Humans love cheese: Oldest evidence of dairy processing found at ancient Croatian site

Cheese. Soft, hard, shredded, melted, sprinkled, drizzled. So many different ways to enjoy this delectable dairy goodness that comes in seemingly endless varieties. The human race loves cheese — and has for a very long time.

Archaeologists have found what could be the oldest example of ancient cheese making known to science. At two sites […]

Test your milk knowledge on World Milk Day

Happy World Milk Day!

What is World Milk Day, you may ask? It’s an international holiday dedicated to raising awareness of the important contributions of the dairy sector: forming a sustainable food supply, supporting local and national economies, building livelihoods and providing nutrition to ourselves and our families.

The campaign was started in 2001 by […]

SDSU wins Collegiate Dairy Products Evaluation Contest

Last month brought us the 2018 Collegiate Dairy Products Evaluation Contest, an annual event in which student sensory evaluators put their dairy expertise to the test with blind assessments of donated dairy products. The contest is one of the longest-running contests for sensory evaluation in the U.S., only having paused for each of the World […]

NCIMS meets to discuss regulations for tetracycline screening in milk

Last week, the National Conference on Interstate Milk Shipments (NCIMS) held its Western Region Meeting in Reno, Nevada to discuss all things dairy — especially the future of regulating the screening of antibiotics in milk.

The meeting, which relates to one of the three state cooperative programs supported by the U.S. Food and Drug Administration […]

Three free tools to build a food safety environmental risk assessment

An environmental risk assessment is a big part a food manufacturing company’s plate of armor defending them from a number of food safety and quality concerns. This assessment is used by food production, processing and packaging facilities to keep tabs on anything and everything that could present a food safety risk — especially in regards […]

Fridge vs. no fridge, part 1: Milk

You can tell a lot about somebody based on what they do with their milk when they get home from the supermarket.

It may seem like a strange detail, but in different countries, unopened milk either does or does not need to be kept cold. So if you know whether a person zips home from […]

Study: Raw milk 840 times more likely to make you sick

161°F. Toasty, right?

That’s the recommended temperature for milk to be heated up to in order to kill pathogens. Many commercial operations heat their milk to temperatures quite a bit hotter still.

The process, pasteurization, can be done in a few different ways, but is essential for making many foods, especially dairy products, safe to […]

Monday links

Don’t have time to scour the internet for the latest animal science, food safety, and agriculture news? Relax, we’ve got it covered.

Animal Science:

Seaweed can improve piglet health — All About Feed With a naïve immune system, nursing piglets are prone to intestinal disorders that result in diarrhea. Unfortunately, with the increasing incidence of […]

Science: Whole milk likely healthier than skim milk

What seems like a no-brainer to most of us is now being refuted by those a bit brainier.

Most of us who drink milk have routinely skipped whole milk for the far less delicious reduced fat options in the belief that the extra fat and calories in whole milk must be less healthy for us. […]

Yeast and mold in yogurt: Five facts everyone should know

Nothing is more off-putting than opening up a container of yogurt and much to your surprise, seeing that mold has taken over the surface. Or, even worse, taking a taste of yogurt that looks fine and immediately realizing it is past its prime.

This type of yeast and mold contamination is a leading cause of […]