Moo-ve over! Findings pave way for ‘cheese cows’
Published 26 August 2014 Certain cows’ milk is excellent for cheesemaking, whereas others’ is considerably less suitable. This has been shown in a new thesis from Lund University in Sweden, as part of a Swedish-Danish milk genomics initiative. The findings could possibly lead to certain cows’ milk being used entirely for cheese, and others’ milk for drinking. WATCH: Why certain cows make better ch
https://www.lunduniversity.lu.se/article/moo-ve-over-findings-pave-way-cheese-cows - 2025-05-07