Major changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fat, fat is rapidly decreasing in value relative to protein. This has come about because of the increased availability of competitively-priced, plant-derived edible oils and because of the perceived health problems associated with animal fat in the human diet. Such changes have major implications for the dairy sector, particularly in developed countries.
Against this background, this book presents a timely review of developments in...
Major changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fa...
