Preservation of Milk. 121 



at low temperatures, or by the addition of a small 

 amount of sucrate of lime. This substance, known to 

 the dairy trade as "viscogen," is made by adding to a 

 thick solution of cane sugar, some freshly slaked lime. 

 The sugar solution permits of the dissolving of a much 

 larger amount of the lime than is possible in water. 

 When the liquid is allowed to settle, the clear solution is 

 then decanted off and is used at the rate of about one 





FIG. 26. PAT GLOBULES IN HEATED MILK. 



When milk is heated the masses of globules are broken up 

 and fat globules are uniformly distributed throughout the 

 milk. 



part to 100 to 150 parts of cream. The fat globules are, 

 by its action, brought into aggregates and the body of 

 the cream thus restored. Yiscogen contains nothing that 

 is at all harmful, but milk and cream to which it is added 

 must be sold under some distinctive name as "visco- 

 eream," since the laws of practically all states do not 

 allow the addition of any substance whatever to milk 

 or cream. 



