Prepared Milk Food for Infants and Invalids.
Year: 1889

page_text: Date of Application, 15th Oct., 1889-Accepted, 23rd Nov., 1889
COMPLETE SPECIFICATION.
Prepared Milk Food for Infants and Invalids.
I, JOHN CARNRICK, of 447 Greenwich Street, in the City and State of New York,
United States of America, Manufacturing Chemist, do hereby declare the nature of
this invention and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement:-
This invention relates to a prepared milk food for infants and invalids, possessing
the nutritive qualities and digestibility of human milk.
The ject of the invention is to produce a powdered food containing the constituents
of human milk, including fat, in the requisite proportions, and which, at the same
time, shall possess good keeping qualities, the fat remaining permanent or free from
rancidity; a food in which a portion of the casein of cows milk is partly digested and
rendered soluble, while the remainder is rendered in characteristics like the casein of
human milk, that is, flocculent, and coagulable only in soft curds, and as easily digested
by the infant as that in human milk, in which the added fat is emulsified and partially
prepared for assimilation. I have found in practice that a food containing a large
proportion of milk fat will not keep for any length of time, for the reason that such
fat soon becomes rancid. In order, therefore, to present a food possessing good
keeping qualities, and, at the same time, possessing the requisite proportion of fat, I
substitute for the fat of cows milk in my preparation a suitable proportion of cocoa
butter, which closely resembles milk fat in composition, and which remains permanently
sweet and is as easily digested as milk fat. Moreover, a pure vegetable fat, such as
cocoa butter, has special advantages, for the purposes of my prepared food, over animal
fats derived from sources liable to be contaminated.
In carrying out my invention, fresh cows milk is first treated for the removal
of most of its cream, preferably such proportion that the finished, dried and
powdered product shall contain only about two per cent. of the natural fat. The
necessary proportion of cocoa butter is then added to the milk, and melted in the
digesting pan just before treating with pancreatine. Fresh extract of pancreas, in
the proportion of about one half to one fluid dram to the pint of milk under
treatment, is added to the quantity in the pan, and the batch is then heated to
about 105 degrees Fahrenheit, and is maintained at that temperature while subjected
to gentle stirring or agitation for about fifteen minutes, or a sufficient length of
time to render about one fourth of the casein soluble, while the remainder of the
casein is rendered in its physical characteristics flocculent, like the casein of
human milk, and the fat emulsified and partially prepared for assimilation. A
sufficient quantity of pure milk sugar is now added to make the proportion of
carbo-hydrates equal to that found in a sample of average good human milk. The.
mixture. is then heated to a temperature of about 180 degrees Fahrenheit, or
sufficiently high to destroy the digestive power of the pancreatic solution, and
thoroughly sterilize the milk, and is then evaporated in vacuo to a dry condition.
and afterwards ground to a fine powder. The powdered milk food is finally placed
in hermetically sealed packages, by which it is kept in a perfectly aseptic condition.
Being free from bacterial contamination, and practically free from moisture, this
food will keep unchanged for any desired period of time. Any tendency to acidity
in the milk is prevented by the addition of a small quantity of carbonate or
phosphate of soda or lime. In the above process, the portion of the casein which
is not peptonized is acted upon by the pancreatic ferment in such a manner as to
destroy its tough tenacious character, and render it light and flocculent, so that it
resembles the casein of human milk, and will no longer coagulate into hard
indigestible curds. This preparation of milk is quite important, for it is well known
that the difficulty experienced by children in digesting cows' milk, either fresh or

page_text: condensed, is caused by the casein, which frequently coagulates into lumps or hard
curds, which are practically indigestible. These curds, by their presence, cause
irritation, producing various forms of stomach and bowel disorders, and even cholera-
in-fantum Mill sugar, being the natural sugar of milk, can be much better digested
and assimilated than cane or other sugar, and is not nearly so apt as the other to
undergo fermentation, and to produce acidity and other disorders in the child's
stomach. The cocoa butter is identical with milk fat in food value and digestibility,
and is, therefore, perfectly adapted as a nutrient and as a substitute for the milk
fat in my prepared food. A sample of my prepared food will be found to have
about the following composition :—
an ve much better digested
and assimilated than cane or other sugar, and is not nearly so apt as the other to
undergo fermentation, and to produce acidity and other disorders in the child's
stomach. The cocoa butter is identical with milk fat in food value and digestibility,
and is, therefore, perfectly adapted as a nutrient and as a substitute for the milk
fat in my prepared food. A sample of my prepared food will be found to have
about the following composition :—
Fat
Milk Sugar
Albuminoids
Moisture
Mineral Matter
10 per cent.
-
64
"
"
-
19
35
3
"
وو
رو
"
Lime Phosphate
!
Sodium Chloride
Total, 100
وو
وو
"
"
29
و,
وو
The Time phosphate and sodium chloride are added during the preparation of the
food. In order to prepare my milk powder for use, a sufficient quantity of water is
added to a measure of the powder to replace that taken away by evaporation, and the
resulting fluid, practically identical with human milk in composition and digestibility,
may be administered as other milk.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is
1. The process of preparing a milk food which consists in removing from sweet
milk nearly all of the butter fat, and adding to the milk a suitable proportion of cocoa
butter, then partially digesting the milk and preparing the added cocoa butter for
assimilation by means of a digestive ferment, then arresting the digestive process by
increasing the temperature, and evaporating the mixture to dryness.
2. The process of preparing powdered milk food, which consists in removing from
the milk a portion of its natural fat, and substituting therefor a suitable proportion of
cocoa butter, also adding a suitable quantity of milk sugar, then partially digesting
the milk, and preparing the cocoa butter for assimilation by means of a digestive
ferment at the proper temperature, then raising the temperature for arresting the
digestive process, and rendering the product sterile, and evaporating the mixture to
dryness, and finally reducing to a powder.
3. As a new article of manufacture, partially digested milk and cocoa butter.
4. As a new article of manufacture, granular or powdered partially digested milk
and cocoa butter.
5. An article of manufacture composed of partially digested milk, from which part
of the natural fat has been removed, cocoa butter, and added milk sugar.
Dated this 4th day of October 1889.
The lime phosphate and sodium chloride are added during the preparation of the
food. In order to prepare my milk powder for use, a sufficient quantity of water is
added to a measure of the powder to replace that taken away by evaporation, and the
resulting fluid, practically identical with human milk in composition and digestibility,
may be administered as other milk.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
èlaim is
1. The process of preparing a milk food which consists in removing from sweet
milk nearly all of the butter fat, and adding to the milk a suitable proportion of cocoa
butter, then partially digesting the milk and preparing the added cocoa butter for
assimilation by means of a digestive ferment, then arresting the digestive process by
increasing the temperature, and evaporating the mixture to dryness.
2. The process of preparing powdered milk food, which consists in removing from
the milk a portion of its natural fat, and substituting therefor a suitable proportion of
cocoa butter, also adding a suitable quantity of milk sugar, then partially digesting
the milk, and preparing the cocoa butter for assimilation by means of a digestive
ferment at the proper temperature, then raising the temperature for arresting the
digestive process, and rendering the product sterile, and evaporating the mixture to
dryness, and finally reducing to a powder.
3. As a new article of manufacture, partially digested milk and cocoa butter.
4. As a new article of manufacture, granular or powdered partially digested milk
and cocoa butter.
5. An article of manufacture composed of partially digested milk, from which part
of the natural fat has been removed, cocoa butter, and added milk sugar.
Dated this 4th day of October 1889.
NEWTON & SON,
Agents for the Applicant.