Dairy Business Innovation Grants Open Feb. 3
Applications will open Feb. 3 for a new round of Dairy Business Builder grants administered by the Dairy Business Innovation Alliance…. Read More
John Lucey
DBIA Launches Mentorship Program; Hires 5 Experts
Dairy Business Innovation Alliance grant recipients can sign up now to accelerate their business growth with the help of mentors. “One of… Read More
A Dozen Wisconsin Dairy Businesses Earn Grants
More than three dozen dairy businesses across the Midwest have earned Dairy Business Builder grants totaling $3.2 million. This includes 12… Read More
Prepare To Apply For Dairy Business Grants
Grow your business with a new round of Dairy Business Builder grants. The grants, administered by the Dairy Business Innovation Alliance,… Read More
The Science Behind A Cheese Curd Squeak
Here in Wisconsin, we know and appreciate the squeak of fresh cheese curds and the string of quality mozzarella. But how can processors… Read More
DBIA Awards Six Research Grants
The Dairy Business Innovation Alliance is awarding $1.2 million in grants to six research groups at the University of Wisconsin. This is… Read More
Another Round Of Grants Coming For Dairy Businesses
In early December, the Dairy Business Innovation Alliance announced 41 grants totaling nearly $4 million for farmstead operations and dairy… Read More
A Dozen Dairy Businesses Get DBIA Grants
The Dairy Business Innovation Alliance, a partnership between the Wisconsin Cheese Makers Association and the Center for Dairy Research, is… Read More
Cheese Researcher Works To Make The Best Better
With the abundant cheese plants in Wisconsin, for most people it’s not too hard to find squeaky fresh cheese curds and feathery string cheese. However, that’s not the case once you get outside of America’s Dairyland.
Increasing Cheese Snackability? Research Says Yes!
Some may say that there is no way to make cheese even more of a perfect snack but Jason Pronschinske, a Masters student at UW-Madison is working on just that. While cheese is a delicious and nutrient dense snack, increasing shelf stable cheese snack options is an area of growth potential and that’s the driver behind Jason’s research.