S06 



THE MILK QUESTION 



The heating of the milk produces a decomposition of the 

 albuminoid matter, manifesting itself by the production of 

 a little hydrogen sulphid. This gas may also be produced 

 by the action of micro-organisms. 



It is claimed that the heating of milk renders a part of 

 the phosphates insoluble, and that this change favors ra- 

 chitis in children artificially fed with it. On the other hand 

 it appears to be the general opinion of physicians that ra- 

 chitis is the result of defective alimentation, due to causes 

 other than the changes in heated milk. 



The heating of milk for half an hour at a temperature of 

 150° F. (65° C.) or over, has the effect of entirely prevent- 

 ing the rising of the cream or of delaying it very materially. 



