Siegenthaler E J
Arch Latinoam Nutr. 1983 Jun;33(2):247-56.
The author suggests that under certain conditions cultured milk, rather than fluid milk, can be used for infant and child nutrition as well as for school milk programs. Some of the major problems with fluid milk, fresh or reconstituted, are discussed. A review of the literature indicates that the assumption of lactose intolerance among many populations is exaggerated. Inappropriate handling of pasteurized milk very often is responsible for a high bacterial count and organoleptic defects. Such quality defects are more pronounced in countries with a warm climate. The use of polluted water in the reconstitution of milk powder, is probably more often responsible for diarrhea than lactose intolerance. For these reasons it is suggested that under appropriate conditions a cultured milk product such as yogurt or quark, be used for infant and child nutrition. The advantages are: 1) the low pH caused by the high lactic acid content detrimentally affects food spoilage and pathogenic organisms in milk; 2) longer shelf life of the fermented product at ambient temperature; and 3) fermented milk products contain the enzyme lactase which facilitates digestion of residual lactose even after ingestion.
作者建议，在某些条件下，发酵乳而非液态奶可用于婴幼儿营养以及学校供奶计划。文中讨论了液态奶（新鲜的或复原的）存在的一些主要问题。文献综述表明，许多人群乳糖不耐受的假设被夸大了。巴氏杀菌乳处理不当往往会导致细菌数量高和感官缺陷。在气候温暖的国家，此类质量缺陷更为明显。奶粉复原过程中使用受污染的水，可能比乳糖不耐受更常导致腹泻。基于这些原因，建议在适当条件下，使用酸奶或夸克等发酵乳制品用于婴幼儿营养。其优点如下：1）高乳酸含量导致的低pH值对牛奶中的食物腐败和致病生物有不利影响；2）发酵产品在室温下保质期更长；3）发酵乳制品含有乳糖酶，即使在摄入后也有助于消化残留的乳糖。
