142 



The Philippine Journal of Science 



1918 



to analyze many hundred samples of these sterilized and con- 

 densed milks, and the average results thus obtained should be of 

 considerable utility in aiding both mothers and physicians prop- 

 erly to adapt the various brands for infant feeding. The pro- 

 blem of modifying or altering a milk to make it approximate the 

 composition of mother's milk is not difficult. The basis of any 

 scientific modification must rest on the proportions of fat, carbo- 

 hydrate, and protein present in the original milk as compared 

 with normal mother's milk. It, therefore, becomes necessary to 

 have data concerning the many brands of milk suitable for the 

 purpose, and this information is recorded in the following tables. 

 The composition of various fresh milks is shown in Table I. 



Table I. — Composition of fresh milks obtained in Manila. 



Type of milk. 



Specific 

 gravity. 



Water. 



Fat. 



Lactose. 



Protein. 



Ash. 



Number 

 of sam- 

 ples ana- 

 lyzed. 



Human: 



1.0360 

 1.0260 

 1.0327 



1.0418 

 1.0307 

 1.0366 



1.0400 

 .9030 

 1.0334 



1.0400 

 1.0100 

 1.0200 



1. 0360 

 1.0280 

 1.0304 



1.0350 

 1.0170 

 1.0300 



Per cent. 

 91.48 

 81.50 



87.58 



82.39 

 73.40 

 79.68 



89.43 

 61.04 

 80.57 



97.80 

 83. 19 

 89.57 



87.97 

 84.90 

 86.69 



90.59 

 84.38 

 87.74 

 56.03 



Per cent. 



9.97 



.88 



3.77 



15.95 

 5.99 

 9.60 



28.40 

 4.28 

 9.56 



8.90 

 1.35 

 4.69 



6.80 

 3.24 

 5.02 



7.63 



1.64 



3.79 



40.65 



Per cent. 

 11.21 

 2.50 



7.03 



5.15 

 3.22 



4.60 



9.95 



.85 

 4.66 



6.90 



.10 



2.64 



5.87 

 3.31 

 4.34 



6.05 

 2.39 



4.60 

 .78 



Per cent. 



2.76 



.13 



1.43 



6.51 

 6.01 

 5.68 



10.00 

 1.30 

 4.74 



5.50 



.34 



2.75 



4.70 

 2.29 

 3.29 



4.55 

 6.05 

 3.18 

 2.00 



Per cent. 



0.72 



.01 



.20 



.91 



.77 

 .83 



1.07 

 .24 



.71 



.28 

 .17 



.44 



.80 

 .59 

 .60 



.77 

 .82 

 .64 

 .54 







a 151 





Carabao, pure: 







7 



Mean ._ 



Carabao, high-grade mar- 

 ket: 



Maximum. 



Minimum 





213 





Carabao, low-grade mar- 

 ket: 





Minimum 



125 



Mean .. 



Goat: 





Minimum 



11 





Cow: 





Minimum 



26 



Mean 



Cream Australian dairy _. 



2 





a These extreme variations are due in part to the physical condition of the mother. In 

 those cases where the calorific values are very low, the abnormal milk is generally due to 

 insufficient nourishment of the mother. The age of the chilld also affects the composition of 

 the milk. See Musgrave, This Journal, Sec. B (1907), 2, 380. 



The composition of various brands of sterilized natural milk 

 is shown in Table II. 



