Center for Dairy Research

Join CDR for its first training of 2025: Certificate in Dairy Processing (CDP). This online training program is focused on training dairy plant workers and operators to obtain a clear understanding of dairy plant processes. CDP takes place Mondays (1-3 pm CST) starting Monday, January 27 and concluding Monday, April 7. Don't delay! Registration closes January 13. More information/registration: https://lnkd.in/gnc58enQ

Congratulations to CDR's Dean Sommer who will be receiving the Babcock Award!

Calling all U.S. dairy manufacturers and processors: Visit USChampionCheese.org now through January 31 to enter the nation's largest technical dairy products competition. Get expert feedback, recognition for your hard work, and a chance at the coveted title of U.S. Champion Cheese!

CDR is hiring a dairy Pilot Plant manager. The Pilot Plant Manager will direct the daily operations of all CDR pilot plants to assure a safe, quality-controlled environment to execute research and product development trials related to various dairy products including cheese, beverages, powders, and other co-products. Click on the link to apply/learn more. https://lnkd.in/gJ6ySMwf

Why do cheese curds lose their squeakiness? By exploring ways to extend cheese curd squeakiness Rani Govindasamy-Lucey has gained an understanding of what causes squeakiness to go away. She shared her findings at Dairy Summit. Learn more at https://ow.ly/Xb6x50UrtyC

Access a wealth of educational opportunities tailored to the dairy processing industry - only at CheeseCon 2025. Together with our partners at the Center for Dairy Research, we've just announced an exciting line-up of seminars and workshops on a broad range of topics, from change management and sustainability, to technical advancements and food safety, and more. View them all and secure special early registration rates at CheeseCon.org!

“We’ve had pizzas that somehow tasted like glue. We’ve had pizzas that were so sour. We’ve had ones where the texture, when you chew it, somehow feels like oatmeal,” said graduate student Grace Cassidy. The Chronicle of Higher Education spent a couple of days with CDR's descriptive sensory panel and reported on the panel's work evaluating pizzas for research. https://lnkd.in/gRs68f3U

DBIA Mentor Jim Natzke shares how he and DBIA are providing support to Hidden Springs Creamery, a sheep dairy in southwestern Wisconsin that makes award-winning cheeses. This is one example of many ways DBIA is helping to support small to mid-size dairy processing businesses. https://lnkd.in/gNNWxYgj

Our annual grad student takeover of #DairyDigressions pod is back! ➡️ https://lnkd.in/g6hu9-x6 This year, Matt sits down with three of the 2024 winners of ADSA’s Graduate Student Division awards: Jason Pronschinske and Philip Eberly, both hailing from the Department of Food Science at the University of Wisconsin–Madison under the mentorship of John Lucey, PhD; and Amanda Fischer-Tlustos, joining us from the Department of Animal Biosciences at the University of Guelph working with Michael Steele, PhD, and John Cant, PhD. Tune in to hear about their groundbreaking—and sometimes edible—research, their tips on choosing between the oral and poster competitions and, and why turning your science into a *compelling story* is the key to success. Whether you’re a dairy science student, a mentor for students, or an employer, you’ll want to listen in for their take on the dairy science job market, the best advice for staying curious and asking for support in grad school, and the thrill of being able to snack on your experiments.