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Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding
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Drawing on an international range of expertise, this book 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.
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