COMPOSITION OF HORLICIv'S MALTED MILK. 89 



was then acidulated with 5 cubic centimeters of 1 per cent acetic acid 

 and heated on a steam batli until the albuminoids separated in coarse 

 iloccules, after which it was filtered through a weighed platinum Gooch 

 crucible and washed with water until the washings were free from carbo- 

 hydrates. After drying, the cruci1)le and its contents were transfered 

 to a direct extraction apparatus and exhausted with pretroleum ether, 

 The fat was then determined from the loss of weight of the crucible or 

 from the weight of the petroleum ether extract. A mean of four deter- 

 minations by this method gave 8.18 per cent of fat. That all the fat 

 is carried down and retained in the Gooch was evidenced by negative tests 

 for fat in the clear filtrate. 



Trillat and Sauton ^ have described a new method for the determi- 

 nation of proteids in milk which is identical with the procedure given 

 above for the determination of fat, with the exception that they add 

 5 drops of commercial formaldehyde to the diluted milk before acidulating 

 with acetic acid, they also extract the dried precipitate with acetone 

 instead of ether. They claim that no proteids could be detected in the 

 filtrate by any of the ordinary reagents. 



It was hoped that the process as followed would also serve for the 

 estimation of the total albuminoids in malted milks, but it was found that 

 the filtrate contained at least one-half of the total proteids of the original 

 powder, furthermore that the fat-free residue left in the Gooch crucible 

 contained about 2-J per cent of nonnitrogenous matter calculated on 

 the original weight of malted milk dissolved. The nonnitrogenous 

 matter thus foimd was not due to incomplete removal of soluble carbo- 

 hydrates, nor was it mineral in nature, for the ash content of the filtrate 

 accounted for the total amount of ash found in the malted milk by direct 

 estimation; therefore, malted milk undoubtedly contains nonnitrogenous 

 organic matter insoluble in excess of boiling acidulated water to that 

 extent. 



The detailed results of our analj^sis of Horlick's malted milk is given 

 in the following table and I'epresents the mean of four separate analyses : 



Per cent. 

 Moisture (loss at 100° C.) 4.03 

 Fat (by petroleum ether) 8.18 

 Total albuminoids nitrogen X 6.25 16.64 

 Total soluble carbohydrates (loss to boiling- 

 water) 64.47 

 Insoluble nonproteid organic matter, stareli 



fiber, etc. 2.60 



Mineral matter 4.08 



Summary: First, the comparatively high moisture content is readily 

 explained by the greater relative humidity of this climate; second, the 

 samples examined in this laboratory contain at least 8 per cent of fat. 



"Bull. Soc. Chim., 39, 906. 



