Advancement in Dairy Science Research(ADSR)
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Whey
The watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat is called whey.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