Dairy

EVENTS

2017 Wisconsin Hazelnut Field Day

Date: August 17, 2017, 10am-12:30pm
Location: Spooner Ag Research Station
details

OGrain Field Day: Adding Organic to Large-Scale Farms

Date: August 24, 2017, 9am-3pm
Location: Wallendal Farms, Grand Marsh, WI
details

UW Organic Vegetable Variety Trials Field Day

Date: August 24, 2017, 2-5:30pm
Location: West Madison Ag Research Station
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more events

SUCCESS STORIES

The Wisconsin School for Beginning Dairy and Livestock Farmers: Keeping the Dream of Farming Alive

As older farmers retire, fewer young farmers are stepping in to take their place. The number of beginning farmers dropped 20 percent in the last five-year census period, and the average US farmer now tops 58 years of age. more

CIAS Mini-Grants Support Graduate Student Research in Sustainable Agriculture

CIAS supports innovative graduate student research addressing the challenges faced by small- and medium-sized farms and food businesses. Awarded annually, our competitive mini-grants aid students as they initiate their research in sustainable agriculture and food systems. more


DIRECTOR'S BLOG

UW-Madison Highlights Partnership with Stoney Acres Farm

Kat Becker and Tony Schultz, who own and operate Stoney Acres Farm in Marathon County, are featured in a UW-Madison campaign to show how partnerships with citizens and businesses are furthering the Wisconsin Idea in each of the state's 72 counties. more

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Cheese from Pastured Cows: Comparing Taste, Texture and Color

Posted February 2007

grazing cowThe market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report describes research comparing the taste, texture and color of cheese made from the milk of exclusively pastured cows, cows that are pastured and given a grain supplement, and cows fed a sileage-based ration (TMR).

Milk from the exclusively pastured cows yielded 10-15% less cheese than the milk from the cows fed TMR and pasture plus grain. The cheese made from the milk of supplemented, pastured cows was darker, redder and yellower than the relatively whiter TMR counterpart, with the color of cheese from the pasture-only cows falling between these two treatments. The cheese made from the milk of pasture-only cows was consistently softer than the cheese from the other two treatments. A trained sensory panel found that the cheese from the two grazing treatments had a significant grassy note. The researchers were unable to identify a single compound that caused this grassy note, although they identified numerous possible compounds that could cause this odor. Consumer panelists usually gave the cheese from pastured, supplemented cows the highest scores for flavor, texture and overall liking.

Read this report (pdf file)