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The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth...

This book provides a detailed review of current research on key components and quality traits of milk as well as ways of measuring milk quality. It then discusses genetic factors affecting these traits and how they can be used to improve breeding of dairy cows.