The purpose and the indications for the acidification of cow's milk in infant feeding have been well reviewed recently by Faber.1
The usage of milk acidified by acetic acid in the form of ordinary vinegar has been reported.2 The chief reason for the employment of acetic acid in its natural state, as in vinegar, was due to the apparent harmlessness of this product, as manifested by its dietary usage from ancient times.
Because of the variability in the acidity of different brands of vinegar, only one of about average strength,3 labeled 5 per cent acidity, was prescribed for use in the home. In this way, a uniform acidification was obtained.4 Barreled vinegar of tested acidity was used in corresponding proportions for the hospital cases.
U. S. P. ACETIC ACID MILK
Recognizing the desirability of a chemically pure acetic acid of official standard strength, I used the
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