PASTEURISATION

New Zealand Listener, Volume 29, Issue 743, 9 October 1953, Page 5

PASTEURISATION

at fier ry i PX. .’s" letter on uld like t in oh boiling does soften the curd of cows milk and render it more digestible for babies. Calves for whom the milk is originally intended are born with more than one stomach to cope with it. _ Vitamins are not the "life elements" milk, as "R.W." states. Milk is a first-class protein food, as are meat, fish, eggs and whole cereals, Nobody advo Cates that these should be eaten raw, Milk is also rich in lime and phosphorus, which are) not affected by _ pasteurisation. Anyone ' expecting to obtain the necessary vitamins from milk has no nowledge of food values. It has vitamin A (not affected by cooking), some vitamin B and very little vitamin D. When taken straight from the cow it has some vitamin C, but this rapidly disappears on standing a few hours, so that even untreated milk is a very poor source, All these can be readily obtained from other foods, It is not mecessary to fly to oranges as soon as vitamin C is mentioned, as one of your earlier correspondents suggests, There are other far. cheaper and equally good sources. In other words the only way to obtain all the essentials is to eat a balanced diet which would include milk. This also goes for babies who nowadays start their vitamin D and C at four weeks and their vegetables, fruit and cereals round about four months, whether breast or bottle fed.

M.G.

M.

(Koro. Koro).