Milk Composition in the Cow
نویسندگان
چکیده
Milk is traditionally recognized as an excellent source of nutrients and milk proteins constitute up to 20% of the average food protein intake in the United States and Europe. The dairy industry provides a range of high quality traditional dairy products but is also very interested in the development of new generation, dairy-based nutraceutical and functional foods. Milk components, because of their availability, composition and biological activity, offer an excellent medium for exploration.
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