Millions of Americans believe brown cows produce chocolate milk? The way the media reported this factoid raises questions about science literacy – but different ones than you may think.
Articles on Milk
Displaying 81 - 100 of 104 articles
The case of bovine leukemia virus shows how scientists monitor health risks in our food supply and why it’s critical to revisit scientific conclusions when new technologies become available.
New research shows why the milk of panda mothers is far better than formula.
Government intervention in the crisis facing Australian dairy has opened the gates for suggestions of other types of regulation.
The break up of trust between dairy farmers and Murray Goulburn can be tracked back to the degregulation of the dairy industry.
The dairy industry faces a number of welfare issues, and is a major contributor to greenhouse gases.
Cooperatives like Murray Goulburn and Fonterra and dairy farmers need to accept that lower milk prices will be the new normal in a more competitive global market.
It can take the body up to three weeks to fully recover from the strain of running a marathon, so here’s some foods that are scientifically proven to help aid recovery.
The ability to digest dairy products enabled humans in some parts of the world to survive and thrive.
Ignore the gloom around prospects for emerging markets. There are diamonds in the rough.
A Harvard University researcher last week suggested western women stop breastfeeding after a couple of months to reduce the risk of passing potentially harmful toxins on to infants via breast milk.
It may have been a cultural tradition to use tempera paint that contained traces of milk on bodies according to a discovery at Sibudu Caves in KwaZulu Natal.
Farmers’ protests against the big supermarkets demonstrates the importance of good supply chain management.
Across the world prices have dropped 64% as too much milk is being produced.
The dairy sector in the UK is going through a period of high uncertainty. Not only are suppliers having to cope with retail price wars and the fact that milk prices are being reduced by the increasing…
Milk is a highly nutritious food, and an important source of amino acids and minerals such as phosphorus and calcium, which contributes to bone health. Historically, milk was prone to contamination by…
The death this week of a Victorian toddler after allegedly drinking “bath milk” is a reminder of how dangerous some natural cosmetics can be. The product – Mountain View Organic Dairy’s Organic Bath Milk…
Great tits are opportunistic copycats. Entire populations can be found performing the same arbitrary behaviour simply because birds copy one another, following a fashion. And it’s this behaviour, reported…
Milk, a precious resource in many parts of the world, has become a throwaway commodity in wealthy countries. For example, in the UK, an estimated 4.2m tonnes of foodstuffs wasted per year are wasted, of…
Whether it’s a few flakes on a pizza or the spiciest vindaloo known to humankind, most people can tolerate or even enjoy the tingling, burning sensation chilli can bring. So how does chilli deliver its…
Top contributors
-
Honorary Associate Professor, University of Leicester
-
Adjunct Professor, School of Nursing and Midwifery, Western Sydney University
-
Professor (Food Science & Human Nutrition), Singapore Institute of Technology
-
Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
-
Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
-
Professor of Biomedical Sciences, Anglia Ruskin University
-
Senior Lecturer in Pharmacology, Adelaide University
-
PhD, Political Economy, Macquarie University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Conjoint Associate Professor, School of Medicine and Public Health, University of Newcastle
-
Food Microbiologist, CSIRO
-
Lecturer in Public Health Nutrition, University of Surrey
-
Senior Lecturer, School of Management, Te Kunenga ki Pūrehuroa – Massey University
-
Reader in Nutritional Epidemiology, Sheffield Hallam University
-
Assistant Professor of Chemistry, Vanderbilt University