Dairy farms asked to consider breeding no-horn cows

Food manufacturers and restaurants are taking the dairy industry by the horns on an animal welfare issue that's long bothered activists but is little known to consumers: the painful removal of budding horn tissue from calves ...

Ensuring the safety of artisan cheese

Buying fresh goat cheese at a local farmer's market or selecting a piece of sharp cheddar from a display of artisanal cheese at the supermarket offers the promise of a nutritious and flavorful snack. Dennis D'Amico, assistant ...

Dairy scientist targets heat-resistant microbes

Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren't rustling cattle—they're making milk sour and cheese soft and crumbly.

Skimming the fat from milk with sound waves

Sound waves may be key to creating the perfect cheese, as research into a new milk separation process looks to revolutionise Australia's dairy industry.

Green business from recycled dairy wastewater

An innovative new way of treating dairy wastewater and whey could cut water and energy consumption dramatically, saving the food industry millions of euros.

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