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Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0,95 litre) of cows’ milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.
Sheep milk is rich in nutrients, having 18 per cent total solids.
The milks of all species contain the same nutrients, differing only in proportions.
Cow milk is sure to be the principal type used in the world.
Considerable amounts of nicotinic acid and choline are also provided.