Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a ...

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both lactic and acetic acid bacteria. Acids produced by both bacteria help ...

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

In the dense forests of South America and Southeast Asia, a parasite operates with chilling precision. Ophiocordyceps unilateralis, often called the zombie-ant fungus, infects ants, invades their ...

The Ophiocordyceps unilateralis fungus has just one goal: self-propagation and dispersal. To do so, the parasitic fungus hijacks ants ’ bodies, essentially turning them into zombies.

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

Insects may be small, but some of them have a pack of powerful punch. From sting-venoms to disease transmission, certain ...

Back in Denmark, the team added four live ants to a jar of warm, raw milk, placing a cheesecloth on top. Then the jar was ...

He wanted to see how many different avians he could find on people’s hats. He counted 542 hats adorned with parts from 174 ...

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

For centuries we have believed that humans were unique in the ability to farm and cultivate food. However, it turns out that ...