Malted Milk is a dry, soluble food product in powder form, derived from barley malt, wheat flour and cows milk, with the full amount of cream.
The process of the extraction from the cereals is conducted at elevated temperatures so as to allow the active agents (enzymes) of the barley malt to affect the conversion of the vegetable protein and starches. The filtered extract, containing the derivatives of the malt, wheat and the full-cream cows milk, is then evaporated to dryness in vacuo, the temperature being controlled so as to obviate any alteration of the natural constituents of the ingredients and so as to preserve their full physiological values. The strictest precautions are observed to insure the purity of the product. It contains,
| Fats | 8.75 | |
| Proteins | 16.35 | |
| Dextrine | 18.80 | |
| Lactose and Maltose | 49.15 | |
| (Total Soluble Carbohydrates) | 67.95 | |
| Inorganic Salts | 3.86 | |
| Moisture | 3.06 | |
It is free from germs, the starches and sugars being converted in the process of manufacture in maltose, dextrine and lactose. The fats are in an absorbable condition, and it contains a high percentage of proteins derived from both the milk and the grains, as well as a marked percentage of mineral salts. It is readily soluble in water and is easily digested.
Smierkase, made in the home, is coagulated casein. It contains thirty-three per cent protein, twenty-four per cent fat and five per cent salts. The thickening of the milk, or the coagulation of the casein, is like that produced by lactic acid.
Skimmed Milk, as shown by the table, contains the same amount of protein as fresh milk, but more sugar and more ash, the difference consisting almost entirely of less fat, which has been removed in the cream.
Buttermilk. There is less fat, protein, sugar or ash in buttermilk than in skimmed milk; it is therefore less nourishing but more easily digested. The sugar has partially fermented and the free lactic acid gives the pungent taste. Buttermilk made by lactone tablets and fresh milk is as nourishing and as desirable as that made in the process of butter making, and it has the advantage of being fresh.
Clabbered Milk. The casein in clabbered milk coagulates, and, if kept in a hot place, the coagulation continues until the water, sugar and salt are separated. This is the whey, which is fed to hogs,—the sugar fattens them.
Milk Sugar. Sugar made from milk is now a commercial factor; it is evaporated and compressed into a fine powder. This powder is used by physicians and druggists in mixing powders, pills, tablets, etc.
Milk Junket. The junket tablets, used in milk junket, are milk coagulated by rennet. Flavored milk coagulated by rennet, has not the sour taste of milk coagulated by acid.