Small-sized milk processing plant considerations

Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A.

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

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