152 MILK HYGIENE 



of milk are now added. The preparation, which is mar- 

 keted in a sterilized condition, has been widely recog- 

 nized. Its composition may easily be varied. For small 

 children a preparation of about the following composi- 

 tion is made : fat, 3.1 per cent. ; casein, 0.6 per cent. ; 

 albumin, 1.0 per cent. ; lactose, 6 per cent. ; ash, 0.4 per 

 cent. 



Gottlieb has proposed that sweet whey, cream, sugar 

 of milk and lime' water may be inixed together in such 

 proportions that the composition of the mixture will 

 closely resemble human milk. 



[" Modified milk " as developed and prepared by 

 the Walker-Gordon Laboratory Company, with the 

 scientific aid of Dr. T. M. Roach, has been in use in the 

 larger cities of America and in London for a number 

 of years; it was first prepared and sold in Boston in 

 1891. Such milk is dispensed upon physicians ' prescrip- 

 tions, and is prepared by mixing whole milk, cream, 

 whey, skim milk, lactose and water or other substances, 

 if ordered, as lime water, starch, barley-water, etc., in the 

 proportions required to give accurately the desired per- 

 centages of protein, fat, sugar, etc. It is dispensed in 

 round bottles (" tubes ") each of which contains suffi- 

 cient milk for a single feeding. The bottles are plugged 

 with cotton-wool. The milk is produced on farms be- 

 longing to or under the control of the company and most 

 exacting precautions are taken to protect it from con- 

 tamination. 



The milk is served raw, pasteurized or sterilized, as 

 ordered. Usually it is pasteurized and if the proteids 

 consist chiefly of those present in whey, the tempera- 

 ture reached during pasteurization is not permitted to 

 exceed 155° F. By means of modified milk the nutritive 

 requirements of the individual child can be supplied. 

 L.P.] 



