PREPARATIONS MADE FROM MILK 107 



Dried Milk Cocktail 



Take a given quantity of skim-milk and add one 

 per cent of grain alcohol until precipitation of casein 

 has ceased. Filter the precipitated casein from the 

 Hquid. Dry at from 145° to 149° F. Above this 

 temperature the albumen may become insoluble. 

 Pulverize and mix with water, milk, beef-tea, cocoa, 

 or hot water in proportion about half and half, or to 

 suit the taste. Where casein has thus been precipi- 

 tated with alcohol and then dried and redissolved in 

 water it can no longer be curdled by pepsin in the 

 stomach. It is converted from insoluble to a soluble 

 form without losing any of its food value. 



EXERCISE XXIX 



(This exercise may be taken or omitted at the option of the in- 

 structor.) 



Preparations made from Milk 



Make plasmon or caseon by precipitating casein 

 with HCl, neutralize with carbonate of soda. 



Make casein of lime by precipitating casein and dis- 

 solve by phosphoric acid equal to quantity of lime used. 



Make nutrose by boiling together in any alkali 

 solution dried casein and caustic acid. 



Make Santogene by mixing 95 per cent glycero- 

 phosphate of sodium and 5 per cent casein. Precip- 

 itate casein with acetic acid, wash with methyl 

 alcohol and dry slowly. 



Make eucasine or ammoniacal casein by passing 

 ammonia through the emulsion of alkaline casein. 



