Condensed milk--Research; Milk--Research; Dried milk--Research; Milk as food
Although much work has been done in determining the nutritional values of different milks, all of it has been carried on at different times by various men, and there is no published data demonstrating the relative values derived from experiments...
The most important non-protein nitrogenous constituents of milk are urea, creatinine, creatine, and uric acid. Urea is the diamide of carbonic acid and is the chief end-product, so far as nitrogen is concerned, of the physiological metabolism of...
