MILK SUGAR

is made from the whey obtained from cheese factories, or by coagulating skim milk. The whey is digested with aluminum hydroxide and chalk and then filtered, the liquid obtained being concentrated to a syrup and stood in copper-lined tubs to crystallize, chips of wood being added to and immersed in it. The crystals which are deposited on the chips are considered the finest quality; those forming on the sides of the vessel are secondary in commercial importance. Milk sugar is produced principally in Switzerland and is largely used in the preparation of homeopathic remedies and in infants' foods.