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MANUAL OF MILK PRODUCTS 



fat content, but it applies equally well to a variety of milk 

 substances and compounds such as soluble casein, whey, 

 malted milk, and modified milk. One of the most successful of 

 these dried products is powdered modified milk. This is a 

 milk intended especially for infant feeding. It is made from 

 whole milk, blended with cream and sweet whey in such pro- 

 portions that the casein content is decreased while the lact- 

 albumin and milk-sugar are increased to such a degree that 

 the product closely resembles human milk. The analysis of this 

 dried product both in the dry and restored state is given below. 

 For comparison an analysis of human milk is also given. 



Another milk product which has just recently been success- 

 fully dried by the spray process is buttermilk. Heretofore 

 creamery buttermilk has been largely a waste material. At 

 best it was used as hog or chicken feed. It is now being dried 

 and sold for baking purposes. It differs from skim-milk in its 

 high percentage of lactic acid, and considerable amount of 

 butter-fat. Both of these add to its value in baking. The 

 composition is approximately as follows : 



Butter-fat 8.0 



Protein 34.0 



Milk-sugar 40.0 



Lactic acid 6.0 



Ash 9.5 



Moisture 2.5 



100.00 



