Babcock Dairy store at UW-Madison No. 1 in power rankings
SAMARA KALK DERBY
Updated
Over the span of an hour, regular ice cream begins to lose its shape and drip into the beaker below after 30 minutes, while UW-Madison Ph.D. researcher Cameron Wick's ice cream, infused with polyphenols, holds its shape.
Joshua Sims, social media’s College Football Travel Guy, told National Public Radio host Scott Simon Saturday about his favorite college creameries, ranking the Babcock Dairy store at UW-Madison on top.
John Jaeggi, Cheese Industry and Applications coordinator, right, with Ben Mathers, research cheesemaker, run slabs of cheddar cheese into a milling machine to make a snack cheese at the Center for Dairy Research at UW-Madison in this 2023 photo.
AMBER ARNOLD, STATE JOURNAL ARCHIVES
Casey Whyte, plant manager at the Babcock Dairy Plant, gives a tour of the facility in this 2023 photo.
AMBER ARNOLD, STATE JOURNAL ARCHIVES
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John Jaeggi, Cheese Industry and Applications coordinator, right, with Ben Mathers, research cheesemaker, run slabs of cheddar cheese into a milling machine to make a snack cheese at the Center for Dairy Research at UW-Madison in this 2023 photo.