Other Dairy Products ( Originally Published 1939 ) It has been
known for a long time that babies fed with boiled milk thrived
better than those fed with regular milk. It was supposed that
this improved quality lay in the destruction of pathogenic
organisms. Gradually a wealth of data has been accumulating
which shows that boiling or other treatment of milk increases
its digestibility. After Buckley had showed that the physical
nature of the curd of milk is important in determining the food
value of milk,' and Ladd had published some chemical data that
showed that homogenized milk produced a soft curd in the
infant's stomach and was similar to breast milk in this
respect,' Washburn and Jones showed that homogenization of milk
produced curds which were much more flocculent and friable than
those of regular milk, although this property was not reflected
in any improved nutrition of his experimental animals, young
pigs. The recent work of Hill is credited with giving this
subject of the digestive quality of milk