Milk as a Source of the Monkey Anti-Anemia Factor. ∗

Abstract

Summary

Raw whole milk is a good source of the monkey anti-anemia factor. Pasteurization of the milk seems to reduce the amount of this factor in milk to some extent. This factor can be differentiated from the guinea pig anti-stiffness factor by the fact that raw cream possesses little activity while the raw skim milk accounts for the greater portion of the activity in whole milk. Raw whey, made by enzymatic treatment of raw skim milk, is also a good source of the monkey anti-anemia factor.