CONTENTS xiii 



CHAPTER XXX. PAGE 



MILK POWDER 264 



Advantages of Milk Powder 264 



History and Development of Milk Desiccation 265 



The Modern Method 267 



Use of Milk Powder '. . . 268 



Composition 269 



Whey Powder or Dried Whey 269 



CHAPTER XXXI. 



RENOVATED BUTTER 270 



Ladles 270 



Origin of Renovated Butter 271 



Extent of the Industry 271 



The Processes of Manufacture 272 



Melting 272 



Refining the Oil 273 



Making the Emulsion 273 



Crystallizing the Fat 273 



Working and Salting 274 



Extracts from U. S. Laws Relating to Renovated Butter 274 



Test for Renovated Butter 276 



CHAPTER XXXII. 



OLEOMARGARINE 277 



Origin of Oleomargarine 277 



The Original Process 278 



Developments in the Industry 278 



Manufacture of Oleomargarine 279 



Formulas Used ; 281 



Quantity Produced 284 



Food Value ._ 284 



Oleomargarine Law 286 



Detection of Oleomargarine 287 



