USU alum Eric Bastian ’84, ’87 M.S., ’89 Ph.D., who serves as vice president of innovation partnerships for Dairy West in Idaho, believes that innovation and product development are essential for the future of the dairy industry.

Learn how BUILD Dairy is connecting students with real-world projects and careers in the dairy industry as Lacey P. speaks with BUILD Dairy student Rachel Lindstrom.

If you attended Utah State University or have worked in the dairy industry in the last 30+ years...then you probably have met Don McMahon. For 34 years Don McMahon was a professor at USU focusing on dairy foods.

BYU undergraduate food science students win the $10,000 grand prize at the 2022 Idaho Milk Processor's Association Conference for their dairy product, "Cream Cheese clouds."

Immanuel Rodriguez, Operations Manager for Rogue Creamery and Oregon State University graduate, talks his experience with the BUILD Dairy Program and what has helped drive his success in the dairy industry.

Professor D. McMahon dedicated his career to bettering the dairy field and focusing on the students. He leaves a lasting legacy in the Western Dairy Center, the BUILD Dairy program, and his pupils.

Dairy West is a regional dairy promotion organization representing Idaho and Utah dairy farm families, and the award recognizes its Curds + Kindness pandemic response last year had an outstanding community impact.

The Western Dairy Center not only focuses on research but also on developing and training people to become the future dairy industry workforce.

Casper's Ice Cream started at Utah State University

Western Dairy Center has a strong research component and works with the dairy industry and universities to help solve problems that the industry considers research priorities.

During the 1920s, USU taught students about dairy and ice cream, leading to the founding of such landmark Utah companies as Casper’s Ice Cream, Farr Better Ice Cream, and Snelgrove Ice Cream.

Funding for the Western Dairy Center comes in part from the National Dairy Checkoff program. Since coming into effect in 1983, per capita national consumption increased by 73 pounds.

A team of USU food science students took first place at the 2019 Idaho Milk Processors Association (IMPA) New Products Competition by developing a cheese-based, vegetarian nugget.

For several hours in the evening, nearly 500 people received a coupon for a free scoop of Aggie Ice Cream, provided by Dairy West.

The BUILD dairy program, operating within the Western Dairy Center at Utah State University, it has provided student with research opportunities and industry connections. The students contribute to Idaho's dairy industry while gaining valuable experience ...

Utah State University announced June 27 that Doctor Eric Bastian, of Twin Falls, is the new director of the Western Dairy Center.

The beginning of BUILD Dairy, a program of the Western Dairy Center

Dairy West partnered with Aggie Ice Cream to by offering patrons a free scoop of ice cream.

My research, and that of other faculty in the Western Dairy Center, was all well and good, but the real value is in the students, who have the talents companies need to be innovation leaders. This wake-up call caused a paradigm shift within our research c...

Founded by USU's C. Anthon Ernstrom in 1990, Heart to Heart Foods began with cup yogurt and expanded to ice cream, cream cheese, but now is most known for Creamies.

A team of three food science students from Utah State University took first place at the Idaho Milk Processors Association’s Food Product Development Competition with a new sourdough product.

Using only cottage cheese and spices, four College of Agriculture and Applied Sciences students created Dipeese, an award-winning chip and vegetable dip, and was awarded $10,000.

The 2012 elected fellows were recognized at the Awards Program of the American Dairy Science Association held on July 17, 2012, at the Hyatt Regency, Phoenix, Arizona. Election to Fellow is one of the highest honors that the Association bestows. The Fell...

Utah State is known for many things, and perhaps one of the university’s most well known traditions is Aggie Ice Cream.

Utah State University’s Western Dairy Center won multiple ribbons at the Idaho Milk Processors Association Annual Competition for a variety of cheddar cheeses.

Utah State took first, over BYU and Cornell, in an Idaho dairy product competition and brought home a $10,000 prize.

When it comes to dairy products, Utah State University will always be known for its famous Aggie Ice Cream. What's less well-known, however, is that USU is also a leading researcher of ice cream's much older brother: cheese.

Glimpses into a century of contributions in research, service and teaching at Utah State University

Donald J. McMahon, professor in the Department of Nutrition and Food Science and director of the Western Dairy Center at Utah State University, recently won the 1999 Gist-brocades Award.

USU's professor Paul A. Savello, patens a method for manufacturing skim or lowfat milk with increased creaminess, color, mouthfeel, and taste sensations.

Paul Savello and USU took out a patent that makes low-fat and 2-percent indistinguishable.

In recognition of his contributions to the dairy industry, C. A. "Tony" Ernstrom has received the 1990 Distinguished Service Award from the American Dairy Science Association (ADSA).

C.A. “Tony” Ernstrom of Logan received the 1990 Service to the Dairy Industry Award for his distinguished career and numerous contributions to dairy science and education.

Utah dairy farmers recognized C.A. "Tony" Ernstrom’s outstanding achievements in the dairy industry at their annual convention at Utah State University.

Dr. Paul Savello collaborates with NASA to create a space-worthy milk product.

The National Dairy Promotion and Research Board organizes the Western Dairy Foods Research Center, a precursor to the Western Dairy Center.

The Western Dairy Foods Research Center is one of six research centers in the United States. Its purpose is to stimulate research for new uses for dairy products and to improve the quality and safety of dairy products for consumption.

Gary Richardson recounts his transition from a music major to dairy science innovator, highlighting the challenges and successes in his career, including the development of the USU Lactic Culture System and advancements in milk coagulation measurement.

For his work in coping with one of the greatest problems of the cheese industry, a Utah State University food scientist has been selected to receive one of the nation's coveted food technology awards.

Representatives of dairies and milk processing companies from Utah, Idaho, and Wyoming are bringing milk samples to see what the new $36,000 infrared milk analyzer (IRMA), just installed in the laboratory will do.

Niranjan Gandhi, a graduate student at Utah State University, has come up with a speedier means of detecting food poisoning.

Honored by Utah Dairy Council, Professor Arthur J. Morris, for 42 years a member of USU Dairy Department

Professor A. J. Morris,Utah State University, has long been recognized as one of the nation’s dairy leaders.

Utah and especially Cache County dairy is thriving. Part of the success is attributed to local promotions and even marketing to President John F. Kennedy.

Dairying in Utah from 1847 to 1875.

For the 18th consecutive year, tirade A milk supplied the Salt Lake City market, has rated the honor roll of the United States Department of Health, Education and Welfare.

Cache County's total dairy figure is highest in the state. Thus, Cache is the dairyland of Utah.

The start of USU's dairy short courses.

The dairy facilities are moved out of Old Main and are the "most complete and best equipped departments in the intermountain region..."