Publisher's Synopsis
This book provides a technical study of the solids of skimmed milk, including protein, lactose, and mineral content. The book covers topics such as sampling techniques, analysis methods, and the effect of processing on the solids of skimmed milk. The book will be of interest to dairy scientists and engineers involved in the processing of milk and milk-derived products.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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