Australian scientists at the University of New South Wales (UNSW) have developed a method of accurately checking if milk has gone bad by using the vibration motor inside every smartphone.

The modern smartphone has been a jack-of-all-trades for a while now, but the ubiquitous gadget is getting new functionalities virtually every day. On of the most ingenious ways you’ll probably be able to use your handheld in the near future is to test if milk has gone bad, either in the comfort of your own kitchen, or at the store,without even having to open the container. Reserachers at UNSW Computer Science and Engineering recently developed a new smartphone sensor called VibMilk that relies on the gadget’s vibration motor and inertial measurement unit (IMU) to check the freshness of milk without having to open the container. The high-tech method could one day curb the current waste of 20% of dairy products.

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A Japanese producer of milk and dairy products came up with an ingenious way of motivating kids to finish their milk bottles at lunch – decorating the bottles with manga comics.

Seki Milk, a milk producer and processor in Japan’s Gifu Prefecture, has been providing its products to local schools, but in recent years the company had seen consumption of milk drop significantly. According to its own research, the majority of school students (around 65% of them) were not finishing their milk bottles at lunch, which caused unnecessary food waste and also deprived them of calcium and other valuable nutrients. However, if you’re a parent, you probably already know that getting kids to eat things that are good for them isn’t the easiest thing in the world. Luckily, Seki Milk came up with an original and fun way to motivate children to finish their milk – manga bottles.

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Bas de Groot has always been a big fan of milk, drinking 3 to 4 liters of it every day, but he truly became fascinated with it after tasting raw farm milk for the first time. The strong, layered flavors inundated his senses and left him wondering what milk from different regions of the Netherlands tastes like. As the world’s only milk sommelier, Bas now travels the globe, tasting raw milk, and educating people about its special properties and benefits.

Up until just a week ago, I though the word “sommelier” only referred to wine, but then I read about Martin Riese, America’s first and only water sommelier, and today I learned there is also such a thing as a milk sommelier. Bas de Groot is the only person in the world to hold such a title, and while, unlike the best wine sommeliers, he is not yet able to recognize certain milks by flavor alone, he can detect certain differentiating notes based on the cows’ diet and the soil they feed off of.

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It turns out we no longer need cows to produce cow milk, we can just brew it with yeast, just like beer. Well, it’s actually a bit more complicated than that, but that’s how a company called Perfect Day explains the basics of their innovative new product – a “synthetic milk” that looks and tastes a lot like cow milk.

Perfect Day was co-founded by Ryan Pandya and Perumal Gandh, two young scientists with a background in biomedical engineering. Three years ago, one was working on next-generation vaccines in Boston, and the other on tissue engineering, in New York. They didn’t know each other but they had a mutual acquaintance who knew that they both had this crazy idea about making milk without cows, and he put them in touch. They hit it off and started working on a way of making their dream a reality.

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Jason Barber, a farmer from Dorset, England, has spent three years creating the world’s first milk vodka. Now, his Black Cow label is the poison of choice for celebrities like Elizabeth Hurley and James Bond star Daniel Craig.

47-year-old Jason Barber, a sixth generation farmer, got the idea for his pure cow milk vodka after watching a TV documentary on Tuva, a small Siberian republic where people make vodka from yak milk. Intrigued by the idea, he set out to make his own, from the milk of the 250 cows on his farm in Beaminster, Dorset. It took him three long years to perfect the process, but the final result is nothing short of impressive, according to food and drink experts. Barber starts out by separating the milk into curds and whey. He uses the former to make cheese, while the latter is fermented into beer, using special yeast, to convert the sugar into alcohol. After being distilled, the milk beer goes through a special blending process. The resulting vodka is triple-filtered and hand-bottled. Made from fresh whole milk Black Cow vodka is apparently an exceptionally smooth drink with a distinct creamy character.

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