Journal of the Department of Agriculture, Western Australia, Series 4

Article Title

The value of milk protein


T A. Morris


Milk protein


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.


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