The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1918-10-25
GOOD MILK WITH cows 10000
MILES AWAY.

without the dependence on cows is an
interesting suggestion. 1t is claimed
that the demand for good milk ana
cream may be met without the pres
ence of cows, provided transportation,
water and power are available A
prominent American chemist offers
the following recital.
First of all, let US recall that copra
is an article Of commerce and con
sists of the dried meats Of cocoanuts.
1t contains from fifty per cent to six
ty-three per cent of oil There IS
hardly any limit to the amount that
may be produced
In India, Cochin China. the Sc2tu
Sea Islands and elsewhere the oil
has been used as food since the dawn
Of history. for the fats contained in
it are singularly like the milk fats
Of mammals in most respects. 1t is
already in wide use in this county as
nut margarine" which is cocoanut
oil into which some butter has been
melted and the whole chUrned with
skim milk and worked as ordinary
Gutter
Now let US discuss skim milk for
a minute. That is milk with the fats
removed. There remained behind
among ether things nearly all the
casein. most Of the milk sugar and
part Of the vitamines, dependent up
on the metho3 Of drying Vitamines
are reported to be needful ID make
children grow. in the place OF spank
ings recommended by Uncle Remus
Casein is the most easily assimilated
OF all protein foods
The process which we are about
to describe was patented but not
worked out to a commercial scale.
Tie rights were bought by some Chi
cago business men and when indus
trial research was necessary. they
came to US. The new art consists OF
mixing skim milk in water and incor
pOrating cocoanut oil with it until it
becomes an emulsion just like milk
or cream. 1t is not so simple as it
looks, because one can shake up
skim milk and cocoanut oil with wat
er until the cows come home. but as
soon as the mixture is allowed 10
stand the oil and water separate.
The striking feature Of the inyen-
ton is the discovery Of a stabilizer
a productive colloid, perfectly harm
less body found in raw sugar. which
viii make those minute particles OF
fat shy away from each other just
as they 90 in milk. instsd Of merging
together into one mass. as particles
OF fat Will do under ordinary circum.
stances.
The process fortunately lends itself
TO technical Developments. and ali sorts
of apparatus were tested out until
finally it was ready for commercial
scale manufacture. Then We found
a purchaser and built a factory which
is nov in regular operation.
We can get whatever type is want
ed; thin milk, rich milk. half cream.
full cream. or even thick, clotte1 De
yonshire cream. 1t tastes like milk
and cream. contain substantially the
same bodies. is slightly more diges-
tible than the original cow product.
while its keeping qualities are fully
as good if not better It is already
in successful use at table. in making
cream caramels and ice cream. and
in cooking.
1t may be produced wherever there
are shipping facilities good water
and fuel 30 cow is needed for
10000 miles. In the tropics. where
mich COWS are difficult to maintain;
in camps; in Industrial centers built
on arid land or on ship board such
an emulsion plant may be set up. It
IS also IN great cities where, owing
to the complexities Of distribution the
price OF milk is getting clear out Of
its proper proportion in the cost Of
! living. that this innovation should be
a special boon The thousands Ct
years successful use Of the same fat
for edible purposes, the sterilization
of the skim milk by evaporation. the
economy Of the process and the clean
ly methods Of preparation from start
TO finish, all assure the product to
be at once wholesome and tree from
the hazards Of commercial milk
Floyd Old OF the L. s heavy artil-
lery now in France writes home that
he Is enjoying nor only the best 81