A CASE HISTORY OF A GRADE A MILK PRODUCER WHO WAS UNABLE TO MEET STATE REQUIREMENTS OF FREEZING POINT AND PERCENT SOLIDS NOT FAT
- 1 August 1956
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 19 (8) , 217-220
- https://doi.org/10.4315/0022-2747-19.8.217
Abstract
Lactose is an important component of milk in that it affects both the freezing point and per cent S. N. F. of milk. Milk high in lactose invariably insures a low freezing point and a high lactometer reading. The per cent lactose in milk may be influenced by the ration fed to the cows.Keywords
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