on liver fat deposition was markedly different-i.e., a marked reduction due to methionine and a small increase due to vitamin B12 (ratios 3 and. 4).Vitamin B12 acted as an efficient supplement to other amino acid combinations, but its physiological mechanism is not evident from this study.The best illustration of the supplementary value of vitamin B12 can be noted in rations 21 and 22. The addition in ration 21 of 0.4% DL-methionine to ration 9 produced a growth of 138.6 grams and a protein efficiency ratio of 2.20, which is less than that secured on ration 9, but the fortification of this ration with vitamin Bi2 in ration 22 not only counteracted the slight amino acid imbalance but was responsible for the production of maximum gain in body weight, 192.8 grams, and an optimum protein efficiency ratio of 2.57. As ration 21 was fortified with methionine, it would appear that vitamin B12, in addition to functioning in synthesis of this sulfur-containing amino acid, increases the utilization of other amino NUTRIENTS IN COFFEE acid combinations as supplements to the proteins in enriched milled wheat flour by a mechanism which will probably be clarified by future research.

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The first fluid vitamin fortified milk was introduced on the market just 25 years ago by the Walker Gordon Farms in Plainsboro, New Jersey. This was a vitamin D fortified milk produced by feeding irradiated standardized yeast to a herd of certified cattle. The milk was known as certified (metabolized) vitamin D milk. Following this, other types of vitamin D milk were introduced such as Irradiated Vitamin D (direct irradiation) Milk and the Concentrate type where the highly purified standardized vitamin D was added directly. Of the three processes above mentioned, there now remains only one of practical importance, and that is the concentrate method of fortification, as it is the one of choice in the dairy industry and subject to the greatest control from most standpoints.Methods of fortification in use today in all branches of the dairy industry employ concentrates of the vitamin which are added directly to the milk. This process is referred to as direct fortification.Health authorities at one time had some degree of skepticism about the addition of vitamin concentrates directly to milk ; however, such objections have now virtually disappeared. The commonly held concept that milk could or should not be adjusted or modified in any manner has given way with further advances in processing ; newer findings revealed that milk could be improved, and such improvement would result in better health for the user.For several years vitamin D fortified milk was the only product in the fresh milk industry that was vitamin fortified. However, with establishment of the fact that this was a sound public health practice, attested to by the virtual disappearance of rickets from the country, other improvements in the enrichment of milk were under way. Another meritorious move successfully undertaken was the addition of vitamin A and vitamin D t,o skimmed milk. The latter product, employed in slimming diets, is practically devoid of these two vitamins, and much benefit may accrue by fortification in the case of vitamin A to at least the maximum value found in whole milk, and in the case of vitamin D to the 400 units per quart potency carried in all vitamin I) milks-thus assuring proper utilization of the calcium in which milk so richly abounds.Some 12 years ago there was developed a formula to be added to milk and referred to as DQ, meaning Daily Quota in the quart of milk fortified with this formula. This product was introduced in two test markets: Milwaukee, Wisconsin, and Bridgeport, Connecticut. The formula consisted of 5 vitamins and 2 minerals, the purpose of which was to further balance and a

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