The Dayton forum. [volume] (Dayton, Ohio) 1913-1949, 1930-04-11
Milk for Infants.

That the best food for infant is milk from
s'rong, healthy woman is admitted by everyone. When
tbs i not obtanabe the nearly the substitute
resembles it the better Cows milk is the most COM
substitute and when necessary may be artifcally
modified Goats milk too is in cases recommend
ed for infants
Cows milk contains protein, less sugar, and
slightly more fat than womans milk and the fat glo
bules larger Also it is said to form tougher curd
Fortunately most healthy babies thrive good
COWS milk cows milk simply modified. II is the
scky who require special preparations and their needs
vary 50 greatly that only the physician familiar with
the ease, and not always he say what change is
necessary. There laboratories in many large cities
and towns where modified milk Of al sorts can be pro-
cured on prescription.
The milk for babies should be the purest obtainabe.
and should be scrupulousy after it is delivered
In fact it usually important that the milk for
babies should be pure than that it should be especially
rich for the fat very creamy milk may cause difficulty
n digestion Since milk may contain harmful bac-
terra Pasenri2ed milk is often considered safer for ba
bes A home method of Observation-Disclosures
bes.
As result Of the demand for milk of unquestion-
cd purity for children certified milk may be OBJ
tanned in many towns and cities. This milk is produced
and bottled under sanitary conditions certified by
medical milk commission, and is Tabled with certi-
cate that be used only by establishments producnd
milk Of fixed standard of purity. Such milk Justly
commands a higher price than that Of which quality
is not guaranteed. Certified milk should not be con-
fused with socaed sanitary or special milk These
are terms applied somewhat loosely to milk produced
and handled under conditions considered necessary to
pure, wholesome produce but they are some
times applied by dealers, for purposes of Advertising
to milk produced under decidedly insanitary conditions
Butter
Butter, in other words milk fat in very con-
fats in our diet. Moreover also has special food
value because it contains vitamin A. The flavor color
and texture Of butter influence price To some extent
but affect quality rather than composition and SO
as is known have little effect nutditve value di-
gestibty. They also index of and cIeani-
ness in making and handling butter.
ButtermilA
Strictly speaking, buttermilk is the mildly acid
liquid left after the fat gobues of milk or cream have
been churned into butter and removed Butermk
however also manufactured by rpening pasteurzed
SKIM milk with lacticacid cultures and then SO stirring
the curd that IS broken into fine particles just as
by churnlng In fuel value buttermilk whether by
product OF butter making manufactured with cultures
is very similar TO skim milk. The caesn Of buttermilk
however is often easily digested than that Of or
dinary milk and for this carefully prepared milk
is sometimes food Of special value for babies and in
vaids. Though most often served beverage but
termk may be used in practically the way as sour
milk in cookery, and also be made into frozen
product ae Wlml