An Improved Form of Food suitable for Infants.
Year: 1891

page_text: Date of Application, 10th Dec., 1891-Accepted, 13th Feb., 1892
COME DELE SPECIFICATION.
An Improved Form of Food suitable for Infants.
I WILLIAM RALPH DODD Pharmaceutical Chemist of Dunsmure Road
Stamford Hill London N. do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:-
This invention has for its object the production of a food suitable for infants of
tender age, especially for those to whom it is inconvenient to supply human
milk.
Hitherto sweetened or unsweetened condensed cows' milk has been largely used
as a food supply for infants, and it possesses, without doubt, considerable nutritive
power, but it is within the experience of medical men that such food in many cases
cannot be retained in the stomach, and is rejected in the familiar form of curds,
with the result, that the digestive apparatus of the infant is disturbed. It is also
defective as a food for infants, by reason of a deficiency of albumen, fat, and other
important substances, so that it must be regarded as falling far short of a perfect
substitute for human milk, or of a completely suitable food for infants.
By my invention I remove a portion of the casein contained in cows' milk, and I
supply the deficiency of albuminoid matter (albumen) and of lactose, and I then
sterilise, and condense the resulting product, so that it may be put up in tins or
other convenient vessels in a form convenient for storage and transit. When
suitably diluted and heated in a manner to be hereafter described, the food is ready
for immediate use.
In the preparation of this food, I proceed as follows:-
Of the milk to be employed in the production of the food, two thirds by measure
is separated from the remaining third. From the two thirds thus obtained, the
cream is separated by any known and convenient means, and after the removal of
this cream, I precipitate the whole of the casein by means of a sufficiency of rennet,
or other suitable precipitant of casein, and remove the precipitated casein from the
milk by straining or other convenient means. I next heat the liquid thus obtained
to boiling, in order to prevent any subsequent action of the rennet or other added
casein precipitant. If necessary, after this operation, I again filter off or remove
any precipitated matter. To the product thus obtained I return the cream
previously removed, together with the one-third of untreated milk set aside from
the original quantity taken, and to this mixture I add, for every 100 lbs. weight
(avdp.) of cows' milk originally taken, 14 lbs. (avdp.) of milk sugar, 1+ lbs. (avdp.)
of peptone, or of a suitable soluble albumen, in equivalent proportion with respect
to its contained nitrogen, such as a cold aqueous extract of ground wheat prepared
with soft water, to which salt has been added in the proportion of say 3 ozs. (avdp.)
of common salt to every 14 lbs. wheat used.
The mixture is sterilised by boiling, and is rendered slightly alkaline by the
addition of a sufficiency of carbonate or bicarbonate of sodium or calcium, or by
lime water (hydrate of lime), which latter I prefer to use.
The compound is next strained, and finally evaporated in a vacuum pan to such
a consistency, that the final product weighs from 20 lbs. to 25 lbs. (avdp.); it is
then in the form of a paste, and in this condition is transferred to suitable vessels,
which are hermetically sealed with a view to exclude air. The food thus prepared
will be most conveniently administered when diluted with water in the proportion
of one of food to four of water, or of one of food to five of water. It should be
mentioned, that if desired, in order to make the food more palatable, about 2% of
cane sugar may be added,

page_text: It is to be understood that in the preparation of this food I do not bind myself
absolutely to the proportions, above set forth, but I indicate them as those which I
find generally suitable for arriving at the standard at which I aim.
In manu-
facturing, however, it is necessary, before commencing to make the food, to
chemically test the milk for casein and fat. If found to be deficient in either, the
deficiency is made good; if excessive, the excess is removed. These precautions
are demanded in view of the variable composition of cows' milk in respect of casein
and fat, the proportions here given being those most suitable when the milk is of
normal quality. By normal milk, I understand milk that has approximately the
following percentage composition -Total dry solids, 12.83; casein, 3-02 ;
albumen 0.53; fat, 3.69; lactose, 4-88.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what I
claim is :-
:-
The improved form of food suitable for infants herein described.
NEWTON & SON,
Agents for the Applicant.