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Milk quality and mastitis control

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Authors

D. E. Jasper, University of California

Publication Information

California Agriculture 17(11):9-10.

Published November 01, 1963

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Abstract

Milk has been long recognized as a particularly nourishing and adaptable food, but was limited in use until production and quality controls were instituted about 50 years ago. The good reputation of milk as a highly nutritious, high quality food is firmly established today but it must be continually guarded and strengthened. This article reviews the effects of mastitis on milk quality and discusses the value of quality control testing programs as they affect dairymen, manufacturers and consumers.

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Milk quality and mastitis control

D. E. Jasper
Webmaster Email: wsuckow@ucanr.edu

Milk quality and mastitis control

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

D. E. Jasper, University of California

Publication Information

California Agriculture 17(11):9-10.

Published November 01, 1963

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Milk has been long recognized as a particularly nourishing and adaptable food, but was limited in use until production and quality controls were instituted about 50 years ago. The good reputation of milk as a highly nutritious, high quality food is firmly established today but it must be continually guarded and strengthened. This article reviews the effects of mastitis on milk quality and discusses the value of quality control testing programs as they affect dairymen, manufacturers and consumers.

Full text

Full text is available in PDF.

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