Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-27T11:55:59.940Z Has data issue: false hasContentIssue false
  • English
  • Français

158. The nutritive value of raw and pasteurized milk for mice

Published online by Cambridge University Press:  01 June 2009

G. S. Wilson  and
Irene Maier
G. S. Wilson
Affiliation:
London School of Hygiene and Tropical Medicine
Irene Maier
Affiliation:
London School of Hygiene and Tropical Medicine
Get access Rights & Permissions [Opens in a new window]

Extract

1. Experiments were carried out during the years 1931–5 in which mice on a basal diet of raw milk and white-flour biscuit were compared with mice on a similar diet except that the raw milk was replaced by commercially holderpasteurized (145–150° F. for 30 min.) milk belonging to the same batch. Each group of mice comprised in aggregate about 1100 animals, which were usually 4–6 weeks old at the commencement of observation. For reasons given on p. 206 no attempt was made to standardize the volume of milk consumed by the individual mice. Except in the preliminary experiments, when the milk was given in excess, the amount supplied was regulated more or less in accordance with the requirements of the average animal.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 2 , June 1937 , pp. 203 - 217
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Wilson, G. S., Miotstt, F. C. & Cabling, H. F. (1937). J. Hyg., Camb., 37, 243.CrossRefGoogle Scholar
(2) Stirling, J. D. & Blackwood, J. H. (1933). Res. Bull. Hannah Dairy Inst. No. 5.Google Scholar
(3) Kon, S. K. (1934). J. Dairy Res. 5, 250.CrossRefGoogle Scholar
(4) Kon, S. K. (1936). J. Dairy Res. 7, 192.CrossRefGoogle Scholar
(5) Mattick, E. C. V. & Golding, J. (1936). Lancet, 2, 702.CrossRefGoogle Scholar
(6) Chaunon, H. A. & Channon, H. J. (1936). J. Hyg., Camb., 36, 173.CrossRefGoogle Scholar
(7) Report (1937). Milk and Nutrition, Part I. Nat. Inst. Res. Dairying, Univ. Reading, and Rowett Res. Inst., Aberdeen. Reading: Poynder and Son.Google Scholar
(8) Topley, W. W. C. (1923). J. Hyg., Camb., 21, 226.CrossRefGoogle Scholar
(9) Wilson, G. S. & Cowell, M. P. (1933). J. Soc. chem. Ind., Lond., 52, 403.Google Scholar
(10) Watson, M. (1937). J. Hyg., Camb., 37, 396.Google Scholar
(11) Cox, W. M. & Mueller, A. J. (1937). J. Nutrit. 13, 249.CrossRefGoogle Scholar