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Studies on the Nutritive Value of Milk. II. The Effect of Pasteurization on Some of the Nutritive Properties of Milk.

JAMA. 1933;100(25):2043-2044. doi:10.1001/jama.1933.02740250065040.
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This bulletin includes a review of the literature and the experimental procedure followed in the study of the effects of raw and pasteurized milk on anemia development, growth and calcification in albino rats and the influence of pasteurization on vitamins A, B, D and G and curd tension. Albino rats developed nutritional anemia at the same rate when fed exclusively on raw or pasteurized milk. No loss of iron or copper occurs during pasteurization of milk. When milk fortified with copper and iron exclusively to eliminate the anemia factor is fed, no significant difference is apparent in the total nutritive effect of raw or pasteurized milk. The calcium and phosphorus in the two forms of milk are equally available. Pasteurization does not affect vitamins A, D and G but does destroy at least 25 per cent of the vitamin B originally present. Pasteurization slightly reduces the curd tension of milk.


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