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June 25, 1927


JAMA. 1927;88(26):2038. doi:10.1001/jama.1927.02680520028015

Few foods, if any, have received more detailed consideration with respect to their chemical composition and nutritive possibilities than has milk. The variations in the proportions of the familiar constituents in the mammary secretion of different species and breeds, and likewise the alimentary behavior of the milk nutrients, have been noted, expounded and exploited until they have become part of the popular knowledge of nutrition. The propaganda for milk has made every school child familiar with its values and virtues. There are, however, certain important properties of milk that have not yet been subjected to the rigorous quantitative interpretations that are currently applied to its protein and fat. The vitamins are not yet so readily evaluated in convenient units like pints and calories. Such information as has been accumulated with respect to the A, B and C factors, and more recently the vitamins D and E, has been derived from