ANNUAL REPORT, 1946-47 23 



Goafs Milk as a Source of Bone- Building Materials for Infant Feeding. (Arthur 

 D. Holmes, John W. KuzmeskI, Harry G. Lindquist, and Henry B. Rodman.) 

 In previous studies of goat's milk attention was given to the vitamin content of 

 commercial winter goat's milk and to the variation which occurred in the fat, 

 ascorbic acid, and riboflavin content of individual samples of milk. Inasmuch as 

 goat's milk is frequently used as an infant's food, it is obviously desirable to have 

 data concerning its reliability as a source of the minerals required for the satis- 

 factory development of an infant's skeleton. Twenty-four samples of fresh, 

 raw goat's milk were collected at various localities in Massachusetts and southern 

 New Hampshire. The milk was produced by four breeds of goats most common 

 in this area; French Alpine, Nubian, Saanen, and Toggenburg. The samples 

 were shipped to the laboratory packed in ice, and were about 24 hours old upon 

 arrival. Average values obtained by analysis were calcium 137 mg. per 100 gm.; 

 magnesium 17 mg.; potassium 170 mg.; phosphorus 112 mg.; fat 4.4 percent; and 

 protein 3.4 percent. These data show that average goat's milk is a rich source 

 of minerals and is therefore a valuable product for infant feeding. However, a 

 final appraisal of its true value as a source of bone-building materials for infant 

 feeding must await data regarding the extent to which infants can utilize the 

 minerals supplied by goat's milk. 



Stability of Vitamins in Stored Ice Cream. (Arthur D. Holmes, John W. Kuz- 

 meski, and Frank T. Canavan). Ice cream has become an important component 

 of the human dietary, about 3 gallons being consumed per capita per year. This 

 volume of ice cream contains significant amounts of proteins, fats, carbohydrates, 

 minerals, and vitamins. Since the proteins in ice cream are of animal origin, 

 they have superior biological value. Only a relatively small amount of commer- 

 cial ice cream is consumed at the time of its manufacture, and a question naturally 

 arose regarding the stability of the vitamin content of ice cream during storage. 

 Accordingly several samples of ice cream manufactured on a commercial scale in 

 the dt.iry laboratory by the formula included in last year's Annual Report were 

 stored at —10° F. for seven months. Determination of the riboflavin, carotene, 

 and ascorbic acid content of samples of ice cream before and after storage showed 

 a 5.4 percent loss of riboflavin and a 15.7 percent loss of carotene during storage. 

 These data indicate that the riboflavin and carotene in ice cream stored at — 10° F. 

 for seven months are fully as stable as these vitamins present in a variety of 

 canned vegetables stored for a corresponding period of time. Thirty samples of 

 freshly made ice cream were assayed for reduced ascorbic acid, and none was 

 detected. It is assumed that the ascorbic acid in the fresh, whole, raw milk was 

 rapidly oxidized by the occluded air which constituted about half the volume of 

 the ice cream. 



Enhancing the Riboflavin Co7itent of Mare's Milk. (Arthur D. Holmes.) Cow's 

 milk is generally recognized as one of the best natural sources of riboflavin. On 

 the other hand, as noted in last year's Annual Report, milk produced by mares 

 that grazed in the same pastures and consumed hay grown in the same or adjacent 

 fields as that provided for the cows, contained only about one-tenth as much 

 riboflavin as the cow's milk. This raised the question of the comparative ribo- 

 flavin content of the two types of milk and whether it would be possible to sig- 

 nificantly increase the riboflavin content of mare's milk by feeding crystalline 

 riboflavin as a supplement to the normal ration. Finely pulverized riboflavin 

 crystals were diluted with a large amount of sugar pulverized to the same fineness. 

 The homogeneous mixture was placed in No. 2 hard gelatin capsules, which are 

 smaller than a kernel of corn but larger than an oat kernel. These were mixed 

 with the crushed oats and readily eaten by the mares — all horses are particularly 

 fond of sugar. A total of 5.26 gm. of riboflavin was administered to each mare 



