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170. The effect of commercial sterilization on the nutritive value of milk

Published online by Cambridge University Press:  01 June 2009

S. K. Kon ,
K. M. Henry ,
E. W. Ikin ,
A. E. Gillam  and
P. White
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading
K. M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
E. W. Ikin
Affiliation:
(National Institute for Research in Dairying)
A. E. Gillam
Affiliation:
(University of Manchester)
P. White
Affiliation:
(University of Reading)
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Extract

We have dealt in a previous communication (1) with the effects-of commercial pasteurization on the nutritive value of milk. We present here the results of an enquiry into the nutritional effects of the more drastic heat treatment to which milk is subjected during commercial sterilization. There is no legal definition of either sterilized milk or of the process of sterilization, but in commerce it is customary to apply the term to milk which has been heated to at least 212° F. for varying lengths of time.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 1 , January 1938 , pp. 1 - 5
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

(1) Milk and Nulrition, Part I. Reading: Nat. Inst. Res. Dairying (1937).Google Scholar
(2) Channon, & Channon, (1936). J. Hyg., Camb., 36, 173.CrossRefGoogle Scholar