Researchers found light scattering properties of human milk reveal fat concentration and particle size differences. The ...

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all ...

Fat Tuesday is a festive day of gluttonous indulgence, reflecting the practice of eating rich, fatty foods on the last night before the long Christian season of Lent, which is marked by fasting and ...

Seasoning your food or adding a dressing to a meal could help you absorb more vitamins and minerals. Scientists believe it could boost the nutrients we get from food. It's been a prized spice for ...

When we think about fat, we most often think about white fat cells, which store excess calories like so many batteries, providing insulation and cushioning for our muscles, bones and organs. But not ...

If you thought body fat was just a passive storage depot for calories, think again. Research increasingly suggests that it plays an important role in our overall health, with two studies shedding new ...

Several public health organizations and the U.S. Dietary Guidelines for Americans have recommended for years that people reach for low-fat dairy products as part of a well-balanced diet. But there’s ...

Butter is a dairy product made by churning milk or cream to separate the butterfat from the buttermilk. It is one segment of the dairy market that includes milk and milk-based products. Domestic ...

Here’s some good news for anyone still holding on to their post-holiday weight loss resolution: That low-fat cheese you’ve been forcing yourself to eat probably isn’t as healthy as you think. While ...

Fat embolism syndrome (FES) resulting from bone marrow necrosis is a rare but severe complication of sickle cell disease. This condition can lead to devastating strokes, often underdiagnosed in ...

New research on how the size of milk fat globules impacts bacterial growth may inform ways to promote probiotic bacteria in food production The structure of milk fat globules – the microscopic ...

A study reveals that the structure of milk fat globules, rather than their chemical composition, plays a key role in their interactions with bacteria. Small globules promote the growth of beneficial ...