Andere Kunden interessierten sich auch für
![Investigations on Functional Traits in Dairy Cattle]( "Investigations on Functional Traits in Dairy Cattle")
Investigations on Functional Traits in Dairy Cattle38,99 €![An evaluation of dairy cattle breeding policy for Kenyan smallholders]( "An evaluation of dairy cattle breeding policy for Kenyan smallholders")
An evaluation of dairy cattle breeding policy for Kenyan smallholders38,99 €![Breeding Strategies for Genetic Improvement of Dairy Cattle]( "Breeding Strategies for Genetic Improvement of Dairy Cattle")
Breeding Strategies for Genetic Improvement of Dairy Cattle32,99 €![Milk Production Efficiency In Cattle]( "Milk Production Efficiency In Cattle")
Milk Production Efficiency In Cattle46,99 €![A genetic study of lactation curve in a herd of Holstein cattle]( "A genetic study of lactation curve in a herd of Holstein cattle")
A genetic study of lactation curve in a herd of Holstein cattle32,99 €![Crossbreeding in Beef Cattle using Terminal Sires]( "Crossbreeding in Beef Cattle using Terminal Sires")
Crossbreeding in Beef Cattle using Terminal Sires32,99 €![ANALYSIS OF HETEROSIS AND COMBINING ABILITY IN BREAD WHEAT]( "ANALYSIS OF HETEROSIS AND COMBINING ABILITY IN BREAD WHEAT")
ANALYSIS OF HETEROSIS AND COMBINING ABILITY IN BREAD WHEAT32,99 €
Cheese consumption and the economic importance of
cheese production 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 deteriorates milk s
usability in cheese-making. This book should be a
useful reference for researchers in animal breeding
and dairy technology, for cattle breeders and for
those working in dairy industry.
cheese production 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 deteriorates milk s
usability in cheese-making. This book should be a
useful reference for researchers in animal breeding
and dairy technology, for cattle breeders and for
those working in dairy industry.