A preliminary study of some factors affecting the production of milk for supply to Auckland city : a thesis presented in partial fulfilment of the requirements for the degree by "546" for the Animal Husbandry section of the Master of Agricultural Science at Massey University

Abstract

The great value of milk as a human food has been well emphasised by the fact that milk production was given, during the war years, first place in the efforts to produce food in Great Britain. Milk is valuable as a source of readily digestible protein of high biological value and because of the high content of protective elements such as Vitamin A and riboflavin. Its importance in the diet is not surpassed by any other single food. An adequate supply of milk is particularly important in urban areas, since it is here that diets are most likely to be deficient in protective foods and the need for protective elements is likely to be greater. In comparison with total milk production in New Zealand, the proportion used as whole milk and cream is small. It was estimated by Hamilton (N.Z. D.S.l.R. Bull. 89) in 1943-44 as about 4.5%. Nevertheless, in view of the value of milk in the human diet this portion is of great importance, and that importance increasing. [From Introduction]