家庭条件下保存和撇乳对生鲜乳营养价值的影响。

Effect of preservation and skimming on the nutritional value of raw milks under house conditions.

作者信息

Wishahy A, El-Ella W M, El-Sokkary S A

出版信息

Gaz Egypt Paediatr Assoc. 1975 Apr;23(2):129-32.

Abstract

The use of raw cow's and buffalo's milk in infant feeding is common in our country. The milk is distributed by day or night. The mother preserves the milk either fresh or after boiling. She skims the milk before using it in feeding and in many times she dilutes it. In this way the nutritional value of milk is decreased. The extent of this decrease was unknown. The aim and results of this work are shown and it is apparent that for the decrease in fat content : a) raw cow's milk 52.48%, b) raw buffalo's milk 33.61%, c) boiled cow's milk 34.1% and d) boiled buffalo's milk 26.14%.

摘要

在我国，用生牛奶和水牛奶喂养婴儿的情况很常见。牛奶不分昼夜供应。母亲要么将牛奶保鲜，要么煮沸后保存。她在喂婴儿前会撇去奶皮，而且很多时候还会稀释牛奶。这样一来，牛奶的营养价值就降低了。这种降低的程度此前并不清楚。本文展示了这项研究的目的和结果，很明显，脂肪含量的降低情况如下：a）生牛奶降低了52.48%，b）生水牛奶降低了33.61%，c）煮过的牛奶降低了34.1%，d）煮过的水牛奶降低了26.14%。