Peptonized milk

- Benson A.R

Peptonized milk

Peptonized milk is milk in which the proteids (curds) have been partially or entirely pre-digested. It is accomplished by the addition of peptonizing powders to the milk. These powders contain Pancreatic extract and Sodium bi-carbonate. One powder is dissolved in a quart bottle of plain or diluted milk; the bottle is immersed in water at 110° Fahrenheit and allowed to remain there ten to twenty minutes if partial peptonization is desired, or for two hours if it is to be completely peptonized. The process of peptonization is checked by heating the milk to the boiling point.
The preparation known as peptogenic milk powder (Fairchild's) is a convenient one for peptonizing milk. Peptonized milk is often necessary for babies who are sick, or premature infants that have weak digestive powers. It should only be resorted to under a physician's direction. It is not advisable to use it for a long period of time, because it does not stimulate and develop properly the digestive functions of the stomach.