Five Years' Clinical Experience With Lemon Juice-Milk

In 1924, Hess and Matzner1introduced the modification of cow's milk by means of fruit juices. These investigators added various juices containing natural organic acids in order to render the milk sufficiently acid to counteract its buffer constituents and at the same time to provide a sufficient quantity of antiscorbutic vitamin. The first attempt was made with canned tomato juice, thephof which is about 4.2. This addition, according to Hess, "although fulfilling its object in regard to providing adequate antiscorbutic vitamin, was found to be insufficient in regard to its acidity; except when used in very large amounts, it cannot adequately increase the hydrogen ion concentration of milk." Attention was next directed to the use of orange juice, the acidity of which ranges from aphof about 3.54 to 3.71. It was soon learned, however, that as much as 200 cc. of orange juice