A comprehensive survey has been made to determine the vitamin C content of dairy products produced and sold commercially. Pasteurized milk from consumers' homes and retail stores in a metropolitan area averaged 5.8 mg. and reconstituted evaporated milk from retail stores averaged 2.0 mg. total vitamin C per liter. Fresh powdered whole milk averaged 12.5 mg. total vitamin C per liter reconstituted. Samples stored at room temperature, air packed, retained 88.7, 85.5 and 79.8% of their vitamin C content after 3, 6 and 12 months, respectively. Raw milk entering the manufacturing plants averaged 17.1 mg. of reduced ascorbic acid per liter.