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The Effect of Curd Tension of Milk on the Utilization of Added Vitamin D

Departments of Dairy and Animal Industry, Ohio Agricultural Experiment Station, Wooster, Ohio

ABSTRACT

Normal milk, homogenized milk and mineral modified soft curd milk, all from the same source, and natural soft curd milk were pasteurized and fortified to the extent of 400 U.S.P. units of vitamin D per quart. These milks varied in curd tension from 0.0 grams for the mineral modified milk to 54.9 grams for the normal milk. Bioassays of these fortified milks by the line test procedure resulted in the same degree of healing when equal amounts of each were fed. In a prophylactic trial equal intakes of the fortified milks resulted in almost identical bone ash values.

It is concluded that the effectiveness of added vitamin D is not influenced by the curd tension of milk.