Over 48 percent of the winners in last week’s American Cheese Society contest were graduates of one of the dairy manufacturing short courses offered by the Department of Dairy Science and the Center for Dairy Research. This is a significant increase over last year when 38 percent of the winners were graduates. Wisconsin had 31 percent of the winners this year while California, Vermont, Canada and Texas had 16, 11, 7, and 6 percent of the winners, respectively. It is truly exciting to see the improved quality of the ACS contest and to see that our short courses have been a major part of that improvement.
College of Agricultural & Life Sciences