New analysis shows that dairy farmers around the world are making significant progress lowering the greenhouse gas emission intensity of milk production, Federated Farmers climate change spokesperson Andrew Hoggard says.
The sugar content of most types of yogurt is well above the recommended threshold, reveals an analysis of the nutrient content of available UK supermarket products, published in the online journal BMJ Open.
Dairy consumption of around three servings per day is associated with lower rates of cardiovascular disease and mortality, compared to lower levels of consumption, according to a global observational study of over 130,000 people in 21 countries, published in The Lancet.
Fatty acids detected on potsherds from Croatian archaeological sites contain evidence of the earliest known cheese production in the Mediterranean region, according to a study published September 5, 2018 in the open-access journal PLOS ONE by Sarah McClure of the Pennsylvania State University and colleagues.
A new collaboration between researchers at Victoria University of Wellington, the Universities of Oxford and Reading in the United Kingdom and the Centre for International Climate Research in Norway shows a better way to think about how methane might fit into carbon budgets.