Variation in milk constituents: Small variations in milk composition may require processing modifications or result in products of inferior market quality

Nickerson, T; Hubbert, N; Campbell, C

Variation in milk constituents: Small variations in milk composition may require processing modifications or result in products of inferior market quality

Authors

T. A. Nickerson, University of California

N. L. Hubbert, University of California
C. I. Campbell, University of California

Publication Information

California Agriculture 12(7):4-6.

Published July 01, 1958

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Abstract

The composition of milk changes during a year due to stage of lactation of the cows primarily, and to feed and weather conditions and those changes may cause difficulties in dairy product manufacture.

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Author notes

The milk samples used in these studies were furnished by the cooperation of Alta California Dairies, Inc., Willows; Golden Valley Creamery Co., Newman; Humboldt Creamery Association, Fernbridge; Knudsen Creamery Co., Visalia; Petaluma Cooperative Creamery, Petaluma; and University Creamery, Davis.

The above progress report is based on Research Project No. 1678, supported in part by California Dairy Advisory Board funds.

Variation in milk constituents: Small variations in milk composition may require processing modifications or result in products of inferior market quality

T. A. Nickerson, N. L. Hubbert, C. I. Campbell