Page:The story of milk.djvu/179

 *fected by the process. The truth is probably that strong pasteurization at a temperature above 157° and holding the heated milk unnecessarily long at such high temperature do change the properties of the milk so as to make it harder to digest, but that the main difficulty is in the change of diet from raw to pasteurized milk or vice versa. Let the child get used to the change by making it gradual, diminishing the amount of one and increasing the amount of the other from day to day in a week, until the change is completed, and there will usually be little if any trouble. The secretions of digestive ferments in the stomach soon adapt themselves to the change in the food. The same holds good in case of other changes, as, for instance, from whole milk to more or less fatless milk, with additions of cereals or other partial substitutes;—it is always advisable to make any change in the child's diet gradual.