STATUS OF PASTEURIZATION OF MILK 
15 
that soluble phosphates do not become 
insoluble, that the albumin does not 
coagulate, and that when higher tem- 
peratures are used chemical changes 
do occur. He also developed the fact 
that 5 per cent of the albumin is ren- 
dered insoluble in milk heated for 30 
minutes at 150° F., while at 160° F. 
30.78 per cent of the albumin is coagu- 
lated. Further evidences that low- 
temperature Pasteurization does not 
injure the digestibility and nutritive 
value of milk are shown by the results 
of feeding experiments with babies. 
According to Weld (31), a number of 
babies that were fed raw milk and 
Pasteurized milk showed only a slight 
difference in the average net daily gain 
in weight during the feeding period. 
The slight difference was in favor of 
Pasteurized milk. Hess (21), how- 
ever, has found that milk Pasteurized 
for 30 minutes at 145° F. may cause, 
in infants, a mild form of scurvy, 
which yields readily to so simple a 
remedy as orange juice. 
High-temperature Pasteurization of 
earlier days must not be confused with 
low-temperature Pasteurization of the 
present day. Many of the objections 
which have been raised to Pasteuriza- 
tion have been founded on the obser- 
vation of milk heated to high tempera- 
tures. The fallacy of the objections to 
Pasteurization have been shown, how- 
ever, through scientific research in the 
last few years, and as a result the 
value of the process has been firmly 
established. 
PASTEL SIZATI0N AND TITAMINS 
The discovery of vitamins within re- 
cent years has shown how impossible 
it is to estimate nutritive requirements 
solely in terms of digestible protein, 
carbohydrate, fat, and inorganic salts. 
Little is known of the real chemical 
nature of vitamins, but they are neces- 
sary for normal growth and health. 
Five vitamins are now recognized — 
known as vitamin A (soluble in fat), 
vitamin B ( soluble in water ) , the anti- 
scorbutic vitamin G, the antirachitic 
vitamin D, and a vitamin concerned 
in reproduction originally designated 
X but now known as E. A and B are 
comparatively abundant in milk while 
C is present in small quantities only. 
D and E evidently do not occur in milk 
in sufficient quantities to make it an 
important source of these vitamins. 
Because of the limited character of 
the infant's diet the vitamin content 
of its food is more important than 
that of the adult's, as the latter has 
a great variety of foods. 
Fat-soluble A and water-soluble B 
have been found to be quite resistant 
to heat, and it is agreed that Pasteur- 
ization has little or no effect upon 
them. The antiscorbutic vitamin C, 
however, is quite sensitive to heat 
above 122° F. While the destruction 
of this vitamin depends upon the tem- 
perature, length, and condition of 
heating, as well as upon the reaction 
of the material in which it exists, there 
seems to be little doubt that Pasteur- 
ization of milk, under usual com- 
mercial conditions, at 145° F. for 30 
minutes, weakens the antiscorbutic 
property of the milk. 
Hess and Fish (20), in 1914, in 
studying scurvy in children found 
that some cases of scurvy developed 
when milk was used which had been 
pasteurized at 145° for 30 minutes. 
After further studies on this subject 
Hess (22) made the following state- 
ment : 
Although Pasteurized milk is to be rec- 
ommended on account of the security 
which it affords against infection, we 
should realize that it is an incomplete 
food. Unless antiscorbutics, such as 
orange juice, the juice of an orange peel, 
or potato water is added, infants will de- 
velop scurvy on this diet. This form of 
scurvy takes some months to develop and 
may be termed subacute. It must be con- 
sidered not only the most common form 
of this disorder, but one which passes most 
often unrecognized. In order to guard 
against it, infants fed exclusively on a 
diet of Pasteurized milk should be given 
antiscorbutics far earlier than is at pres- 
ent the custom, even as early as the first 
month in life. 
In the course of the development of in- 
fantile scurvy, growth both in weight and 
in length is markedly affected. Under 
these conditions weight ceases to increase, 
and a stationary plane is maintained for 
weeks or for months. There is quick re- 
sponse, however, on the administration of 
orange juice or its equivalent ; indeed 
supergrowth is thereupon frequently mani- 
fested. 
PASTEURIZED MILK FOE 
INFANTS 
A rational view must be taken of 
the use of Pasteurized milk. Shall 
the protection against infection, which 
is made available by the proper 
Pasteurization of milk, be discarded 
because of its deficient antiscorbutic 
property, or shall its protection be ac- 
cepted and the deficiency in vitamin 
C be made up by feeding orange juice 
or other antiscorbutics? 
Perhaps the feeding of infants calls 
for even further thought than is gen- 
erally given. As Eddy (14) points 
out, there are two points to be kept 
in mind in infant nutrition. The first 
is that the vitamin content of cow's or 
human milk is dependent primarily on 
