Vial, Vivian. Edward2024-12-092024-12-091952https://hdl.handle.net/10182/17904The 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.77 pageshttps://researcharchive.lincoln.ac.nz/pages/rightsmilk qualitydairy farmingnutritive valueThesisDigital thesis can be viewed by current staff and students of Lincoln University only. If you are the author of this item, please contact us if you wish to discuss making the full text publicly available.ANZSRC::300303 Animal nutritionANZSRC::300601 Beverage chemistry and beverage sensory scienceANZSRC::350602 Consumer-oriented product or service development