Advancement in Dairy Science Research(ADSR)
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Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats, or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate.Journal key Highlights
Animal Nutrition.
Animal rights
Animal Welfare
Bail-style sheds
Breeding
Casein
Cheese
Cream and butter
Dairy cattle
Dairy Cow
Dairy Farm
Dairy Foods
Dairy Products
Farm Systems Analysis and Economics
Health, Behavior, and Well-Being
Herringbone milking parlours
Holstein Friesian cattle
Mastitis and Milk Quality
Milk and Dairy Products
Milk car
Milk powders
Milking machines
Reproduction
Rotary milking sheds
Skimmed milk
species differences
Swingover milking parlours
Waste disposal and Wastewater management
Whey
Yogurt