New Zealand researchers say they’ve found a way to genetically engineer cows to produce hypoallergenic milk, good news for the 1.3 million children who have milk allergies. A solution to this problem may just reside in a single, tailless cow in New Zealand. This special calf, conceived through genetic modification and cloning, produces milk that contains no detectable levels of … Read More
Q3 Global Dairy Industry Report
Rabobank has published a new report looking at the global dairy industry in Q3 2012, particularly examining supply, demand and pricing developments in key markets around the world. In the report, authored by the bank’s Food & Agribusiness Research and Advisory (FAR) group, Rabobank says that the global dairy market appears headed for a period of renewed supply scarcity in … Read More
Cheese Waste Product Powers Utah State Dragster
A team of engineering students from Utah State University has set a new land speed record using a car that burns a new form of sustainable biofuel made from a waste product of the cheese manufacturing process. “How many people get to drive a car they helped build with fuel they created from a living microorganism?” asks USU undergrad biochemist … Read More
Thermal Aid App Can Detect Heat Stress
Researchers at the University of Missouri have created a new mobile app that can detect the threat of heat stress in cows using nothing more than a smartphone. Called Thermal Aid, it can help farmers detect the threat of heat stress in cows. The app is scheduled for release this fall. Heat stress can persist for three days before an … Read More
Cheese Could Reduce Diabetes
A new study published in the American Journal of Clinical Nutrition, found that people who ate at least two slices of cheese per day were 12 percent less likely to develop type 2 diabetes. The risk fell by the same amount for those who ate the same amount of yogurt per day. Researchers hypothesised that fermentation of cheese could trigger … Read More
Discovery Could Extend Dairy Shelf Life
Cornell University food scientists have found the elements in milk that cause it to curdling. The discovery could help to extend the shelf-life of dairy foods. The researchers found that one single strain in particular, called Paenibacillus, can cause curdling in dairy products and affect flavors in a variety of foods. These results are already being used in the dairy … Read More
Skim Milk May Lower Risk of Stroke
CBS News reports on the benefits of skimmed milk. A new study finds that skimmed milk may actually lower your risk of a stroke. Dr. Holly Phillips reports. Source: CBS News
Research Finds Distillers Grains Effective Energy Source
Research by a South Dakota State University dairy science student shows the energy value of the ethanol co-product distillers grains (DDGS) in dairy feed. Sanjeewa Ranathunga was recognized for his research at the recent annual meeting of the Midwest American Dairy Science Association meetings with the Young Dairy Scholars Award. Ranathunga is in the final stages of his Ph.D. program … Read More
Dairy Research Institute is Paying Dividends
The Dairy Research Institute (DRI) is making a difference in driving innovations and demand for dairy products and ingredients both in the United States and in an increasingly competitive global market. “We’re seeing whey proteins put in more products and at higher amounts than we ever have,” says DRI president Greg Miller. “It’s helping the export market because we have … Read More