PART VI. 

 MANUFACTURE OF MILK POWDER 



CHAPTER XXV. 

 DEFINITION. 



Milk powder, dry milk, pulverized milk,- dehydrated milk, 

 desiccated milk, milk flour, is made from cow's whole milk, or 

 partly or wholly skimmed milk, or from whole milk that has been 

 enriched by additional butterfat, to which sugar, or*alkalies, or 

 both may, or may not have been added, and which has been 

 evaporated to dry ness, either under atmospheric pressure, or 

 in vacuo. Powders made from cream containing 18 per cent 

 butterfat or more, are called cream powders. 



KINDS. 



The milk powders on the market vary chiefly in their solu- 

 bility and fat content. The bulk of the milk powders is produced 

 from wholly or partly skimmed milk. Most of the milk powders 

 of the early days of this industry contained added cane sugar 

 and alkalies. The purpose of the addition of alkalies was to 

 lend greater solubility to the proteids. 



The process of manufacture, however, has been improved 

 to the extent to where the solubility of the proteids can now 

 be preserved without the admixture of alkalies. Most of the 

 milk powders put on the market in this country are free from 

 admixture of any substances foreign to normal milk. 



HISTORY AND DEVELOPMENT OF INDUSTRY. 



The origin and history of the milk powder industry are very 

 closely related and intimately connected with those of the con- 

 densed milk industry. The fundamental purpose of the two 

 products is one and the same, i. e., to preserve milk as nearly 

 as possible in its natural condition, and to reduce its bulk to the 

 minimum, so as to make possible its economical transportation 

 to all parts of the world. 



