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Soft Curd Milk Produced with Pancreatic Concentrate

Research Laboratory of Armour and Company, Chicago, Illinois

ABSTRACT

The value of soft curd milk in human nutrition has been discussed at length and there have been many and varied attempts and systems of softening the curd of cow's milk. It is generally known that a larger proportion of cow's milk is digested in the stomach of calves in comparison to the amount of human milk digested in the stomach of infants, and it is believed that in order to keep this phenomenon constant these milks are so constituted that this will be possible. The softening of the curd of cow's milk for human consumption is an attempt to make it more nearly like that of human milk with respect to its digestion in infants and adults.

Scales (1) and Carpenter (16) describe three kinds of casein normally present in milk and offer the theory that the change in ratio of these three types of casein may have something to do with the hardness or softness of milk curds.