Riboflavin Content of Milk Collected in Different Months and Correlated with Other Constituents of the Milk

Riboflavin determinations were made on samples of milk collected at intervals from individual normal cows of different breeds and on different rations. The influences of season and individuality on flavin values were considered. The relationship of flavin content to the concentrations of the following constituents in the milk were tested: vitamin C, loss of C on 72 hours storage at 4° C, carotene, lecithin, fat, protein, phosphatase, leucocytes, mastitis streptococci, odd bacteria, lactose, and chlorine.