Abstract:
Explains the potential value of various vitamins contained in milk and the diseases caused due to their absence. Supply of beta-carotene, precursor of vitamin `A` in milk is recommended for feeding milking animals. Presence of Thiamine (Vit. B) in skimmed milk assists the body in the removal of pyruvic acid formed during oxidation of carbohydrates. Animals deprived of Thiamine show loss of appetite and muscular weakness followed by neuritis. Use of Riboflavin (Vitamin B2) in dairy and poultry industry is explained. Effects of Vit C& D on animals and lactating women are given. Many other substances in milk that have vitamins like properties have been mentioned.
Page(s):
170-172
DOI:
DOI not available
Published:
Journal: Science chronicle, Volume: 11, Issue: 3, Year: 1973