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The Nutritional Value of Copper in Powdered Whole Milk^*

Department of Chemistry, Kansas State Agricultural College, Manhattan, Kansas

ABSTRACT

Much has been written on the deleterious effect of copper on the nutritional value, flavor, and keeping quality of condensed and powdered milk. Manufacturers have even taken steps to substitute other material for copper in the construction of vacuum pans.

Researches of Supplee and Bellis (1), Quam and Hellwig (2) and others have demonstrated the presence of small amounts of copper in normal milk while Hart and co-workers (3) have shown very conclusively that the quantity of copper in normal milk when fed with pure iron, is too small for normal growth and hemoglobin production. However, if small amounts of copper are added to a milk-iron diet, rats respond by increased growth and hemoglobin generation.

Rice and Miscall (4) and Rice (5) have shown that copper is dissolved from the vacuum pan during the condensing process in the manufacture of condensed and powdered milk, thus increasing the quantity of copper in these products to an abnormal amount.

^* Contribution No. 143. Department of Chemistry.