PASTEURISATION
Sir,-Concerning pasteurised mulk, "M.M." suggested that. the reason why milk should be boiled for infants is because it is more digestible that’ way. Being a nurse she should know that if milk or any other protein food is heated to a high degree the albumin becomes coagulated and the vitamins (the life elements) are damaved or lost. IT have brought up my baby, now aged one year, on raw milk. and he is the picture of health, with firm flesh and not unhealthily fat as so many babies are. Exveriments at some Barnardo homes in England have proved that raw milk and not pasteurised is far more bene- © ficial. It has been stated over the radio that there is no difference between the taste of raw and pasteurised milk if pas-
teurised milk is properly treated. How are we to know that it is treated properly? Could some authorised person please- inform me whether pasteurised
milk is boiled?
R.
W.
(Blenheim).
(There are two methods of pasteurisin milk, It may be heated to 145° Fahr., an kept at that temperature for half an hour, or it may be: heated to 162° Fahr., and kept at that for 15 seconds. Immediately after heating it is cooled to 40° Fahr. or lower and poured into sterile bottles.-Ed. )
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New Zealand Listener, Volume 29, Issue 740, 18 September 1953, Page 5
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216PASTEURISATION New Zealand Listener, Volume 29, Issue 740, 18 September 1953, Page 5
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