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 Weckel, K. G. Search for Related Content PubMed Articles by Weckel, K. G.

Vitamin D in Milk—A Review¹

Department of Dairy Industry, University of Wisconsin, Madison, Wisconsin

ABSTRACT

Introduction

The introduction of vitamin D milk was based upon nutritional facts: (a) that an antirachitic factor is necessary for proper generation, growth and maintenance, (b) that this factor is lacking in dietary products normally used, including normal cow's milk, (c) that living standards precluded availability to humans of the natural agents by which the factor might be generated, (d) that milk contained the balance of a necessary nutritional triad, vitamin D, calcium and phosphorus, and (e) milk is generally available where there is need for the additional factor.

While these facts may be evident to the student who has reviewed the subject, less evident facts need some explication. The creation of a vitamin fortified milk simultaneously brought with it merchandising problems.

Among these may be cited (a) the necessity of translation and transfer of knowledge of the biological laboratory and its precise and complicated terms into acceptable form for reading matter, radio and minds of the distributor salesmen and consumer (b) by inference there was tacit admission publicly of an inadequacy of cow's milk as a "perfect" food and (c) the change in equipment and processing methods, as well as prevailing regulations required a premium charge for the new vitamin-milk product.

¹ Published with the approval of the director of the Wisconsin Agricultural Experiment Station.