title: Effect of preservation and skimming on the nutritional value of raw milks under house conditions.
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%.
mesh_terms: D000818:Animals; D002020:Buffaloes; D004041:Dietary Fats / Q000032:analysis*; D004534:Egypt; D005519:Food Preservation / Q000009:adverse effects* / Q000379:methods; D006801:Humans; D007223:Infant; D007225:Infant Food; D007227:Infant Nutritional Physiological Phenomena; D008892:Milk / Q000032:analysis*
chemical_list: D004041:Dietary Fats