MILK FOE INFANTS 151 



"Gartner's fat milk " is prepared in the following 

 way: cow's milk is diluted with water to such an extent 

 that the casein content corresponds to human milk, then 

 it is so centrifuged that the milk flowing from the cream 

 tube has a fat content which agrees with that of human 

 milk. The milk is put into bottles and sterilized. The 

 composition of the " fat milk " may, of course, be 

 changed at will ; the average composition of such a prep- 

 aration made in Germany is : fat, 3.7 per cent. ; proteids, 

 1.5 per cent. ; lactose, 2.2 per cent. 



" Voltmer's mother's milk " is the name given to a 

 milk preparation that is sometimes marketed in the form 

 of " milk," and sometimes is condensed and sold in 

 cans. The preparation is somewhat complicated; fresh 

 centrifuged cow's milk is heated to 100 C. (212 F.) 

 and distilled water, cream and sugar are added to it in 

 such quantity that the content of proteids, fat and sugar 

 correspond to human milk ; the mixture is now exposed 

 to the action of pancreas ferment which process changes 

 the casein into albumoses. The preparation is sterilized 

 at 102 to 105 C. (215.6 to 221 F.) or evaporated 

 and poured into cans which are sterilized after solder- 

 ing. According to several analyses, the composition of 

 the commercial product is, approximately: fat, 2.3 per 

 cent; proteids, 1.8 per cent, (about three-fourths of 

 this is albumose) ; sugar, 6.2 per cent.; and salt, 0.4 

 per cent. 



"Backhaus's infants' milk" is similarly prepared. 

 The cream is separated by the centrifuge ; the skimmed 

 milk is heated to 40 C. (104 F.) and rennet and trypsin 

 are added. In the course of half an hour the precipi- 

 tated cheesy mass is filtered out ; by this means a part 

 of the casein can be taken out, while the rest is trans- 

 formed into easily digestible albumoses. The action of 

 the ferments is stopped by heating, and cream and sugar 



