Now showing items 1-3 of 3

    • Characterization of novel yeasts that ferment lactose in cheese whey 

      Delshadi, Rana (University of Wisconsin--Stout, 2019)
      Cheese whey offers a potential carbon source for ethanol production since it is rich in lactose. Yeast species such as Kluyveromyces marxianus can produce ethanol from whey. Here, we enriched for and screened wild yeast ...
    • Fighting the Big Cheese: The Artisanal Cheese Industry of Wisconsin 

      Richardson, Anna; Palmquist, Lucy; Krueckeberg, Mathias; Atwell, Thomas (2010-12)
      Wisconsin maintains its title, held by the state for decades, as America's Dairyland; but its industry and producers have recently been challenged by larger scale production. Archival research and a literature review ...
    • A Geographical Analysis of the Cheese Industry in Green County, WI 

      Geygan, Sean T.; Sikora, Colter J. (2009-12)
      The area of Green County, Wisconsin serves as an epicenter for the dairy industry in the state, an industry practically as old as the state itself. Through the hard work of cheesemakers and dairy farmers, Green County ...