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Article
October 29, 1932

GROWTH-PROMOTING PROPERTY OF HEATED AND OF RAW MILK

JAMA. 1932;99(18):1512-1513. doi:10.1001/jama.1932.02740700052020
Abstract

An enormous increase has taken place in the percentage of milk pasteurized in the United States during the past thirty years; namely, for cities of 10,000 population and over from a negligible quantity to the impressive figure of 87.5 per cent.1 Despite recurring epidemics of milk-borne diseases, a small but ardent group of advocates of raw milk has vigorously contended that heating affects adversely the healthfulness and growth-promoting properties of milk. Intensive campaigns in favor of raw milk have been conducted in the form of leaflet distribution, newspaper and magazine advertisements, and radio broadcasts. Publicity has been given especially to certain experiments with rats conducted at Ohio State University by Scott and Erf,2 who concluded that milk subjected to heat loses its growth-promoting property. The fallacy of the conclusions drawn from these experiments was pointed out in a previous editorial.3

Perhaps the most convincing answer to the

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