The value of dried buttermilk as compared with skim milk for calf rearing, and the effect of feeding at two different levels on growth to weaning under New Zealand conditions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Science, University of New Zealand
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Date
1949
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Massey University
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Abstract
It is startling fact that each year in New Zealand, the digestible protein lost for human consumption through the inefficient conversion of dairy by-products into pigment, is approximately twice the total annual output of protein in lamb and cheese; and the food energy lost nearly equals the energy in these two commodities (Filmer 1944). Though a proportion of the loss is through the associated feeding of coarse grain and meat meal, and also some from whey, the great majority arises from the feeding of skim milk and buttermilk which are of immediate human nutritional significance.
The case for making these high quality foods directly available for human consumption is strong, despite any repercussions on the pig industry and notwithstanding such economic considerations as secure markets. In order to do so it is obvious that the raw materials must be processed to reduce bulk and improve keeping quality for transportation. The utilisation in this way of skim milk is set back by the considerable problem of its collection from the cream supplying farms, though it may be easier where the density of these in an area is high. Since the butterĀmilk is produced at the dairy factory, this difficulty does not apply. [From Introduction]
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Calves, Feeding and feeds