Backhaus Milk
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Backhaus Milk is cow's milk processed according to Professor Backhaus's method (1895) to make it more suitable for infants by reducing difficult-to-digest casein. Later research showed this process doesn't convert casein to albumin but creates protein digestion products, and it is no longer used.
Encyclopedia article (1928–1936)
BACKHAUS MILK (Backhaus) is cow's milk processed according to the method of Professor Backhaus (1895). Skim milk is treated with a mixture containing trypsin, rennet, and sodium carbonate. Trypsin converts (according to B.) part of the casein into a soluble state (albumin), while the rennet curdles the remaining casein. After separation of the settled casein, the whey is mixed with cream (6 parts whey, 1 part cream). Through this treatment, B. sought to make cow's milk (with much difficult-to-digest casein) resemble human milk (with more albumin) in order to make it a more suitable product for infants. Subsequent research showed that this milk processing does not lead to the conversion of casein into albumin, but to the formation of products of protein digestive breakdown. At present, Backhaus milk is going out of use.
BACTERIAL STONES, formations the size of a pea or larger, of round and oval shape, gray-red or gray in color, of layered structure, easily crushed, consisting of mucus or protein base (often fibrin) with more or less abundant admixture of bacteria (usually bacillus coli). In typical cases, bacteria completely grow through the indicated base. Bacterial stones are observed in the renal pelvis; in general they represent a rare phenomenon (see Fibrin stones).
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“Backhaus Milk.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/backhaus-milk/