The Curd and the Buffer in Infant Feeding

Acid milk of one kind or another has long held first place in the therapeutic armamentarium in the artificial feeding of infants with diarrheal disorders. Buttermilk, a by-product of the dairy industry and for generations a standard food for babies in Holland, found its way into scientific pediatric circles at about the beginning of the present century, chiefly through the efforts of Teixeira de Mattos.1For many years it held its place as thene plus ultraof artificial foods in the feeding of pathologic infants. Its evident superiority over fat free sweet milk was never seriously questioned, authoritatively, except by Czerny and Keller,2in 1906, with whom it followed as a logical corollary to the view that in the fat lay the essential difficulty in artificial feeding. In the latter part of the second volume of the same edition2(1917), and in the second edition, they,