EFFICIENCY IN MILK PRODUCTION
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Excerpt
In times of national emergency attention is commonly focused on the adequacy of the food supply; the use of available grain and other plant sources of food for animal feed customarily is brought into question at such times. From the point of view of nutrition, meat and other animal products such as dairy products and eggs are attractive because of the flavor, concentration of nutrients and high biologic value. These nutritional advantages are obtained, however, at considerable cost in the course of transformation of nutrients from farm animal feed to the ultimate human food product. Thus it has been calculated that farm animals consume almost four times the food energy that is eaten by people and two and one-half times the grain that would suffice to support the food needs of the human population.1 When animal feed supplies are scarce, nutritionists must determine the animal food product that represents
