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Preface

Preface Dairy Sci. & Technol. (2015) 95:1–2 DOI 10.1007/s13594-014-0203-4 EDITORIAL NOTE Yacine Hemar & Frédéric Gaucheron Published online: 23 December 2014 INRA and Springer-Verlag France 2014 Although they represent a small constituent of milk and dairy products, minerals play an import role in technological, quality, and nutritional aspects of dairy products. Latest developments in dairy science and technology helped enhance our fundamental knowl- edge about milk minerals. Recently, a lot of results in the field have been obtained, and different models have been proposed to explain observed phenomena encountered in lab experiments or during the manufacture of dairy products. In this context, the 2nd International Symposium on “Minerals & Dairy Products” was organized by the University of Auckland in collaboration with the UMR Science and Technology of Milk and Egg of the French Research Institute INRA, in Auckland, New Zealand, from 26–27 October, 2014. This meeting was a follow up of the 1st International Symposium organized in Saint-Malo, France in 2008. The main objectives of this 2nd symposium were to 1. Provide an update on scientific knowledge in different areas (Chemistry, Physics, Biochemistry, Technology and Nutrition) related to minerals; 2. Clarify the complex behaviour of milk minerals; 3. Identify unsolved http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

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Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0203-4
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. & Technol. (2015) 95:1–2 DOI 10.1007/s13594-014-0203-4 EDITORIAL NOTE Yacine Hemar & Frédéric Gaucheron Published online: 23 December 2014 INRA and Springer-Verlag France 2014 Although they represent a small constituent of milk and dairy products, minerals play an import role in technological, quality, and nutritional aspects of dairy products. Latest developments in dairy science and technology helped enhance our fundamental knowl- edge about milk minerals. Recently, a lot of results in the field have been obtained, and different models have been proposed to explain observed phenomena encountered in lab experiments or during the manufacture of dairy products. In this context, the 2nd International Symposium on “Minerals & Dairy Products” was organized by the University of Auckland in collaboration with the UMR Science and Technology of Milk and Egg of the French Research Institute INRA, in Auckland, New Zealand, from 26–27 October, 2014. This meeting was a follow up of the 1st International Symposium organized in Saint-Malo, France in 2008. The main objectives of this 2nd symposium were to 1. Provide an update on scientific knowledge in different areas (Chemistry, Physics, Biochemistry, Technology and Nutrition) related to minerals; 2. Clarify the complex behaviour of milk minerals; 3. Identify unsolved

Journal

Dairy Science & TechnologySpringer Journals

Published: Dec 23, 2014

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