Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.

As a global leader in sustainability, the U.S. dairy community has a long-standing commitment to healthy people, a healthy planet and healthy communities. This commitment is also one held by the global dairy sector, which helps create resilient and sustainable food systems to ensure high-quality nutrition for people around the world.

An increasing number of consumers have been turning to a vegetarian or vegan lifestyle. But after a while, many of them find such a diet restrictive and lacking in important nutrients.

3-A Sanitary Standards have a long history of use for the design and operation of equipment and utensils in the manufacturing, processing, packaging and storing of milk and dairy products.

Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.

The 2020-2025 Dietary Guidelines for Americans (DGAs) are due to be released this December. Throughout the multi-year process to develop the DGAs, the International Dairy Foods Association (IDFA) and other dairy organizations and dairy companies have submitted written comments

I grew up on a dairy farm and later became a dairy veterinarian, and the past year has taught me more about our dairy industry than maybe any other period in my life.

Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.

The 2020-2025 Dietary Guidelines for Americans (DGAs), slated for launch in December, spotlight the special nutrient concerns at each life stage. The second of five major overarching guidelines is "Focus on variety, nutrient density and amount."

Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.