Cooperatives like Murray Goulburn and Fonterra and dairy farmers need to accept that lower milk prices will be the new normal in a more competitive global market.
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Articles on Milk
Displaying 61 - 78 of 78 articles
It can take the body up to three weeks to fully recover from the strain of running a marathon, so here’s some foods that are scientifically proven to help aid recovery.
The ability to digest dairy products enabled humans in some parts of the world to survive and thrive.
Ignore the gloom around prospects for emerging markets. There are diamonds in the rough.
A Harvard University researcher last week suggested western women stop breastfeeding after a couple of months to reduce the risk of passing potentially harmful toxins on to infants via breast milk.
It may have been a cultural tradition to use tempera paint that contained traces of milk on bodies according to a discovery at Sibudu Caves in KwaZulu Natal.
Farmers’ protests against the big supermarkets demonstrates the importance of good supply chain management.
Across the world prices have dropped 64% as too much milk is being produced.
The dairy sector in the UK is going through a period of high uncertainty. Not only are suppliers having to cope with retail price wars and the fact that milk prices are being reduced by the increasing…
Milk is a highly nutritious food, and an important source of amino acids and minerals such as phosphorus and calcium, which contributes to bone health. Historically, milk was prone to contamination by…
The death this week of a Victorian toddler after allegedly drinking “bath milk” is a reminder of how dangerous some natural cosmetics can be. The product – Mountain View Organic Dairy’s Organic Bath Milk…
Great tits are opportunistic copycats. Entire populations can be found performing the same arbitrary behaviour simply because birds copy one another, following a fashion. And it’s this behaviour, reported…
Milk, a precious resource in many parts of the world, has become a throwaway commodity in wealthy countries. For example, in the UK, an estimated 4.2m tonnes of foodstuffs wasted per year are wasted, of…
Whether it’s a few flakes on a pizza or the spiciest vindaloo known to humankind, most people can tolerate or even enjoy the tingling, burning sensation chilli can bring. So how does chilli deliver its…
The way we currently produce food around the world contributes up to 20-30% of the world’s greenhouse gas emissions and accounts for 70% of all human water use. But is it possible to eat well and take…
When I heard that Asia, and particularly China, started to show interest in cheese, I automatically assumed that the French would be leading the race of cheese exports to the region. How wrong I was. Australian…
Earlier this month, Coles and Murray Goulburn announced a ten-year deal that is likely to have significant consequences for the dairy industry, as well as Australia’s grocery sector more broadly. Starting…
There are good reasons why people may want to swap soy with dairy milk. The carbon, water and phosphate footprint of soy milk is a fraction of the latter. But the main reason for the increasing popularity…
Top contributors
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
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Professor in Food Science and Human Nutrition, University of Canberra
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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PhD, Political Economy, Macquarie University
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Adjunct Associate Professor, School of Nursing and Midwifery, Western Sydney University
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Professor of Cattle & Sheep Production Medicine, The University of Melbourne
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Professor in Food Microbiology, Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania
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Clinical Affiliate, University of Sydney
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Historian, The University of Melbourne
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Conjoint associate professor, University of Newcastle
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Competition Lawyer; Senior Fellow, The University of Melbourne
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Professor of Agronomy (Agriculture), University of Sydney
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Associate, Centre for Rural Economy, Newcastle University
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Professor of Sustainability, Curtin University
