Mautép 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 1t was almost 1m- 
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 
Fig. 109. Vacuum pan for malted milk : ; : ie 
akin to starch digestion in 
Courtesy of Arthur Harris & Co. 
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. 
