128 Condensed Milk and Milk Powder 



Again, the temperature to which the milk is subjected is suf- 

 ficiently high to destroy the germs of practically all milk-borne 

 diseases; so that, unless the condensed milk becomes infected with 

 pathogenic germs after condensing and before the tin cans are 

 hermetically sealed, practically all danger from disease germs is 

 eliminated. In the case of evaporated milk the marketable product 

 is free from all forms of germ life. The only exception to this rule 

 would apply to concentrated milk, in the manufacture of which the 

 milk is not heated to temperatures detrimental to the life of bacteria. 



Dietetic Value. — The dietetic value of condensed miilk is largely 

 dependent on the effect of heated milk on its nutritive value and on 

 digestion. As far as condensed milk is concerned, there are no 

 available data that would throw any light on this subject. The 

 results of feeding experiments with heated, pasteurized, or sterilized 

 milk vs. raw milk, however, may furnish a logical guide as to the 

 dietetic effect of condensed milk. Milk pasteurized at high tem- 

 peratures, or sterilized, may be considered comparable, as far as the 

 effect of heat is concerned, to condensed milk. 



Doane and Price 1 report the following experimental results : 

 "Raw milk is more easily digested when fed to calves than either 

 pasteurized, or cooked milk. Contrary to theory, cooked milk, when 

 fed to the calves used in these experiments, caused violent scouring 

 in the majority of trials. A majority of physicians in charge of 

 children's hospitals corresponded with, favored the use of raw milk 

 for infants, when the milk is known to be in perfect condition, but 

 favored pasteurized milk under ordinary conditions. With one ex- 

 ception all the physicians corresponded with, discouraged the use of 

 cooked, or sterilized milk for infant feeding." 



Rosenau 2 states that "Comparative observations upon infants 

 under the same conditions show that they flourish quite as well upon 

 heated milk as upon raw milk. Laboratory experiments as well as 

 chemical observations coincide with the view, that heated, milk is 

 quite as digestible as raw milk. In fact it is now claimed to be 

 more so. Metabolism experiments indicate that the utilization of 

 calcium and iron in the body is more complete in children fed upon 

 boiled cow's milk, than in those fed upon raw cow's milk." 



1 Doane and Price. Maryland Agricultural Experiment Station, Bulletin No 77 1901 



2 Rosenau, United States Department at Agriculture, Bureau of Animal Industrv 

 Circular No. 153, 1910 " 



