MALTED MILK 



333 



Racine, Wis., in the year of 1883. The product was first placed on 

 the market under the name of "Malted Milk," given it by its in- 

 ventor, in 1887. 



Prior to the advent of Horlick's malted milk Mr. Horlick was 

 making "Horlick's Food." It was through suggestions of members 

 of the medical profession, who complained that it was almost im- 

 possible to obtain first class, pure, clean, wholesome, whole milk, that 

 Mr. Horlick took up the idea of malted milk. In consultation with 

 Dr. R. C. Hindley, then Professor of Chemistry at the Racine Col- 

 lege, who later became Chief Chemist and Superintendent for Mr. 

 Horlick, the manufacture of malted milk was subjected to consider- 

 able experimenting by its inventor before the product reached the 

 market in its perfected form. 



The convenience, nutri- 

 tive value and digestibility 

 of this product recommended 

 themselves to and were ap- 

 preciated by the medical 

 profession, and its relishing 

 properties appealed to the 

 public. The industry grew 

 rapidly and is today assum- 

 ing large proportions. 



Manufacture of Malted 

 Milk. A mash is prepared 

 by mixing wheat flour with 

 barley malt of good diastatic 

 quality. This mash is raised 

 to the proper temperature 

 for a sufficient length of time 

 to insure the complete con- 

 version of the insoluble 

 starch into the soluble malt 

 sugars dextrin and maltose. 

 This conversion is closely 

 akin to starch digestion in 

 the human system, hence the 

 resulting liquid is essentially a predigested product, claimed to 

 be of much value as a special food for infants and invalids. 



Fig*. 109. Vacuum, pan for malted milk 



Courtesy of Arthur Harris & Co. 



