Precisely how the mammary gland elaborates the products that characterize milk as a unique secretion has long been a serious problem of physiology. Much of the interest has centered in the fat of milk, for this foodstuff is readily deposited in various parts of the body and is seemingly also mobilized readily and transported by the circulation to other organs and tissues. With reference to milk production the question has often been raised as to whether fat is taken up by the mammary glands from the blood and eliminated with their secretion, or whether the milk fat is produced within the cell protoplasm, whence it is set free as the suspended globules of milk.
These inquiries permit a new formulation in the light of the more recent studies on the assimilation and metabolism of fats in the body. The investigations of Bloor in particular have indicated an unexpected participation of
SOME FEATURES OF MAMMARY GLAND FUNCTIONS. JAMA. 1918;70(18):1298. doi:https://doi.org/10.1001/jama.1918.02600180026010
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