Specification of William Newton : preparing and preserving milk.

  • Newton, William.
Date:
1857
Catalogue details

Licence: Public Domain Mark

Credit: Specification of William Newton : preparing and preserving milk. Source: Wellcome Collection.

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    Newtons Improvements in Prepairing and Preserving Milk. delicious flavor of the milk peculiar to one country, and reproducing it in another with its original qualities. When evaporated to the consistency of paste, it may be taken as food by persons who, on account of the weakness of their digestive organs, cannot take milk in its liquid state. It is obvious that every 5 kind of animal milk may be prepared in the same manner, whether it comes from the cow, the goat, the ass, or even from the human breast. When evaporated to the consistency of a syrup it may be put in bottles or phials ; when concen¬ trated to the consistence of honey, in suitable pots; when brought to that of a thick paste it may be shaped into lozenges or dried and reduced to powder. 10 Milk so prepared may, without losing any of its properties, be afterwards combined with any medicinal, aromatic, or nutritious substances. When reduced into powder, milk may be advantageously mixed with cocoa, and dried into cakes, and by diluting it with warm water will give excellent chocolate. When brought to the consistence of honey, it may be mixed with a strong infusion 15 of coffee, or of tea, and being further evaporated will keep, and afterwards yield, when dissolved with warm water, coffee or tea of the usual strength and flavor. This improved method of preparing milk is essentially different from all preparations of milk heretofore known, and is particularly unlike the preparation described by Mons. Braconneau, inasmuch as milk prepared upon 20 his plan is decomposed, while by my process it is only concentrated, without being chemically changed. The process of Monsr. Braconneau consists in seperating, by means of an acid, the serum from the other constituents of milk, and adding to the residuum (viz., the caseum and the butyrous substance) a sufficient quantity of carbonate of soda to render it soluble in liquid. The 25 milk so prepared must be recomposed for use, but it never can be brought to the perfect flavor and condition of real good milk, as many of its original properties are necessarily destroyed or modified, however exact the analysis and however great the skill of the operator; on the contrary, the milk thus prepared by me undergoes no chemical change, but its constituent substances 30 are merely concentrated, by driving off or evaporating the aqueous parts, and the milk with all its original flavor and nutritious qualities will be again restored by the addition of simple water. In witness whereof, I, the said William Newton, have hereunto set my hand and seal, this day of September, in the year of our Lord One 35 thousand eight hundred and thirty-five. WILLIAM (l.s.) NEWTON.