272. Illustrative Formulae

The two following formulae may serve to illustrate this method of modifying cow's milk.

As the barley water carries some solid matter, it may be well to make up the foregoing mixtures to twenty ounces for the first two or three weeks. Following this more dilute preparation, a change may be made to the 16-ounce volume. The proportion of solids in the modified milk may safely be allowed to increase progressively as the child grows older. This may be accomplished by using the same amounts of milk, cream, and milk sugar, and making up the mixture to a less volume. At the end of ten or twelve weeks, the volume could safely be reduced to 14 ounces, and at five or six months to 12 ounces.

Table L. Formula For Modifying Cow's Milk

TABLE L

Formula for modifying Cow's Milk

No. 1

Formula for Average Milk

Solids

Ash

Protein

Sugar

Fat

Ob.

Oz.

Oz.

Oz.

Oz.

7 oz. average milk ....

.903

.049

.224

.357

.273

1 oz. 18 percent cream (average)

.26

.005

.025

.045

.185

½ oz. milk sugar

.50

.50

Dilute with barley water to 16 oz.

1.663

.054

.249

.912

.458

16 oz. average mother's milk.

1.888

.032

.246

1.057

.552

%

%

%

%

%

Composition modified milk .

10.4

.34

1.55

5.70

2.86

No. 2

Formula for Average Jersey or Guernsey Milk

Solids

Ash

Protein

Sugar

Fat

Oz.

Oz.

Oz.

Oz.

Oz.

7 oz. milk.......

1.05

.56

.273

.350

.371

½ oz. 18 per cent cream . .

.13

.002

.012

.022

.090

½ oz. milk sugar

.50

.50

Dilute with barley water to 16 oz.

1.68

.058

.285

.872

.461

%

%

%

%

%

Composition modified milk .

10.5

.40

1.80

5.45

2.87

It is very commonly recommended that a certain proportion of lime water Be used in diluting cow's milk. If the object of this is to cause a more desirable coagulation of the casein, it seems to be more rational to reach this result by the use of barley water or by adding a thoroughly soluble cereal preparation. It is questionable whether it is wise to neutralize the essential acidity of the gastric juice by adding to the food a free base like calcium hydrate.