The postwar edition of this text on milk has been revised to include some of the lessons reemphasized by the stress of starvation, isolation and shortages. The preeminence of milk as an infant food constrained the authors to keep the work up to date.
In reference style are included the composition of cow's milk, colostrum, human milk and others. Various forms of preserved milk and milk by-products are described. The descriptions of vitamin and mineral ingredients include briefly their functions. Mention is made of the relative frequency of vitamin A, B, C and D deficiencies compared with the European and American incidence. Additions required to produce optimum vitamin intake are described.
Present knowledge of the chemical composition of inorganic elements of human and cow's milk is included.
Readers are aided in transposing figures of composition by tables in both metric and English systems. References and an index complete the work.