146 



The Philippine Journal of Science 



1913 



The proportion of sugar is greater, and that of protein consider- 

 ably less, in mother's milk than in cow's milk. This may be seen 

 from Table VII. 1 



Table VII. — Comparative average composition of cow's milk 

 and mother's milk. 





Woman's 



milk, 

 average. 



Cow's milk, 

 average. 



Fat 



Per cent. 



4.00 



7.00 



1.50 



.20 



87.30 



Per cent. 



4.00 



4.50 



3.50 



.75 



87.25 



Sugar. 





Salts 



Water 





100. 00 



100.00 



The addition of cream and milk sugar or lactose to diluted 

 cow's milk is, therefore, necessary to effect a proper balance. 

 The amount of each of these constituents may be calculated 

 from analyses of the original milk and cream by a simple for- 

 mula. An actual case for which the data are contained in Table 

 VIII may serve to illustrate the method. 



Table VIII. — Data for modifying cow's milk. 



Fat. 



Sugar. 



Protein. 



Milk desired— 

 Original milk- 

 Original cream 



Per cent, 



4.00 



3.60 



28.40 



Gram 

 •per cc. 



0.040 



.036 



.284 



Per cent. 

 7.00 

 5.10 

 3.90 



Gram 

 per cc. 



0.070 



.051 



.039 



Per cent, 

 1.00 

 3.30 

 2.90 



Gram 

 per cc. 



0. 0100 



.033 



.029 



The proportion of cream that should be added to the original 

 milk may be found from two equations based upon their fat and 

 protein content. Let M = number of cubic centimeter milk and 

 C = number of cubic centimeter cream required. Then the milk 

 used will contain 0.036 M gram of fat and 0.033 M gram of pro- 

 tein, and the cream added to it will supply 0.284 C gram of fat 

 and 0.029 C gram of protein. Therefore, 100 cubic centimeters 

 of the modified milk containing 4 grams of fat and 1 gram of 



1 Holt, L. E., The Diseases of Infancy and Childhood. 

 Company, New York and London (1910), 185. 



D. Appleton and 



