Old MacDonald will be surprised when he sees whats headed for his dairy farm: specially bred cows that naturally produce low-fat milk, designer milk that boosts the immune system, and "green" cows -- engineered to produce less methane to help stem global warming. All are among the changes predicted for the future of the milk and dairy industry over the next 50 years.
These and other developments are described in a special report commemorating the 50th anniversary of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the worlds largest scientific society. The report is written by Lawrence K. Creamer, of the Fonterra Research Centre in New Zealand, and his associates. It will be published in the Dec. 4 print issue of the journal.
Among the predictions:
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