Achieving Sustainable Production of Milk Volume 1

Dr Nico van Belzen is Director General at ScienceConsult, The Netherlands. He is also former Director General of the International Dairy Federation (IDF), Belgium. He has occupied senior roles in both industry and research organisations, both as Head of the Research and Analysis department at the ingredients division of Campina and as Executive Director of the European Branch of the International Life Sciences Institute (ILSI). Dr van Belzen is editor of two earlier Burleigh Dodds Science volumes: Achieving sustainable production of milk Volume 1: Safety, quality and sustainability and Achieving sustainable production of milk Volume 2: Milk composition, genetics and breeding (both published in 2017).Dr Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University & Research, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional products and ingredients from milk.Dr Jennie Pryce is Principal Research Scientist at Agriculture Victoria Research part of the State Government of Victoria, Australia where she lead the Animal’s Programme of DairyBio. Dr Pryce is also Professor at La Trobe University, Australia.Dr Julius van der Werf is Professor of Animal Breeding and Genetics at the University of New England, Australia. He is co-Editor in Chief of the journal Genetics, Selection, Evolution and Associate Editor of the Journal of Animal Breeding and Genetics. He is also member of the College of Experts of the Australian Research Council.

• Part 1 The composition and quality of milk1.The proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland; 2.Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA; 3.Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients: Thom Huppertz and Inge Gazi, NIZO food research, The Netherlands; 4.Understanding and preventing spoilage of cow’s milk: G. LaPointe, University of Guelph, Canada; 5.Sensory evaluation of cow’s milk: Stephanie Clark, Iowa State University, USA; Part 2 Genetics, breeding and other factors affecting quality and sustainability6.Using genetic selection in the breeding of dairy cattle: Julius van der Werf, University of New England, Australia and Jennie Pryce, Department of Economic Development, Jobs, Transport and Resources (Government of Victoria) and La Trobe University, Australia;7.Genetic factors affecting fertility, health, growth and longevity in dairy cattle: Joel Ira Weller, Agricultural Research Organization, The Volcani Center, Israel; 8.Breeding and management strategies to improve reproductive efficiency in dairy cattle: D. J. Ambrose, Alberta Agriculture and Forestry, University of Alberta, Canada and J. P. Kastelic, University of Calgary, Canada; 9.Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows: James D. Ferguson, University of Pennsylvania, USA;

"Edited by the Director General of the International Dairy Federation, Dr Nico van Belzen, there can be little doubt regarding the scientific quality and likely impact of these volumes… I hope that the books/chapters will find a large audience and, by doing so, help to achieve the sustainability of milk production that the title promises"Journal of Dairy Research