GB665204A - Method for preparing a substitute for human milk - Google Patents

Abstract

665,204. Human milk substitutes. NYROP, J. E. Sept. 30, 1948, No. 25490/48. Class 49. A substitute for human milk is prepared by modifying cow's milk to a product containing casein and albumin protein, or the hydrolysis products of such proteins, and, if desired, fat and sugar, in the ratio in which they occur in human milk, and adding to the product folic acid and nicotinic acid in the proportions in which they occur in human milk. The amino acids cysteine and cystine, or substances containing cysteine, e.g. glutathione, and other vitamins, e.g. A, B, C, D and p-aminobenzoic acid, may be incorporated. The albumin may be lactalbumin from whey, from which anaphylactically active substances are preferably removed by enzymatic hydrolysis, e.g. by hydrolysis under the influence of lactic acid bacteria, cattle or swine blood serum or plasma, from which the euglobulin fraction has preferably been removed by salting out or by adsorption on aluminium hydroxide gel, or egg albumin in which the avidin has been destroyed, e.g. by heating to 60‹ C. Usually the pH of the product is adjusted to 6.8 by addition of sodium bicarbonate or of lactic acid, but a product of pH 4-5 may be made. The product may be homogenized, and may be dried, e.g. by atomizing in hot air. The fat may be milk fat, e.g. cream of 10 per cent fat content obtained by centrifuging cow's milk is conveniently the starting material modified; milk fat may be substituted in part by another fat such as olive, coconut, palm kernel or palm oil. The sugar includes lactose, which may be in the form of whey from which the,proteins have been removed by coagulation and centrifugal separation and the peptides have been removed by treatment with active carbon, galactose and glucose. and such sugars with maltose or sucrose.