Raw milk quality: the processor's point of view

dc.citation.epage3en_US
dc.citation.spage1en_US
dc.contributor.authorSchmidt, Karen A.
dc.contributor.authoreidkschmidten_US
dc.date.accessioned2010-12-01T22:36:26Z
dc.date.available2010-12-01T22:36:26Z
dc.date.issued2010-12-01
dc.date.published2000en_US
dc.description.abstractRaw 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.description.conferenceDairy Day, 2000, Kansas State University, Manhattan, KS, 2000
dc.identifier.urihttp://hdl.handle.net/2097/6739
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfDairy Day, 2000en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 01-166-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 861en_US
dc.subjectDairyen_US
dc.subjectRaw milken_US
dc.subjectQualityen_US
dc.subjectIncoming testsen_US
dc.titleRaw milk quality: the processor's point of viewen_US
dc.typeConference paperen_US

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