Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . ith thedairymen compelling them to look after the details per-taining to the food, the selection of the cows, and—mostparticularly—the handling of the milk. All this is underthe supervision of the Medical Commission. A veterinarysurgeon is employed for the inspection of the like manner a chemist and bacteriologist see that the(204) CERTIFIED MILK. 205 milk is kept to the standard requirements of compositionand purity. The milk is delivered
Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . ith thedairymen compelling them to look after the details per-taining to the food, the selection of the cows, and—mostparticularly—the handling of the milk. All this is underthe supervision of the Medical Commission. A veterinarysurgeon is employed for the inspection of the like manner a chemist and bacteriologist see that the(204) CERTIFIED MILK. 205 milk is kept to the standard requirements of compositionand purity. The milk is delivered in bottles, which arelabeled Certified Milk. This plan has proved to bevery successful, and certainly deserves imitation. CHAPTER XXXI. Proprietary Infant-foods. There have been a great number of infant-foods andseemingly a great variety placed upon the market and ex-ploited by the makers as suitable for the artificial feedingof infants. These infant-foods may be broadly classified undertwo heads of (A) infant-foods in which cows milk desic-cated is a constituent, and (B) infant-foods to be usedwith and as adjuncts to fresh cows Fig. 39.—Feeding-cup, after Period of Weaning. The infant-foods of which dried milk is a constituentare made from cereals and cows milk. The milk is desic-cated in the process of manufacture, and these foods arecommonly known as dried-milk foods, although in thisclass of foods milk-solids constitute but from one-eighthto one-fourth the substance of the foods, the balance con-sisting of matters derived from cereals. In some of thesefoods the starch of the cereals is untransformed, and they(206) PROPRIETARY INFANT-FOODS. 207 may be termed farinaceous dried-milk foods. In othersthe starch of the cereals has been transformed into dex-trin and maltose, and they may be termed malted dried-milk foods. All attempts to preserve whole cows milk by evapo-rating it to dryness have been failures; the fat of desic-cated milk soon acquires a rancid flavo
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