NUTRITIONAL QUALITY OF MILK THERMALLY MODIFIED TO REDUCE ALLERGIC REACTION
- 1 January 1952
- journal article
- research article
- Published by American Academy of Pediatrics (AAP) in Pediatrics
- Vol. 9 (1) , 89-93
- https://doi.org/10.1542/peds.9.1.89
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.Keywords
This publication has 1 reference indexed in Scilit:
- THE MICROBIOLOGICAL ASSAY OF VITAMIN B12 WITH LACTOBACILLUS LEICHMANNIIJournal of Biological Chemistry, 1949