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This book provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. The aim of this work is to signify some of the major scientific advances made in dairy processing technical approaches, including genomic studies on dairy cultures, engineering of culture attributes, advances in phage control and transgenic animal technology will continue to benefit from the discovery of novel functional molecules in milk. This book is an essential reading for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
