Report to the Local Government Board upon the available data in regard to the value of boiled milk as a food for infants and young animals / by Janet E. Lane-Claypon.

  • Janet Lane-Claypon
Date:
1912
Catalogue details

Licence: In copyright

Credit: Report to the Local Government Board upon the available data in regard to the value of boiled milk as a food for infants and young animals / by Janet E. Lane-Claypon. Source: Wellcome Collection.

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    Another set ot six calves which were fed upon hailed milk and chalk required 13*23 kilos, of milk during the first period of five weeks and 13*25 kilos, foi* the second period, in order to add 1 kilo, to their body-weight. The net results of both periods shows a slight difl'ereuce in favour of the raw milk, but Hittcher justly points out how great the error might have been in drawing deductions from either period taken alone. The table given by Hittcher, which is here reproduced in fidl, shows that the addition of salts is a more important factor than the actual boiling of the milk. The kilos, of milk are calculated from the values of total solids obtained by actual analysis, on the basis of milk containing 11*5 per cent, of solids. Table of residts obtained hy Hittcher. Ca d Ph p o C i '< 1 No. used. P Food given. Kilos of milk re- quired to produce 1 kilo, of body- weight. Daily increase Daily food in per cent, of body- weight (in kilo- grams). In grammes. Per cent. 9 3 Boiled milk and 0as(P04)2 8-87 775 161-4 1-36 10 3 Raw milk and Formalin ... 10-16 702 126-6 1-32 8 3 Boiled milk and Ca2H2(P04)2 10-21 687 142-5 1-45 7 5 Raw milk and NaCl 10-21 866 119-3 1-315 3 6 Boiled milk and NaCl 10-45 803 120-1 1-317 2 7 Boiled milk alone ... 10-82 790 119-5 1-38 1 6 Raw milk alone 11-11 798-5 127-6 1-45 5 6 Boiled milk and Ca Citrate 11-66 697 110-1 1-38 12 4 Raw milk and CaCOs 12-08 863 182-3 1-93 6 6 Boiled milk and CaH4(P04)2 12-17 675 103-6 1-40 4 6 Boiled milk and CaCb 12-59 644 107-1 1-448 11 6 Boiled milk and CaCOs 13-13 876 151-7 1-92 Hittcher’s table cannot be summarised ; it must be studied for itself in detail. He has arranged it so that there is an ascending series of figures under the heading of the amount of milk required to produce one kilogram of increase of body-weight. If this be taken as the main criterion of the nutritive value of any food-stuff then the striking fact appears that the addition of salts is of much greater importance than the question as to whether the milk is given raw or boiled. It is difficult to estimate the value of the figures in the other columns in comparing the results of each series with one another. If in Groups 1 and 2 the amount of milk required to produce one kilogram increase in body-weight is considered, it is then seen that less of the boiled milk is required than of the raw milk ; that is, the boiled milk would appear to be more nutritious. Owing, however, to the })aiicity of data dealing with the amount of milk rejpiired to give an increase of one kilogram of body-weight, it has been necessary throughout this report to take the gain in absolute weight, as the criterion of nutritive value. Upon this
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