There are a vocal minority of folks who simply don’t want to drink pasteurized milk. Maybe they’re worried about the nutritional content, or not getting the good bacteria they need. Sure, they’re potentially subjecting themselves to tuberculosis or a Listeria infection, but it’s still a vocal group.

In September, Big Dairy settled a lawsuit for over $50 million, which claimed it conspired to kill off 500,000 cows in an effort to gouge milk prices. Now, milk lovers in 15 states can potentially reap the rewards of this lawsuit by visiting the website, boughtmilk.com.

Napoleon Dynamite takes a sip from a tall jar of milk, then sets it down next to two other jars. He points. “The defect in that one is bleach.” “That’s correct,” says a judge from FFA, the agricultural education organization. He sips another. “This tastes like the cow got into an onion patch.”

The internet is a vast place and somewhere, in its vastness, someone is trying to sell “vintage milk.”

It’s not a glass of whiskey, and it’s certainly not a martini that’s shaken, not stirred. But there is something surprisingly cinematic about a character drinking a glass of milk in movies.

Refrigerated pasteurized milk typically lasts about two to three weeks before turning into a wretched hive of scum and villainy. A new process developed by researchers at Purdue University extends the shelf life of milk up to 63 days—and without the benefit of added chemicals.

All a 3D scanner does is capture cross sections of an object, so some people are coming up with cheap ways to do it. And for $15, this is one of the most inexpensive, and easily the grossest.

Unable to figure out how to offload the small ocean of milk they’ve produced, dairy farmers have landed on an unorthodox solution: They’re burying it by the truckload.

Hey, friends, what do you recommend I do with this pile of powdered milk here? Stir it up with some water and drink it for the calcium? Use it to make some candy? OR MAYBE I SHOULD SCIENCE WITH IT?

We're post-Easter, but it's never the wrong season to watch blue-colored milk seemingly defy gravity to climb up the curve of a hard-boiled egg.

Ancient Europeans were lactose intolerant for 5,000 years after switching over to agriculture. DNA extracted from skulls dating from 5,700 BC to 800 BC shows that Europeans carried the genes for lactose intolerance. But that didn't stop them from eating dairy products like milk and cheese for 4,000 years. The study…

If you want to make a friend, sharing a cup of tea is a good place to start. If you want to make a sworn enemy, asking about the single, best way to make that cup of tea is an even better one.

Milk is full of a sugar called lactose, which needs a special enzyme called lactase to break it down. But children used to stop producing the enzyme around the age of 4 or 5—and those of us who still make it are, in fact, mutants.

For centuries, before refrigeration, an old Russian practice was to drop a frog into a bucket of milk to keep the milk from spoiling. In modern times, many believed that this was nothing more than an old wives' tale. But researchers at Moscow State University, led by organic chemist Dr. Albert Lebedev, have shown that…

Two recent studies (here, here) support the paradoxical idea that consumption of full-fat dairy products is correlated with a lower risk of developing central obesity.