Bioprotection:Limiting the impact of unwanted flora ➜ Solution. A natural means to prevent, limit, and inhibit the development of undesirable microorganisms in cheeses and fermented milk products, bioprotection has a promising future, but it can’t do everything. Vigilance and best hygiene practices must be maintained. Preparing Milk for Cheesemaking, New trends ➜ Process. From CO₂ injection to adjust the pH at renneting to bioprotection strategies to microparticulation of whey proteins, we present an overview of new procedures and future techniques to improve milk’s potential for transformation into cheese.