The problem of low non-fatty solids in milk of the Christchurch milk supply area

Abstract

It is generally believed that the compositional quality of market milk, particularly from the point of view of non-fatty solids, in the South Island of New Zealand has undergone a progressive decline over the last 20 years, to the extent that it now represents a serious problem to all concerned with the market milk industry. Specific evidence of this trend, at least in Canterbury, is contained in the data published by Grigg (1947). relating to the fat and non-fatty-solids content of milk as presented for sales in Canterbury over the period 1926 to 1946. That a similar problem exists elsewhere is clear from Kay's statement (1947) of the situation in England "that there has been a slow decline in compositional quality of milk which began some years before the war and was acutely accentuated during the winter months of the war years .... " " The only reason for the existence of the milk industry is the fact that cow's milk is a valuable human foodstuff. Anything therefore causing a decrease in its nutritional value is of major importance, not only to the consumer, but also to all engaged in the industry, whether producers or distributors." (Kay, 1947.) A commendable awareness of all sections of the community in Christchurch to the seriousness of the situation led in August 1944 to a meeting of interested organisations. Represented were various producer organisations, the State Departments of Health and Agriculture, and Lincoln College. At this meeting, Lincoln College was asked to investigate the problem of the low percentage of non-fatty solids in the Christchurch milk supply area. The following is the report of that investigation.