Variation in Fat, Ascorbic Acid, and Riboflavin Content of Goat's Milk

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Abstract
39 samples of goat''s milk produced in various localities in Massachusetts were examined for their fat, ascorbic acid, and riboflavin content. The milk was produced by 4 breeds of goats. They were from 1 to 12 yrs. of age, and from the 10th day to the 36th month of lactation. All were fed a grain ration and some type of hay. 14 samples of milk were from goats that also received grass or other herbage. The milk of the stall-fed goats contained 4.2% of fat, 15.1 mg. of ascorbic acid, and 1.24 mg. of riboflavin per liter. The other samples of milk averaged 4.5% of fat, 20 mg. of ascorbic acid, and 1.02 mg. of riboflavin per liter. In general the riboflavin was lower and the fat and ascorbic acid content was not materially different from cow''s milk. The significance of difference of the values obtained for the milk of the 4 breeds was discussed.

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