Abstract
The use of buttermilk as an infant food has not been tried to any great extent in America, although it has been used extensively in Europe, particularly for many years in Holland. It certainly has not received the attention it deserves as a suitable method of feeding infants with gastrointestinal disorders and infantile atrophy. One reason for the hesitancy on the part of the profession in this country to take up buttermilk as a food for sick infants has been the uncleanness of much of the buttermilk on the market. Buttermilk from different dairies is such a variable substance that of necessity different results will be obtained from its use by different observers. This is also the reason why the analysis of buttermilk, made at different times, in different places, has varied greatly. No figures can be set down as the exact percentage formula of buttermilk in general, but from
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