Milk and other dairy products,
Bioactive and functional ingredients from dairy products,
Cow's milk and spoilage,
Genetic selection in dairy cattle,
Reducing nitrogen losses in dairy farming,
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Cow’s milk and other dairy products are one of the world’s most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. Drawing on an international range of expertise, Achieving Sustainable Production of Milk: Volume 1, Milk Composition, Genetics and Breeding reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming. 360 p.
Series: Burleigh Dodds Series in Agricultural Science, N° 8