The value of milk protein

Authors

T A. Morris

Keywords

Milk protein

Disciplines

Dairy Science | Food Processing | Human and Clinical Nutrition | International and Community Nutrition

ISSN

0021-8618

Abstract

For many years, milk or cream used for manufacturing has been paid for solely on the basis of butterfat content. Liquid whole milk has been paid for by the gallon. No account has been taken of protein content.

In a world now amply supplied with edible fats and oils but lacking adequate supplies of high quality protein, it is natural that protein levels be considered in payments for milk.

Erratum

Found in previous article. Sturt pea hosts collar rot fungus M D. Marcley Vol 12 No1

Recommended Citation

Morris, T A. (1971) "The value of milk protein," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 12: No. 1, Article 13.
Available at: https://library.dpird.wa.gov.au/journal_agriculture4/vol12/iss1/13