Milk Sugar: Whey Boiled to a Fifteenth, Crystallised and Decolourised (US Dispensatory 1907)

Milk is about 5 % milk sugar. The Swiss way of getting it out: curdle the milk with a little dilute sulphuric acid, boil the whey down to a fifteenth of its bulk, and leave it a day or two. The sugar crystallises as a yellow 'sugar-sand', then animal charcoal and recrystallising make it white. Source: The Dispensatory of the United States of America (1907), Saccharum Lactis. Not given: how much acid, and how the sugar-sand is separated and decolourised; those are stated as not given. The vessels, cloth and filter are ours. Picture drawn by Youblob.

متوسط

3 days

التعليمات

Curdle the milk with dilute sulphuric acid

Add a little diluted sulphuric acid to milk to coagulate it, and strain off the whey. Not given: how much acid. Ours: cheesecloth, gloves.

المواد لهذه الخطوة:

حليب منزوع الدسم1 as required

حمض الكبريتيك1 as required

الأدوات المطلوبة:

وعاء زجاجي

قماش الجبن

قفازات نتريل

Boil the whey down to a fifteenth

Boil the whey down to about one fifteenth of its bulk: a brown, viscid, sweetly salty mass.

الأدوات المطلوبة:

طبق تبخير

صفيحة تسخين

Let the sugar-sand crystallise

Put it into tubs. In 24 to 48 hours the sugar crystallises as a bright yellow granular mass, the 'sugar-sand'.

الأدوات المطلوبة:

وعاء زجاجي

Decolourise and recrystallise

Dissolve the sugar-sand in water, decolourise it with animal charcoal, filter, and crystallise it again, repeating until white. Not given: the amounts.

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