THE CHEMICAL CONSTITUENTS OF MILK ,319 



should be used to coagulate the casein, and a slight excess of 

 calcium carbonate should be used to neutralise it. The excess 

 can be filtered off. If the acid is not completely neutralised, 

 it will curdle the milk to which it is added. As this requires 

 care, some people prefer to coagulate the casein with rennet. 

 In that case, the whey must be boiled to destroy the ferment, 

 and the albumin is thereby precipitated. Practically the same 

 result would be obtained by simply adding water, milk, sugar, 

 and cream to cow's milk. Specially graduated glasses, e.g. the 

 " Materna," are sold for measuring the quantities of water, 

 cream, and milk. 



A commercial product, prepared in the manner described 

 above, can now be obtained under the name of " Humanised 

 Milk." 



