HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Lazar, J. T. Search for Related Content PubMed Articles by Lazar, J. T., Jr.

Reasons for Adding Solids to Fluid Dairy Products

Department of Dairy Science, Clemson College, Clemson, South Carolina

ABSTRACT

To summarize this discussion, all of us would agree that the dairy industry is a dynamic one—changing to meet the demands of the present. The addition of solids to fluid dairy products is one of the recent changes that have taken place. We must consider this practice as to how it will improve the nutritive values, physical characteristics, methods of processing and marketing techniques of fluid products. The promotion and selling of special milks require constant effort on the part of all of us in the dairy industry.