DRIED MILK AS A FOOD FOR INFANTS 207 



added to the dried milk with a view to increasing its nutrient value 

 for infants. But, speaking generally, these preparations are not 

 on the market. 



Dried milk for infants appears to have been used first in Bruges, 

 Lille, and Lyons. I have been unable to obtain detailed informa- 

 tion as to the use of the milk in the first two places, although reports 

 of the work are quoted by some of the French authors. It is 

 stated that the results obtained were very favourable. Details 

 are, however, available of the results obtained in Lyons and in 

 Paris. Dried milk is also used extensively in certain towns in this 

 country. 



France. Some divergence of opinion has arisen among the 

 French observers in regard to the value of dried milk as a routine 

 method for the artificial feeding of infants. 



In 1912 Professor Porcher, of the Veterinary College at Lyons, 

 published a book dealing with the methods of the desiccation of 

 milk, and showing the results he had obtained upon a number of 

 individual children. He showed that dried milk gave very satis- 

 factory results when employed as a food for infants. Successful 

 results have also been published by Bonnamour, of Lyons, who 

 substantiates Porcher 's work in regard to the suitability of dried 

 milk as a food for infants. The half-cream variety appears to be 

 very generally used in France, for infants fed on dried milk, at 

 any rate up to the age of about six months. 



England. In this country dried milk is extensively used by 

 certain municipalities and also in connection with the work for 

 infant and child welfare which is carried out by a number of 

 voluntary agencies. 



It is unfortunate that up to the present no detailed work upon 

 the results obtained by the use of dried milk for infants in this 

 country have been published, but general statements have been 

 made by Pritchard (St. Marylebone), Naish (Sheffield), and Killick 

 Millard (Leicester). 



CHAPTER XII 



ON DRIED MILK AS A FOOD FOR INFANTS 



The Chemical Composition of Dried Milk. A considerable number 

 of investigations have been carried out upon the composition of 

 dried milk. The various preparations of dried milk which are 

 manufactured from whole milk show a considerable similarity in 

 chemical composition, as might have been anticipated from the 

 nature of the case. The majority of the detailed investigations 

 have been carried out in Germany, where the milk appears to be 



