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GL 032 Component Test Variations in Raw Milk (Fat, Protein, Other Solids)

Guidelines

This guideline discusses many possible reasons for component (fat, protein, other solids) test variations in raw milk. It provides information regarding proper milk sampling techniques, references laboratory component testing methods and explains reasons for variations between DHIA and handler component tests. Additionally, the guideline covers the basics of a wide range of farm production practices that can influence component test results.

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