174 DIETETIC VALUE 



and boiled milk, respectively. In the dogs fed on boiled milk 

 the marrow of the bones was highly anaemic, the articulation of 

 the bony structure looser, the ash content of the bones and the 

 blood lower, and there was more sodium chloride and less fibrin 

 in the blood than in the case of the dogs fed on raw milk. 



Storck* and others attribute such infantile diseases as rickets 

 and scurvy to the feeding of boiled milk. 



It is generally assumed that, because the lime and phosphoric 

 acid of milk become largely insoluble when milk is heated to 

 sterilizing temperatures, these elements in sterilized milk are 

 not sufficiently available to supply the needs of the growing 

 organism. In experiments with dogs Aron and Frese** found 

 that the utilization of the lime is not affected by heating the milk 

 and that, as far as the assimilation of the lime by the growing 

 organism is concerned, it is immaterial in what form the lime is 

 present. Even when fed in difficultly soluble form, as tertiary 

 lime phosphate, the lime was utilized as well as the lime of 

 normal raw milk. 



The fact that the phosphorus (phosphoric acid), needed for 

 the building up of the bony structure, and which is present in 

 milk largely in organic combination as casein and as lecithin, is 

 changed by heat to inorganic combinations, the lecithin phos- 

 phorus by saponification, and the casein phosphorus by changes 

 in the casein molecule, suggests a poorer retention of the in- 

 organic phosphorus by the animal body. Cronheim and Mueller 1 

 who studied this phase of nutrition could detect no appreciable 

 difference as to the assimilation of phosphorus by feeding ste- 

 rilized and raw milk, respectively. Their results were rather in 

 favor of sterilized milk. 



Grimmer 2 holds that digestive and intestinal disorders in in- 

 fants are possibly largely due to biological disturbances, modify- 

 ing the bacterial flora of .the intestines, and to the absence of 

 lecithin and unorganized ferments in heated milk. He reports 

 that the addition to boiled milk of substances rich in lecithin, 

 such as the yolk of egg, also ferments, such as pepsin, trypsin, 

 and emulsin produce a marked improvement in such cases. 



* Storck, zit. n. Knusel, Studien ueber die sog. sterilisierte Milch des Han- 

 dels. Diss., Luzern, 1908. 



** Aron and Frese, Grimmer Chemie u. Physiologic der Milch, 1910. 



1 Cronheim and Mueller, Jahrbuch fuer Kinderheilk, 57, p. 45, 1903. 



2 Grimmer, Chemie and Physiologic der Milch, 1910. 



