A series of substitutes for milk in the treatmentof allergies

Abstract

Summary In eczema, especially infantile eczema, milk allergy plays a major role. The majority of eczematous infants react to the curd of milk whether there is sensitivity to the casein alone or sensitivity to both casein and lactalbumin. Casein of both cow's milk and goat's milk is almost identical immunologically. Because of the greater proportion of casein in cow's milk than in human milk, there is a greater chance of casein sensitization. Soybean flour varies widely in protein, fat, and phosphorus content. Therefore, to avoid variations in soy formulas, processing of the flour must be investigated throughly before using as the base for “soy milk.” The literature has demonstrated the necessity of the addition of both calcium and phosphorus to milk substitutes rather than calcium alone. equal to or greater than equivalent amounts of calculated formulas made with milk and added carbohydrate. Gelatin as a complementary protein fortification rather than as a sole source of protein seems adequate. The increased absorptive ratio of vegetable oils over butter fat makes such fortification desirable. Correct physical constitution of the substitutes with surface tensionapproximating that of milk, curd tension that of a soft curd milk, and pH about the neutral point has been attained. These substitutes combine the advantages of a soft curd milk with the advantages of an acidified milk. The palatability, fluidity, low cost, ease of availability, and ease ofpreparation are all exemplified in the comparative lack of difficulty with which these preparations have been offered to both the patient and the one preparing the formula.