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TASTE OF THE NEW MILK. 



The fluid (says the Times), as far as its appearance is con- 

 cerned, is quite indistinguishable from rich cow's milk. It is de- 

 lightfully smooth on the palate. On the other hand, the taste 

 seems to some persons slightly different from that of ordinary 

 milk. It is said that even this slight "taste" can be removed at 

 will. A dairyman was recently asked to express his opinion of 

 the new milk, and two glasses, one containing his own milk and 

 the other the artificial fluid, were placed before him. He praised 

 what he supposed was his cow's milk and expressed a very modi- 

 fied appreciation of the other. His surprise on learning of his 

 error was naturally great. 



INTRODUCTION OF BACTERIA. 



The new milk has been built up from a basis of casein obtained 

 from the soya bean. Casein, of course, is likewise the basal con- 

 stituent of cow's milk. The beans are treated by a special process 

 whereby all oil and waste matter are removed and only the pure 

 casein left. To this basis are added in exact proportions fatty 

 acids, sugars and salts and emulsification is carried out. 



The difficulty of producing a perfect emulsion (milk is one of 

 the most perfect emulsions known) has been completely over- 

 come, the new fluid satisfying every test in this direction, even 

 to the extent of refusing to "cream." 



Milk, however, is something more than a food substance ; it is 

 a living fluid containing a definite stray, of bacteria which assist 

 in its digestion. In order that the synthetic milk may approxi- 

 mate in all respects to the ^ real milk bacteria of the required 

 strains, including the lactic acid (sour milk) bacilli rendered 

 famous by iMctchnikoff a few years ago, are introduced to the 

 fluid and permitted to act upon it until it reaches exactly that 

 state of what may be termed maturity at which fresh cow's milk 

 is obtained. That it is indeed a real milk is proved by the fact 

 that excellent cheese and "butter" can be made from it. 



The advantages of the new milk are obvious. It is. of course, 

 free from all suspicion of being contaminated with "milk-borne" 

 diseases like tuberculosis, scarlet fever, or diphtheria. It can. 

 moreover, be made up in any proportions desired, that is with 

 more or less casein fat. sugar, or salts, and thus can be supplied 

 to children and invalids according to a medical prescription. 

 Finally, the new milk can be produced more cheaply than any 

 ordinary milk, and should thus prove a real boon to the poor. 



The distinctive taste of the milk is due to the use which is made 

 of the .soya bean. It is almost impossible to describe it. since like 

 the taste of celery or cinnamon it is i^eculiar to itself and char- 

 acteristic. A sam])lc of the milk was suljmitted to a food expert 



