If you drink milk, you may be a neo-Nazi racist. No joke.
There’s no sign announcing that you’ve arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you can’t miss it. By LARISSA ZIMBEROFF
Is Irish butter and milk going to storm the supermarkets of the world and confound the standard nutritional advice that butter and dairy aren’t good for us? By John McKenna.
A Swedish-German team of researchers has cleared up a key process for the artificial production of silk.
Rob Mitchell meets a technologist who was a leader in Fonterra’s breakthrough to produce a stable, profitable mozzarella at production scale.
The last thing cheese-lovers need is a health expert to justify their obsession. In their eyes, a stiff, smelly block of fromage needs no defense. Yet for the waistline conscious, more cajoling may be needed to convince them they can be eating cheese for good health.
A major Cayuga County business is already losing customers after Canada imposed new restrictions on high protein milk imports. By Robert Harding
Industry leaders have warned farmers are facing a crisis as vegan diets are behind young people losing their taste for milk, cheese and eggs. By RUKI SAYID.
Cautious cows will keep watch on potential threats with their left eye, according to a new study that could help cattle breeders reduce stress and anxiety in livestock. By Megan Mackander.
People who regularly consume full-fat dairy products are less likely to develop diabetes than those who eat low-fat dairy products, according to new research published in the journal Circulation.