Raw milk quality: the processor's point of view

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dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2010-12-01T22:36:26Z
dc.date.available 2010-12-01T22:36:26Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6739
dc.description.abstract Raw milk quality is important to the processor for many reasons, this quality can be assessed by several different tests. Quality tests are used to ensure that the raw milk meets legal USDA standards as well as some of the individual requirements of the processor. Although some quality tests can be done in a matter of minutes, others require up to several days to complete. Because milk quality deteriorates relatively quickly, it is important to concentrate on those tests that provide the greatest amount of information in the shortest time. This information then is extrapolated to assess the “actual raw milk quality”. After all, the quality of milk does not improve with time; thus, if the starting materials are substandard, the final products will be less than substandard. Generally, raw milk quality is assessed by type and number of microbes, milk composition, presence of contaminants, and current (and perhaps previous) temperature. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 2000 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 01-166-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 861 en_US
dc.subject Dairy en_US
dc.subject Raw milk en_US
dc.subject Quality en_US
dc.subject Incoming tests en_US
dc.title Raw milk quality: the processor's point of view en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 3 en_US
dc.citation.spage 1 en_US
dc.description.conference Dairy Day, 2000, Kansas State University, Manhattan, KS, 2000
dc.contributor.authoreid kschmidt en_US

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