Section D. Nutritive value of milk and milk products

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Abstract
The subject is reviewed according to the following outline. Part 1. A. Introduction; B. Nutritive value of milk for man, (1) adult nutrition, (2) infant nutrition; C. Milk fat; D. Fat-soluble vitamins (1) vitamin A and carotene, (2) vitamin D, (3) vitamin E, (4) vitamin K, and (5) vitamin fortification; and E, 128 references. Part 2. A. Introduction; B. Milk proteins, (1) general, (2) biological value, (3) studies of changes in milk proteins during heat treatment, (4) lysine destruction in heated milk, (5) supplementary relationships, (6) miscellaneous; C. Water-soluble vitamins, (1) analytical methods and compositional data, (2) riboflavin, (3) vitamin Bg, vitamin B12; D. Minerals; E. Lactose; F. Milk and milk products for the preruminant calf; G. Milk products for the pig; H. 135 references.