HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Whitnah, C. H. Articles by Kramer, M. M. Search for Related Content PubMed Articles by Whitnah, C. H. Articles by Kramer, M. M.

Riboflavin Content of Milk Collected in Different Months and Correlated with Other Constituents of the Milk¹

Kansas Agricultural Experiment Station, Manhattan, Kansas

ABSTRACT

Riboflavin determinations were made on samples of milk collected at intervals from individual normal cows of different breeds and on different rations. The influences of season and individuality on flavin values were considered. The relationship of flavin content to the concentrations of the following constituents in the milk were tested: vitamin C, loss of C on 72 hours storage at 4° C, carotene, lecithin, fat, protein, phosphatase, leucocytes, mastitis streptococci, odd bacteria, lactose, and chlorine.

The average flavin contents in March, April, and May were for Ayrshires 1.17 parts per million, for Holsteins 1.37, for Guernseys 1.53, and for Jerseys 1.73. Milk from cows between 15 days and 10 months after freshening, showed no significant difference in flavin content.

The flavin content of milk was slightly higher in July after the cows had been pastured. The climate and ration were not the only important factors which caused variations in the flavin content of milk.

The fat is the only constituent of milk for which an approach to a significant consistent relation to flavin was found. It is suggested that flavin may have a role in the production of milk fat.

¹ Contribution No. 227, Department of Chemistry, and No. 78, Department of Food Economics and Nutrition.