476 MANUAL OF MILK PRODUCTS 



solids. There seems to be a critical stage somewhere between 

 high concentration and dryness where prolonged heating does 

 much damage. With the spray process this stage is passed 

 through instantaneously. After the dry condition is reached, 

 comparatively high temperatures will do no harm. 



Whether the above reasoning is correct or not, the fact re- 

 mains that milk dried by the spray process, in distinction from 

 other processes, retains all its natural properties. On the addi- 

 tion of water it goes back to its original state. There is no 

 sediment. The casein retains its colloidal structure. The 

 albumin is not coagulated. The butter-fat is in complete emul- 

 sion in its natural globular form. The enzymes are still active. 

 In fact, as far as we know the restored milk is identical in prop- 

 erties with the original milk. 



The uses for powdered milk are many. Skim-milk is used 

 by the bakers for bread, biscuits, cakes, and custards; whole 

 milk for the higher grades of cakes and biscuits. The ice-cream 

 manufacturer uses skim-milk powder for giving "body" and 

 smoothness, and cream powder for richness. The confectioner 

 mainly uses whole milk and cream powders for his caramels, 

 milk chocolates, and fudges. Certain grades are also used in 

 making prepared flours. 



It was natural that the food manufacturers should be the first 

 users of milk powder. They are accustomed to consider cost, 

 quality, flavor, and uniformity. For these reasons the dry 

 milk appealed to them. Creamery men are extensive users of 

 skim-milk powder for starter-making purposes and for artificial 

 buttermilk. 



METHODS OF MARKETING 



Powdered milk is put on the market in packages holding 

 25, 50, and 100 pounds and in barrels holding 200 pounds. As 

 yet powdered milk is not very generally used for household 

 purposes, but limited amounts are put up in 1, 5, and 10 pound 

 cans for retail trade. 



