They developed a food to meet these requirements to which they gave the name of “Eiweissmilch.” This food is prepared as follows:
Heat one quart of whole milk to 100 F.; add four teaspoonfuls of essence of pepsin, and stir. Let the mixture stand at 100 F. until the curd has formed, then strain. Press the mass of curd through a rather fine sieve two or three times by the means of a wooden mallet or spoon. Add one pint of water to the curd during this process. The mixture should now look like milk and the precipitate must be very finely divided. Add one pint of buttermilk to this mixture.
Finkelstein and Meyer used buttermilk in the preparation of this food:
(1) Because of the small amount of milk-sugar which it contains;
(2) To obtain the good effects of the lactic acid;
(3) Because buttermilk can be kept for a longer time.
The composition of this food is:
| Fat | 2.5% |
| Sugar | 1.5% |
| Protein | 3.0% |
| Salts | 0.5% |
One quart of this milk contains about 360 calories.