"Pasteurise" Quotes from Famous Books
 ... infants. To cow's milk of pure average quality, add half its volume of water containing 12.3 per cent. of milk sugar; or, what amounts to the same thing, to a pint of cow's milk add one and a quarter ounce of milk sugar and half-a-pint of water. It is preferable to Pasteurise by placing the bottle of milk in a vessel of water. This water is to be heated until the milk shows a temperature of about 75 deg. C. or 165 deg. F., but must not exceed 80 deg. C. or a change in the albumen of the milk takes place which affects its digestibility. Keep at this temperature for about ...
— The Chemistry of Food and Nutrition • A. W. Duncan |
