A study of factors influencing the solids not fat of milk with particular reference to the effect of feeds having oestrogenic activity : A thesis submitted in partial fulfilment of the requirements for the degree of Master of Agricultural Science

Abstract

The value of milk in the National dietary cannot be too strongly emphasized; no single food is nutritionally complete but milk must be regarded as a product which most nearly attains the ideal. There is a growing public awareness of the role of milk as a "protective'• foodstuff and as a supplement to the normal carbohydrate-rich diet of the average New Zealand household. In the past, milk quality has been synonomous with keeping quality and the bacteriological status of the milk passed on to the consumer, but more recently- through the medium of the press, Government departments and local bodies, the concept of nutritive status has started to assume the importance it warrants; even so, to the public in general, the value of the various milk components is only vaguely appreciated; New Zealand's liquid milk supply has been the Cinderella of the Dairy Industry for too many years since statistically it accounts for only 9% of the Dominion's total butterfat production.