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      Understanding and improving the functional and nutritional properties of milk 

      Genetic factors affecting the composition and quality of cow’s milk

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          Abstract

          This chapter reviews the genetic factors affecting the composition and quality of cow's milk. It starts by discussing how different breeds of cattle can affect the composition of milk. The chapter then goes on to examine milk proteins, genetic variants and post-translational modifications. It then discusses milk coagulation and other functional properties, before highlighting the genetic influence of fatty acids on minor milk components. The chapter also discusses using mid-infrared spectroscopy for genetic parameter estimation, before concluding with a section on the possibilities for genetic improvement in relation to dairy milk.

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          Author and book information

          Contributors
          Book Chapter
          9781801462105
          20 September 2021
          Affiliations
          [1 ]Aarhus University
          10.19103/AS.2022.0099.15
          b325d020-83db-4a17-a576-1a6d1da4ecd7
          Creative Commons Attribution 4.0 International License

          https://creativecommons.org/licenses/by/4.0/legalcode

          History

          TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry,TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture,Dairy farming,Sustainable agriculture,Animal husbandry,Dairy farming,Sustainable agriculture,Animal husbandry

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