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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Dairy Cow

An enormous bit of you have had an involvement in dairy cows. Possibly you have seen them on TV in promotions, or you may have even observed them eating in a field and perceived how different they look. There are five ordinary kinds of dairy cows: Each one variety gives an insignificantly different milk thing that shifts in supplement content (for example protein and nutrients). You are likely generally familiar with the Holstein-Friesian (dim and white) dairy cow. It is the most predominant among dairy farmers in light of the fact that it produces more channel than substitute varieties. Regardless of the way that it may look good for agriculturists to deplete hordes of faultless Holsteins since they give the most channel, a couple of farmers mix their varieties in light of the fact that bovines that are barely mixed tend to be more grounded than unadulterated Holsteins. This hybridization is what records for the differentiation in appearance that you may find in a horde of dairy bovines. OMICS Group through its Open Access Initiative is resolved to make certified and solid commitments to established researchers. It follows an Open Access distribution model that empowers the spread of exploration articles to the worldwide network liberated from cost. It has more than 700+ friend inspected diaries and sorts out more than 3000+ International Scientific Conferences.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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