Variation in milk constituents: Small variations in milk composition may require processing modifications or result in products of inferior market quality

Nickerson, T; Hubbert, N; Campbell, C

Variation in milk constituents: Small variations in milk composition may require processing modifications or result in products of inferior market quality

Authors

T. A. Nickerson
N. L. Hubbert
C. I. Campbell

Authors Affiliations

T. A. Nickerson is Assistant Professor of Dairy Industry, University of California, Davis; N. L. Hubbert is Laboratory Technician in Dairy Industry, University of California, Davis; C. I. Campbell is Laboratory Technician in Dairy Industry, University of California, Davis.

Publication Information

Hilgardia 12(7):4-6. DOI:10.3733/ca.v012n07p4. July 1958.

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Abstract

The composition of milk changes during a year due to stage of lactation of the cows primarily, and to feed and weather conditions and those changes may cause difficulties in dairy product manufacture.

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