Excerpt from Chemical Changes Produced in Cows' Milk by Pasteurization
One of the objections frequently raised against pasteurized milk is that the heating produces changes in the chemical composition which make it unsuitable for infant nourishment. It is claimed that a porti... on of the soluble phosphate of lime becomes insoluble and that this change produces defective nutrition, while the changes in the lactalbumin and in the casein render the pasteurized milk more indigestible than raw milk, and therefore inferior as a food. These objections were brought forward at a time when high temperatures were employed in the sterilization of infants' milk, and they are made use of at the present day by the opponents of pasteurization, even though the temperatures used in pasteurizing are considerably lower.
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