Composition of Milk in New York State

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Abstract
A prime reason for research on the composition of milk is that milk and milk products are vitally important in human nutrition. In addition to milk and milk products being directly consumed, milk components are included in numerous convenience food formulations. Further, the price of fluid milk in New York, now partially determined by its fat content, may, or should be, revised to reflect the nutritional value of milk proteins.
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New York's Food and Life Sciences Bulletin
18
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1972-12
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New York State Agricultural Experiment Station
Keywords
milk; milk composition
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Government Document
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periodical
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