The analysis of food and drugs / by T.H. Pearmain and C.G. Moor.

  • Pearmain, T. H. (Thomas Hames)
Date:
1897-1899
Catalogue details

Licence: Public Domain Mark

Credit: The analysis of food and drugs / by T.H. Pearmain and C.G. Moor. Source: Wellcome Collection.

    100/332 (page 82)
    Fat 9*5 per cent. Milk-sugar 16*5 „ Proteids 14-7 „ Ash 3-5 It is heavily preserved with boric acid. Attempts have frequently been made to replace the fat in se23arated condensed milk by working in some foreign oil or fat, just as margarine cheese is prepared by adding mar- garine fat to skim milk and then curdling in the ordinary way. The following is an abstract of English Patent 2,081, 1896 : ' Milk Products, Condensed, Improvements in the Manu- facture of. W. F. Maclaren and A. Smith Fleming, of Glasgow. ' The object of this invention is to prepare a wholesome condensed milk from separated milk. Forty gallons of milk are mixed with 28 lb. of sugar and condensed to about 100 lb. To this is then added an emulsive compound con- sisting of 12 lb. of refined beef-oil (oleo-oil), 8 lb. of lime- water, 1 lb. of cornflour, and 12 lb. of sugar. The emulsifying is preferably carried out in a steam-jacketed pan provided with an agitator, the lime-water being gradu- ally added during the mixing operation.' In a newspaper dated 1895, Warnampool (Victoria), is an account of the exhibition by the inventor, a Mr. Munro, of a condensed milk prepared by the addition to condensed skimmed milk of a ' compound' (presumably an emulsified fat). The report states that the inventor in noway claimed that the condensed milk so prepared was fit for feeding young children—in fact, he proposed to state that it was not suitable for this purpose on the labels. Foreign fat in condensed milk would be readily detected by extracting 200 grammes of the sample with ether, after