AERATED MILK.

Marlborough Express, Volume XLI, Issue 71, 25 March 1907, Page 7

AERATED MILK.

NEW PROCESS FOR INDEFINITE PRESERVATION.

hJt,, ,3 :^ewife who orders a dozen bottles or aerated waters for the din™Vf° OrV Vlll S°°n be abl* to obtain milk for the nursery in the same way. A discovery has been made by "MiRandolph Hemming by which milk can be bottled and will remain sweet as long as the vessel which contains it

" My process is to eliminate the air and replace it by carbonic gas " Mr .Hemming informed a representative or a London paper. "Professor Macfayden, in his lecture on 'Bacteria in Milk/ contended that it all micro-organisms could be excluded milk would never go sour, and tins, indeed, I have proved to be the case.

"Carbonic acid gas possesses decided antiseptio properties, and is

absolutely harmless when swallowed with food. Milk which has undergone my process will keep mdeiiniiely when bottled, and the taste is indistinguishable from fresh milk.

'' To be able to cyder in a weed's supply of milk opens up unbounded possibilities.

" The infants thrive when fed on the sterilised milk, and the carbonic acid gas will prevent many cases of infantile summer disorders, which owe their origin to sour food.

" Although the bottles are carefully sterilised .before the milk is added, this is_ not so necessary as in the case of ordinary milk from the dairyman. The milk inpregnated with carbonic acid g,:s sterilises everything with which it conies in contact.

"Those who dislike aerated drinks can still the milk by pouring it out and leaving it exposed to the air for a few moments."