134 CASEIN. 



of about 10 parts of sodium bicarbonate with 85 parts of 

 ordinary dry casein, the mixture being well ground and 

 treated with 2 parts of finely powdered calcium chloride, 

 following this treatment by incorporating with the product 

 about 5 parts of powdered milk sugar and 5 of butter fat for 

 each 4 parts of casein present. 



MILK FOOD. 



According to S. Ramage (American patent 730,702), 

 milk is made slightly alkaline and heated, treated with a 

 coagulant, and the resulting casein exposed to a steam 

 pressure of 100 Ib. per square inch until converted into 

 liquid amide caseose. 



EMULSIFIABLE CASEIN. 



To obtain casein in a form that emulsifies when boiled in 

 water, it is mixed with a quantity of an alkaline salt, in- 

 sufficient to produce a soluble compound ; and this mixture, 

 after being moistened with water, is dried at a moderate 

 temperature. The product on being boiled with water gives 

 a homogeneous emulsion closely resembling milk. This 

 preparation is patented by the Aktien-Gesellschaft fur 

 Anilin-Fabrikation, Berlin. 



CASEIN PHOSPHATE FOR BAKING. 



To prepare casein phosphate for breadmaking, Hatmaker 

 mixes a syrup of monocalcium phosphate, Ca(H 2 PO 4 ) 2 

 free from sulphuric acid and water with casein that has 

 been precipitated from milk by means of an acid and freed 

 from milk sugar, salts and soluble impurities by washing 

 with water. These ingredients are intimately mixed by 

 putting them through a mill, or in any other suitable way, 

 and the resulting thick, uniform mass is finely dried at a 

 low temperature in vacuo and reduced to powder. 



Another patent by the same inventor relates to the pre- 



