In the study of infant feeding it is often desirable to secure a whey containing as little casein as possible. With cow's milk it is comparatively easy to remove the casein, leaving an edible whey, but this is not true with breast milk. A perusal of the literature reveals that little has been reported on this subject. The few papers that are available direct no attention to the chemical analyses of the whey or the dilution of it. Since their chief attention is directed to either the quality or the quantity of the curd, the whey is usually greatly diluted and not edible. In the present communication a technic is described by which one is able to obtain a clear edible whey with a dilution of only 1 per cent. The minimum dilution reported by previous investigators is 15 per cent.
In their study of the casein of human milk,