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A genetic and economic evaluation of lactose in the New Zealand dairy industry : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Animal Science

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Figure

Figure 2.1. Idealised diagram showing the changes in milk, fat, protein and lactose
Table 2.1. Genetic and phenotypic correlations between milk components.
Table 2.2. Reported lactose monohydrate concentrations (g/100 ml milk) for differing
Table 2.4. Economic values and expected response in milk traits achieved through
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