[ FOOD FOR HEALTHY INFANTS][3]—THE EARLY MONTHS
What are the most important points to be remembered in modifying cow's milk for feeding during the early months?
That of the different ingredients of milk the sugar is most easily digested; the fat is next; while the proteids are the most difficult.
What relation should the fat bear to the proteids during this period?
For most infants with good digestion the best results are obtained when the fat is three times the proteids. However, this is not true of all. There are many healthy infants who are unable to digest this proportion of fat, and who do much better when the fat is made only twice the proteids.
How can one obtain formulas in which the fat is three times the proteids?
By using for dilution a 10-per-cent milk (i.e., milk containing 10 per cent fat) which serves as the primary formula from which all the other formulas of this series are derived.
In 10-per-cent milk the fat is just three times the proteids.
How can one get the 10-per-cent milk?
(1) As top-milk, as described on page 64; or, (2) by mixing equal parts of plain milk and ordinary cream (containing about 16 per cent fat); (3) from any of the milk laboratories it may be ordered directly.