There is a sense of nostalgia about a meeting on the compositional quality of milk. In 1984, as a response to changes in the payment systems for milk, BSAS organised an Occasional Meeting to discuss the synthesis of milk components and factors influencing them. The intervening 15 years have seen major changes in the way milk and dairy products are marketed to, and perceived by, the public. Today consumer demands convenience foods which are nutritious, safe, welfare friendly and of consistent high quality. This has resulted in the production of designer milks to meet particular processing needs. In view of these change, BSAS has decided to re-visit the topic of milk composition.
Edited by R E Agnew, K W Agnew and A M Fearon
Occasional publication 25