MILK WITHOUT THE COW

Taranaki Daily News, Volume LV, Issue 196, 8 January 1913, Page 8

MILK WITHOUT THE COW

INVENTION OF A GERMAN SCIENTIST. Milking machines are doing away with the picturesque milkmaid, and now cowless milk —if the claims of a German scientist count for anything—threatens to make the cow itself good for nothing but beef. It is claimed for this synthetic milk that it will serve every purpose for which cows' milk is now considered indispensable, and that in many directions it posseses important advantages over its animal rival. The first samples of this .synthetic milk will arrive in London shortly, and will be subjected to searching tests by the most expert analysts. So far, no thorough analysis of the eowless milk is obtainable, and it is merely stated that it is made solely from cereal and vegetable substances, of which an inexhaustible supply can be obtained. Mr. P. \Y. Sliugsbv, who is interested in the introduction of synthetic milk into England, and whose partner is at present in treaty with the inventor in Germany, outlined to an Express representative some of the claims whicli are made for the laboratorv-made lacteal fluid. "'Until we have 'had our own tests made." he said, "I can only repeat the claims of the inventor, but they are certainly startling enough.

-Readily digested. 'W i« Mated that this synthetic milk has every nourishing property of cows' milk, but it contains no trace of animal matter. It is more readily digested than cows' milk, as the fatty constituents are provided in a more assimilable form, and it can 'be altered in manufacture to suit the particular needs of babies or delicate persons. '"lt is claimed also that the new milk is far purer than any tows' milk as supplied to the consumer, and that it has better keeping properties. It will be possible to supply it in vessels sealed at the time the milk is manufactured, with a consequent maximum of cleanliness.

''lt will 'be, 'possible to manufacture synthetic milk at a cost which will compare favorably with that of cows' milk. Its taste, lam told, is very pleasant, and of course it has the one great advantage that there is no* risk of it being contaminated with tuberculosis or other disease germs. "Yet another advantage claimed is Miat any milk left over in manufacture can be converted into cheese and butter."

It is too early yet to look at the economic possibilities of synthetic milk. One hesitates to think of the dairy fanners' conception of the discovery", or of the number of cows that will lind themselves in the ranks of the unemployed.