How important is extra solids-not-fat in your milk?

dc.citation.epage	82	en_US
dc.citation.spage	80	en_US
dc.contributor.author	Roberts, H.A.
dc.date.accessioned	2012-09-20T19:28:39Z
dc.date.available	2012-09-20T19:28:39Z
dc.date.issued	2012-09-20
dc.date.published	1987	en_US
dc.description.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.	en_US
dc.description.conference	Dairy Day, 1987, Kansas State University, Manhattan, KS, 1987
dc.identifier.uri	http://hdl.handle.net/2097/14714
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.isPartOf	Kansas Agricultural Experiment Station contribution; no. 88-114-S	en_US
dc.relation.isPartOf	Report of progress (Kansas Agricultural Experiment Station); 527	en_US
dc.subject	Dairy	en_US
dc.subject	Milk	en_US
dc.subject	Nutritional value	en_US
dc.subject	Protein	en_US
dc.subject	Lactose	en_US
dc.subject	Ash (Minerals)	en_US
dc.subject	Milk Fat	en_US
dc.title	How important is extra solids-not-fat in your milk?	en_US
dc.type	Conference paper	en_US

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