In an article contributed to the American Medical Association last year1, entitled "The Milk-Supply of Cities; Can It Be Improved?" I described somewhat at length a process devised by Mr. B. F. Mclntyre of New York by which 80 per cent. of the water is abstracted from milk by freezing it, when in moderate agitation. The water, as ice, is taken from the milk in comparatively stainless crystals, almost without loss of solid product.
It has been shown that the expense of condensation is very much less than by evaporation in vauco, and that the resultant product is of much greater value. A considerable series of experiments was undertaken during the summer, under the supervision of Prof. W. T. Sedgewick of the Institute of Technology, in order to ascertain the effect of refrigeration on the bacteria ever present in milk. It was found, although the resultant was not
MARCY HO. CONDENSATION AND PRESERVATION OF MILK BY REFRIGERATION. JAMA. 1899;XXXIII(12):716. doi:10.1001/jama.1899.92450640029002i
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