Since cow's milk may become the almost exclusive food of the infant during long periods of growth, all the nutrient virtues of the product should be preserved as much as possible before it is fed. Market milk may be manipulated in various ways in the course of its commercial production and distribution. Some form of heating is widely employed for germicidal and conservation purposes. It is now well recognized that this may produce some deterioration, which needs only to be recognized in order that compensatory provisions may be made. The lability of the antiscorbutic vitamin under certain conditions of sustained heating in the presence of oxygen and at a suitable reaction is now generally appreciated; hence supplementary antiscorbutic foods are regularly supplied to the infant fed on cow's milk. The advantages of pasteurization or sterilization of milk can thus be retained without physiologic detriment. In many places milk is thoroughly
CHANGES IN HEATED MILKS. JAMA. 1928;91(2):99–100. doi:10.1001/jama.1928.02700020033014
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