Seaweed is once again showing promise for making cattle farming more sustainable. A new study by researchers at the University of California, Davis, found that feeding grazing beef cattle a …
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 …
By combining the genetic sequencing and analysis of the microbes in a milk sample with artificial intelligence (AI), researchers were able to detect anomalies in milk production, such as contamination …
New research has found methane emissions from slurry stores on dairy farms may be up to five times greater than official statistics suggest — and highlights the huge potential for …
LONDON — Actor Damian Lewis drove a flock of sheep across the River Thames on Sunday in homage to a centuries-old tradition. Lewis is among thousands of people granted 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 …
Bilal Butt knows how it sounds. The associate professor of sustainability and development at the University of Michigan understands that arguing to let cattle graze in a national park offends …
A joint study conducted by the Universitat Autònoma de Barcelona, the University of Zaragoza and the University of Strasbourg on the remains of the Chaves and Puyascada caves, both located …
The amount of infectious H5N1 influenza viruses in raw milk rapidly declined with heat treatment in laboratory research conducted by scientists at the National Institute of Allergy and Infectious Diseases …
Bronze cauldrons were used by the inhabitants of the Mongolian steppe around 2,700 years ago to process animal blood and milk. This is shown by a protein analysis of archaeological …