An Improvement in Preparing Cow's Milk for Food, especially for Infants.

摘要

10,362. Litsche, G., and Nutricia Centorale f³r Backhausmilch Ges. May 3. Food preparations; preserving milk.-To milk which has been treated with papayotin or similar ferment to render a portion of its casein soluble there is added a small amount of citric or other acid, or a weakly alkaline salt such as sodium citrate or bicarbonate, in order to prevent separation of casein during subsequent sterilization. The acid or salt may be added to the cream which is separated before the fermentation, or to the fermented skim milk, or to the mixture of cream and fermented skim milk.