Magermilch erh�lt keine Lebernekrosen verursachenden Eigenschaften beim technischen Trocknen

Section D. Nutritive value of milk and milk products

“…Animals fed the diet prepared with fresh skim-milk grew and remained healthy throughout the experiment. An attempt was made to discredit Fink's experiments by Lang, Pabst & Griem (126) who carried out similar experiments using protein levels of 6-12 % and showed that the incidence of liver necrosis was inversely related to the protein level of the diet. Their findings were rightly rebutted by Fink(i27) who had found the same thing himself (128,129) and who pointed out that the process of drying clearly caused some change in the nutritive value of the milk as fresh milk did not produce the effect when fed to supply the same level of protein.…”