Making milk powder less energy intensive
A pilot study including the University of Melbourne uses a cheese making by-product to concentrate milk, reducing the energy required in dairy powder production
Tricking our tongues: Creating guilt-free cheese
University of Melbourne researchers are using high pressure and sonic waves to create low fat cheese that tastes just like the real thing.
Meet the cow whisperer
The University of Melbourne's own cow whisper is Kenny Oluboyede who oversees the award winning research robotic dairy at Dookie in rural Victoria.
Silage: Rocket-fuel for cows
Silage provides key nutrition for livestock and allows farmers to manage feed - we ask University of Melbourne experts what it is, and why it smells?
Dairy’s (climate) changing future
Climate change is forecast to reduce profitability for Australia's dairy farmers, but adaptation methods already in hand could help cushion the blow.
Eating supplements cannot beat the real thing
The delivery mechanism for nutrients – the type of food you're eating and how it's processed – is almost as important as the amount of nutrients food contains.