Farmers know a lot about the microscopic elements affecting the health of their dairy herds and crops. As researchers at the Marshfield Clinic Research Institute in Marshfield, Wisconsin, we are taking a fresh look at agricultural microbiomes (the clusters of bacteria, fungi and viruses that live together) in different farm environments.

The “forests” of microbes that naturally grow in babies’ guts are increasingly recognized as key players in childhood health and nutrition.

The country’s dairy farmers are proud to produce products that can be an important part of the American diet. Sometimes, however, consumers are confused about what role dairy can, or should, play in their diets. Their concerns run the gamut – from lactose intolerance to organic versus non-organic milk to the safety of raw milk.

An 18-month, nationwide study confirms there are large and consistent differences in the fatty acid profile of organic and conventional milk and dairy products in the U.S. The research was carried out by a team led by scientists at Washington State University and appeared in the prestigious peer-reviewed journal Plos One last December.

Stephen Weststeyn, a third-generation dairy farm owner in northern California who milks 4,000 cows; Brenda Hastings, an Ohio farmer with 400 head; and Ryan Bright, a fifth-generation dairy farmer, would all likely say “to hashtag.”