VALUE OF MILK

Bay of Plenty Times, Volume LXV, Issue 12258, 23 February 1937, Page 3

VALUE OF MILK

PROTECTION AGAINST DISEASE Cows’ milk contains the energygiving nutrients, protein, fat and carbohydrate; all the known essential vitamins; calcium, phosphorus, iron, sulphur, iodine, magnesium, potassium, sodium, chlorine and copper, some of the physiological roles of which are kown; and a number of other elements, present only in minute amounts, such as manganese, zinc, and fluorine, the exact functions of which are not fully underHood. but which would seem to be as necessary tor normal nutrition as any of the other constituents, states 'he report on the “Nutritive Value of Milk” issued by the Briti.h Advisory Committee on Nutrition. Even it it were possible to state the chemicai composition of milk in tuT a very imperfect idea of its nutritive value largely depends. For example, the physico-chemical state; of its constituients make for easy digestion and assimilation; the relationship of the different constituents to one another ensures normality of bodily function; the nature of its protein and of its mineral elements, notably calcium and phosphorus, and its high content of other inorganic elements and vitamin? make for satisfactory growth.and give it a very high value as a protection against disease.