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ZONJA WALLEN-LAWRENCE, B.S.; F. C. KOCH, PH.D.

Am J Dis Child. 1930;39(1):18-33.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

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 . . . [Full Text PDF of this Article]

Author Affiliations
CHICAGO

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

Footnotes
Submitted for publication, Aug. 20, 1929.

This work was done during the tenure of a fellowship from the Evaporated Milk Association.

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