Book Details
Orange Code:94064
Paperback:360 pages
Publications:
Categories:
Sections:
1. The proteins of milk2. Bioactive components in cow’s milk3. Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients4. Understanding and preventing spoilage of cow’s milk5. Sensory evaluation of cow’s milk6. Using genetic selection in the breeding of dairy cattle7. Genetic factors affecting fertility, health, growth and longevity in dairy cattle8. Breeding and management strategies to improve reproductive efficiency in dairy cattle9. Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows
Description:
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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.Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare.
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