DE226058C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

- M 226058 CLASS 53 e. GROUP

PHILIPP MÜLLER in FRANKFURT a. M.

Patented in the German Empire on December 3, 1908.

The hitherto customary improvements in cow's milk for the purpose of making it particularly suitable as infant food consist essentially in the attempt to make cow's milk more digestible either by diluting it with water or to effect a kind of predigestion or predilution by chemical treatment.
The assumption was that cow's milk casein in particular was very difficult to adapt to a child's stomach. This view is expressed in the well-known Gaertner process (patent specification 82510, class 53), in which, in order to produce a low-casein children's milk with the same fat content as human milk, the cow's milk should be diluted with enough water before centrifugation to make the casein content the mixture obtained in this way comes as close as possible to the casein content of human milk, whereupon the product, which is poor in casein and with a fat content corresponding to human milk, leaves the centrifuge during centrifugation.

Recent scientific research (namely the research of Professor Finkelstein) have now shown that the casein of cow's milk (this is already the case with fat known for a long time) is well tolerated and exploited by normal infants, the disorders, which nevertheless often occur through pure cow's milk nutrition, i.e. on the mineral ones Components (especially salts) of the milk have to be returned. The cow's milk This is because it contains salts in far greater quantities and in a form that is more difficult to dissolve than human milk.

The purpose of the present method is to extract the cow's milk while maintaining the total fat and casein content of the greater part of the salts as children's food is more digestible and more digestible do.

The procedure is carried out in the following manner :

A certain quantity of whole milk is given a certain amount, in a known manner, by rennet precipitation The amount of casein obtained is added and the casein content of this whole milk accordingly increased The milk is now mixed with an amount of water corresponding to the amount of casein added and the whole thing separated into two parts on a suitably adjusted centrifuge in such a way that that the higher-fat part contains the normal casein content of whole milk. The salary the mineral components of this fat milk are then reduced by so many parts than the fat-free part excreted from the centrifuge (casein and water) in the ratio to the whole.

Example.

It should be made 10 1 whole milk with about ¹ Z _{3 of} the normal mineral content of cow's milk.

10 1 whole milk are made with about 20 1 skimmed milk excreted casein as well

mixed with about 19 l of water. The mixture is then centrifuged in a centrifuge, which is set to 33V ₃ percent cream removal, and gives the desired result in its high-fat part.

Simultaneously with the salt content, the method described also increases the sugar content the cow's milk decreased.

On the whole, the present procedure is one of today's demands of Science adapted milk suitable for permanent feeding of children achieved.

Another major advantage of the process is that it is digestible the milk obtained in this way

Sterilization is not so adversely affected as it is with ordinary cow's milk Case is.

Claims (1)

Patent claim: Process for the production of a low-salt and low-sugar cow's milk from normal Fat and casein content, characterized in that a correspondingly increased whole milk protein content due to the addition of casein this additive is mixed with water and a part of normal content is removed from the mixture by centrifugation Fat and casein, but with a lower salt and sugar content, is deposited.