vni, a, 3 Agcaoili: Various Milks for Infant Feeding 



145 



The composition of various brands of sweetened condensed 

 skimmed milk is shown in Table V. 



Table V. — Composition of sweetened condensed skimmed milks. 



Brand. 



Analyses. 



Water. 



Fat. 



Lactose. 



Protein. 



Ash. 



Sucrose. 





3 

 1 

 2 

 1 

 1 

 1 

 2 

 1 

 2 

 1 

 1 



Per cent. 

 24.18 

 23.16 

 21.32 

 29.70 

 21.70 

 26.64 

 16.85 



Per cent. 

 traces, 

 traces. 



0.88 

 traces. 



0.38 



Per cent. 

 17.40 

 17.17 

 16.86 

 10.92 

 17.68 



Per cent. 



9.78 

 10.17 



9.98 

 10.63 



9.19 



[Per cent. 

 2.01 

 2.14 

 2.41 

 2.00 

 1.98 



Per cent. 

 46.63 

 47.36 

 48.55 

 46.75 

 49.07 

 43.41 

 48.06 

 48.72 

 54.20 



Royal 







Star 





Buttler 



traces. 



22.68 



10.10 



2.31 







24.45 

 21.25 

 15.02 



traces, 

 traces, 

 traces. 









Tiger 











27.97 



9.89 



2.05 



45.07 





The composition of various brands of cream and dried milk 

 is shown in Table VI. 



Table VI. — Composition of creams and dried milks. 



Brand. 



Analyses. 



Water. 



Fat. 



Lactose. 



Protein. 



Ash. 





10 

 6 

 3 

 3 

 1 

 1 

 1 

 1 



Per cent. 

 64.74 

 57.52 

 69.49 

 62.38 

 64.65 

 63.04 

 70.90 

 81.07 



Per cent. 

 23.07 

 37.61 

 22.50 

 31.23 

 32.40 

 30.60 

 21.60 

 11.90 



Per cent. 

 3.52 

 2.36 

 4.71 

 3.54 

 .55 

 2.88 

 4.12 

 8.59 



Per cent. 

 2.90 

 2.09 

 2.76 

 2.38 

 2.05 

 2.80 

 2.89 

 2.98 



Per cent. 

 0.77 

 .42 

 .54 

 .47 

 .35 

 .68 

 .49 

 .46 



Bear 





Fussel's Golden Butterfly 



Lion 





Dahl's 



Sahne 





DRIED MILK. 



Trumilk . 

 3-C 



1.70 

 3.07 



31.67 

 24.44 



35.05 

 52.05 



27.65 

 15.50 



3.93 

 4.94 



METHODS FOR MODIFYING MILK 



The most convenient method possible for modifying cow's milk 

 is to dilute it with the correct amount of pure water, but the 

 result is never a very close approximation to mother's milk since 

 the proportions of the various constituents are not altered by the 

 addition of water. In many cases a more exact modification is 

 desirable, though seldom closer than to 0.1 per cent, and numerous 

 tables have been devised whereby this result may be obtained. 



