Light-emitting diode (LED) lighting was always assumed to be less damaging to milk due to its lower power consumption—but a recent study shows that assumption seems to be wrong

University research into Neu5Gc sugar lays groundwork for research in diets, transplants, and diseases

Researcher looks at how the 20 amino acids—which are the building blocks of protein, the main source of nitrogen in dairy cow rations—contribute to milk protein production

New research on the inner workings of a bacterium has important implications for Australia's billion dollar cheese industry

Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes

System can verify pasteurization efficiency in short shelf life dairy products within just five minutes

Research finds that infants who avoided cow's milk products, egg, and peanut during the first year of life were more likely to be sensitized to these foods at age one

New study adds to knowledge about natural forms of vitamin K in dietary sources, their appreciable presence in commonly consumed foods

Researchers found that increasing dairy intake in adolescent girls neither decreases nor increases gain in percent body fat or weight compared to similar girls who do not increase dairy intake