RT Journal
A1 BRENNEMANN J
T1 THe curd and the buffer in infant feeding
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1929
FD February 2
VO 92
IS 5
SP 364
OP 366
DO 10.1001/jama.1929.02700310010004
UL http://dx.doi.org/10.1001/jama.1929.02700310010004
AB 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.1 For many years it held its place as the ne plus ultra of 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,2 in 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,