wunder · LibraryPart 304
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«MILK:»
See also Foods.
«Determining Cream.»—An apparatus for determining cream in milk consists of a glass cylinder having a mark about half its height, and a second mark a little above the first. The milk is added up to the lower mark, and water up to the second. The amount of water thus added is about one-fourth the volume of the milk, and causes the cream to rise more quickly. The tube is graduated between the two marks in percentages of cream on the undiluted milk. A vertical blue strip in the side of the cylinder aids the reading of the meniscus.
«Formaldehyde in Milk, Detection of.»—To 10 parts of milk add 1 part of fuchsine sulphurous acid. Allow to stand 5 minutes, then add 2 parts of pure hydrochloric acid and shake. If formaldehyde is not present, the mixture remains yellowish white, while if present a blue-violet color is produced. This test will detect 1 grain of anhydrous formaldehyde in 1 quart of milk.
«Malted Milk.»—To malt milk, add the following:
Powdered malt 1 ounce Powdered oat meal 2 ounces Sugar of milk 4 ounces Roasted flour 1 pound
«Milk Extracts.»—These are made from skimmed milk freed from casein, sugar and albumen, and resemble meat extracts. The milk is slightly acidulated with phosphoric or hydrochloric acid, and evaporated in vacuo to the {475} consistency of thick syrup. During the crystallization of the sugar, the liquid is sterilized.
«Modification of Milk for Infants.»—For an ill child note the percentages of milk taken; decide, if indigestion is present, which ingredient of the milk, fat or proteid, or both, is at fault, and make formula accordingly.
After allowing the milk to stand 8 hours, remove the top 8 ounces from a quart jar of 4 per cent fat milk by means of a dipper, and count this as 12 per cent fat cream. Count the lowest 8 ounces of the quart fat-free milk. From these the following formula may be obtained, covering fairly well the different percentages required for the different periods of life.
First Week.
12 per cent cream. Fat-free milk. Fat 2.00 Cream 3 1/4 oz. Sugar 5.00 Milk 1 1/2 oz. Proteids 0.75 Milk sugar 2 meas.
Second Week.
Fat 2.50 Cream 4 1/4 oz. Sugar 6.00 Milk 1 1/4 oz. Proteids 1.00 Milk sugar 2 1/2 meas.
Third Week.
Fat 3.00 Cream 5 oz. Sugar 6.00 Milk 1 oz. Proteids 1.00 Milk sugar 2 1/2 meas.
Four to Six Weeks.
Fat 3.50 Cream 5 3/4 oz. Sugar 6.50 Milk 1 3/4 oz. Proteids 1.00 Milk sugar 2 1/2 meas.
Six to Eight Weeks.
Fat 3.50 Cream 5 3/4 oz. Sugar 6.50 Milk 3 1/4 oz. Proteids 1.50 Milk sugar 2 1/4 meas.
Two to Four Months.
Fat 4.00 Cream 6 3/4 oz. Sugar 7.00 Milk 2 1/4 oz. Proteids 1.50 Milk sugar 2 1/2 meas.
Four to Eight Months.
Fat 4.00 Cream 6 3/4 oz. Sugar 7.00 Milk 4 3/4 oz. Proteids 2.00 Milk sugar 2 1/4 meas.
Eight to Nine Months.
Fat 4.00 Cream 6 3/4 oz. Sugar 7.00 Milk 7 1/2 oz. Proteids 2.50 Milk sugar 2 meas.
Nine to Ten Months.
Fat 4.00 Cream 6 3/4 oz. Sugar 7.00 Milk 10 1/2 oz. Proteids 3.00 Milk sugar 1 1/2 meas.
Henley's Twentieth Century Formulas, Recipes and Processes · The Wunder Library — complete classics, free to read, with narration.