Condensed Milk and Milk Powder 129 



Stutzer 1 who conducted experiments of artificial digestion re- 

 ports in favor of boiled milk, while similar investigations made by 

 Ellenberger and Hofmeister 2 showed no difference in the digesti- 

 bility between raw and cooked milk. 



Rodet 3 who experimented with dogs noticed a slight difference 

 in favor of boiled milk. Bruning" 1 fed dogs, pigs, rabbits, and guinea 

 pigs with raw and sterilized milk and reports that all results were 

 in favor of the sterilized milk. Bruckler's 5 experiments with dogs 

 showed that the animals gained more in weight on sterilized milk 

 than on raw milk, but that their general health, vigor and vitality 

 was better when fed raw milk. Variot 6 observed no difference in 

 the effect on infants between raw and boiled milk. 



Peiper and Eichloff made post mortem examinations on num- 

 erous dogs which had been fed for prolonged periods on raw and 

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

 of the bones was highly anaemic, the articulation of the bony struc- 

 ture 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 T 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 ster- 

 ilizing temperatures, these elements in sterilized milk are not suf- 

 ficiently available to supply the needs of the growing organism. In 

 experiments with dogs Aron and Frese 8 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 



1 Stutzer, Landw. Versuchs-Stationen, 40, p. 307 



2 Ellenberger & Holmeister, Bericht ueber das Veterinarwesen Koenigreieh Sachsen, 1890 



3 Rodet, Compt. rend. soc. biol., 48, p. 555 



4 Bruning, Muenehner Mediz.. Wochensehrift, No. 8, 1905 

 * Bruning, Zeitschrift luer Tiermed, 10, p. 110, 1906 



5 Bruclder. Jahrbuch fuer Kinderheilk, 66, p. 343, 1907 



6 Variot, Comp. rend., 139, p. 1002, 1904 



' Storclf, zit. n. Knusel, Studien ueber die sog. sterilisierte Milch des Handels. Diss., 

 Luzern, 1908 



8 Aron and Frese, Grimmer Chemie u. Physiologie der Milch, 1910 



