Sunday, 4 July 2010

Pasteurization reduces the antiscorbutic value of milk

Published in PEDIATRICS Vol. 108 No. 4 October 2001, p. e76

Infantile Scurvy: A Historical Perspective
Kumaravel Rajakumar
From the Department of Pediatrics, University of Pittsburgh School of Medicine, Children's Hospital of Pittsburgh, Pittsburgh, Pennsylvania.

This paper can be accessed at: http://pediatrics.aappublications.org/cgi/content/abstract/108/4/e76

The paper found that infantile scurvy appeared almost as a new disease toward the end of the 19th century. The increased incidence of infantile scurvy during that period was attributed to the usage of heated milk. In 1914, Alfred Hess established that pasteurization reduced the antiscorbutic value of milk.

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