British Food Journal Volume 13 Issue 11 1911

Abstract

The general quality of milk supplied by the cows will also affect the question, and in this connection it may be noted that Mr. Lehmann stated to the Departmental Committee that Dutch cows do not produce a milk so rich in fat as these of Switzerland; an examination of the figures given tends to corroborate this view. Dutch milks appear to require concentration to a higher degree in order to provide as large a proportion of fat as Swiss or Norwegian made milk.

Citation

(1911), "British Food Journal Volume 13 Issue 11 1911", British Food Journal, Vol. 13 No. 11, pp. 201-220. https://doi.org/10.1108/eb011001