam from the Apple Seed tells us a story. Ryan Martin of the University of Wisconsin-Green Bay talks links anger and evolution, in a good way. Paul Sutter of The Ohio State University explores dark energy. Gina Mode of the Center for Dairy Research explains why cheese is dyed orange. Greg Neely of the University of Sidney warns us about the infamous box jellyfish.

John Lucey of the Center for Dairy Research is among today's guests, speaking about the future of non-refrigerated dairy products in the U.S. See omnystudio.com/listener for privacy information.

Dr. Joe Lauer, UW-Extension Corn Specialist, says the gloves are coming off when it comes to planting corn.  Lauer says whether you're in the north, or the south, we're behind.  The only thing that should be keeping farmers out of the field is soft, wet conditions.  That he says, is a problem that will haunt you the rest of the growing season if you rush. Marianne Smukowski and Joanne Gauthier from the Center for Dairy Research explain Wisconsin's unique Master Cheesemaker program. See omnystudio.com/listener for privacy information.

One of the best microbiologists in the world with incredible insights into gut health and the latest research into the microbiome aka your gut. How your little tum tum can effect so many things to do with your health is mind blowing. John is a science graduate (Microbiology and Biochemistry) from the University of Sydney and a Member of the Australian Society for Microbiology. He served on the Advisory Board of the Food Science faculty at the University of Western Sydney (Hawkesbury) and on the Management Committee of the Government-funded Cooperative Research Centre (CRC) for Food Innovation at the University of NSW which included scientists from DSM (led by John), Goodman Fielder, UNSW and CSIRO Division of Dairy Research). Yeah, like he's really really smart ok. So pay attention, this could help you be all healthy more and stuff. See acast.com/privacy for privacy and opt-out information.

Dr. Richard Wallace, senior manager of Dairy Technical Services with Zoetis discusses key research insights on the importance of capturing accurate cow body weight and how that relates to antibiotic efficacy.

Hear how the investment in nutrition research is building knowledge and insights to create new opportunities in dairy. Join Dr. Greg Miller,  from the National Dairy Council, Allen Merrill, dairy farmer and Midwest Dairy Board Chairman and Lucas Lentsch, Midwest Dairy CEO, as they discuss the results of dairy research and sustainable nutrition.   

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program.

Find out what it takes to become a Master Cheesemaker on the latest episode of Cutting the Curd. Now in its 18th year, the Wisconsin Master Cheesemaker® program is the only one of its kind outside of Europe. For cheesemakers, it provides the opportunity to reach the highest levels of their craft. For buyers, it provides unparalleled quality assurance, innovation and expertise. Administered from the Center for Dairy Research at the University of Wisconsin-Madison, the program is open to veteran Wisconsin cheesemakers with a minimum of 10 years experience in Quality Assured plants. Candidates can seek certification for up to two cheese varieties each time they enter the three-year program. They must have been making those specific varieties for at least five years. To talk further on the program is Dean Sommer who serves as a technical resource to the industry regarding cheese, whey products and processing. He assists manufacturers as well as their customers by serving as a consultant and educator. Dean is often involved with trouble shooting, public and private company short courses and is able to consult on issues regarding processing and product defects. He has more than 18 years of experience in the industry, having worked at one of the largest cheese and whey product facilities in the U.S. Cutting the Curd is underwritten by The Dairy Farm Families of Wisconsin, the Wisconsin Milk Marketing Board.

Filtered, homogenised, standardised, raw, full fat, low fat - what is milk? Sheila Dillon teases out this seemingly simple question with Professor Peter Atkins, author of Liquid Materialities: A History of Milk, Science and the Law, who charts the changing stuff that we call milk. Today's milk reflects today's interests, charted by Mintel in their most recent intelligence report on milk and cream, particularly the success of filtered milk Cravendale (Arla), and the 1% pioneered by Robert Wiseman Dairies, and widely copied since. Sheila visits the Arla Dairy in Stourton, Leeds, to find out about the many processes today's milk goes through to suit our current tastes.The success of the 1% milk has been driven by the FSA campaign to reduce saturated fats. But as Professor Ian Givens Director of the University of Reading's Centre for Dairy Research explains, the evidence connecting milk consumption with cardiovascular disease shows a slight reduction in higher milk drinkers from lower milk drinkers. Raw milk, despite being banned in Scotland and sold with a health warning in England and Wales, has seen sales growth recently, a result of farmers markets, online sales, and the beliefs of many that raw milk straight from the cow is a fundamentally different substance. Dr Natasha Campbell McBride advocates raw milk for many of her patients for a range of conditions, including lactose intolerance. To find out about modern raw milk production Sheila visited Hook & Son, who sell online and through farmers markets. Producer: Rebecca Moore.