Scientists have found what they believe to be the earliest known evidence of wine drinking in the Americas, inside ceramic artifacts recovered from a small Caribbean island. Forty ceramic sherds were examined in the first ...
Archaeology
May 22, 2023
0
42
French food giant Danone said Tuesday it would slash planet-warming methane emissions by 30 percent by 2030, vowing to change the way the cows it uses are raised and milked.
Environment
Jan 17, 2023
0
11
(PhysOrg.com) -- A dairy nutritionist in Penn State's College of Agricultural Sciences is conducting genetic research with mice to determine if cows can be influenced by diet to produce milk with a higher fat content.
Other
Jun 9, 2010
0
0
In the mid-1970s, the average American dairy farm had about 25 cows. Today, many operations have more than 3,000 – a number that was almost unheard of 25 years ago.
Other
Jul 6, 2018
0
16
(PhysOrg.com) -- Warmer weather across northern New York could present an opportunity for farmers: soybeans.
Ecology
Feb 16, 2012
8
0
Harvesting fodder maize at an increased stage of maturity improves the starch content of maize silage and the proportion of rumen by-pass starch without negative effects on silage preservation, feed intake or milk production. ...
Other
Oct 10, 2012
0
0
Skin tests that can distinguish between cattle that are infected with tuberculosis (TB) and those that have been vaccinated against the disease have been created by an international team of scientists. The traditional TB ...
Veterinary medicine
Jul 17, 2019
0
134
Cutting-edge DNA technologies have discovered thousands of bugs in cows' stomachs that could improve meat and dairy production, and keep cattle healthy.
Plants & Animals
Aug 13, 2019
0
138
A group of researchers led by Osaka University developed an early detection method for cow lameness (hoof disease), a major disease of dairy cattle, from images of cow gait with an accuracy of 99 percent or higher by applying ...
Other
Jun 28, 2017
0
4
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
0
59
