CASEIN FOODSTUFFS. 135 



paration of a stable, non-hygroscopic compound of casein 

 with phosphoric acid, by concentrating an aqueous solution 

 of phosphoric acid to a syrupy consistency along with 1 part 

 of casein, and then intimately mixing this with the rest of 

 the casein and drying and grinding the product. This may 

 be mixed with an equal quantity of sodium bicarbonate and 

 used in breadmaking. 



BERNSTEIN'S BAKING PREPARATION. 



A baking preparation consisting of casein and albumen 

 is obtained by heating skim milk, precipitating the casein, 

 and converting the same into a creamy condition by further 

 mechanical treatment. 



MAKING BREAD, Low IN CARBOHYDRATES, FROM 



FLOUR AND CURD. 



Crude casein forms a useful adjunct in breadmaking, but 

 in the ordinary method of baking its use is merely a re- 

 stricted one, since any excess over a very limited quantity 

 prevents the dough from rising properly. At the same time 

 the milk sugar introduced in the curd remains in the bread. 

 These two drawbacks to the use of the bread for invalids 

 can be obviated by adding to the dough and casein a portion 

 of peptone, albumose (or substances containing the same), 

 digestive extracts, albuminoids, or derivatives thereof. 



HIGGINS'S CASEIN FOOD. 



Casein is precipitated from skim milk by hydrochloric 

 acid, the product being dried, ground to powder and mixed 

 with flour, rice, grits, tapioca, oatmeal, arrowroot, bran, 

 sugar, etc. 



PREPARING SOLUBLE CASEIN COMPOUNDS WITH 



CITRATES. 



Milk casein, in the moist state, is rubbed down with tri- 

 sodium citrate, with or without an addition of sodium bicar- 

 bonate or trisodium phosphate, and the product is dried. 



