Scientists find new way to make cow’s milk substitute, could have radical effect on New Zealand’s dairy industry | Newshub<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
“Precision fermentation of dairy proteins which creates a very easy pathway for creating proteins without using dairy cows,” University of Otago Professor Hugh Campbell explained. And great comments from Anna Benny, especially on lactoferrin. Full article here, Scientists find new way to make cow’s milk substitute, could have radical effect on New Zealand’s dairy industry […]<\/p>\n","protected":false},"author":43223,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,1],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-popular-press","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/users\/43223"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/agotago\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}