ARLINGTON — UW-Madison researchers are looking at ways dairy farmers can use milk from grass-fed herds to enhance the value of their operations.
"This isn't to validate grass-fed milk but to determine the best uses," said project coordinator Laura Paine, grazing and organic agriculture specialist with the Wisconsin Department of Agriculture, Trade and Consumer Protection.
The second year of the three-year project has concentrated on taste, with researchers working with chefs to determine the differences between products made with grass-fed dairy products and conventional dairy products.
The point isn't to declare grass-fed milk a superior product, project members say. It's to help find the proper products and markets for it and give producers of it enough information so they can ask a premium price.
To read the rest of this story please go to: Wisconsin State Journal
