THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 131 



process is the feasibility of locating condensers at points too remote 

 from centers of population to make the shipment of sweet raw milk 

 mechanically possible, and thus reducing it to a state in which it 

 may be transported for longer distances and compete in price with 

 the raw product supplied by dairy farms in proximity to the cities, 

 the smaller bulk compensating for the longer distance of trans- 

 portation. 



POWDERED MILKS. 



Whole and skim milk is being reduced to powdered form for use 

 by bakers, confectioners, and others, its reduction to 'this form making 

 it especially adaptable to preservation without deterioration for very 

 considerable periods of time. It may be stated in behalf of the 

 skimmed product that, while it lacks the amount of butter fat and 

 when powdered is in many cases totally deficient in this component 

 of whole milk, it possesses, with imperceptibly diminished degree, 

 the other ingredients of whole milk which are essential factors in its 

 nutrient value. While what are known as powdered milks are prin- 

 cipally restricted to the evaporated product relieved of its butter fat 

 (though certain makes of powdered milk are represented to contain 

 a due proportion of butter fat as well as the other constituents of 

 whole milk, except, of course, the water, which has been removed), 

 their utilization for economic purposes is fast being realized, and it 

 may be claimed strongly in their favor that they are in many respects 

 free from contamination, which is an ever-present source of danger 

 when whole milk or milk in its raw state in liquid form is handled, 

 especially in bulk. It is believed that the powdered product is 

 destined eventually to fulfill a demand on the part of the poorer 

 classes, who are enabled to procure milk in this form, when diluted 

 volume for volume, at a cheaper cost than otherwise. 



SKIM (SKIMMED) OR SEPARATED MILK. 



Skim milk is defined in the Standards of Purity for Food Prod- 

 ucts, 1 issued by Secretary of Agriculture in pursuance of authority 

 given by Congress in the food and drugs act of June 30, 1906, as 

 follows : 



Skim milk is milk from which a part or all of the cream has been removed 

 and contains not less than 9.25 per cent of milk solids. 



Condensed skim milk is defined in the Standards of Purity for 

 Food Products 1 as " milk from which a considerable portion of water 

 has been evaporated." It is doubtless to be understood under this 

 definition that the milk has been partially or wholly relieved of its 

 cream before condensing. 



CONSIDERABLE ECONOMIC VALUE OF SKIM MILK. 



There is much popular misapprehension as to the efficaciousness of 

 skim milk, which has for years past enjoyed a very considerable 

 degree of opprobrium on account or its being offered for sale as whole 

 milk, thus defrauding the purchaser of the full amount of butter fat, 



1 Circular No, 19, Bureau of Chemistry, U. 3. Department of Agriculture, 



