Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

“…The excellent availability of riboflavin in ice cream reported in the previous review (1) has been confirmed in further experiments with young women (868).…”

“…A study(37l) of the type of irradiation used by Scheer (cf. (1,362,363)) showed that protein changes become apparent only after irradiation for 20 sec. and are therefore negligible in the 0-5 sec.…”

The Approach to Perfect Milk

“…Many of the objections were rather absurd, but there were some well-defined ones, of which perhaps the most important was that at that time we had no precise knowledge of what changes pasteurization caused in milk. Today we have, if not a complete knowledge, a fairly extensive insight into the changes produced by pasteurization and these have been adequately summarized in various publications (Kon 1959, Kon andHenry 1955). As far as pasteurized milk is concerned, we may say that there is no change in the fat, sugar, protein and salts and no destruction of riboflavin and vitamins A and D. There is a loss of about ten per cent of the vitamin BI and about 25 per cent of vitamin C. However, milk is not a very important source of these vitamins and in practice we rely upon fruits and vegetables for our supply of these.…”