286 



MANUFACTURE OF MILK POWDER 



periphery of the drum. The milk remains on the drum only long 

 enough for it to make three-quarters of a revolution. 



After the dried milk is removed from the exsiccator, it is 

 placed in a special drying chamber at a temperature of 90 degrees 

 F 1 . where it remains long enough for the milk sugar to crystallize. 

 This is usually accomplished in about an hour. After this it is 

 ground and sifted in a similar manner as is the case in the milling 



Fig*. 96. The Ekenberg- exsiccator 

 Courtesy of Ekenberg Co. 



of wheat flour. It is then ready for the market, which it reaches 

 packed in either tins, boxes, or barrels. 



The fact that the milk is evaporated under reduced pressure 

 makes it possible to accomplish the drying at a relatively low 

 temperature, although the film of drying milk is naturally ex- 

 posed for a very brief time to the direct heat of the drum, and 

 which obviously varies with the steam pressure in the drum. 

 The manufacturers claim that the drying of the milk takes place 



