A study of the composition of human milk

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Abstract
Critical observation of the actual process of suckling shows that the milk is obtained by two different mechanical processes[long dash]the direct pressure exerted by the gums upon the nipple and areola and the suction action exercised by the tongue and cheek. In obtaining the samples for the investigation the nearest approach which can be made artificially to reproduce these two factors in the normal process, was found to be digital pressure and gentle suction from a breast pump. A systematic investigation of the % of fat in samples of milk extracted by these 2 methods indicates that in the method of extraction is a most important factor affecting the % of fat in the milk. The milk samples were obtained from nursing mothers in hospital lying-in wards and from those attending infant welfare clinics. In all, 276 samples taken before and after the baby had fed and 18 dripped samples were collected and analyzed. From their results the authors conclude:[long dash]In any given sample of milk, other factors being equal, that the quantity of fat present will depend inversely upon the quantity of milk present in the breast at the time of taking the sample and directly upon the degree of pressure exerted in the process of extraction. The lowest % of fat will be found in the dripped samples. The other factors considered in the fat content of the milk were, the individual variation, the relation of the proportion of fat to the yield, and the gradual rise in the percentage during the first fortnight of lactation.

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