310 MEDICAL SECTION 



A second variety of dried milk is desiccated by a 

 somewhat similar process, but at a lower temperature, 

 i.e., 90 to 94 C. In this case the milk is first 

 concentrated in vacua. The milk produced by this 

 method stands, as regards solubility and digestibility, 

 midway between the afore-mentioned milk and the 

 variety I am about to describe. 



The third and newest kind of desiccated milk is 

 manufactured by the Bevenot-de-Neveu process, a 

 process which, in my opinion, is calculated to place the 

 whole question of dried milks on quite a new footing. 

 Bevenot-de-Neveu milk when reconstituted with its 

 appropriate proportion of water is almost indistinguish- 

 able from natural milk. The process requires that the 

 raw milk after concentration in vacuo at a low tempera- 

 ture should be forced at high pressure (150 atmo- 

 spheres) through exceedingly fine perforations in a 

 metal disc. The resulting spray of nebulized milk 

 is then surrounded by an envelope of hot air and 

 carried across a drying chamber in which it is almost 

 instantaneously desiccated. The solid constituents of 

 the milk fall as a snow-like powder to the bottom of 

 the chamber, and the water is carried off in a cloud 

 of vapour. By this process milk can be dried at quite 

 a low temperature. The particular variety of milk 

 I am now using is desiccated at 70 C., and in it the 

 whey albumens are not coagulated nor the caseinogen 

 in any way altered. On standing, the cream slowly 

 rises to the surface as in natural milk, and the clot 

 formed by rennet is the same as that afforded by raw 

 milk. Further, the enzymes are not destroyed, and 

 the so-called vital principles (vitamines) have been 

 isolated from commercial samples of the milk. 1 



From the above descriptions it will be readily 

 understood that all desiccated milks must not be 



1 Dr. Jane Lane-Claypon : Report to Local Government 

 Board on Biological Properties of Milk, 1913, p. 83. 



