MILK AS A FOOD 153 



fected by the process. The truth is probably that 

 strong pasteurization at a temperature above 157° and 

 holding the heated milk unnecessarily long at such high 

 temperature do change the properties of the milk so 

 as to make it harder to digest, but that the main diffi- 

 culty is in the change of diet from raw to pasteurized 

 milk or vice versa. Let the child get used to the change 

 by making it gradual, diminishing the amount of one 

 and increasing the amount of the other from day to day 

 in a week, until the change is completed, and there will 

 usually be little if any trouble. The secretions of di- 

 gestive ferments in the stomach soon adapt themselves 

 to the change in the food. The same holds good in 

 case of other changes, as, for instance, from whole 

 milk to more or less fatless milk, with additions of 

 cereals or other partial substitutes; — it is always ad- 

 visable to make any change in the child's diet gradual. 



