Scott A. Rankin has joined the Department of Food Science at the University of Wisconsin-Madison as assistant professor of food science and extension food processing specialist. He will develop and provide outreach programs to the dairy processing industry, especially in the area of fluid milk, ice cream, and cultured products. He will also provide support to the farmstead milk processing industry.

Milk is more than a good source of protein, calcium, and vitamin D. It can be a good source of valuable medical foods, says a University of Wisconsin-Madison food scientist.

Students on the University of Wisconsin-Madison food product development team have smelled success for the past four years. Last year it was close enough to taste.

The application deadline has passed for the first group of Discovery Farms to be selected as part of the Wisconsin Ag Stewardship Initiative. The Discovery Farms office has received applications from more than 30 qualified farms.

A short stroll along Linden Drive and down Henry Mall takes visitors past the sites of some of the biggest scientific achievements of the past century. Those locations are no longer anonymous, thanks to a series of 19 plaques that highlights accomplishments at the UW-Madison”s College of Agricultural and Life Sciences.

A student team representing the University of Wisconsin-Madison won first place in the oral presentation category of the 2001 Academic Quadrathlon. The competition was held during the joint Midwest section annual meeting of the American Society of Animal Science and the American Dairy Science Association, March 19-21 in Des Moines, Iowa.

It’s important to keep antibiotic residues out of milk, and few dairy producers think they will ever have a problem on their farms. But producers whose herds’ somatic cell counts are high have reason to be concerned, according to a University of Wisconsin-Madison dairy scientist.

Yearling Holstein steers that were dehorned and then put on feed gained weight much more slowly than herdmates that had been dehorned as calves, research at the University of Wisconsin-Madison’s Lancaster Agricultural Research Station has shown.

The Wisconsin School for Beginning Dairy Farmers’ Grass-based Dairy Seminar at the University of Wisconsin-Madison offers its students much more than a unique learning environment. It offers them opportunities to meet with Wisconsin’s working farmers at professional conferences.

If you’re supplementing phosphorus in a typical Wisconsin dairy diet, you’re probably feeding too much of the mineral. Cutting back on supplementation won’t hurt production or herd health, and you’ll be doing a favor for water quality, according to researchers at the University of Wisconsin-Madison’s College of Agricultural and Life Sciences and the USDA Dairy Forage Research Center.