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MODIFICATION OF COWS' MILK IN INFANT FEEDING. 25 cause it to curd in finely divided particles or flakes such as breast milk forms. This can be accomplished by several methods. Each has much to be said in its favor, but I shall omit all except the one that has proven most successful in my hands. It is the dilution of cow's milk with the dextrinized gruels. Credit for its discovery is given to Dr. Henry Dwight Chapin, of the Post-Grad-uate Hospital of New York, who worked out the method and gave directions for its use in the nursery. The gruel is prepared as follows: One ounce of barley, wheat or rice flour is added to a quart of water and boiled in a double boiler from one-half to an hour. It is then set aside to cool sufficiently to taste, when one teaspoonful of Cereo is added, and the gruel stirred for a few minutes until it becomes thin and watery. It is then strained and sweetened and a little salt added. Then it is poured into nursing bottles and kept on ice till ready for use. The dextrinized gruels are better than water and lime water or any other diluent, because first it renders the curd of cow's milk floculent and breaks it up into finely divided particles. Second, it adds to the food a certain amount of carbohydrates and proteid matter. Third, it promotes a natural secretion of gastric juice by its being partially digested as if by the saliva of the mouth. Fourth, it is easily and cheaply prepared. The Cereo, which is used to dextrinize these gruels is a diastase preparation, made expressly for this purpose by The Cereo Co., of Tappan, N. Y. When any cereal is boiled in water the starch grains swell np, the cellulose covering ruptures and the resultant fluid is a gelatinous starch water. The addition of diastase will convert this starch into dextrin and maltose very much as does the saliva in the mouth. This fact is proven by the addition of iodine solution to the gruel at different stages in the boiling. The blue color of iodine with starch gradually fades until it fails to react, showing that all the starch has been converted. Having settled on the milk and diluent, next comes the proper percentage of fat, carbohydrates and proteids required by infants under varying conditions. Good whole milk has been found to contain practically four per cent, of each. Different investigators have found that the percentage of butter fat in different layers of cream after it has been allowed to rise will vary from 10 to 26 per cent., but that the milk dipped off to certain depths would yield fats of certain known and fairly constant percentages. For example : The top nine ounces of a good milk will contain 12 per cent, of fat or three times whole milk; the top sixteen ounces, 8 per cent, of fat or two times whole milk. The carbohydrates and proteids remain practically the same, so that in the top nine ounces we would have milk with a formula of proteid 12, fat 4, sugar 4. The method now in constant use by Dr. Chapin in the Babies Wards of the Posr-Graduate Hospital, and by Dr. Holt in the Babies Hospital is as follows : If we wish to prepare a food for a young infant with a high fat percentage and low proteid, we would dip off the top nine ounces from a quart bottle of milk with the Chapin dipper, one of which I show here. This milk is thoroughly mixed in a pitcher and will contain fats, carbohydrates and proteids in the formula of 12-4-4. Then dilute that with three parts of dextrinized gruel, and we would have the formula 3-1.1. By adding 5 per cent, sugar or one part to 20 or 30 of food, we would have the food suited to that infant, 361. If the infant is older and we want more proteid and less fat, take off the top sixteen ounces in which the fat is twice that of whole milk and we have the formula 8 4-4. Now by diluting this with three parts of dextrinized gruel we have a formula of 2 2-3, 1 13, 1 1-3, or with the sugar added 2 2-3, 1 1 3, or we can take the top twenty ounces in which the formula is 6 4 4, and add equal parts of gruel when we will have a food of 3-2-2 with sugar added 3 6 2. So you see the percentages may be altered to suit any condition, and the proteids and fats can be made as high or as low as indicated by the condition of the infant to be fed. A whole days feeding should be prepared each morning, and placed in round, eight ounce, graduated nursing bottles. These should be lightly plugged with cotton and kept on ice at a temperature of 50 degrees or below. If the weather is very hot and the milk has a tendency to sour, it may be pasteurized or sterilized. By carefully following these directions much sickness among babies may be avoided, provided: the milk supply is good. This leads me to a point upon which I wish to lay especial emphasis. That is : the providing a purer milk upon which to feed our bottle babies. As we all know the most frequent cause of summer diarrhea is the presence of bacteria in the food, and by far the greatest per cent, of these bacteria gain entrance into the body by means of the cows milk upon which they are fed. The milk becomes contaminated either by the milkers, or by those who handle it at the dairy, by the vessels into which it is poured, or by those who bring it to market. It is undoubtedly true that certain bacteria are salutary, but they are few in number, and when the bacterial count per cubic centimetre is large, it means that pathogenic bacteria are present, and they are
Object Description
Rating | |
Fixed Title * | NCHH-21: Charlotte Medical Journal [1892-1921] |
Document Title | Charlotte Medical Journal [1892-1921] |
Subject Topical | Medicine -- North Carolina -- Periodicals. |
Subject Topical Other | Medicine -- North Carolina -- Periodicals. |
Description | Absorbed Carolina medical journal in 1908 and continued its vol. numbering with v. 58. Vol. 4, no. 3 (Mar. 1894) misnumbered as v. 4, no. 5. |
Publisher | Charlotte, N.C. : Blakey Print. House, 1892-1921. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1905 |
Identifier | NCHH-21-027 |
Form General | Periodicals |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 27 |
Health Discipline | Medicine |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-21/nchh-21-027.pdf |
Document Sort | all; group-e; nchh-21 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-21-027 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-21 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb2666817 |
Revision History | keep |
Description
Fixed Title * | Page 25 |
Document Title | Charlotte Medical Journal [1892-1921] |
Subject Topical | Medicine -- North Carolina -- Periodicals. |
Subject Topical Other | Medicine -- North Carolina -- Periodicals. |
Description | Absorbed Carolina medical journal in 1908 and continued its vol. numbering with v. 58. Vol. 4, no. 3 (Mar. 1894) misnumbered as v. 4, no. 5. |
Publisher | Charlotte, N.C. : Blakey Print. House, 1892-1921. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1905 |
Identifier | NCHH-21-027-0033 |
Form General | Periodicals |
Page Type | all; article |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Filename | charlottemedical271905char_0033.jp2 |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 27 |
Issue Number | 1 |
Page Number | 25 |
Health Discipline | Medicine |
Full Text | MODIFICATION OF COWS' MILK IN INFANT FEEDING. 25 cause it to curd in finely divided particles or flakes such as breast milk forms. This can be accomplished by several methods. Each has much to be said in its favor, but I shall omit all except the one that has proven most successful in my hands. It is the dilution of cow's milk with the dextrinized gruels. Credit for its discovery is given to Dr. Henry Dwight Chapin, of the Post-Grad-uate Hospital of New York, who worked out the method and gave directions for its use in the nursery. The gruel is prepared as follows: One ounce of barley, wheat or rice flour is added to a quart of water and boiled in a double boiler from one-half to an hour. It is then set aside to cool sufficiently to taste, when one teaspoonful of Cereo is added, and the gruel stirred for a few minutes until it becomes thin and watery. It is then strained and sweetened and a little salt added. Then it is poured into nursing bottles and kept on ice till ready for use. The dextrinized gruels are better than water and lime water or any other diluent, because first it renders the curd of cow's milk floculent and breaks it up into finely divided particles. Second, it adds to the food a certain amount of carbohydrates and proteid matter. Third, it promotes a natural secretion of gastric juice by its being partially digested as if by the saliva of the mouth. Fourth, it is easily and cheaply prepared. The Cereo, which is used to dextrinize these gruels is a diastase preparation, made expressly for this purpose by The Cereo Co., of Tappan, N. Y. When any cereal is boiled in water the starch grains swell np, the cellulose covering ruptures and the resultant fluid is a gelatinous starch water. The addition of diastase will convert this starch into dextrin and maltose very much as does the saliva in the mouth. This fact is proven by the addition of iodine solution to the gruel at different stages in the boiling. The blue color of iodine with starch gradually fades until it fails to react, showing that all the starch has been converted. Having settled on the milk and diluent, next comes the proper percentage of fat, carbohydrates and proteids required by infants under varying conditions. Good whole milk has been found to contain practically four per cent, of each. Different investigators have found that the percentage of butter fat in different layers of cream after it has been allowed to rise will vary from 10 to 26 per cent., but that the milk dipped off to certain depths would yield fats of certain known and fairly constant percentages. For example : The top nine ounces of a good milk will contain 12 per cent, of fat or three times whole milk; the top sixteen ounces, 8 per cent, of fat or two times whole milk. The carbohydrates and proteids remain practically the same, so that in the top nine ounces we would have milk with a formula of proteid 12, fat 4, sugar 4. The method now in constant use by Dr. Chapin in the Babies Wards of the Posr-Graduate Hospital, and by Dr. Holt in the Babies Hospital is as follows : If we wish to prepare a food for a young infant with a high fat percentage and low proteid, we would dip off the top nine ounces from a quart bottle of milk with the Chapin dipper, one of which I show here. This milk is thoroughly mixed in a pitcher and will contain fats, carbohydrates and proteids in the formula of 12-4-4. Then dilute that with three parts of dextrinized gruel, and we would have the formula 3-1.1. By adding 5 per cent, sugar or one part to 20 or 30 of food, we would have the food suited to that infant, 361. If the infant is older and we want more proteid and less fat, take off the top sixteen ounces in which the fat is twice that of whole milk and we have the formula 8 4-4. Now by diluting this with three parts of dextrinized gruel we have a formula of 2 2-3, 1 13, 1 1-3, or with the sugar added 2 2-3, 1 1 3, or we can take the top twenty ounces in which the formula is 6 4 4, and add equal parts of gruel when we will have a food of 3-2-2 with sugar added 3 6 2. So you see the percentages may be altered to suit any condition, and the proteids and fats can be made as high or as low as indicated by the condition of the infant to be fed. A whole days feeding should be prepared each morning, and placed in round, eight ounce, graduated nursing bottles. These should be lightly plugged with cotton and kept on ice at a temperature of 50 degrees or below. If the weather is very hot and the milk has a tendency to sour, it may be pasteurized or sterilized. By carefully following these directions much sickness among babies may be avoided, provided: the milk supply is good. This leads me to a point upon which I wish to lay especial emphasis. That is : the providing a purer milk upon which to feed our bottle babies. As we all know the most frequent cause of summer diarrhea is the presence of bacteria in the food, and by far the greatest per cent, of these bacteria gain entrance into the body by means of the cows milk upon which they are fed. The milk becomes contaminated either by the milkers, or by those who handle it at the dairy, by the vessels into which it is poured, or by those who bring it to market. It is undoubtedly true that certain bacteria are salutary, but they are few in number, and when the bacterial count per cubic centimetre is large, it means that pathogenic bacteria are present, and they are |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-21/nchh-21-027.pdf |
Document Sort | all; group-e; nchh-21 |
Article Title | Modification of Cows Milk in Infant Feeding |
Article Author | Charles Roberson |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-21-027 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-21 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb2666817 |
Revision History | keep |
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