334 MAI/TSD MILK 



This extract is combined with whole milk and reduced to a dry 

 powder in a vacuum at such a low temperature as will thoroughly 

 pasteurize the malted milk and yet preserve its digestibility. 



Keeping Quality of Malted Milk. Malted milk is the only 

 milk powder made from whole milk that will keep indefinitely in 

 any climate. Those who have subjected the manufacture of malted 

 milk to most intensive study hold, that the keeping quality of malted 

 milk is due to the fact that the fat globules are very finely divided 

 and are surrounded by a coating or envelope of gluten, sugars and 

 salts, which protects the fat against the deteriorating action of the 

 air. 



In dried whole milk the volume of fat is too great and the pro- 

 portion of other solids too limited, to cause the fat globules to be 

 properly coated, the air therefore has more or less access to the fat, 

 causing such changes as are prone to lead to the development of a 

 tallowy flavor and rancidity. 



The use of wheat flour, while originally a survival of "The 

 Horlick's Food," from which malted milk was developed, may also 

 be responsible, in part at least, for the keeping quality of malted 

 milk. -Its large amount of gluten may assist in yielding an effective 

 coating for the protection of the fat globules. Experiments made 

 with flour of other cereals gave results that did not warrant their 

 use in the place of wheat flour. 



Again, it has been experimentally found that malted milks made 

 by mere mechanical mixing of the required ingredients, also become 

 stale and rancid rapidly, and that the only product that has perma- 

 nent keeping quality is that in the manufacture of which scientific 

 use is made of the action of enzymes and other ferments, etc. 



Uses of Malted Milk. Malted milk is a food of acknowl- 

 edged high degree of food value and of superior digestibility. Being 

 a whole milk food, it also contains the indispensable growth-promot- 

 ing and curative properties contained in whole milk. 



It is placed on the market both in powder and in tablet form. 

 Its high digestibility, nutritive value and health-protective properties 

 render it most valuable as a wholesome food for infants and in- 

 valids, and its compactness and keeping quality facilitate its trans- 

 portation to and use in all parts of the globe. Malted milk, there- 

 fore, is of special merit for use in countries and territories which are 



