MANUFACTURE OF MILK POWDER 277 



The difference between milk powder and condensed milk 

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

 therefore, that the inventions .of processes of manufacture of the 

 two products date back to about the same period, the middle of 

 last century, and in most cases the inventors of the one product 

 had also in mind and gave due consideration to the possibilities 

 of the other. 



The first commercially usable process was invented by 

 Grimwade who secured a patent from the British Government 

 in 1855. His process consisted briefly of first adding carbonate 

 of soda or potash to the fresh milk, then evaporating in open 

 jacketed pans and with constant agitation., until a dough-like 

 substance was obtained; then adding cane sugar; the mixture 

 was then pressed between rollers into ribbons, further dried 

 and then pulverized. The alkali, in the form of carbonate of 

 soda or potash, was added in order to render the casein more 

 soluble, and the purpose of the admixture of the sugar was to 

 produce granulation of the dough toward the end of the process 

 facilitating the removal of moisture during the later stages of the 

 drying process. The evaporation in open pans was later super- 

 seded by the use of the vacuum pan. The Grimwade process of 

 manufacturing milk powder w'as in practice for some years. 



Since the introduction of the Grimwade process, several 

 modifications thereof have been patented, and numerous new 

 processes for desiccating milk, that involve principles entirely 

 different from the Grimwade process, have been invented, have 

 found wide commercial application and have practically super- 

 seded the use of the earlier inventions. 



The perfection of processes suitable for the commercial 

 manufacture of dried milk is of relatively recent origin and dates 

 back largely to the closing years of the nineteenth century and 

 the first decade of the twentieth centry. Up to that time the 

 annual output of milk powder was comparatively small. But 

 within the last score of years rapid progress has been made and 

 the world war has lent this industry additional impetus. Today 

 the annual production is assuming large proportions, especially 

 that of powdered skim milk, though considerable quantities of 

 powdered whole milk, powdered cream and powdered buttermilk 

 are also manufactured, as shown below. 



