When fat and carbohydrates are combined in a single food they are more rewarding, calorie for calorie, than foods with either energy source alone, a Yale-led study published June 14 in the journal Cell Metabolism shows.
Shifting consumers' mindset to sheep milk is the objective of a fun and informative stand at this week's National Fieldays that mixes the resources of Massey University staff and students.
Milk in parts of Ukraine has radioactivity levels up to five times over the country's official safe limit, new research shows.
An aardvark in Cincinnati is sharing his mother's milk—with scientists in Washington.
With Easter fast approaching, the thought of chocolate is probably on all our minds, but could the UK's love of chocolate be having a damaging effect on the environment?
About 21 percent of the American food supply is wasted by consumers at home and in restaurants, but little is known about why. A Purdue University economist has shown that those tossing food in the trash can are likely making ...
A breakthrough by Australian scientists has brought the introduction of an unlikely hero in the global fight against antibiotic resistance a step closer; the humble platypus.
With supply exceeding demand, large farms taking center stage and plant-based alternatives luring consumers away, times are hard for small organic milk producers in the United States.
A massive global study involving 58,000 cattle has pinpointed the genes that influence the complex genetic trait of height in cattle, opening the door for researchers to use the same approach to map high-value traits including ...
China will need more than three times as much milk by 2050 as it produced in 2010 and, without changes to its current supply lines, the demand will lift global greenhouse gas emissions from dairy herds by 35%, expand dairy ...