With more than 13 billion pounds of cheese produced in the U.S. each year — about a quarter of that in Wisconsin — it’s obvious that Americans love their cheddar, curds, mozzarella and dozens of other varieties.
What if that cheese was safer to eat and easier to distribute and market?
That’s the potential impact of a research project being undertaken by a graduate student and professor at University of Wisconsin-Stout, one so promising that it already has won a statewide award.
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