Vitamins
Milk is found to contain all three vitamins, A, B, and C, known as the fat-soluble A, water-soluble B, and water-soluble C. Cream is rich in vitamin A. This vitamin increases growth and promotes nutrition and is therefore valuable in the diet of the young. Vitamin A and B are not destroyed by heat, unless it be a very great degree for a long period of time; they also resist drying and age. For this latter reason milk may be used in cooking and still retain the virtues of these two vitamins, as well as do evaporated milk and dried milk. Vitamin C is impaired and may be completely destroyed by high temperature and deteriorates with age and with drying. There is no article of food (diet) that is superior to milk in dietetic and nutritional value, and especially is this true of butter fat. The standard by which milk is tested is the amount of butter fat it contains.