Pennsylvania dairy producers are invited to apply for the Dairy of Distinction award from the Pennsylvania Dairy of Distinction Program. Applications must be submitted by April 15.
Alyssa Bakke, a staff sensory scientist in the Department of Food Science who has expertise in food choice and consumer behavior, will be speaking at August's Science on Tap event at 7 p.m. on Aug. 21 at the Liberty Craft House in State College.
When Penn State Extension beef specialist Tara Felix started the Calf-fed Holsteins Reared for Beef Demonstration Project three years ago — a collaborative venture sponsored by the PA Beef Producers Working Group — she viewed the initiative as showing dairy farmers how to boost revenue from their operations.
The six bundles of Holstein joy born at the Penn State Dairy Barns in April of last year — the outcome of a research project to improve genetic diversity in the breed — have garnered a fan following.
Pennsylvania dairy producers are invited to apply for the Dairy of Distinction award from the Pennsylvania Dairy of Distinction Program. Applications must be submitted by April 15.
When it comes to artisanal cheese making, Pennsylvania is not Vermont, concedes Kerry Kaylegian, but the dairy foods extension specialist in Penn State's College of Agricultural Sciences is doing what she can to put the Keystone State on the cheese-making map.
Ice cream with higher fat amounts are typically called "premium" ice creams. However, Penn State researchers found that most people can't tell the difference between ice creams with certain levels of fat. The findings may help ice cream producers and entrepreneurs make recipes that are tasty, but less expensive.
Americans drink more than 6 billion gallons of milk per year, and another 10 billion gallons are used to produce cheese, not to mention the milk that goes into products such as ice cream and yogurt. Yet, it's safe to say, most consumers take the well-being of dairy cows for granted. But the country's 65,000 dairy farmers don't — they can't afford to.
A student team representing the Food Science Department in Penn State's College of Agricultural Sciences took first place in the Yogurt category of the 95th Collegiate Dairy Products Evaluation Contest, held April 12 in Madison, Wisconsin.
Consuming dairy cheese instead of other sodium-laden foods may actually protect against some of sodium’s effects on the cardiovascular system, such as high blood pressure, according to researchers at Penn State. The researchers say the protection comes from antioxidant properties of dairy proteins in cheese.
Penn State's College of Agricultural Sciences has a long history of helping to fulfill the University's land-grant mission by providing educational outreach to dairy farmers and other producers in Pennsylvania and beyond. Now, utilizing the latest educational technology and methods, the college is poised to offer "Dairy Production and Management," the world's first dairy-related "massive, open online course" (or MOOC to the tech savvy).
Pennsylvania dairy producers are invited to apply for the Dairy of Distinction award from the Pennsylvania Dairy of Distinction Program. Applications must be submitted by April 15.
These are not your grandfather's dairy cows. In 2014, the United States national dairy herd produced twice as much milk as it did 90 years ago, but with about 60 percent fewer cows.
If you love the flavor and mouthfeel of Penn State Berkey Creamery ice cream, you can thank, in part, the milk fat. You also can thank research on the diet of dairy cows, which began before the creamery's founding 150 years ago.
Penn State’s Dairy Challenge team earned a second place award at the North American Intercollegiate Dairy Challenge held in April in Syracuse, New York. Funded with the support of 120 agribusinesses and dairy farms, Dairy Challenge is an innovative two-day academic competition for students representing dairy science programs at North American universities.
