Commentary Open Access

Biotechnological Advances in Milk Component Engineering: Redefining Dairy Functionality

Abstract

Biotechnology is playing a pivotal role in reshaping the composition and functionality of milk. By manipulating milk proteins, fats, and bioactive compounds at the molecular level, researchers are creating next-generation dairy products tailored for enhanced nutrition, allergen reduction, and therapeutic applications. This article explores key technologies such as recombinant protein expression, enzymatic modification, CRISPR gene editing, and synthetic biology in the context of milk component engineering

Arvind K. Rana*

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