﻿374 MUSGBAVE AND RICHMOND. 



is used with them, any reasonable percentage formula may be obtained, 

 as will be shown in chapter four, and by the use of such combinations 

 many small patients in Manila who are difficult to feed may be materially 

 benefited. 



3. Condensed ivliole milk. — There is a considerable variety of this class 

 of preserved milks on the market (see Tables Xos. 11 and 15) ; many 

 are good and some are made from a poor quality of milk, and in a few 

 instances substances have been added which may be deleterious to the 

 health of the consumer. These brands are very extensively advertised 

 and used throughout the Orient for cooking and other household purposes 

 and as a food for infants. They may be so modified for the latter purpose 

 by the percentage method as to make very good substitutes for fresh milk, 

 but when they are simply diluted seven to fourteen times with water, a 

 procedure often recommended and very generally practiced here, they 

 are much too low in fat for the proper nourishment of the infant. 3 



J). Condensed mill", sweetened or otherwise modified. — Analyses some 

 of which are quoted and others made in this laboratory of samples of the 

 principal brands of this class on the Manila market are given in Tables 

 Xos. 12 and 15. Many are honest products, and when they are diluted 

 and modified on a percentage basis, they may be used in the absence of 

 more satisfactory food. These milks all contain large percentages of 

 cane sugar and from some of them a portion of the natural cream has 

 been removed before the process of condensation was begun. 



5. Malted mills. — There are two varieties on the market, and copies of 

 analyses of samples of both are given in Table Xo. 13. These foods are 

 extensively employed in the Philippine Islands and with proper modi- 

 fications, they can be altered so as to be used as infant foods in many 

 instances. The greatest objection to them lies in the large amount of 

 insoluble carbohydrates which they contain. 



6. Cream. — There are three brands of cream sterilized in tins on the 

 market and analyses of samples are given in Table Xo. 12 and footnote 

 page 373. They are most useful articles in preparing percentage foods 

 from preserved milks, because of the high fat percentage {26-\- to 38+ 

 per cent) and the low proteid content in two of them. 



3 Many of the so-called brands of evaporated creams are merely unsweetened 

 condensed milks, having something of the consistency and appearance, but not 

 the taste or physical characteristics of cream. It is asserted by some that con- 

 centration to give a sufficient amount of fat warrants the term "cream" as distinct 

 from milk, and that it really makes the product cream, and not condensed milk; 

 ■but cream does not contain abnormal amounts of casein, lactose and mineral 

 matters, for it is nothing more or less than milk containing an excess of butter 

 fat. The "evaporated creams" contain as many times the normal percentages of 

 all the constituents of milk as there are volumes of milk condensed. It is true 

 that in each case a statement appears on the label that the "cream" is an 

 unsweetened condensed milk, but this information is generally given in such a 

 way as not to attract attention. 



