A dramatic increase in the fat content of milk is causing pains in the dairy industry.

You may have noticed some taste and texture differences between whole, skim, and 2% milk. But what separates them? Here's ...

You—and perhaps RFK Jr.—might think that whole milk is at least more “natural,” given that “whole” is in its name. But it’s ...

Whey’s transformation from waste to resource is reshaping food, biotech and fermentation. Explore its growing applications ...

How camel milk’s unique proteins and bioactive compounds are reshaping scientific understanding of dairy nutrition, while ...

Heavy cream is a derivative of milk's production process, but with key nutritional differences. Largely to do with fat, there ...

Every winter storm brings a sudden rush on grocery stores, so if you haven’t yet purchased enough milk, bread and eggs to ...

The best milk alternatives for overall nutrition, protein, and calcium are soy, pea, and hemp. It's important to understand their nutritional value before choosing which is best for you.

Dairy processors are increasingly turning to advanced membrane technologies to boost product yield while maintaining ...

Stringent food safety regulations will inspire innovation in machinery standards while encouraging dairy manufacturers to ...

Human breast milk contains its own microbial ecosystem, and new research suggests these microbes may help seed an infant’s gut. Most discussions of breast milk highlight nutrients, antibodies, and the ...