Water removal from raw milk at the point of production

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dc.contributor.author Cox, I.
dc.contributor.author Dingeldein, H.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2011-08-02T21:26:12Z
dc.date.available 2011-08-02T21:26:12Z
dc.date.issued 2011-08-02
dc.identifier.uri http://hdl.handle.net/2097/11946
dc.description.abstract Milk processing plants are becoming fewer in number and larger in size. As a result, the distance the raw milk is transported from the point of production to the processing site increases. Because the major component in raw milk is water, the reduction of water at the production site would result in lower transportation costs as well as lower energy needs. Water can be removed from milk through a membrane filtration. This study showed that concentration of raw milk allowed for the microbes to partition into the milk solids fraction. Microbial numbers increased during refrigerated storage of this concentrated raw milk. en_US
dc.publisher Kansas Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 1999 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 00-136-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 842 en_US
dc.subject Dairy en_US
dc.subject Dairy product en_US
dc.subject Ultrafiltration en_US
dc.subject Total plate counts en_US
dc.subject Coliform counts en_US
dc.title Water removal from raw milk at the point of production en_US
dc.type Conference paper en_US
dc.date.published 1999 en_US
dc.citation.epage 67 en_US
dc.citation.spage 64 en_US
dc.contributor.authoreid kschmidt en_US

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