@inbook{319e5405c77e4f078e366f0dd49a3bd4,
title = "Properties and Constituents of Cow's Milk",
keywords = "Buffering capacity of milk, Coliform and lactic acid bacteria - contaminants in milk spoilage, Constituents and properties of milk, Heat-induced changes in lactose, Heat-induced isomerisation of sugars, High-temperature short-time (HTST) pasteurisation, Mature cow's milk and mineral content, Primary constituents of milk and heat induced changes, Principal fatty acids triacylglycerols in cow's milk",
author = "T. Huppertz and Kelly, \{A. L.\}",
year = "2009",
month = feb,
day = "20",
doi = "10.1002/9781444301649.ch2",
language = "English",
isbn = "9781405145305",
pages = "23--47",
booktitle = "Milk Processing and Quality Management",
publisher = "Wiley-Blackwell",
address = "United States",
}