The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.
The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.
Excerpt from Milk-Quality Improvement Program for 4-H Dairy Clubs Milk and its products are inseparably linked to the welfare of the Nation and to the normal growth and development of the people. Scientific studies have shown that the food people eat, especially during the periods of rapid growth in early childhood, has a lasting effect on the stature of the entire race. Nutrition specialists state that a normal growing child to be properly nourished should consume approximately a quart of milk daily during the years of rapid growth, and that an adult should consume at least a pint of milk daily, or the equivalent in butter, cheese, and ice cream. Improving the quality of the milk supply, therefore, not only improves the financial condition of milk producers but also contributes to the health of the p'eople. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
