Nutritional Quality of Milk Thermally Modified to Reduce Allergic Reaction

Abstract

Rat growth experiments have demonstrated that the impairment of the nutritional quality of milk by the heat treatment required for the preparation of a hypoallergenic product is a result of a destruction of vitamins. Young rats fed heat-treated milk fortified with minerals and all the usual vitamins with the exception of vitamin B12 grow at a suboptimal rate. The addition of liver powder or of a vitamin mixture containing vitamin B12 to the heat-treated milk results in a growth rate equal to that of rats fed unheated milk. The addition of aureomycin to the heat-treated diet, with or without vitamin B12 does not increase the growth rate.