This text by dairy students and by field and laboratory personnel in the dairy industry. While most of the basic information remains valid in modern milk quality control we feel the need to update several parts of this material and to expand the discussion to include new concepts in testing procedures which have been accepted by the dairy industry since publication of the Third Edition.Our dialogue with students and industry personnel have shown the desirability of retaining the background information which has been presented in earlier editions. Developments described in simple terms allow the reader to better understand how the tests included in this book relate to quality control of milk and dairy products in a changing dairy industry.
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