CLOVER AND BUTTER-FAT
It will he remembered that Dx*. Annett, D.Sc., F.I.C., had a most significant experience in regard to clover and its possible xnfluence in lowering the pereentage of butter-fat in milk. Briefly, the experience was that when a culture of the elovef plant was introduced to milk, a disagreeable odour was imparted to the milk, and that a particular ferment present in the clover plant attacked and destroyed one of the several fats in hutter-fat, thus bringing about by a gradual process reduction of the amctunt of but-ter-fat in the milk. Dr. Annett's experience was not regarded by him as conelusive but he considered that it certainly suggested the importanee to the dairy industry of this country of carrying out thorough research work in regard to the problem. An experience on the farm of Massey CoIIege strengthens the suggested lesson of Dr. Annett's experience — it has been noticed hy thq farm management authorities of' the College that when the mxlking herd has beexx turned on to a field very rich in clover the test immediately falls.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320530.2.61.16
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Rotorua Morning Post, Volume 2, Issue 239, 30 May 1932, Page 7
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178CLOVER AND BUTTER-FAT Rotorua Morning Post, Volume 2, Issue 239, 30 May 1932, Page 7
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