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Variation in Fat, Ascorbic Acid, and Riboflavin Content of Goat's Milk^*

Massachusetts State College and Agricultural Experiment Station, Amherst, Massachusetts

ABSTRACT

Thirty-nine samples of goat's milk produced in various localities in Massachusetts were examined for their fat, ascorbic acid, and riboflavin content. The milk was produced by four breeds of goats. They were from 1 to 12 years of age, and from the tenth day to the thirty-sixth month of lactation. All were fed a grain ration and some type of hay. Fourteen samples of milk were from goats that also received grass or other herbage. The milk of the stall-fed goats contained 4.2 per cent of fat, 15.1 mg. of ascorbic acid, and 1.24 mg. of riboflavin per liter. The other samples of milk averaged 4.5 per cent of fat, 20 mg. of ascorbic acid, and 1.02 mg. of riboflavin per liter. In general the riboflavin was lower and the fat and ascorbic acid content were not materially different from cow's milk. The significance of difference of the values obtained for the milk of the four breeds was discussed.

^* Contribution 568 of the Massachusetts Agricultural Experiment Station.