Small-sized milk processing plant considerations
| dc.citation.epage | 24 | en_US |
| dc.citation.spage | 17 | en_US |
| dc.contributor.author | Rosario, B. Macias | |
| dc.contributor.author | McVay, L. | |
| dc.contributor.author | Aramouni, Fadi M. | |
| dc.contributor.author | Schmidt, Karen A. | |
| dc.contributor.authoreid | aramouni | en_US |
| dc.contributor.authoreid | kschmidt | en_US |
| dc.date.accessioned | 2010-12-10T17:32:26Z | |
| dc.date.available | 2010-12-10T17:32:26Z | |
| dc.date.issued | 2010-12-10 | |
| dc.date.published | 2003 | en_US |
| dc.description.abstract | Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid consisting of the following components: water (87.4%), sugar or lactose (4.8%), fat (3.7%), protein (3.4%), minerals (0.7%), as well as minute amounts of vitamins. This document presents the standards, process needs, and labeling requirements of pasteurized fluid milk for the state of Kansas. | en_US |
| dc.description.conference | Dairy Day, 2003, Kansas State University, Manhattan, KS, 2003 | |
| dc.identifier.uri | http://hdl.handle.net/2097/6856 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
| dc.relation.isPartOf | Diary Day, 2003 | en_US |
| dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 04-129-S | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 919 | en_US |
| dc.subject | Dairy | en_US |
| dc.subject | Raw milk standards | en_US |
| dc.subject | Processed milk standards | en_US |
| dc.subject | Processed milk equipment | en_US |
| dc.title | Small-sized milk processing plant considerations | en_US |
| dc.type | Conference paper | en_US |
