The vast majority of people around the world are lactose intolerant. But American propaganda and scientific biases have made milk and dairy products a staple in global diets.
Articles on Milk
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Tackling livestock emissions involves more than just eating less meat.
His achievements as a philanthropist are not widely known today because he did not create a grantmaking foundation that outlasted him.
A detailed scan of a fossil therapsid embryo reveals the oldest egg belonging to a mammalian ancestor.
Australian and NZ farmers have long argued only cow’s milk should be sold as ‘milk’, in line with UK and European laws. This is what our current rules allow.
Irregularities in how the government developed the updated guidelines raise questions about its conclusions.
Despite its original association with purity, it has become somewhat of a trope to put the humble milk glass in the hands of the ‘bad guy’.
The shape of a burger is reinforced in our mental linguistic definitions every time we see a burger but there isn’t a straight-forward definition.
Milk is never just milk. It’s saturated with meaning, emotion and contradiction, and provokes strong responses in people.
Barista milks promise foamier, creamier coffee, but what’s really in them? Here’s what sets them apart from regular milk.
Which one contains the most fat, skim milk or light milk? How about protein or calcium? A nutrition researcher explains.
The legal, political and public health consequences of the largest Salmonella outbreak in the US underscore the importance of food safety inspections and disease surveillance.
Eating yoghurt may help protect against bowel cancer by modifying the natural bacteria that live in the gut.
Officials have confirmed eight new outbreaks in Michigan poultry flocks since mid-December.
One of the largest studies into diet and disease so far has shed new light on how easy, cheap lifestyle changes can help everyone to reduce their cancer risk.
There has been an enormous amount of misinformation about Bovaer, with concerns it could make its way to humans via milk or beef. Here’s what the science says.
Dairy farms are struggling to survive as production costs exceed sales. The result, consolidation, with more cows on bigger farms, has an impact on communities and knowing where your food comes from.
Many people on TikTok are touting chocolate milk as a post-workout recovery drink. It turns out there is some evidence it offers benefits comparable to sports drinks.
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
Knowing a little bit of chemistry can help a lot when your mouth is on fire.
Top contributors
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Honorary Associate Professor, University of Leicester
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Adjunct Professor, School of Nursing and Midwifery, Western Sydney University
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
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Professor of Biomedical Sciences, Anglia Ruskin University
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Senior Lecturer in Pharmacology, Adelaide University
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PhD, Political Economy, Macquarie University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Conjoint Associate Professor, School of Medicine and Public Health, University of Newcastle
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Food Microbiologist, CSIRO
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Lecturer in Public Health Nutrition, University of Surrey
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Senior Lecturer, School of Management, Te Kunenga ki Pūrehuroa – Massey University
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Reader in Nutritional Epidemiology, Sheffield Hallam University
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Assistant Professor of Chemistry, Vanderbilt University