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January 1926

VARIATIONS IN THE ANTISCORBUTIC PROPERTIES OF DRY MILK

Author Affiliations

BAINBRIDGE, N.Y.
From the Research Laboratories of The Dry Milk Company, New York.

Am J Dis Child. 1926;31(1):41-50. doi:10.1001/archpedi.1926.04130010048006
Abstract

The information regarding the vitamin potency of milk and milk products which has become available during the past decade has been of no little interest to those concerned with the intricate problems of infant feeding. Many of these investigations, while of a purely empirical nature, have, nevertheless, served as a basis for a more accurate appraisal of the nutritive merits of the different products than was possible before. Since this paper is chiefly concerned with the antiscorbutic potency of milk in dry or powdered form, only the conclusions from a few of the significant investigations pertaining to this dietary factor in milk will be cited.

REVIEW OF THE LITERATURE  The data from different laboratories have shown that the antiscorbutic property of milk is not of constant and uniform potency. Cohen and Mendel1 found that 70 c.c. of fresh raw milk fed daily afforded guinea-pigs complete protection from scurvy, whereas

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