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Vol 73 No 1 (2020): milk science international_2020_2-6

Comparison of two teat skin sampling methods to quantify teat contamination

Maria-F. Hohmann1, Nicole Wente1, Yanchao Zhang1, Doris Klocke1, Volker Krömker1,2

1 Hannover University of Applied Sciences and Arts, Faculty II, Microbiology, Heisterbergallee 10a, D-30453, Hannover, Germany

2 University of Copenhagen, Faculty of Health and Medical Sciences, Department of Veterinary and Animal Sciences, Section for Production, Nutrition and Health, Gronnegardsvej 2, 1870, Frederiksberg C, Denmark 

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Published: 2020-03-18


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Milk Science International - Milchwissenschaft is a scientific, open access journal with a double-blinded review process. Scientists of all disciplines associated with milk and dairy production are invited to submit papers to the peer-reviewed journal Milchwissenschaft – Milk Science International.

The main topics of the journal are following:

Dairy processing and technology

Milk and dairy products in human nutrition

Milk marketing and economics

Milk production

Dairy chemistry and physics

Dairy microbiology