Although technology has allowed great expansion in the production of milk, and has improved its bacteriological and chemical quality, there has been no significant development of new sales outlets. The factors influencing the uptake of technology are considered. It is contended that a great effort is needed to find new large‐scale food uses for native or modified milk protein, lactose and butterfat. The dairy industry will be under great pressure from alternative food materials under the influence of biotechnological development
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