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
dairy products
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
Bio-Rad Launches High-Performance Dairy Testing Supplement
Easy-to-use supplement enriches both Salmonella spp. and Cronobacter spp. in a single broth
New, Healthier 'Butter' Spread Is Almost Entirely Water
The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness
Novel Powdered Milk Method Yields Better Frothing Agent
Milk proteins yielded by new processing method could replace food emulsifying and foaming agents