NEW METHOD OF MAKING MILK DIGESTIBLE.
Dr. Eobert T. Edes gives a valuable method of preparing milk where other methods have not proved useful. A pint of milk is gently warmed. Into it is dropped, very slowly and with constant stirring, about twenty minims of dilute hyprochloric acid. The milk should be stirred until it/cools. In this way a very fine flocculent coagulum is produced, floating in the whey, which is easily accessible to the digestive secretions, while the whole fluid has lost somewhat of the flat and cloying taste which makes it unacceptable to so many. It will be noticed that milk prepared in this way differs from the various wheys in the highly important particular that the casein is retained and used, instead of being separated out as a distinct product.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19010817.2.70.2
Bibliographic details
Auckland Star, Volume XXXII, Issue 185, 17 August 1901, Page 2 (Supplement)
Word Count
133NEW METHOD OF MAKING MILK DIGESTIBLE. Auckland Star, Volume XXXII, Issue 185, 17 August 1901, Page 2 (Supplement)
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.
Log in