130 CASEIN. 



albumen contained in the product is not coagulable by the 

 heat of boiling water. The chief constituents are : fat, 3'5 

 to 4'5 per cent. ; albumen, 70 per cent. ; and phosphoric acid, 

 1*5 to 2'5 per cent. The flavour is agreeable, and the pre- 

 paration is said to be liked. As usual with milk preparations, 

 it is mixed with other foods. 



Guttmann's Nutrient Milk Flour. In contrast to the 

 other albuminoid preparations, this milk food is a mixture 

 of several ingredients. Skim milk casein is mixed with 

 prepared carbohydrates, mainly gluten-free oatmeal and a 

 small quantity of aromatic substances. The preparation is 

 a tine white powder of agreeable flavour, and its albumen is 

 soluble in water. The composition is as follows : dry mat- 

 ter, 92*7 per cent., of which about 20 per cent, is albumen, 

 65 per cent, carbohydrates, and 4 per cent. fat. It is said 

 to be very digestible and liked by children and dyspeptics. 

 Its chief characteristic is the large proportion of readily di- 

 gestible carbohydrates; and for this reason its employment 

 might be indicated in suitable cases. 



Sanatogen is another casein preparation. It is made by 

 a patented process, and consists of 95 per cent, of casein 

 and 5 per cent, of sodium glycerophosphate. It is a whitish 

 powder, inodorous and nearly tasteless. Some people ex- 

 perience a disagreeable after-taste on first taking this prepara- 

 tion and do not grow accustomed to it for some little time. 

 Sanatogen is assimilated in precisely the same way as meat 

 albumen; and, according to the results of experiment, the 

 assimilation is good. 



Eulactol differs from most casein preparations inasmuch 

 as it is a mixed product. It is prepared by evaporating milk, 

 according to a patented process, by exposure to a temperature 

 not exceeding 98 F., in vacua, since otherwise the fat would 

 sustain alteration, leading to early rancidity. The explana- 

 tion of this appears to be that the fab globules are surrounded 



