文章基本信息

标题：乳児の胃内における牛乳の凝固状態を判定するための凝乳試験法の検討
本地全文：下载
作者：河合勝一 ; 中井秀了
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1962
卷号：15
期号：2
页码：99-104
DOI：10.4327/jsnfs1949.15.99
出版社：Japanese Society of Nutrition and Food Science
摘要：Among the conditions in the method to estimate curd tension the pH of curdling solution is an important factor. PH of the mixture of milk and enzyme solution by the ordinary curd tension measurement is maintained at 6.2, whereas pH of stomach content of infant after 2 to 4 hours from milk ingestion is 5 to 5.5. To estimate the coagulability of milk in the stomach of infant, the authors recommend that 20 ml. instead of 10ml. of digestion mixture containing pepsin and hydrochloric acid should be added to 100ml. of milk. Even in this case human milk does not coagulate, while many milk products for infant fee ding coagulate distinctly. Spur's method of physiologic tension is the most suitable in these cases.