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Viewing report
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Options for Selecting Dairy Cattle for Milk
Coagulation Ability. Edition No. 1
VDM Publishing House, Oct 2008, Pages: 84
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.
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