The Nutritive Value of Homogenized Milk: a Review

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Abstract
A rather complete review on the nutritive value of homogenized milk indicating the following conclusions: The homogeneity of properly processed homogenized milk assures equal distribution of the fat, vita- min A, and added vitamin D. Inhibition of the development of the copper-induced oxidized flavor over an extended period of time, together with a smooth, uniform consistency of properly homogenized milk, contributes to its palatability. Properly homogenized milk renders hard-curd milk a soft curd which appears to be digested slightly more easily but neither more quickly nor more completely than hard-curd milk, despite a faster stomach-emptying time. Homogenized milk has been used successfully in the prepn. of infant formula and infant feeding. The ingestion of homogenized milk seems to be associated with a lack of distress and a sensation of overfullness during digestion. The paper contains 136 references.