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Journal of Dairy Science Vol. 22 No. 8 621-622
© 1939 by American Dairy Science Association ®
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The Fluorine Content of Various Fractions of Milk and Commercial Caseins

Robert John Evans and Paul H. Phillips

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin

ABSTRACT

Whole milk contains small quantities of fluorine. The fluorine content of milk is not concentrated in the protein fraction but can be found largely in the aqueous phase. Therefore uncontaminated caseins should be relatively low in fluorine. Certain commercial crude caseins were found to contain unexpectedly large amounts of fluorine. The advisability of using such contaminated crude caseins for nutritional purposes is questionable in the light of previous experience.






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Copyright © 1939 by the American Dairy Science Association ®.