Made at the UW: Dairy Sciences

The Wisconsin Alumni Association recently hosted “Made at the UW: Dairy Sciences,” an immersive event showcasing UW–Madison’s world-class dairy research and innovation. Participants explored the university’s renowned facilities and engaged with leading experts who are shaping the future of dairy science, research, and sustainability.

At the heart of UW–Madison’s dairy legacy stands Babcock Dairy, where students produce and sell signature dairy products that have delighted generations. This hands-on operation supports the UW food science department’s mission of research, teaching, and community outreach.

The dairy’s famed ice cream remains a campus treasure, with approximately 20 flavors typically available at the Dairy Store. Remarkably, the recipe for the standard ice cream mix has remained unchanged since operations began in 1951 — a testament to getting things right the first time.

Since 1986, the Center for Dairy Research has been advancing dairy science and bolstering Wisconsin’s vital cheese industry. Recently expanded within Babcock Hall, CDR operates as a specialized research center with national impact.

CDR has a dual mission: ensuring Wisconsin and U.S. milk remains safe and high-quality, while driving innovation that keeps dairy products in high demand.

The center features an extensive pilot plant equipped with specialized technology for creating various dairy products, with a particular focus on cheese. Unlike Babcock Dairy Plant’s production-oriented approach, CDR’s facility prioritizes research flexibility with modular equipment that can be reconfigured to accommodate different projects.

In America’s Dairyland, cheese production dominates — 90 percent of Wisconsin’s milk is transformed into cheese. The state produces approximately half of all specialty cheese in the United States, with 90 percent of Wisconsin-made cheese being shipped beyond state lines.

CDR collaborates with a diverse range of partners, from global corporations like McDonald’s and Pizza Hut to specialty artisanal cheesemakers. For some companies, CDR effectively serves as their R&D department; for others, CDR provides crucial troubleshooting expertise or specialized employee training.

The center plays a significant role in the prestigious Wisconsin Master Cheesemaker program, which requires participants to have at least 10 years of experience as licensed cheesemakers before undertaking a rigorous three-year curriculum combining scientific education with expert cheese evaluation.

UW–Madison stands apart as one of the few universities maintaining a working dairy farm directly on campus. Located just one block from the Department of Animal and Dairy Sciences, the Dairy Cattle Center houses 84 milking cows in a tie-stall barn.

The facility includes an attached classroom, allowing students immediate hands-on access to cows during all lab practical sessions. The center also employs students, providing them with valuable practical experience and income opportunities while pursuing their studies.

With approximately 5,300 dairy farms across the state and a strong cheese-making tradition dating back generations, UW–Madison’s comprehensive dairy programs ensure that Wisconsin maintains its well-earned reputation as America’s dairy powerhouse for decades to come.