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The Effect of Cocoa Upon the Digestibility of Milk Proteins

Department of Dairy Industry, Massachusetts State College, Amherst

ABSTRACT

Before any substance is added to milk, one should be certain that it will not destroy some of the well-known nutritive properties of plain milk. No doubt the increase in milk consumption, especially by children, as a result of adding chocolate flavoring would be desirable, provided it did not injure the nutritional properties of the milk.

Mueller and Ritchie (1) found that the addition of 4 per cent by weight of cocoa to plain milk, lowered the gain in weight of rats by approximately 17 per cent, even though the amount of milk consumed was the same as when a plain whole milk diet was fed. It was thought that this observed decrease in rate of growth might be due in part to a decrease in the digestibility of the milk proteins as a result of adding cocoa.

Ulrich (2) found that cacao beans may contain approximately 8 per cent by weight of cacao red.

¹ This article is based upon a Master's thesis presented to the Graduate School by L. D. Lipman, June, 1939.

This article has been cited by other articles:

				G. W. NEWELL and C. A. ELVEHJEM STUDIES ON THE GROWTH OF RATS RAISED ON CHOCOLATE MILK Science, May 19, 1944; 99(2577): 411 - 412. [PDF]