View report page

17
The following leaflet was drawn up and distributed with a
view to popularize its use:—
Dried Milk.
What every Nursing Mother ought to know.
The Council are selling Full Cream Milk in a dried form
suitable for infants and nursing mothers.
Dried Milk is a valuable food (not a patent manufactured
food), being good cows' milk from from which the moisture has
been evaporated and possesses certain special advantages.
Liquid milk cannot be kept for any lengthened period without
undergoing changes which render it unfit for food, but Dried
Milk can undoubtedly be preserved for a considerable time with
practically unimpaired food value.
Dried Milk is an excellent substitute—not for breast milk
and not for really good cows' milk—but for much of the milk
upon which infants are now fed. Under present conditions
pure fresh cows' milk is practically unattainable in most towns,
and in view of the liability to bacterial changes in fresh milk
when kept in the ordinary dwelling-house, especially in hot
weather, it is often desirable to use dried milk in preference.
By its use waste is preventable; the exact quantity can be
made up as and when occasion requires.
The processes used in drying milk largely reduce the
number of bacteria present and materially decrease the risk of
conveyance of disease from tuberculous milk, a very common
cause of tuberculosis in children.
Mortality figures showing comparison of death rate between
children fed on Dried Milk and other hand-fed children
are strikingly in favour of the use of Dried Milk.
Scurvy and Rickets are rare in infants fed on Dried Milk,
and their occurrence is probably not attributable to this form
of food.