Milk proteins yielded by new processing method could replace food emulsifying and foaming agents

A recent study reviews worldwide scientific literature on the role of dairy products in health and in the prevention of chronic diseases

Study is believed to be the first to reveal the diversity of oligosaccharides in goat's milk-based infant formula and their similarity to human milk

Research subjects' responses indicate that with the addition of vanilla, the added sugar content in flavored milk could potentially be reduced by 20 to 50 percent

The more adaptable cows are, the less they will be stressed and fearful in new situations and the more milk they should produce, scientist says

The sensor consists of chemically coated nanoparticles that react to the gas produced by milk and the bacterial growth that indicates spoilage

Human milk consumption has played a key role in global economic and agricultural developments for more than 10,000 years

Effects of protein composition and concentration detailed in a new study from the Journal of Dairy Science

Markedly higher levels of health-promoting fatty acids reported

The study paves the way for research to understand which types of microbe—such as bacteria—are best at helping cattle to extract energy from their food, experts say