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August 14, 1937

Über die Ernährung des Säuglings

JAMA. 1937;109(7):530. doi:10.1001/jama.1937.02780330058032

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In the first half of this instructive pamphlet on the feeding of normal infants, Professor Beumer reviews briefly the well known one-third, one-half and two-thirds cow's milk dilutions and other milk modifications in vogue on the continent during the past twenty-five years. The second half is a rather convincing dissertation on the virtues of lactic acid whole milk. In 1920, after Viennese pediatricians had shown that healthy infants can tolerate undiluted cow's milk enriched with carbohydrate, Beumer began to use the undiluted milk. In his first formula, 2 per cent flour (cornstarch, rice flour or wheat flour) and from 3 to 6 per cent sugar (nährzucker or saccharose) were added to the milk before boiling. Klotz was the first to add lactic acid to cow's milk. In 1923 Marriott showed that young infants can tolerate lactic acid whole milk for long periods. Others soon tried citric acid, hydrochloric acid, orange

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