A University of Wisconsin-Madison food scientist is using new technology to tackle an old problem in cheesemaking-and the solution could mean both a bigger market for the state’s dairy producers and reduced costs for cheesemakers.

Almost everyone has opened a container of yogurt and found a pool of liquid floating at the top. The watery substance doesn’t reduce the yogurt’s quality, but many consumers think that the presence of surface whey means that the yogurt is spoiled. As a result, most yogurt makers add stabilizers, such as pectin, to help keep the liquid from separating.

The stories appear all too often. E. coli-contaminated beef causes sickness across a multistate region. Cryptosporidium in water sickens thousands in Milwaukee.

Since the discovery of Chronic Wasting Disease (CWD) in Wisconsin deer this past spring, many individuals have expressed concern over the safety of venison. This fact sheet is designed to give you some background information on CWD, and to answer questions related to venison safety and handling this fall.

A compound long used for baking and treating indigestion has a new use.

Robert J. Bosold of Eau Claire, Ed Brooks of Reedsburg, Larry R. Johnson of Fort Atkinson, and Steve A. Larson of Whitewater will receive Honorary Recognition awards Wednesday, Oct. 30 from the College of Agricultural and Life Sciences at the University of Wisconsin-Madison.

Teryl Roper likes a good apple just as much as the next guy, but he also appreciates the value of an apple tree’s root system. As a University of Wisconsin-Madison Extension fruit crop specialist, Roper evaluates new apples in Wisconsin, and the different rootstocks to which they will be grafted.

They used to kick you out of class for chewing gum, but students in the

A new process that instantly tenderizes boneless meat could help packing houses produce consistently tender, moist cuts of beef, according to a University of Wisconsin-Madison meat scientist.

A new method of adding salt to mozzarella cheese, which will increase production and decrease environmental waste, has been developed at the University of Wisconsin-Madison in partnership with a Wisconsin company.