Volume 85, Number 6, November-December 2005
|Page(s)||431 - 432|
To the readers of "Le Lait"Jean-Louis Maubois (Editor-in-chief)
On behalf of the editorial board and the publishing staff of our international journal, it is my pleasure to inform our esteemed readers that from this issue, all published papers will have a summary in Chinese. Such a decision was taken in light of the impressive development of Chinese milk production and dairying (yearly growth rate higher than 35%), a development which requires giving to interested Chinese parties up-to-date information in the field, as will also be done by the next session of the IDF world congress in Shanghai. Our decision is also based on our certainty that Chinese Dairy R&D will rapidly become a major actor in the progress of knowledge related to this marvellous liquid "milk" and in its numerous derivatives, because of the hugeness and the variety of its needs in terms of scientific disciplines (biochemistry, microbiology, physico-chemistry, nutrition, etc.) and technology.
Translations into the Chinese language will be undertaken by Professor Ying Ma, a very well-known Chinese dairy expert from the Harbin Institute of Technology, one of the most prestigious Chinese universities, to which the Chinese government has entrusted the responsibility of leading Chinese dairy science within its Graduate School of Food Science and Genetic Engineering. Consequently, in anticipation of the proceeding future top-level manuscripts from Chinese institutions, Professor Ying Ma has also been appointed deputy editor-in-chief for Asia.
© INRA, EDP Sciences 2005