PART VI. 

 MANUFACTURE OF MILK POWDER 



CHAPTER XXVI. 

 DEFINITION 



Milk powder, dry milk, pulverized milk, dehydrated milk, des- 

 iccated milk, is made from cow's whole milk, or partly or wholly 

 skimmed milk, to which sugar, or alkalies, or both may, or may not 

 have been added, and which has been evaporated to dryness, either 

 under atmospheric pressure, or in vacuo. 



KINDS 



The milk powders on the market vary chiefly in their solubility 

 and fat content. The bulk of the milk powders is produced from 

 wholly or partly skimmed milk. Most of the milk powders of the 

 early days of this industry contained added cane sugar and alkalies. 

 The purpose of the addition of alkalies was to lend greater solubility 

 to the proteids. 



The process of manufacture, however, has been improved to 

 the extent to where the solubility of the proteids can now be pre- 

 served without the admixture of alkalies. Most of the milk powders 

 put on the market in this country are free from admixture of any 

 substances foreign to normal milk. 



HISTORY AND DEVELOPMENT OF INDUSTRY 



The origin and history of the milk powder industry are very 

 closely related and intimately connected with that of the condensed 

 milk industry. The fundamental purpose of the two products is 

 one and the same, i. e., to preserve milk as nearly as possible in its 

 natural condition, and to reduce its bulk to the minimum, so as to 

 make possible its economical transportation to all parts of the world. 



The difference between milk powder and condensed milk is 

 mainly one of degree of concentration. It is not surprising, there- 

 fore, that the inventions of processes of manufacture of the two 



