ANTIGENIC PROPERTIES OF EVAPORATED MILK

Medical literature contains fairly numerous reports of distressing manifestations of sensitization to cow's milk. This sort of food allergy has been noted most frequently in infants. When such sensitization is present it makes impossible the usual formulas fed, for one reason or another, in place of mother's milk. A number of other substitutes for breast milk have been tried in these cases. Some of them appear to be fairly satisfactory and are obtainable in most localities. However, a commodity in more common use and more closely resembling mother's milk than many of the things tried in place of cow's milk would be desirable.

It has been found that heating certain proteins¹ so changes them that new antigens are formed. If the heat to which cow's milk is subjected in the process of preparation of commercial evaporated milk (220 degrees for forty minutes or 240 degrees for twenty minutes) alters