Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest ...

A team of food scientists at West Pomeranian University of Technology, in Poland, has found that using horse milk instead of cow milk to make ice cream is a viable food choice. In their study, ...

In a recent study published in the journal Emerging Infectious Diseases, researchers evaluated the resilience of the highly pathogenic avian influenza A (H5N1) virus in milk under pasteurization-like ...

Additive free, multimaterial 3D printing is achieved for milk-based products without temperature control. Researchers from the Singapore University of Technology and Design (SUTD) developed a method ...