Milk and Nutrition. New Experiments Reported to the Milk Nutrition Committee. Part I: The Effect of Commercial Pasteurisation on the Nutritive Value of Milk, as Determined by Laboratory Experiment

This pamphlet consists of an interesting series of reports made to the English Milk Nutrition Committee on the effect of commercial pasteurization of milk on its nutritive value, as determined by chemical, physical and biologic methods. Physical and chemical means were used to determine the effect of pasteurization with regard to vitamin A and carotene and to vitamin C. In the studies on the nutritional availability of calcium and phosphorus, on the biologic value of milk proteins, on the vitamin B complex, and on the total nutritive value of milk, rats were used in pairs, equalized as to litter and sex, and receiving equal amounts of raw or pasteurized milk. Basal diets fed in addition to the milk were also equalized within pairs. The results of the experiments are reported in tables and a statistical appendix is included. It was found that the nutritional availability of calcium and phosphorus and