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Effect of genetic variants of β-lactoglobulin and κ-casein on the composition of milk and its suitability for cheesemaking.

V. Rahali, J.L. Menard

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Key concepts: Cheesemaking, Food science, Casein, Composition (language), Milk protein, Beta-lactoglobulin, Chemistry, Dairy industry

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Effect of genetic variants of β-lactoglobulin and κ-casein on the composition of milk and its suitability for cheesemaking. — Research Paper | ScholarLens