Abstract
The various factors which are supposed to influence the composition of milk have already been the subject of numerous investigations. The general result of these has been to show that within very wide limits the composition of milk is very little affected by the nature of the food supplied. As regards the mineral constituents the results of some of the investigations are rather conflicting, and while there is a general consensus of opinion that the composition and amount of the mineral constituents are independent of the food-supply, certain investigators claim to have been able to increase both the calcium and phosphoric acid in the milk by slight amounts.
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