104 DAIRY LABORATORY GUIDE 



EXERCISE XXVIII 



Atimidcaseose 



Process patented 



Render skim-milk slightly alkaline with lime-water 

 or sodium carbonate (NajCOj) and heat to 4° C. 

 Add just sufficient rennet to coagulate and filter out 

 whey. Wash curd. Place in autoclave if obtainable 

 and subject to superheated steam at a pressure of 

 100 pounds per square inch, for three hours. Curd 

 thus prepared is very nutritious and readily assimi- 

 lated by invalids. Repeat, using 5 pounds of whole 

 milk and coagulate as rapidly as possible by means 

 of rennet. Neutralize by baking soda and filter. 

 Taste filtrate, which is said to be very digestible and 

 which is often used for invahds. 



. Milk Shake 

 To i pint of whole or skim-milk add about one table- 

 spoonful of sugar, about twice that amount of'pow- 

 dered ice, a pinch of baking soda, and a few drops of 

 flavoring. Shake well in lemonade shaker and serve. 



Buttermilk Highball 



Mix J pint of buttermilk, | pint of ice cream, and 

 a pinch of baking soda, or an infusion of carbonic 

 acid gas (CO2). Shake thoroughly in lemonade 

 shaker and drink. 



