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The Influence of Pasteurization and Diet of the Cow on the Anti-Scorbutic Potency of the Milk

Dairy Husbandry Department, South Dakota State College, Brookings, South Dakota

ABSTRACT

The vitamin content of milk apparently is influenced by two factors: viz., the diet of the cow, and the method or methods of preparing the milk for consumption. Kennedy and Dutcher (1) have reported that the presence of vitamins A and B in milk is entirely dependent upon the occurrence of these vitamins in the ration. This fact was substantiated by Osborne and Mendel (2) who observed no difference in the vitamin B content of milk produced on winter feed. Likewise Hughes, Fitch and Cave (3) fed cows a diet low in vitamins and observed that the A and B vitamin content of the milk to be very much decreased. The vitamin C content of milk appears to be more variable. Its presence in cows' milk is dependent upon the occurrence of the vitamin in the feed as well as the condition of the feed, and the manner in which it is cured.