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Vitamin Studies XVII. Ossifying Potency of Raw and Evaporated Milks^*

(From the Department of Agricultural Biochemistry, Pennsylvania State College, State College, Pa.)

Prophylactic experiments are described in which milk was added to a rachitic diet. Evaporated milks made by vacuum and aeration methods were fed at different levels in direct comparison with the raw milk from which they were made. A slight seasonal variation is shown in both the raw and evaporated milks.

The ossifying potency of the treated milks is less than that of the raw. Vacuum evaporation, aeration, and sterilization tended to decrease the ossifying potency of raw milk.

Ash, equivalent to 12 cc. of raw, vacuum-evaporated, and vacuum-evaporated-sterilized milk, was fed in comparison with the original samples. In all cases the milk-ash showed less ossifying potency than the milks from which they were obtained, indicating that a part of the calcifying properties of the various milk samples must have been due to the presence of vitamin D.

The data obtained indicate that the milks described are not rich in vitamin D. While commercial methods of evaporation and sterilization evidently affect the ossifying potency of milk to an appreciable degree, no attempt has been made to differentiate between mineral loss and vitamin D destruction.

Manuscript received 18 July 1929.