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;

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

How to Cite:

Rosario, B. M., McVay, L., Aramouni, F. M. & Schmidt, K. A., (2003) “Small-sized milk processing plant considerations”, Kansas Agricultural Experiment Station Research Reports 1(2), 17-24. doi: https://doi.org/10.4148/2378-5977.3212