April 9, 1932


JAMA. 1932;98(15):1305-1306. doi:10.1001/jama.1932.02730410069015

The nutritive virtues of milk and milk products have for many years received wide acclaim in this country. There are, however, certain questions in relation to milk that many physicians are likely to have propounded to them repeatedly. The debate about the comparative values of the mammary secretion from different breeds no longer attracts attention to any considerable degree. One of the frequent queries relates to the possible choice between raw and pasteurized milks.

In a recent monthly bulletin of the New Haven Department of Health, Mendel1 of Yale has pointed out certain sanitary aspects of the problem. That raw milk may carry possibilities of harm from disease-producing micro-organisms with which it may become contaminated under current working conditions in the dairy industry is evident, he says, from recorded experience. It is generally admitted, furthermore, that this menace may in large measure be averted by pasteurization under properly controlled

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