Focal Point on Dairy Research in China

Chinese innovators are redefining milk science — fusing tradition with technology for healthier diets and a more sustainable future.

China’s national dairy research platform is isolating milk proteins to find new uses for milk.

New fat-mimicking emulsions and sweetener profiling systems could reduce the sugar and fat content of dairy products while maintaining their classic mouthfeel.

A gut bacteria strain is showing promise as both a live dairy-based probiotic and as an inactive postbiotic that does not require refrigeration.

China’s rapidly growing dairy industry is using advanced genetic technologies to help sustainably increase milk production.

Research on the microstructure of cow’s milk is revealing how its physical and chemical properties interact to support health, informing the design of functional dairy products.