Magermilch erh�lt Lebernekrose-verursachende Eigenschaften beim technischen Trocknen. Vor der L�sung des Problems

Section D. Nutritive value of milk and milk products

“…Considering all the factors involved, Holtz & Hiller(i29), in a discussion of human vitamin D requirements, recommend the fortification of milk with vitamin D and consider that the preferred method is still irradiation with ultra-violet light. Such irradiation has no effect on the natural vitamin A content of the milk (130).…”

“…Their findings were rightly rebutted by Fink(i27) who had found the same thing himself (128,129) and who pointed out that the process of drying clearly caused some change in the nutritive value of the milk as fresh milk did not produce the effect when fed to supply the same level of protein. Neither preheating at 85-88 °C for 1 h, sterilizing at 120 °Cfor \\ h, nor drying at 146° C caused the injury; it occurred only when preheating was later followed by drying (125,130,131).…”