Researchers from WSU and UI have received a $50,000 USDA grant to organize a national conference bovine and human milk composition.
PULLMAN, Wash. – John McNamara, a WSU emeritus professor of animal sciences, received the ACES Award of Merit and the Round Barn Society membership from his alma mater, the University of Illinois College of Agriculture, Consumer and Environmental Sciences.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
LYNDEN, Wash. – Anaerobic digestion and nutrient recovery technologies will be discussed at the free Washington State University Anaerobic Digestion Systems Field Day on Thursday, June 9, on two Whatcom County farms near Lynden, Wash.
By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences
PULLMAN, Wash. – Cows get milked faster, safer and smarter at the WSU Knott Dairy Center, thanks to a $150,000 milking parlor upgrade.
Members of the winning WSU Dairy Club team, left to right:
Megan Cihak, Danielle Meyers, Brooke Vander Veen and
Kevin Gavin. (Photo by Jessica Levy, team alternate)
INDIANAPOLIS – The Washington State University Dairy Club took first place among 12 universities at the quiz bowl of the American Dairy Science Association annual meeting recently.
This is the first time WSU has won the competition and the second time the trophy will make its way west in the 12-year history of the contest.
“WSU has a core of bright, energetic students who … » More …
PULLMAN – Discussion of the environmental impact of animal agriculture is very different when discussed in terms of productivity instead of individual animals, according to one of the newest members of the WSU Department of Animal Sciences.
“You can’t just talk about ‘the cow,’” said Jude Capper, assistant professor of animal science. “We have to think about it on an output basis, whether it’s milk, beef, pork or poultry. From 1944 to 2007, the carbon footprint of the cow has doubled, but during that same time period, the carbon footprint per gallon of milk has … » More …
PULLMAN– Whey protein, a by-product of cheese-making, may be one way to help lower the blood pressure of those with hypertension, and at the same time, help dairy producers boost the bottom line, according to a team of researchers at Washington State University.Working with a grant from the Washington Dairy Products Commission, a team of WSU scientists is ready to begin human trials of a whey protein-based beverage that has the potential for lowering blood pressure. Whey protein concentrate is treated with an enzyme to break the proteins into smaller units called bioactive peptides. The beverage will contain higher levels of those peptides than regular … » More …