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Journal of Dairy Science Vol. 28 No. 2 167-168
© 1945 by American Dairy Science Association ®
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Vitamin K Content of Dairy and Cacao Products*

W. S. Mueller and Anne W. Wertz

Departments of Dairy Industry and Home Economics Nutrition, Massachusetts State College, Amherst, Massachusetts

ABSTRACT

Conclusions: The results indicate that the decrease in blood-clotting time, which had been observed for rats receiving cocoa, was not caused by any vitamin K in the cocoa.

The results also indicate that there is some vitamin K potency in cultured buttermilk and cacao shell, although neither one would be considered a good source according to values assigned to other foods by Dam and Glavind (2).

FOOTNOTES

* Contribution No. 534 of the Massachusetts Agricultural Experiment Station.






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