84 



DAIRY TECHNOLOGY 



sugar, and still maintain the other constituents at normal. 

 This may be done by mixing, in the proper proportion, 

 liquids of known composition, for example, cream, whey 

 (containing added milk sugar) and distilled water as 

 follows : 



To make loo pounds modified milk: 



20 lbs. cream (18 per 

 eent fat) 



70 lbs. whey (8.5 per 

 cent milk sugar) 



10 lbs. distilled water. . 



100 lbs, containing. . . . 



Asli. 



Lb. 



0.14 



0.49 

 0.00 

 0.63 



The composition of this modified milk approaches, 

 very closely, that of human milk. 



In large cities there are special laboratories in which 

 modified milk is prepared. Calculated tables are con- 

 sulted, so that any quantity of fresh modified milk can 

 quickly be made. The physician prescribes milk of a 

 certain composition. This prescription can then be taken 

 to the laboratory, and the modified milk is put up in ac- 

 cordance with the prescription. This milk is put into 

 small bottles containing only one feed. The Walker 

 Gordon laboratories are in operation in many of the large 

 cities in the United States, and do a large volume of 

 business along this line. 



Homogenized Milk.^ — This class of milk is found on 

 the markets of this country only in very rare instances, 

 though it is used to some extent in European countries. 



Homogenized milk seems to be objected to in this coun- 



' The homogenizing machine and the use of homogenized cream for ice- 

 cream making are described in Chapter XIX. 



