NEW YORK MILK COMMITTEE 105 



product which is familiar to the speaker comes into market as 

 a very fine, dry, cream-colored powder. It has a slight odor, 

 suggesting the smell of buttered pop-corn when first-class but- 

 ter is used. One pound of powder makes four quarts of milk, 

 containing about 3J per cent of fat and 12.5 per cent, or more 

 of solids. When put upon the surface of cold water and 

 stirred with a rotary egg-beater, the powder goes into solu- 

 tion rapidly. The dissolved milk has a very slight but not 

 unpleasant taste, not present in fresh milk. If the milk is very 

 cold this taste does not appear to be so noticeable. Without 

 the addition of any foreign substance, the process permits the 

 milk to retain its fundamental properties ; the fat globules re- 

 tain their individuality and rise to form cream; the casein is 

 precipitated by the action of rennet ; the albumin is not co- 

 agulated by heat ; the milk-sugar does not appear to be changed 

 in any way ; enzymes present in the milk are not destroyed. 

 The degree of heat employed is sufficient to ensure practical 

 destruction of all living micro-organisms. It is said that the 

 product is good only when made from clean, fresh milk. The 

 present retail cost is such as to make milk prepared from it 

 cost about 10 cents a quart. Without further mention of de- 

 tails, it is obvious that milk-powder promises to furnish a so- 

 lution of some of the vexing problems of milk supply in large 

 cities. 



THE CHAIRMAN: I think Dr. VanSlyke has convinced us not 

 only of the usefulness of milk standards, but of the necessity for 

 having experts who understand milk standards in order to prevent 

 improper laws from passing, which those of us who do not know 

 the special lines, may be utterly deceived in, and assent to, rather 

 than dissent. I think the point that was brought out to-day, that 

 it makes no difference to us, whether we add the water or whether 

 the cow adds the water, is putting it in a very simple way. All 

 of us know that farmers mix their milk. If a farmer happens 

 to have some cows giving an exceptional amount of solids or solids 

 and fat in the milk, he will mix it with other milk having an ex- 

 ceptionally low amount. 



This interest in milk is so large that men have come to this con- 

 ference from beyond the borders of the United States. I am very 

 glad indeed that Dr. Amyot is here from Toronto. He has given 

 a great deal of attention to this work, and will give us the next 

 paper. I am very glad to be able to introduce Dr. Amyot. 



