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“Is there still a need for milk quality at point of production?”

Published online by Cambridge University Press:  24 November 2017

Frank Harding
Frank Harding*
Affiliation:
Milk Marketing Board, Thames Ditton, Surrey KT7 OEL
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Extract

The purpose of this paper is (a) to emphasise the importance of raw milk quality at the point of production (b) to consider the relative benefits of seeking to improve quality at the point of production compared with the point of manufacture and (c) to consider possible future quality demands which might be imposed on raw milk.

Type
Impact of Food Processing Technology in Animal Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 24
Copyright
Copyright © The British Society of Animal Production 1990

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