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ASCORBIC ACID, RIBOFLAVIN AND THIAMINE CONTENT OF CHOCOLATE MILK

ARTHUR D. HOLMES, PH.D.; CARLETON P. JONES, M.S.; W. WERTZ, B.S.; W. S. MUELLER, PH.D.
Am J Dis Child. 1945;69(3):157-159. doi:10.1001/archpedi.1945.02020150018003.
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It is difficult to estimate the volume of chocolate milk consumed annually in the United States, but a nationwide survey1 of the industry showed that stores, homes and schools are the principal outlets, that middle westerners consume the largest amounts and that 80 per cent of the chocolate milk is consumed by persons who do not use plain milk. Thus chocolate milk does not replace plain milk but is consumed by persons who otherwise would not obtain the nutrition supplied by milk. A house to house canvass of 4,500 average American homes revealed that 80 per cent of the mothers and 90 per cent of the fathers never drank milk and that after 12 years of age 60 per cent of the children discontinued drinking milk. It is from such homes that a large proportion of the consumers of chocolate milk come, and they are attracted by the popular

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