Dairy farms are struggling to survive as production costs exceed sales. The result, consolidation, with more cows on bigger farms, has an impact on communities and knowing where your food comes from.
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Articles on Milk
Displaying 1 - 20 of 88 articles
Many people on TikTok are touting chocolate milk as a post-workout recovery drink. It turns out there is some evidence it offers benefits comparable to sports drinks.
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
Knowing a little bit of chemistry can help a lot when your mouth is on fire.
Our approach to combating pandemics must shift to one that prioritizes prevention of human infections with zoonotic viruses, rather than focusing on rapid response once human infection is widespread.
Can the virus transfer from infected farm animals to contaminate milk, meat or eggs? It depends on where you are and how well you cook your food. But for most of us, the chances are low.
Before World War II, pathogens in milk accounted for 1 in 4 cases of foodborne diseases in the US. Pasteurization reduced this figure to less than 1%.
A veterinarian and epidemiologist who studies infectious diseases in dairy cows discusses the outbreak, how cows recover and what the government is doing to keep the milk supply safe.
H5N1 influenza has been reported in dairy cows, and detected in milk. Here’s a look at what’s known about how pasteurization affects the virus and the safety of consuming H5N1-contaminated milk.
Five livestock experts who study infectious diseases in the dairy industry explain the risks.
Toddler milk is high in sugar and can leave toddlers reluctant to try new foods. It’s also heavily marketed to time-poor parents. We’re worried.
Vegan foods are considered by most consumers to have no ingredients of animal origin, but they may actually contain milk proteins.
Kenya’s smallholder farmers aren’t using antibiotics properly, some are of poor quality and some antibiotics are being found in milk.
Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
If Canada wishes to preserve domestic farms and enhance food security, officials must have limits on what they can concede to American and other foreign interests.
It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
A recent evidence review found children who ate full-fat dairy were healthier and leaner.
Researchers looked at the skeletal remains of 40 people, and found evidence of dairy consumption across a wide swathe of early Tibetan society.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
To understand the origins of the Yorkshire pudding Christmas dinner debate we need to turn the clock back to the time when the original pudding was first created.
Top contributors
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Visiting Academic, Aston Medical School, Aston University
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PhD, Political Economy, Macquarie University
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Professor in Food Science and Human Nutrition, University of Canberra
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Adjunct Associate Professor, School of Nursing and Midwifery, Western Sydney University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
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Conjoint associate professor, University of Newcastle
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Lecturer in Public Health Nutrition, University of Surrey
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Assistant Professor of Chemistry, Vanderbilt University
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Food Microbiologist, CSIRO
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Senior lecturer in Pharmacology, University of Adelaide
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Competition Lawyer; Senior Fellow, The University of Melbourne
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Senior Lecturer, School of Management, Te Kunenga ki Pūrehuroa – Massey University
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Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
