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New Zealand Listener, Volume 12, Issue 292, 26 January 1945, Page 3

IS$u E D 8 Y TthE DEPT 0F HEALTH WHAT DOES PASTEURISATION DO TO THE FOOD VALUE OF MILK? Many people believe that milk; in being_ Pasteurised, loses food value: This is definitely wrong: The relative value from a food and energy point of view has been tested time and again,, and the difference between the two classes of milk has proved, to all intents and purposes; to be PRECISELY NOTHING: The Milk Nutrition Committee; of England, tried this experiment: More than 6000 school children were divided into two groups, one being given raw milk and the other pasteur: ised milk for a year: No difference could be detected between the respective growth-promoting qualities of the milks in either height, weight or chest development: Again, the Public Health Service of the U.S.A: conducted feeding experiments on 3700 children to determine whether those drinking pasteurised milk suffered in com- parison with those on raw milk: These results were obtained: Pasteurised Milk Raw Milk Average weight of children (in Ibs.) 33.6 33.2 Average height (in inches) 37.5 37.4 Moreover, the reports of the parents of these children showed that those who drank the pasteurised milk had fewer milk-borne diseases: In other words, children thrive as well on pasteurised milk, and are safer. Rigorous scientific tests have failed to reveal any change (a) in the biological value and digestibility of the protein in the milk; (6) in the availability of calcium and Phos- Phorus; (c) in the vitamin A and D content; or (d) in the total energy or nutritive value of milk that has undergone proper pasteurisation: PASTEURISED MILK IS SAFE AND SOUND FOR A healthier NATION 033