The Inadequacy of All Replacement Milks

In the early nineteenth century, it was observed that infants fed on altered cow's milk at a high mortality rate and were prone to indigestion. Even the best replacement milk that they could come up with was nt nearly as good as breast milk. For years, doctors and nutritionists struggled to develop a decent substitute. By 18 60, a german chemist, justice von leibeg, developed the first commercial baby food made from wheat flour, cow's milk, malt flour and potassium by carbonate. The formula, which was added to heatedcow's milk, soon became popular in europe.