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January 1930

THE RELATIVE DIGESTIBILITY OF UNSWEETENED EVAPORATED MILK, BOILED MILK AND RAW MILK BY TRYPSIN IN VITRO

Author Affiliations

CHICAGO
From the Laboratories of Physiological Chemistry, the University of Chicago.

Am J Dis Child. 1930;39(1):18-33. doi:10.1001/archpedi.1930.01930130030003
Abstract

An extensive literature, covering the effect of heat treatment on the organic and inorganic constituents of milk, on enzymes, vitamins, etc., has accumulated during the past forty years.1 An equally large clinical literature records the observations of workers in this country and abroad with regard to the relative merits of raw and heated milk as artificial food for infants. Mojonnier,2 in 1905, reported results of digestion in vitro of raw and heat treated milk by artificial gastric juice which showed that evaporated milk was somewhat more digestible than raw, pasteurized or boiled milk. Hess, Koch and Sennewald3 have studied peptic digestion of cow's milk and the effect on it of various modifications used in infant feeding, including boiling. They also showed that heat treated milk is more digestible by pepsin in vitro than raw milk, and they concluded that the greatest value of all the milk modifications

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