Options for Selecting Dairy Cattle for Milk Coagulation Ability

Product Description Cheese consumption and the economic importance of cheese pro??duction have steadily increased in Europe and North-America over the last decades. This book evaluates means of selecting dairy cattle to improve milk quality for cheese production. The focus of the book is on milk coagulation ability due to its central role in cheese-making. The most important non-genetic factors affecting milk coagulation ability and the options for direct and indirect selection are evaluated. A special emphasis has been placed to unravel factors affecting non-coagulation of milk, which significantly deterio
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