Dairy Milk Is a Critical, Low-Impact Link in Global Nutrition
A recent analysis provides a holistic understanding of dairy milk’s environmental impact
dairy products
Almond Milk Yogurt Packs an Overall Greater Nutritional Punch than Dairy-Based
Food science major completes comparison of 612 plant-based and dairy yogurts
Dairy Foods Helped Ancient Tibetans Thrive in an Inhospitable Environment
Ancient protein evidence shows milk consumption was a powerful cultural adaptation that stimulated human expansion
Scientists Compare Health Benefits & Flavor of Various Fermented Drinks
Biochemists from Russia and South Africa studied the composition and properties of fermented drinks popular in their countries
Protein-Rich Product Made from Plants Could Replace Dairy and Eggs
Plant-based emulsifier developed by NTU scientists could replace eggs or dairy in various food staples
Probiotic Yogurt-Based Drugs Could Help Treat COVID-19
New drug candidates based on molecules isolated from probiotic Kefir yogurt could help combat pathogenic bacteria and treat various inflammatory conditions
The Science of Turning Milk into Cheese
Scientists are exploring ways to create more cheese using less milk
Increasing Temps Will Hit Meat and Milk Production in East Africa
Hotter and more humid weather could make much of East Africa unsuitable for certain livestock production
Microbial Teamwork Is the Key to Great Kefir, Research Finds
For scientists, kefir provides more than just a healthy beverage: it's an easy-to-culture model microbial community for studying metabolic interactions
"New" Lactic Acid Bacteria Can Make African Camel Milk Safe
Camel milk constitutes upwards of nine percent of the total milk production of Africa