Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the …
Does it become bottled milk? That’s Class 1 price. Yogurt? Class 2 price. Cheddar cheese? Class 3 price. Butter or powdered dry milk? Class 4. Traditionally, Class 1 receives the …
Are cows pickier eaters than goats? To answer this question, Carl Linnaeus collected 643 different plant species that were then fed to horses, cows, pigs, sheep and goats. The results …
Sweaty cows may not sound like the most exciting company, but in a warming world, researchers can’t get enough of them. When cattle are too hot, they tend to stop …
(NewsNation) — To pasteurize or not to pasteurize — it’s a question for state legislatures across the nation amid rising bird flu concerns. Currently, more than half of the United …
The swirl of milk and espresso — a small storm in your mug — doesn’t impact the dynamics of the milk proteins, according to research published in ACS Food Science …
Not all cattle are the same when it comes to grazing. Some like to wander while others prefer to stay close to water and rest areas. Recognizing those personality differences …
Beef operations that keep cattle on lifelong grass-based diets may have an overall higher carbon footprint than those that switch cattle to grain-based diets partway through their lives. Daniel Blaustein-Rejto …
When dairy cows are fed diets with reduced protein concentrations — aimed at decreased environmental nitrogen pollution from their manure such as nitrate leaching, nutrient-laden run-off and ammonia volatilization — …
Monitoring dairy calves with precision technologies based on the “internet of things,” or IoT, leads to the earlier diagnosis of calf-killing bovine respiratory disease, according to a new study. The …