GB394182A - Improvements in and relating to the production of infants' food from cows' milk - Google Patents

Abstract

In preparing a food for infants, which is dissolved or dispersed in water when required for use, by adding to evaporated milk a sugar with or without a fat, drying under vacuum, and finally granulating, when the product has been sufficiently dried it is cooled under vacuum and the vacuum is broken by admission of carbon dioxide or other inert gas soluble in water, after which the product is granulated and packed. The dried and cooled product may be introduced into tins or like containers which are then subjected to vacuum and carbon dioxide or other water-soluble inert gas introduced and the container sealed. The milk is preferably homogenized and after the addition of sugar, e.g. dextrose, maltose, or lactose, the product is sterilized by boiling at normal pressure in an atmosphere of carbon dioxide or other water-soluble inert gas, filtered, cooled, its pH-concentration adjusted, evaporated under vacuum to a moisture content of about 4 per cent, and the vacuum broken. Vitamins may be added after the filtration when the product is at 15 DEG C. The pH value may be adjusted to 5,6, e.g. by addition of phosphates. The drying may be effected on stainless steel trays placed on hot-water heated shelves in a vacuum chamber, the temperature of the heating water not exceeding 55 DEG C. the product is then cooled by passing cool water through the shelves. To supply vitamin A, vitamin B complex, and vitamins C, D and E, there may be added respectively the unsaponifiable fraction of cod liver oil, the aqueous extract of yeast, the decitrated concentrate of lemon juice, vitamin calciferol, and wheat germ oil. The oil-soluble vitamins may be dissolved in butter or other fat which is then emulsified in the milk. The additions to the evaporated milk and their proportions may be adjusted to suit infants of different ages.