SUMMARY OF CHAPTER XII 



ON DRIED MILK AS A FOOD FOR INFANTS 



THE use of dried milk as a food for infants is a development of 

 the last few years. It seems likely, however, that it is a develop- 

 ment which will continue. 



A large variety of dried milks are on the market, but of these 

 numerous varieties, three appear to be most commonly used for 

 infant feeding. These are the Just-Hatmaker dried milk, Glaxo, 

 and Trumilk. Glaxo is a modified milk which approximates 

 in composition to human milk. The other two milks are merely 

 dried without the addition of other substances. 



A number of estimations of the composition of dried milks 

 have been made and appear to be fairly uniform. The published 

 figures give the following for the composition : 



Fat, approximately . . . 25 to 28 per cent. 



Protein, practically the same as fat. 



Sugar . . , * . 34 to 40 per cent. 



Ash . .' A ; >, '...." * 6 to 7 per cent. 



Water. , . * . . 5 to 7 per cent. 



Roughly, the solids are present in eight times the strength of the 

 original milk, although this figure must not be regarded as an 

 absolute one. 



The above figures refer to full milk which has been dried. 

 Several manufacturers also produce a variety known as ' half- 

 cream ' milk, in which the fat is only present in about half the 

 usual amount. This raises the proportion of the other constituents 

 in relation to the fat, and also increases the percentage amount of 

 the other constituents present in the milk. 



Further, dried milk is also prepared in which there is only a 

 small residue of fat, the milk having been previously passed through 

 a separator, to remove the cream. In such milk the percentage 

 figures for the other constituents will evidently be raised still 

 higher in relation to the total dried substances. 



In individual cases sugar (both lactose and cane sugar) has been 



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