PASTEURISED MILK

New Zealand Herald, Volume LXXIV, Issue 22777, 10 July 1937, Page 19

PASTEURISED MILK

Sir. —Would you kindly allow me space to congratulate Mr. H. W. Lee on his very interesting article on the above subject, which appeared in the HkicaljD Supplement of July 3. He cites Dr. Telford's opinion " that the vitamins are destroyed and the casein rendered more difficult of digestion when milk has been pasteurised." He also cites Dr. J. A. Goodfellow, " that calcium and phosphorus are lost during the process." and " that both the boiling and pasteurising of milk have a had effect on the iodine content." Mr. Lee continues that " calcium phosphorus and iodine are the three most important elements which appear to be lacking or deficient in the diet of New Zealanders, and it is for these that increased consumption of milk is widelv recommended. Vet much of the milk "which is to bo given to children is partly (at least) lacking in the very elements it is supposed to supply." The article also cites Dr. W. G. Savage as stating " satisfactory and radical improvement in tile milk business as a whole would remove all justification for pasteurisation." These important statements from men of such eminence go to' show the value of the fresh milk supply of the near by Auckland farmers, and the citizens of Auckland should take a .firm stand to see that this supply of fresh milk is not interfered with by the Milk Council or spoiled bv the council's proposed pooling sclieme. Citizen.