The Pyridoxine Content of Fresh, Pasteurized, Evaporated, and Dried Milk

Abstract

The pyridoxine content of cow's milk has been investigated and an average value of 0.67 mg. per liter has been found for fifty-eight samples. There were no significant losses of pyridoxine in the preparation of the pasteurized evaporated or dried milks assayed. On a dry basis milk compares favorably with cereals in pyridoxine content and contains one-half to one-fourth as much as most meats.