170. The effect of commercial sterilization on the nutritive value of milk

Abstract

We have dealt in a previous communication (1) with the effects-of commercial pasteurization on the nutritive value of milk. We present here the results of an enquiry into the nutritional effects of the more drastic heat treatment to which milk is subjected during commercial sterilization. There is no legal definition of either sterilized milk or of the process of sterilization, but in commerce it is customary to apply the term to milk which has been heated to at least 212° F. for varying lengths of time.