We're very interested in milk. It's a very complex natural substance and there's

major components people know well the nutritional value of the proteins. There's

casein and lactose. However, there's many minor components of milk that are very

important for milk function such as supporting the immune system and effecting

its quality. So we're very interested to discover new properties and proteins in

milk that are important for its function.

Well, a key outcome for us is to get a more fundamental understanding of the minor

components of milk and make some discoveries about the relationship between

these particularly protein components and how well milk delivers its function in

terms of performance for supporting the immune system but also the quality of the milk.

It's very important to be able to understand the role of minor components of milk to

be able to make improved milk. Better quality milk is obviously better for farmers

and the processors but also the community in general if you have better quality and

also the potential to have differentiated products that carry some health

benefits as well in future.