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Yingozi
Milk Sugar: Creamery Whey Cleared with Acid and Lime, Crystallised in Vacuo (LaWall 1902)
The American creamery way to milk sugar, as LaWall described it in 1902. The whey is cleared of protein with a little hydrochloric acid and boiling, neutralised with lime and filtered. Then it is boiled down under vacuum to a syrup that crusts with sugar in two days. Centrifuging, bone black and a second vacuum crystallisation give a white powder.
Source: The Dispensatory of the United States of America (1907), Saccharum Lactis, after LaWall. Hydrochloric acid is a strong acid. Picture drawn by Youblob.
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