Milk composition, Milk fat yield. Western Australia
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TO the consumer of milk, the solids-not-fat fractions is of prime importance.
This contains the protein, the minerals and the milk-sugar which collectively make milk such a valuable and palatable food.
If we wish to encourage increased consumption of milk as a health food it is essential that quality must be maintained and if possible improved.
Producers and distributors must always remember that if maximum sales are to be obtained, the needs of the consumer must remain paramount.
Snook, Laurence C.
"The problem of low solids-not-fat in milk,"
Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 1
, Article 6.
Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol1/iss6/6