Only victims of the bacteriophobia created by medical men and bacteriologists are much interested in what happens to the bacteria of milk when this is pasteurized. What happens to the milk itself and what effect this has upon the user is of vastly more importance. These are the serious effects of pasteurization. If pasteurization only killed a few harmless germs, nobody could offer any serious objection to the process.

I shall rely upon the most orthodox authorities to show that the chemistry and physical structure of the milk are greatly altered, its vitamins destroyed, its calcium and phosphorus rendered useless, its digestibility impaired, its proteins rendered less valuable and its value as a food greatly reduced. The sugars of the milk are broken down and caramelized and to some extent the colloids are agglutinated. The original structure of the milk is broken down and the cream line is slightly reduced.

Milk Protein Spoiled

Parsons and McCollum demonstrated that the protein of milk is partially coagulated by "sterilization" and that the coagulated portion is precipitated with the salts and clings to the walls of the container. They found also, that when milk is boiled, its antineuritic principle is destroyed more rapidly than its growth-factor. In feeding cow's milk to rats, it was found that 50 per cent more of dried milk is required than of raw milk to maintain normal growth.

The partial coagulation of the protein of milk and its precipitation, the precipitation of the salts of the milk, the practical destruction of the milk albumen as food and the disturbance of the mineral balance of the milk renders it very unsatisfactory as a food. Many evils flow from this impairment of the food value of the milk.

Calcium Salts Destroyed

There is a great and physiologically important reduction of the bone-nourishing salts of the milk. Its calcium-magnesium-carbono-phosphate is broken up into its constituent salts an at least three of these--calcium phosphate, magnesium phosphate and calcium carbonate--are practically insoluble and their usefulness almost destroyed Pasteurization renders the mineral salts of milk insoluble and non-absorbable.

In the Journal of Biological Chemistry, 1928, Martha M. Kramer, E. Latzke and M. M. Shaw in "A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject," noted not only a striking calcium inadequacy for infants in pasteurized milk, but also a less favorable calcium balance for adults as compared with fresh raw milk. They further observed that milk from cows kept in the barn for five months gave a less favorable calcium balance than did fresh milk from a college dairy herd. This is but another evidence that certified milk from cows kept in sunless barns and fed on dry foods is an inadequate food.

In the Lancet (London) for May 8, 1937, it is shown that chilblains are practically eliminated when raw milk rather than pasteurized milk is used in the diet of children. This is attributed to the higher calcium value of raw milk or to the improved calcium assimilation when raw milk is used.

Milk drinking is advocated as a means of assuring good teeth. The drinking of large quantities of milk by infants, children and adults is not preserving the teeth of the people of this country. The evidence for this is all around us. One reason for this is that most of the milk consumed is pasteurized milk. The Lancet (London) for May 8, 1937 says that in children the teeth are less likely to decay on a diet supplemented with raw milk than with pasteurized milk. In his Vitamin Theory and Practice (Cambridge, University Press, 1935) L. J. Harris says: "Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made subject of further inquiry."