MALTED MILK 335 



barred by their geographical location and climate from the profitable 

 husbandry of the dairy cow, and where the limitations of transpor- 

 tation render the availability of fluid milk difficult or impossible. 



The annual output of malted milk in the United States was 15,- 

 654,243 pounds in 1918, and 17,495,887 pounds in 1919. 



Federal Standards for Milk Powder, Skim Milk Powder and 

 Malted Milk. 1 The following standards of dried milk products 

 were adopted by the United States Department of Agriculture 

 March 16, 1917, and became effective March 31, 1917, as per Food 

 Inspection Decision 170: 



"DRIED MILK is the product resulting from the removal of water 

 from milk, and contains, all tolerances being allowed for, not less 

 than twenty-six per cent (26%) of milk fat, and not more than five 

 per cent (5%) of moisture. 



DRIED SKIMMED MILK is the product resulting from the re- 

 moval of water from skimmed milk and contains, all tolerances being 

 allowed for, not more than five per cent (5%) of moisture. 



MALTED MILK is the product made by combining whole milk 

 with the liquid separated from a mash of ground barley malt and 

 wheat flour, with or without the addition of sodium chlorid, sodium 

 bicarbonate and potassium bicarbonate in such a manner as to secure 

 the full enzymic action of the malt extract, and by removing water. 

 The resulting product contains not less than seven and one-half per 

 cent (7.5%) of butter fat and not more than three and one-half per 

 cent (3.5%) of moisture." 



Dick Process. 2 S. M. Dick invented and patented a spray- 

 drying apparatus for milk, U. S. patent No. 1,298,470, 1919, 

 similar to the McLachlan patent No. 806,747. In the Dick dryer 

 the milk enters by gravity and is sprayed and distributed by a 

 revolving disc arrangement. Part of the heated air enters at 

 the top and part at the bottom of the desiccating chamber.. The 

 air entering at the bottom is hotter than that entering at the top. 



1 United States Department of Agriculture, Food Inspection Decision 170, 

 March 31, 1917. 



2 This process came to the author's attention too late for detailed dis- 

 cussion in this volume. 



