1887

n The Dairy Mail - The makings of quality

Volume 15, Issue 11
  • ISSN : 1561-4301

Abstract

The efficient production and harvesting of high quality milk, should be the goal of all dairy producers. High quality milk is visually appealing and free of adulteration. It meets specific quality standards for somatic cell count (SCC) and bacteria.


Many factors influence the composition of milk, the major components of which are water (87%), and then fat, protein, lactose and minerals (13%).

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/content/ac_dm/15/11/EJC11152
2008-11-01
2019-09-20

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