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Genetic variants of milk proteins and the influence on quality of raw milk and cultured milk products.

Gerd E. Vegarud, Peter Aleström, Birgit Henriksen, Sigbjørn Lien, Sissel Rogne, T. Steine, Jorun Øyaas, Thor Langsrud

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Key concepts: Raw milk, Food science, Modified milk ingredients, Milk products, Quality (philosophy), Milk protein, Biotechnology, Biology

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Genetic variants of milk proteins and the influence on quality of raw milk and cultured milk products. — Research Paper | ScholarLens