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Understanding the importance of metabolic health during the transition period in dairy cows is of the upmost importance. After “Feed efficiency and metabolic health: How might we improve them both in the transition cow?” was published in Progressive Dairy in …
As part of the series of publications in Progressive Dairy, Dr. Heather White and Michael DeVeth continue to discuss nutritional interventions in the article titled “Nutritional intervention improves feed efficiency and saves money.” Throughout the article, discussion on feed efficiency, its importance, and what it looks like when a farm improves feed efficiency are examined.
This article complements a research paper accepted to Journal of Dairy Science in March 2020 titled “Postpartum fermented ammoniated condensed whey supplementation altered nutrient partitioning to support hepatic metabolism,” which is the companion research paper to the Editor’s Choice publication in March 2019.
COVID-19’s effects can be felt in nearly all aspects of our lives, and how our food is sourced and chosen is no exception. In this hour-long discussion organized by the Wisconsin Alumni Association through the UW NOW series, experts on Supply Chain Management (Dr. Greg DeCroix), Meat Science (Dr. Jeff Sindelar), Dairy Science (Dr. Heather White), and Integrated Agricultural Systems (Michelle Miller, MS) discuss the hurdles and challenges faced in our current food supply situation. While the other experts discuss the intricacies involved in each of their respective fields, Dr. White discusses why and how the dairy industry has been affected by COVID-19 and steps we can take to mitigate the effect on dairy farmers.
This article complements a previous article in which Dr. Heather White and Michael de Veth, Vice President of Fermented Nutrition, explored how and why Glucoboost, the product being discussed, is beneficial to transition cows.
Josh Scramlin of the Midwest Farm Bureau sat down with Dr. Heather White for an interview on how the Dairy Innovation Hub will help Wisconsin and its dairy industry (ranging from milk to cheese to feed), consumers, farmers, and cows. Dr. White gave a comprehensive review of what the goals of the Hub are, including who is part of the Hub as whole. Hear what Dr. White has to say about the Hub here!
In the most recent issue of Progressive Dairy, Dr. Heather White was formally mentioned for two things: becoming the Dairy Innovation Hub faculty director and researching the effects of ammonium lactate product in transition dairy cows.
The former discusses the advisory council, which consists of 11 members representing different areas of dairy (be it cheesemaking, farming, protecting consumers, etc). These members come from various backgrounds, yet all share a common goal. Read more about their current positions!
The latter was written in conjunction with Michael de Veth, who is Vice President of Fermented Nutrition. This article, “Uncovering the hidden glucose source cows need,” gives an abbreviated background of how the GlucoBoost product works and why it would be beneficial to transition cows. A follow-up article will be published in Progressive Dairy in a future issue.
Dr. Heather White nominated mentor Dr. Barbara Barton, the first woman to receive her Ph.D. in Dairy Science at UW-Madison, for the Distinguished Alumni Award back in October. Dr. Barbara Barton has left an impact not only on Dr. White, but also on many students, staff, faculty, and coworkers throughout her incredible career journey. From teaching to working in industry, Dr. Barbara Barton was a well deserved candidate to receive this award! Among colleagues from Animal and Dairy Science, Dr. Steven Ricke, Dr. Dave Thomas, and Dr. Gary Weiss were also recognized and received the Distinguished Alumni Award.
Dr. Barbara Barton gives remarks after being awarded with the Distinguished Alumni Award. Thanks to by Michael P. King/UWMadison CALS for the photo.
CALS Dean Kate VandenBosch with award-winner Dr. Barbara Barton. Thanks to Michael P. King for the photo.
Honorary Recognition awardees (left to right): Tim Boerner, Steven Ricke, Barbara Barton, Elzie Higginbottom, Gerald Weiss, and David Thomas. Thanks to Michael P. King/UW-Madison CALS for the photo.
In early May, the state of Wisconsin called a hearing at the Capitol building in regards to a state senate bill called the Dairy Innovation Hub, where $7.9 million would be invested into dairy research. Dr. Heather White was asked to testify in front of the Senate on why this bill would be beneficial to America’s Dairyland.
In mid June, the Dairy Innovation Hub was included into the state budget by the Finance Committee. Not only will this bill help fund dairy research here at UW-Madison in the Dairy Science Department, it will also provide funds to the other UW campus locations throughout the state, such as River Falls and Platteville. With the extensive coverage of this bill, all things dairy can be explored.
For the final state budget in early-mid July, Governor Tony Evers has stressed the importance of the Dairy Innovation Hub by explaining how it will be a profitable and positive influence on the dairy industry here in Wisconsin by helping all impacted by dairy.
In early August, the Board of Regents convened to approve the Dairy Innovation Hub spending proposal. By doing so, this allows each university (UW-Madison, UW-River Falls, UW-Platteville) to understand how much money will be going to each program and how it will be spent. From research to extension, all dairy niches will be positively affected by this at the three locations and throughout the state.