NUTRITIONAL QUALITY OF MILK THERMALLY MODIFIED TO REDUCE ALLERGIC REACTION

[摘要] Rat growth experiments have demonstrated that the impairment of the nutritional quality of milk by the heat treatment required for the preparation of a hypoallergenic product is a result of a destruction of vitamins. Young rats fed heat-treated milk fortified with minerals and all the usual vitamins with the exception of vitamin B12 grow at a suboptimal rate. The addition of liver powder or of a vitamin mixture containing vitamin B12 to the heat-treated milk results in a growth rate equal to that of rats fed unheated milk. The addition of aureomycin to the heat-treated diet, with or without vitamin B12 does not increase the growth rate.

[学科分类] 儿科学