652 MILK 



temperature is lowered. On a floor below large roller drums with 

 cone-shaped ends are located, and into these the concentrated 

 milk is discharged. Air blasts enter the head of the drum, which 

 revolves so that the concentrated milk is carried up on the side and 

 then dropped through the dry air. The milk soon becomes too thick 

 to be carried up in the drum, falls into the cone-shaped end, and 

 here it is ground into small particles. These particles are com- 

 pletely desiccated in specially constructed drums and then ground. 



5. The Passburg System. The milk is placed in a large steam- 

 heated iron drum which revolves in a vacuum chamber. It is 

 scraped off with a steel knife when perfectly dry. 



Stocking gives the composition of milk powder made by the 

 Ekenberg process, as follows: 



Skimmed milk. Whole milk. 



Per cent Per cent. 



Albuminoids 34-35 25.0 



Milk-sugar 51 40.0 



Ash 7.5-8 5.3 



Moisture 4 3.0 



Butter-fat ..... 25-27 



The composition of milk and cream powders made by the 

 Merrell-Soule (atomizing) process is given by the same author in 

 the following table: 



Butter- Al- Milk- Moist- 

 fat. Casein. bumin. sugar. Ash. ure. 



Skimmed milk 1.35 29.79 7.91 49.94 8.21 2.40 



Half skimmed 14.20 25.56 6.70 44.41 7.01 2.12 



Wholemilk 28.20 21.22 5.45 47.88 5.75 1.50 



15 per cent, cream 65.15 10.60 2.82 17.86 2.91 .66 



18 per cent, cream 70.47 .9.08 2.42 15.01 2.46 .56 



Even milk modified for the feeding of infants has been desic- 

 cated, and the following table (Stocking) shows the results com- 

 pared with the composition of human milk : 



D y. Restored. Human. 



Butter-fat 18.20 2.28 3.3 



Casein 8.51 1.06 1.0 



Albumin 7.43 093 0.5 



Milk-sugar 57.37 7.17 6.8 



Ash 7.28 0.91 0.2 



Moisture... 1.21 87.65 88.2 



100.00 100.00 100.00 



The fat in concentrated milk can be estimated by the use of the 

 Babcock method, but Hunziker worked out a modification which 

 he considered satisfactory. The method is as follows: After 

 mixing the milk, 4.5 grams are weighed into a 10 per cent. Babcock 

 bottle and 17.6 c.c. of water added from a Babcock pipet. The 

 usual amount of sulphuric acid is added, the contents of the bottle 

 mixed until complete solution results, and then centrifuged for 

 five minutes. Equal parts of water and sulphuric acid are mixed 

 in a beaker, and this mixture, while hot, filled into the bottle to the 



