Options for Selecting Dairy Cattle for Milk Coagulation Ability

Cheese consumption and the economic importance of
cheese production have steadily increased in Europe
and North-America over the last decades. This book
evaluates means of selecting dairy cattle to improve
milk quality for cheese production. The focus of the
book is on milk coagulation ability due to its
central role in cheese-making. The most important
non-genetic factors affecting milk coagulation
ability and the options for direct and indirect
selection are evaluated. A special emphasis has been
placed to unravel factors affecting non-coagulation
of milk, which significantly deteriorates milk s
usability in cheese-making. This book should be a
useful reference for researchers in animal breeding
and dairy technology, for cattle breeders and for
those working in dairy industry.

Autorentext

Anna-Maria Tyrisevä, PhD in Agriculture and Forestry: Studied animal breeding in University of Helsinki, Finland, worked as a researcher since 1998 at the Department of Animal Science, University of Helsinki and currently at the unit of Biometrical Genetics in MTT, Agrifood Research Finland.

Klappentext
Cheese consumption and the economic importance of cheese production have steadily increased in Europe and North-America over the last decades. This book evaluates means of selecting dairy cattle to improve milk quality for cheese production. The focus of the book is on milk coagulation ability due to its central role in cheese-making. The most important non-genetic factors affecting milk coagulation ability and the options for direct and indirect selection are evaluated. A special emphasis has been placed to unravel factors affecting non-coagulation of milk, which significantly deteriorates milk's usability in cheese-making. This book should be a useful reference for researchers in animal breeding and dairy technology, for cattle breeders and for those working in dairy industry.