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May 1944

ASCORBIC ACID, RIBOFLAVIN AND THIAMINE CONTENT OF COW'S MILK: INFLUENCE OF THE RATION

Author Affiliations

AMHERST, MASS.

Am J Dis Child. 1944;67(5):376-381. doi:10.1001/archpedi.1944.02020050038007
Abstract

With the present curtailment of the supply of meat and meat products more reliance must be placed on milk as a protective food in the human diet. The data that have been obtained from numerous investigations of the nutritive value of milk show that it contains protein of high biologic value, fat which can be completely digested and minerals and vitamins that are extremely important in the daily diet, particularly in the diet of small children. Since milk is such an important food, many studies have been made of the factors that influence its nutritive value; and it is generally agreed that under normal conditions changing a cow's ration does not cause any significant changes in the protein, fat and mineral composition of the milk. However, a review of the literature shows that there is lack of agreement regarding the effect of changing a cow's ration on the vitamin content

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