QUALITY OF DAIRY PRODUCE.
Sir, —Margaret T. Harrison, like all white-milk defenders, still convenient v ignores true quality, rich butter-fat content. The cheese the New Zealand Government purchased for the Wembley Exhibition to demonstrate to the world the high quality of New Zealand cheddar cheese, was made from milk testing 5.6 per cent, of butter-fat, a milk it would be quite impossible to get, from t ! ic white-milk breeds. I am glad she admits that carotin is associated with high-test-ing milk. Carotin is the parent substance of the most valuable of all the vitamins—vitamin A. Not only is this vitamin essential for growth, but, it is the great anti-disease vitamin, enabling human beings to resist many serious diseases, whereas the absence of it invites these diseases. One can easily imagine that when the general public are educated to the great importance of carotin to human health, milk <?f the white breeds will be quite unsaleable and that then Jerseys will be the only dairy cattle it will nay farmers to use. C. ParkerHairini, November 10.
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https://paperspast.natlib.govt.nz/newspapers/NZH19311113.2.152.3
Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 21029, 13 November 1931, Page 12
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175QUALITY OF DAIRY PRODUCE. New Zealand Herald, Volume LXVIII, Issue 21029, 13 November 1931, Page 12
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