TREATMENT OF MILK FOR MARKET 167 



These products have come to be well known in the last few 

 years, and there are several of them, made by different processes, 

 now on the market and widely used. None of them, however, 

 really takes the place of fresh milk, because in no case has it been 

 found possible to redissolve the powder again and get a milk 

 that behaves like fresh milk. They are useful, especially in 

 cooking, and in a variety of other ways, but it is doubtful if 

 dried milk will ever replace the fresh milk of our cities. 



Frozen Milk. A method of meeting the milk problem by 

 freezing the milk into cakes and pressing it in forms of bricks 

 has been adopted in some localities in Europe. 1 The difficulty 

 of its success has been in part that the freezing changes the 

 character of the milk slightly, so that it is not always possible 

 to melt the bricks of ice and obtain a good quality of milk. At 

 all events this process has not been widely adopted and does not, 

 at the present time, seem to promise a solution of the milk 

 problem. 



Hittcher. Milchztg., p. 292, 1902. 

 Bischoff. Arch. f. Hyg., XLVII., p. 68. 



