“Full-fat dairy offers a richer texture and better absorption of fat-soluble vitamins, while low-fat versions are lighter but can lose flavor and mouthfeel,” Keatley says. “Some processed low-fat ...

Opposing viewpoints about whether whole milk is healthy or not illuminate a growing debate in nutrition science.

Milk curdling in tea and soup is a common issue. This happens when milk proteins separate due to acidity or heat. Simple ...