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Yield of lactic casein

Authors: F. H. McDowell


Apart from the effect of losses of fines in the casein manufacturing process, yield of casein per 100 lb. of whole milk received and lb. fat in this milk is affected (a) by breed and seasonal variations in the casein content and the casein/fat ratio of the milk, and (b) by the fat contents of the whole milk received and of the cream separated, which influence the proportion of plasma passing from the whole milk into the cream and therefore not available for casein manufacture.

Average theoretical yields of lactic casein are given for milks of different fat contents separated to skim milk and creams of different fat contents.

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