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THE NUTRITIVE VALUE OF BOILED MILK

AMY L. DANIELS; SYLVIA STUESSY; EMMA FRANCIS
Am J Dis Child. 1916;XI(1):45-54. doi:10.1001/archpedi.1916.04110070056006.
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The experimental work involved in this report is the result of an attempt to determine the comparative nutritive efficiency of milk heated to different temperatures. There is considerable evidence in the literature to the effect that scurvy among infants may be caused by feeding cooked milk exclusively; in fact, this notion is so prevalent that many pediatrists still insist on giving raw cow's milk, notwithstanding that the hygienic conditions of this may be far from desirable. It is only in our larger cities that certified milk may be obtained, and even here the price makes it prohibitive for the great majority of homes.

In order to meet present conditions and to make milk more nearly safe for infant feeding, the practice of pasteurizing or boiling has been resorted to. Pediatrists differ as to the relative value of these two processes. The European pediatrists1 report excellent results with boiled milk—the

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