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Journal of Dairy Science Vol. 43 No. 5 598-606
© 1960 by American Dairy Science Association ®
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Chemical Composition of Milk1

T. A. Nickerson

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Data are presented on analytical determinations of 23 milk components in 258 bulk samples. The significance of seasonal and area differences in these components was measured. All components, except proteose-peptone nitrogen, nonprotein nitrogen, soluble calcium, and insoluble organic phosphorus, show significant variations with season. Statistical evidence of a greater significance in seasonal changes in citric acid, magnesium, and the soluble forms of phosphorus may implicate these in seasonal difficulties encountered in milk processing.

FOOTNOTES

1 This study was supported in part by funds from the California Dairy Industry Advisory Board.






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