PREFACE 



This book treats of the various phases of the condensed milk 

 and powdered milk industry. It discusses every step in the 

 process of manufacture, following the milk from the farmer's door 

 to the finished product in the pantry of the consumer. The processes 

 of condensing and desiccating milk, skim milk, buttermilk and whey 

 are given special attention and the defects of the product, their 

 causes and prevention are explained in detail. 



The inception of this publication is the result of innumerable 

 and persistent calls for definite and reliable information on the sub- 

 ject of condensed milk and milk powder, from manufacturers in this 

 country and in foreign lands ; from parties contemplating embarking 

 in the business ; from national and state experiment stations which 

 are oftentimes called upon to investigate condensed milk defects ; 

 from dairy schools desiring to give instruction on the subject ; from 

 national and state pure food departments, seeking information con- 

 cerning the possibilities and limitations of manufacture, in their 

 efforts to formulate and enforce standards and laws ; and from com- 

 mercial chemists in need of reliable methods of analyses of these 

 special dairy products. 



The information contained in this volume represents the au- 

 thor's experience, covering a period of twelve years, in the practical 

 manufacture of condensed milk, as expert advisor to milk condens- 

 ing concerns in the United States, Canada and Australia, and as 

 visitor of condensed milk and milk powder factories in this country 

 and in Europe. 



It is the author's hope that the information contained herein 

 may serve as a guide to manufacturers, investigators, teachers and 

 food authorities, alike ; that it may assist in a better understanding 

 and wider dissemination of the principles, phenomena and facts in- 

 volved in the processes of manufacture; and that it may lift the 

 obstructing veil of unnecessary secrecy which has hovered over these 



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