BY RON JOHNSON, DAIRY EDITOR
Agri-View; Thursday, November 4, 2010 11:18 AM CDT
Is there a way to “create value around grass-fed milk?” Scott Rankin, a UW-Madison food scientist, asked that question last week during a “grass-fed dairy tasting.”
It was the second annual event, and it drew several dozen invited guests to the Arlington Agricultural Research Station. Guests heard informational presentations and participated in side-by-side tastings of foods made with “conventional” milk and that made with milk from cows that had primarily been grazed.
The 36-month project has a year to go. It’s funded with just over $148,000 from a North Central Region Sustainable Agriculture Research and Education Grant.
Laura Paine, the Wisconsin agriculture department’s grazing and organic agriculture specialist, said the project has four goals. The first goal is to “develop a definitive understanding of the unique physical, chemical and flavor qualities of grass-fed milk.”