Abstract
After reading this chapter you should understand
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The nature of milk
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The importance of milk as an agricultural commodity
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The biosynthesis of milk
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The chemical constituents of milk and their relation to processing
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The nutritional importance of milk constituents
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Milk flavour
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Undesirable substances in milk
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The microbiology of milk at farm level
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© 1994 Alan H. Varnam and Jane P. Sutherland
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Varnam, A.H., Sutherland, J.P. (1994). Introduction. In: Milk and Milk Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1813-6_1
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DOI: https://doi.org/10.1007/978-1-4615-1813-6_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5732-2
Online ISBN: 978-1-4615-1813-6
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