Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely. 

A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by proving that lactose-free dairy is not just scientifically simple, but a potentially lucrative business move for the state’s manufacturers. 

Professor Chuck Nicholson shares the details with Stephanie Hoff.

Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely.&nbsp;
A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by proving that lactose-free dairy is not just scientifically simple, but a potentially lucrative business move for the state&rsquo;s manufacturers.&nbsp;
Professor Chuck Nicholson shares the details with Stephanie Hoff.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

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