Composition of Modified Milk

—Proteids and ash in cow’s milk are much higher than in human milk and are brought to the proper degree of reduction by blending with other milk and diluting the milk with water.

Cow’s
Milk. Diluted
Once. Diluted
Twice. Diluted
Three
Times. Diluted
Four
Times.

Proteids, 4.00 2.00 1.35 1.00 0.80

Ash, 0.70 0.35 0.23 0.18 0.14

The ingredients commonly employed for modified milk are (1) cream containing 16 percent of fat; (2) centrifugally skimmed milk by which the fat has been removed; (3) milk sugar or a standard solution of milk sugar of say 20 percent strength; and (4) lime water.

Formulæ.

—It is obviously impossible to establish formulæ universally applicable even to healthy infants, but the following may be regarded as typical, representing the composition of a modified milk, to suit the needs of an average growing infant during its first year:

Period. Fat. Proteids. Sugar.

Percent. Percent. Percent.

3 to 14 days, 2 0.6 6

2 to 6 weeks, 2.5 0.6 6

6 to 11 weeks, 3 1.0 6

11 weeks to 5 months, 3.5 1.5 7

5 to 9 months, 4 2 7

9 to 12 months, 4.5 2.5 3.5

(Albert E. Leach, “Food Inspection and Analysis.”)