Small-sized milk processing plant considerations

Authors

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

Keywords

Dairy Day, 2003; Kansas Agricultural Experiment Station contribution; no. 04-129-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 919; Dairy; Raw milk standards; Processed milk standards; Processed milk equipment

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.; Dairy Day, 2003, Kansas State University, Manhattan, KS, 2003;

Recommended Citation

Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; and Schmidt, Karen A. (2003) "Small-sized milk processing plant considerations," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 2. https://doi.org/10.4148/2378-5977.3212