$10.5 million gift funds center for human milk research at UC San Diego

The exposure to certain light changes the flavor profile of milk

Microbes with the potential to cause disease are destroyed during milk pasteurization, but not all bacteria and their associated enzymes are eliminated by that process

These casein-based films are up to 500 times better than plastics at keeping oxygen away from food

Milk has a protein in it that replaces the capsaicin on the receptors on your tongue

Researchers found exposure to LED sources for even a few hours degrades the perceived quality of milk more so than the microbial content that naturally accumulates over time

Results from two studies offer hope for reducing malnutrition, which each year kills 3.1 million children globally

Newly tolerant infants had higher levels of several strains of bacteria that produce short chain fatty acids

After spending more than a decade decoding breast milk’s important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.

Milk proteins may provide effective method for delivering AIDS treatment