In a previous communication1 we mentioned the preparation of dry powdered paracasein and showed that it was completely digested when fed as a constituent of infant food. It seems desirable to give the details of the method used in preparing this substance, together with additional experiments involving its use.
I. METHOD OF PREPARING DRY POWDERED PARACASEIN
Fat-free milk is curdled by the addition of rennin and when the curd has become so firm that it will make a clean break when the finger is thrust diagonally into it and then lifted up, divide it into small pieces, remove the whey and wash several times with water. If the curd is obtained from a dairy, or for any reason becomes matted together, it must be broken up and then passed through a meat chopper.The finely divided curd is now placed in a large vessel such as a cheese vat
BOSWORTH AW, BOWDITCH HI. THE PREPARATION OF DRY POWDERED PARACASEIN AND PRELIMINARY EXPERIMENTS CONCERNING ITS USE AS THE PRINCIPAL PROTEIN CONSTITUENT IN INFANT FOOD. Am J Dis Child. 1914;VIII(2):120–126. doi:10.1001/archpedi.1914.04300010126002
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