Gartner's Milk
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Gartner's Milk is a German factory-made product, a type of processed cow's milk designed to increase its fat content. The process involves separating fat from milk through centrifugation, then adding it back in specific proportions to a mixture of milk, water, and milk sugar, followed by pasteurization.
Encyclopedia entry (1928–1936)
GARTNER'S MILK (Gartner), a German factory-made product, one of the types of processed cow's milk with the aim of increasing its fat content. The processing consists of separating the fat from the milk by centrifugation, which is then added in a specific weight ratio to a mixture consisting of milk, water, and milk sugar. This ensures a constant composition of the product. Mixture No. 1 consists of 1 part milk and 2 parts water and contains 1.2% protein, 3% fat, and 6.5% milk sugar. Mixture No. 2 contains 2.4% protein, 3.5% fat, and 4% sugar. The manufactured product is strongly heated (sterilized).
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Cite this page
“Gartner's Milk.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/gartner-milk/