“…3) Differences in composition of milk, resulting either from the stage of lactation, the genetics of an individual cow, or seasonal variation due to herd synchronization (Holm et al, 1932;White and Davies, 1958;Rose, 1961a,b;Davies and White, 1966b;Holt et al, 1978b;Sweetsur and Muir, 1982;Singh and Tokley, 1990;Pouliot and Boulet, 1991;Chen et al, 2015). 4) The improvement or modification of the heat stability of milk and concentrated milk by pre-and postprocessing, processing sequence, additives, or milk fortification (Webb and Holm, 1932;Bell and Webb, 1943;Rose, 1962;Morrissey and O'Mahony, 1976;Muir and Sweetsur, 1976;Fox and Hearn, 1978a,b;Newstead et al, 1979;Pearce, 1979;Fox, 1981;Hardy et al, 1985;Dalgleish et al, 1987a,b;Augustin and Clarke, 1990;Singh and Tokley, 1990;Pouliot and Boulet, 1991;McCrae et al, 1994;O'Connell and Fox, 1999a;Tan-Kintia and Fox, 1999;Huppertz et al, 2004;Vyas and Tong, 2004;Singh et al, 2007;Sievanen et al, 2008;Omoarukhe et al, 2010;Lewis et al, 2011;de Kort et al, 2012;On-Nom et al, 2012;Chen et al, 2015). 5) Mechanistic insights into the factors affecting heat-induced coagulation…”