116 A Nciv Dairy Industry. 



sorbed through the stomach, there will always pass 

 a considerable quantity of the milk sugar to the colon, 

 where it invariably produces a heightened secretion 

 of slime and gall, and by this means acts slightly 

 purgative. It is particularly to this specific effect of 

 milk sugar that attention should be drawn, as it 

 makes milk sugar not only an invaluable, but also a 

 most necessary, admixture to artificial mothers' milk. 



Kehrer had conceived the idea of producing an 

 infants' milk by mixing the whey produced in cheese 

 factories with cream, but after exhaustive experi- 

 ments this proved to be unsatisfactory, on account of 

 such whey being too poor in albuminoids, besides 

 being too strongly polluted with bacteria, having ac- 

 quired a pronounced change in taste and commonly 

 possessing an amount of acidity by far in excess of 

 any to be tolerated in the manufacture of normal in- 

 fants' milk. In a like manner it has been tried to 

 make use of cream procured from creameries, but 

 with equally unsatisfactory results, this cream being 

 strongly infected with bacteria, and the butter fats 

 so strongly influenced by improper feeding that the 

 palatability and keepingqualities of the normal milk 

 are greatly impaired. These experiments have, how- 

 ever, proved invaluable, by showing the way on which 

 the desired end might be reached. 



If we treat fresh, clean cow's milk by a properly 

 prepared rennent ferment, observing proper tempera-, 

 ture, time of acting, and special method of stirring, 

 we are able to produce an albuminous milk serum, 



