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A comparison of whole milk and a milk substitute in the production of veal

Published online by Cambridge University Press:  06 May 2016

J. Elliot
J. Elliot*
Affiliation:
Agricultural Research Council Field Station, Compton
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Extract

The disposal of the surplus milk produced in the spring and early summer months is becoming a problem. Blaxter (1950) suggested that the conversion of milk protein into meat protein in the form of veal would be an ideal method of dealing with the surplus.

In March 1955, the Fatstock Marketing Corporation and the Milk Marketing Board jointly announced a scheme designed to divert surplus milk from the overloaded butter and cheese manufacturers to veal production at a time when home-killed meat is normally in short supply. From the beginning of April until the end of July, a minimum price of 3s. per lb. dressed carcass weight for Grade I calves in the weight range 60-100 lb. and 2s. 9d. per lb. between 101-125 lb. was offered by the Fatstock Marketing Corporation.

Type
Research Article
Information
Proceedings of the British Society of Animal Production , Volume 1957 , 1957 , pp. 77 - 81
Copyright
Copyright © The British Society of Animal Production 1957

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References

Blaxter, K. L., 1950. The protein and energy nutrition of the young calf. Agric. Progr., 25: 85.Google Scholar