Small Cheese Makers Invest in a Stinky Science
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
Acid whey: Is the waste product an untapped goldmine?
Companies, food scientists develop innovative solutions to handle tons of Greek yogurt by product. By Britt E. Erickson
Scientists spin artificial silk from whey protein
A Swedish-German team of researchers has cleared up a key process for the artificial production of silk.
The Case for Eating Cheese is Stronger Than Ever
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.
Anaerobic digestion plant investment future proofs dairy farm
Investing in anaerobic digestion can offer dairy farmers a stable income, reduced energy costs and an opportunity to add value to waste products, which is key to long term sustainability.
Happy cows producing more milk in new barn, farmer says
MacTalla Farms in Bonshaw says it is reaping benefits of new, comfortable stalls and feed rails. By Shane Ross.
The Science of Better-Tasting Milk
A new study finds that fluorescent light can degrade the flavor of milk in supermarkets—and offers some solutions. By DANIEL AKST
Don’t cry over spilt milk, make loo roll out of it
German manufacturer Qmilk is making use of Germany’s two million tonnes of waste milk by turning some of it into toilet roll.
Got milk? People living 9,000 years ago did
Humankind has gulped down mouthfuls of milk and other dairy products from animals, such as sheep, goats and cows, for at least 9,000 years, a new study suggests.
Scientists Might Reprogram Cow Guts So Cattle Burp Less
THE WORLD HAS a lot of cows—more than 1.5 billion. And every day, US slaughterhouses turn nearly 20,000 of them into steaks, hamburgers, and roast beef. But before they become patty-worthy, each cow spends a lifetime chewing grub and burping greenhouse gases.