The use of waters with a low saline content (oligomineral waters) in the feeding of babies.

The problem of the dilution of foodstuffs for early infancy is discussed, with particular reference to artificial milks. The authors briefly consider the influence of calcium salts in the course of curdling, both for milks enriched with such salts and in diluted milks, as well as the importance of a correct well-dosed saline content in the diet for the early stages of infancy. They then control experimentally, using scalar dilutions (1:100; 1:1000; 1:5000) of pepsin at a known titre, the coagulation of commercial powdered milk and of fresh cow's milk, diluted with various types of mineral waters (chlorinated-sodic oligomineral water; bicarbonate-calcic oligomineral water; bicarbonate-alkaline-terrous mineral water).