Abstract
Since milk is used as human food, there is a natural interest in its composition. This interest may serve several purposes:
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Nutritive value of dairy products.
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Feeding of cows.
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Payment schemes.
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Processing, yield and product control.
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Breeding of cows.
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Control of hygiene and health status of herds.
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© 1993 Chapman & Hall
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Andersen, T. et al. (1993). Modern Laboratory Practice—1: Chemical Analyses. In: Robinson, R.K. (eds) Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8172-3_6
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DOI: https://doi.org/10.1007/978-1-4684-8172-3_6
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