Cindy, according to the book " Mothers and Medicine, a
Social History of Infant Feeding 1880 - 1950" by Rima Apple:
"The first commercial infant foods resulted in large measure
from the nutritional research of Justus von Liebig, the
acclaimed German chemist who in 1846 had described all
living tissue, including food, as composed of different
proportions of fats, carbohydrates, and proteins....in the
1860's [he] constructed what he considered the perfect infant
food. The product consisted of wheat flour, some cow's milk,
and malt flour with a little bicarbonate of potash to reduce the
acidity of the flours...By 1869 Liebig's Food was on sale in
the United States." (pg. 9)

Other chemists soon got into the act, including one with the
surname of a company well-known for being boycotted.
Physicians quickly jumped in, as well. The rest is (male
dominated) history.

Margery Wilson, IBCLC