No; the mixture contains too little fat.
What is the easiest way of overcoming this?
By increasing the fat in the milk before dilution. It may be done by using top-milk or a mixture of milk and cream.
What is top-milk?
It is the upper layer of milk removed after standing a certain number of hours in a milk bottle, glass jar, or any tall vessel with straight sides. It contains most of the cream and some of the milk just below.
The strength of the top-milk is measured by the fat it contains—e.g., a 10-per-cent milk contains 10 per cent fat; 7-per-cent milk contains 7 per cent fat, etc. These are the two strengths of top milk most used in infant feeding.
On what does the percentage of fat in top-milk depend?
1. On the length of time the milk has stood.
2. On the manner in which the top-milk is removed.