Items Tagged with 'Center for Dairy Research'

It will establish the Wisconsin Cheese Makers Association CDR Fund at the University of Wisconsin Foundation to support the Center’s teaching, research and outreach roles.

As spring is finally arriving, the dairy industry can look forward to heading to Madison, Wis., for CheeseCon, set to take place from April 15 to 17 at the Alliant Energy Center.

Early last spring, some dairy cows, initially in Texas, started to get ill. The cows’ symptoms included dehydration and increased temperature. 

In this latest round, the program saw funding requests totaling $5.8 million, nearly double the amount of available funding. In total, DBIA has selected 44 grant applicants to receive funding, including five companies for its Dairy Industry Impact grants and 39 small to medium-size farms and processors for Dairy Business Builder grants. 

Cheesemakers didn’t always have access to plastic packaging materials. It wasn’t until after World War II that plastic packaging became popular in the dairy industry. So, what did cheesemakers do before that?

As the name implies, mixed milk cheeses are produced by blending any combination of cow, sheep, and/or goat milk. These cheeses provide an opportunity for cheesemakers to produce products with unique flavor profiles. 

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

CheeseExpo, a biennial event hosted by Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR), returns from April 16 to 18 at the Baird Center in Milwaukee, Wis. 

Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.

Cheesemakers are constantly striving to make high quality cheese by avoiding the occurrence of any unwanted attributes or defects.