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December 1949, Vol 78, No. 6 >
Other Articles | December 1949

COMPARISON OF THE STABILITY OF REDUCED ASCORBIC ACID IN RAW AND PASTEURIZED MILK

ARTHUR D. HOLMES, Ph.D.
Am J Dis Child. 1949;78(6):899-902. doi:10.1001/archpedi.1949.02030050918006.
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MILK is frequently referred to as the most perfect natural food, and it is largely relied on for nourishing young mammals, particularly the human infant. Unfortunately, milk is not a complete food and when it constitutes the principal or practically the sole food used, as in the feeding of infants, it is necessary to reenforce it with a number of supplements. Among these is ascorbic acid, which is frequently supplied by the routine feeding of orange juice. Commercial cow's milk, which is ordinarily used as a basis for modified milk formulas for infant feeding, contains only a small portion of its original reduced ascorbic acid. The pasteurization process, especially the holding method (143 F. for thirty minutes), causes a significant loss, and there is a large loss of reduced ascorbic acid from milk during distribution to the ultimate consumer, particularly when the milk is allowed to remain for a long

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Country-Specific Mortality and Growth Failure in Infancy and Yound Children and Association With Material Stature

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