How important is extra solids-not-fat in your milk?
Date
2012-09-20
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas Agricultural Experiment Station
Abstract
Milk with high solids-not-fat is valuable to the consumer for its flavor and nutritional value and to the manufacturer of milk products, especially relating to cheese yield. Solids-not-fat consists of all solids in milk other than fat. Protein is the most important component of milk because of its nutritional value and its functional properties. Other components, such as milk fat and lactose, also contribute to milk quality and impart certain characteristics to milk products but to a lesser degree.
Description
Keywords
Dairy, Milk, Nutritional value, Protein, Lactose, Ash (Minerals), Milk Fat