MADISON, WIS. — More than 40 dairy businesses in the Midwest earned funding worth a combined $3.6 million in the latest round of grants awarded by the Dairy Business Innovation Alliance (DBIA).

The alliance – a partnership between the Center for Dairy Research (CDR) and Wisconsin Cheese Makers Association (WCMA) – announced Dec. 11 that five companies earned Dairy Industry Impact grants, while 39 small- and medium-sized dairy farms and processors received Dairy Business Builder grants.

The industry impact grants, totaling more than $300,000, help dairy businesses develop ideas or work on innovations that will benefit the entire industry. DBIA selected five companies working on sustainability or dairy exports:

• Actus Nutrition’s project focuses on developing eco-friendly whey protein ingredients that the company said will meet consumer demand for sustainable products.

• Blakesville Creamery LLC has plans to export 12 goat and sheep cheeses to Australia. The project includes redesigning labels to meet Australia’s regulations.

• DairyChem, addressing extended shelf life and logistic costs, is incorporating spray drying and other technologies to make products more suitable for international exporting.

• Organic Valley’s CROPP Cooperative is studying alternative wastewater pretreatment options as it looks to reduce biochemical oxygen demand discharges, support increased butter production and achieve sustainability goals.

• Rosewood Dairy/Renard's Cheese has a project that it said could conserve 3,000 gallons of water a day by installing clean in place systems that automate equipment cleaning and recycle water at its Algoma, Wisconsin, facility.

DBIA said recipients of Dairy Business Builder grants are either diversifying on-farm activities, creating value-added products, enhancing dairy byproducts, or creating or expanding export programs. The grants, worth more than $3.3 million combined, were awarded to 39 dairy farms or processors:

• Arena Cheese aims to increase processing capacity and support additional revenue streams by expanding its whey processing capabilities.

• Balkan Treasure’s plans call for establishing the company’s own facility, which it said will help the Bulgarian style yogurt maker meet growing demand and capture lost sales associated with its current production limitations.

• BioPocrates LLC is purchasing special fermentation equipment in order to scale production for its Zoguri, a yogurt-based, L. reuteri, probiotic supplement.

• Birch Point Distillery plans to building a facility in Wisconsin where it will produce spirits with whey sourced from Hidden Springs Creamery. The scope of the project also includes bottling equipment and a marketing campaign to educate consumers about the product.

• Black Radish Creamery eyes increased direct-to-consumer sales with a refrigerated vending machine and supporting packaging equipment.

• Blakesville Creamery LLC: This Wisconsin company is diversifying their product line to include sheep’s milk cheeses and expanding distribution to larger retail stores. The project includes redesigning packaging, professional photography, and updating their website to support market expansion.

• Bold Spoon Creamery is both expanding its production team and implementing a marketing strategy to support growth.

• Brunkow Cheese of Wisconsin, looking to scale up production, is acquiring additional equipment for its processing facility.

• Cinnamon Ridge Inc., a farmstead and creamery in Iowa, is purchasing new equipment and upgrading its storage to bolster its cheese production.

• Compass Rose Creamery, ahead of fully establishing itself as a commercial business, is producing small batches of specialty cheeses and testing the market.

• Concept Processing’s project looks to support the growing market of Minnesota public schools by purchasing a bagging system for fluid milk products.

• Crave Brothers Farmstead Cheese plans to add even more specialty cheeses to its portfolio by investing in advanced equipment.

• Dairy State Cheese LLC plans to double its sales and support local Wisconsin dairy farms by expanding its whey plant.

• Decatur Dairy’s investment in new equipment will support the launch of a new product.

• Freshpack, by investing in automation, aims to enhance operational efficiency with an expansion project for cheese spreads and snack packs production.

• Fromage Spa’s project involves adding a retail space and cheese manufacturing facility that the company said will support small cheesemakers in Wisconsin.

• Full Circle Dairy’s creamery is adding a milk bottling facility for production of fresh cheese curds and bottled milk.

• Hidden Springs Creamery is addressing its capacity with the purchase of freezing and handling equipment.

• Highfield Farm Creamery’s plans will bring the business a brine tank for producing a variety of brined cheeses.

• Hightail is addressing efficiency and product quality by upgrading multiple pieces of equipment for its cheese curd production.

• Hildebrand Farms Dairy looks to bring quarts and pints to its glass bottled milk line, which requires new equipment that addresses customer demand for smaller bottle options.

• Hill Valley Dairy LLC sees greater potential for its Luna cheese, so the company is increasing capacity by acquiring equipment.

• Holland's Family Cheese, LLC, which is experiencing larger order sizes from retailers, is establishing a fulfillment center in order to improve the company’s packaging and shipping operations.

• JB's Barnyard looks to expand its wholesale ice cream business with additional delivery capabilities.

• Jupiter Moon LLC’s popular ice cream products led the company to add another production facility.

• Kilgus Farmstead, Inc. plans to add gelato production, as well as a shop and dessert bar for the business.

• Knueven Creamery’s ice cream production is set to expand and offer more products.

 • Leelanau Cheese Company plans to boost capacity for production of its alpine-style cheeses with equipment upgrades.

• Lost Lake Farm LLC needs equipment to support its plans for producing artisan grass-fed butter.

• Martha and Tom's Farm LLC aims to double its production volumes with the purchase of specialty cheesemaking equipment for its operation.

• Organic Valley’s CROPP Cooperative project includes modernizing efficiencies for refrigeration and integrating custom software updates, as well as scaling up butter production.

• Pine River Pre-Pack, Inc. looks to meet growing demand for its preservative-free cheese spreads with packaging equipment upgrades.

• Reny Picot - Old Europe Cheese, Inc. is acquiring molds to fit its new production line, as it reintroduces slicing brie.

• Risin' Creek Creamery’s project calls for purchasing a bottle filler, with the company planning to meet demand for its goat milk products and add drinkable yogurts to its portfolio.

• Sieg Dairy plans to add processing equipment and a creamery building to support production of farm-fresh fluid milk, as well as future value-added product processing.

• streetpops looks to update equipment and packaging as it expands to create dairy-based ice cream bars.

• The Woodruff Farm aims to double fluid milk product output with an automatic bottling system.

• Two Guernsey Girls Creamery LLC, which is adding A2 ice cream production to its business, is purchasing equipment to support the new endeavor.

• Union Star Cheese Factory’s project includes buying equipment for an expanded product line, focusing on mozzarella string cheese and cheddar cheese curds.

Said WCMA Executive Director John Umhoefer: “From product development and innovative plant efficiencies to new export initiatives, these projects funded by the DBIA impact not only the recipients, but the entire industry.”

Added CDR director John Lucey: “We are delighted to be able to assist the growth of our regional cheese plants and small dairy businesses; once again farmsteads were an important focus. We are also happy to help companies with their exports and sustainability challenges.”