Happy June Dairy Month! @GovEvers recognizes CDR and other organizations that help support Wisconsin's dairy industry, which contributes $52.8 billion annually to the state's economy.
https://t.co/Raf1zjOSUO
CDR had another great Cultured Dairy Products short course. The course has grown to 3 full days, which includes hands-on pilot plant labs covering several yogurt varieties as well as cottage cheese and cultured cream.
We're excited to share that CDR Director Dr. John Lucey is the 2026 recipient of the International Dairy Foods Association (IDFA) Research Award in Dairy Foods Processing!
https://t.co/RBtekVf6oW
This year, CDR is celebrating its 40th anniversary! In the latest issue of Cheese Market News, Director John Lucey wrote about some of the many highlights and achievements seen over the years at CDR.
Read article: https://t.co/BrpngxMEKp
Dairy industry professionals joined us at CDR this week for our Cheesemaking Fundamentals Short Course. This popular course helps attendees gain knowledge of the entire cheesemaking process. 👍
This week CDR held its Cheesemaking Fundamentals Short Course. This popular course helps industry professionals gain knowledge of the entire cheesemaking process and also helps them prepare for the Wisconsin cheesemaking license exam. Thanks to everyone for a great course!🧀
Fromagex donated a variety of brushes to CDR for use in the ripening rooms. Brushes like these are crucial tools for cheesemakers during a variety of affinage tasks. Thanks, FROMAGEX!
A new issue of the Dairy Pipeline is now available.
🔸The Benefits of Shelf Life Testing: How CDR Can Help Provide Valuable Insights into Dairy Products
🔸 Food Safety Focus on Radiological Hazards
Read the Dairy Pipeline: https://t.co/VyXRBNnHms
Join CDR’s in-person Cheese Grading & Evaluation course and immerse yourself in hands-on learning with expert graders at our new facility in Babcock Hall.
🔸 Register by: March 3, 2026
🔸 Course Dates: March 17-19, 2026
🔸 Register & learn more:https://t.co/nJfbiUh4Yd
A new CDR grant program is looking for entrepreneurs, scientists, and established companies with innovative technologies to convert dairy co-products into higher value products like bioplastics, organic acids, and food ingredients.
Read more: https://t.co/3fnbomGM4v
Boost your dairy processing skills! Join CDR’s online training program designed for dairy plant workers and operators. Learn the basics of dairy products and processing through 11 weekly online classes.
Course Dates: March 16 -June 8, 2026 (Mondays)
https://t.co/c8x8HlUqK6
Looking for a sports hydration drink without the unhealthy ingredients? With help from @UWMadison’s Center for Dairy Research, GoodSport has got you covered.
https://t.co/2DqCeYNLHX
Ready to level up your cheese judging skills? 🧀 Registration is now open!
This course is built to strengthen your sensory evaluation skills to be an effective contest judge.
🔶 Register by February 20
🔶 Course Date: March 6
🔶 To register/learn more: https://t.co/as57hKqVWW
🧀Dairy food training for you and your employees 🧈Registration is open for most 2026 CDR Short Courses (January-June). Courses are filling up – register soon to reserve your spot.
https://t.co/8JFR5A1KRx
The Dairy Business Innovation Alliance is awarding approximately $4.6 million to 42 dairy businesses and cooperatives across the Midwest.
https://t.co/5Vx0WgvKpY
CDR Director John Lucey shared the impressive bioprocessing research, equipment and expertise that is available across the UW-Madison campus during a national webinar hosted last month by BioMADE.
https://t.co/zC8QaxdUSN
Dr. Daniel Wilbanks, coordinator of the Dairy Products and Processing Team at CDR, discuses emerging trends, research priorities and advances in membrane technology applications with @DairyFoods.
https://t.co/dNCFDtklDM