This small volume presents a valuable summary of the results of the more recent investigations of the fat of cow's milk and interprets these with relation to infant feeding. An introductory chapter traces the history of the changing views on the value of this fat. The substance is now regarded as a biologically valuable factor in nutrition, and not simply as a fuel which can be replaced by other substances of equal caloric value, as it was formerly considered to be.
The chemical composition of the fat of cow's milk, including the vitamin and provitamin content, is fully discussed. The absorption and assimilation of the various chemical components and the significance of these factors for the metabolism of the infant are considered. In conclusion Dr. Müller discusses the practical application of our present knowledge of the characteristics of this substance.
It is interesting that, in a discussion of the vitamin