Humans have been tinkering with ways to ferment milk into more shelf-stable products like kefir, cheese, and yogurt for thousands of years. Today, even though most commercially produced yogurt depends ...
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Wisconsin’s dairy H5N1 update is sparking new questions about raw milk handling at home
Wisconsin’s latest H5N1 detections in dairy cattle are no longer an abstract concern for regulators and veterinarians; they ...
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