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What is New in the Nutritive Value of Milk¹

Department of Biochemistry, University of Wisconsin, Madison

ABSTRACT

Although milk has been used as an important food for centuries, the explanations of its exceptional nutritional values have been elucidated only within the present century. Modern research techniques have been used to determine the composition of milk and the importance of each of the components in diets for optimum nutrition. Many facts have been established, but additional findings are still being made.

Milk important source of vitamin B₁₂—the antipernicious anemia factor

One of the newest findings undoubtedly is the fact that cow's milk contains 3 to 4 of vitamin B₁₂ per liter. One might assume that the presence of such minute quantities of a chemical compound, even if it be a vitamin, would have little significance. However, it is important to emphasize that a human being suffering from pernicious anemia will respond to the administration of 1 of vitamin B₁₂. Therefore, 3 to 4 per liter of milk is of importance and renders milk an important food as far as this vitamin is concerned.

¹ A more detailed discussion of some of these facts will appear in a forthcoming issue of the Quarterly Review of Pediatrics.