FORT COLLINS, Colo. — Colorado State University (CSU) recently expanded its fermentation program to include a stronger focus on food science, reflecting its wide-ranging applications. The fermentation ...

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...

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 ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique that uses ants as natural fermenters. The ants’ bacteria, acids, and enzymes ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

Ants usually get into yogurt by accident. But a research team recently added the insects on purpose while reviving a traditional recipe. The researchers’ new study reveals how red wood ants' holobiont ...