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Nutritional Anemia, Calcium Phosphorus and Nitrogen Balance and Bone Composition of Rats Fed Raw versus Pasteurized Milk^*

Division of Agricultural Biochemistry, University of Minnesota, St. Paul.

ABSTRACT

Experiments designed to compare the severity of nutritional anemia developed in comparative groups of rats when one group was fed raw milk and the other the same milk after pasteurization have been carried out. The results of the experiment show:

1. When the pasteurization of milk is carried out in glass in the laboratory, the severity of the anemia and the growth of the rats are not significantly different on diets of raw or pasteurized milk.
   
2. The iron and copper contents of milk are not affected by pasteurization in glass in the laboratory.
   
3. When the pasteurization of milk is carried out commercially, the anemia developed may be less severe than on raw milk and the growth better.
   
4. The iron and copper contents of milk commercially pasteurized maybe greater than that of the milk before the heat treatment due to contact with the metallic equipment in use in commercial milk plants.
   

Experiments designed to compare the calcium, phosphorus, and nitrogen balance metabolism of paired rats, One of which received a sole diet of raw milk and the other a sole diet of the same milk after holding pasteurization in glass in the laboratory, have been carried out. The results of these experiments lead to the following conclusions:

1. The calcium retentions are the same on the two diets.
   
2. The phosphorus retentions are slightly but not significantly greater on pasteurized milk.
   
3. The nitrogen retentions are slightly but not significantly greater on pasteurized milk.
   

Analyses of the percentage of ash, calcium and phosphorus have been made on dry-extracted femur-tibia bones of rats fed a sole diet of raw or commercially pasteurized milk.

The following results were found:

1. The bones of the rats fed raw milk had a higher percentage of ash than those of the rats fed pasteurized milk. The difference was probably not significant.
   
2. The mean calcium and phosphorus contents of the bones of the rats fed raw milk were slightly but not significantly higher than those of the rats fed pasteurized milk. The ash, calcium, and phosphorus differences while not significant may have been due, in part, to the better growth of the rats fed the pasteurized milk.
   
3. The mean calcium and phosphorus contents of the milk before and after pasteurization were the same.
   

^* The data presented are taken in large part from the thesis of H. A. Lasby presented to the Graduate School of the University of Minnesota in partial fulfillment of the requirements for the degree of Doctor of Philosophy. All pertinent individual data are available for reference in the Division of Agricultural Biochemistry.

Paper No. 1320 Journal Series, Minnesota Agricultural Experiment Station.