Large animal veterinarians specializing in dairy have almost become the unicorns of the industry. In a space that is nearly dominated by small animal vets, finding young professionals interested in pursuing a dairy-focused practice has become increasingly rare. That’s why hands-on programs like the University of Vermont’s CREAM Program (Cooperative for Real Education in Agricultural Management), are playing a vital role in developing the next generation of dairy veterinarians.
Stephen Wadsworth, the current director of CREAM, brings more than four decades of dairy veterinary experience to the role. As a teacher for the Department of Animal and Veterinary Sciences, his background in private practice offers students a direct link between academic concepts and real-world applications in dairy herd management.
“The CREAM program was started in 1988 by an animal geneticist on faculty,” Wadsworth explains. “It’s a 60-cow tiestall, high-producing registered Holstein herd, currently averaging about 100 lb. per day, and it’s run almost exclusively by undergraduate animal science students, most of whom are pre-vet and have never even handled a dairy cow before.”
What began as a temporary teaching position in 2018 quickly became a full-time role that Wadsworth calls more rewarding than he ever expected. After four decades in a busy, six-person dairy practice in northwestern Vermont, he welcomed the opportunity to pass on his knowledge to those just entering the profession.
“Though I should be retired, it’s too much fun,” he says. “It’s been far more gratifying than I imagined.”
Beyond the Books: Learning by Doing
According to Wadsworth, the CREAM program offers more than just basic classroom learning. Students participate in every aspect of managing the university’s dairy herd, from milking and feeding to reproductive protocols and record-keeping. The immersive experience prepares them for future roles in veterinary school and beyond.
Currently, the program is divided into three core areas: academic instruction, work skill development, and community and personal growth.
“First, there’s lecture, about two and a half hours per week where I cover livestock medicine, herd health and management principles,” Wadsworth says. “Second is work skill development. Many of these students have never held jobs requiring punctuality or responsibility. So, they learn that when we say you have to be here at 3:30 a.m. for morning milking, it really means 3:20 a.m., or preferably 3:15 a.m. to set up the parlor.”
He adds that the third area, community and personal development, might be the most impactful.
“We talk about what it means to be a person of good character and how to work together in a group,” Wadsworth says, noting how the first few days learning how to operate a dairy is challenging for the students.
“You’ve got 20 students working together to milk 60 cows in a double-six parlor. Some days it’s like herding cats,” he laughs. “The first milking during the summer took seven hours, but now they’re down to an hour and a half. But in a few weeks, there’s this tight community and new friendships formed, and students leave the program saying it was the most transformative thing they’ve ever done in their life.”
While the program serves as a steppingstone for students applying to veterinary school, it often leads to a deeper transformation.
“Some students come in thinking this is just a box to check for their application,” Wadsworth says. “But many convert to being interested in a dairy practice. When they are accepted into vet school, many decide to pursue a career in dairy medicine as a result of their time here, which is gratifying beyond words.”
As the veterinary profession continues to evolve, programs like CREAM offer an essential on-ramp for students with little or no agricultural background.
“We know there isn’t necessarily a shortage of food animal veterinarians, but we do have geographic placement challenges,” Wadsworth says. “And fewer young people are growing up on farms. So, it’s vital to provide this kind of exposure to what dairy farming really looks like.”
That exposure includes full responsibility for the daily care of the UVM CREAM herd. Students handle all aspects of herd management, including milking three times per day as well as cleaning, feeding calves and administering medical treatments under guidance. Each student completes three to four chores weekly, one of which always includes the early morning milking. They’re also involved in calving, fresh cow and calf care, vaccinations and reproductive synchronization. Additionally, every student is assigned a specialty area and expected to keep the group informed on that topic throughout the program.
Wadsworth is careful to emphasize the skills students gain are universally applicable across herd sizes and management systems.
“If you understand the biology of a cow — the physiology of ketosis, reproduction and mastitis — those fundamentals apply whether you’re on a 60-cow tiestall or a 6,000-cow commercial dairy,” he says. “It may look different, but the principles are the same.”
To add to this experience, Wadsworth is currently organizing a six-farm tour for his students to further broaden their exposure to different dairy operations across northern Vermont.
“It gives them the opportunity to see firsthand how those principles scale and adapt,” he says. “The goal is to provide a strong foundation so they can walk into any herd and understand what’s happening.”
For students without previous large-animal experience, the smaller scale of the CREAM herd offers an ideal environment to build confidence and competence.
“You could argue that animal handling and husbandry are easier to learn in a 60-cow herd than a larger operation,” Wadsworth notes. “But here, they have more direct contact with the animals and more opportunities to take ownership of daily tasks. That kind of engagement really accelerates learning.”
For Wadsworth, transitioning from private practice to academia has brought a new and refreshing challenge.
“I feel privileged to be here,” he says. “Watching these students grow over the course of the program is something special.”
As the veterinary industry looks to the future, programs like CREAM are helping ensure the next generation of dairy veterinarians are equipped with knowledge, hands-on experience and respect for the work ahead.
To learn more about UVM’s CREAM Program, watch here:
