136 THE STORY OF MILK 



MILK POWDER 



The production and use of dry milk has increased 

 enormously during the last few years and the processes 

 of manufacture have been improved well-nigh to per- 

 fection. There are several methods practiced^ the most 

 important being the following: 



The Just-Hatmaker, in which a large metal drum or 

 cylinder revolves slowly in a tank of milk. The drum 

 is heated by steam inside and, as it rolls out of the milk, 

 the metal surface picks up a thin film of milk which 

 quickly dries and is removed by a scraper. 



The Eckenberg process employs vacuum evaporating 

 pans, like those used for making condensed milk and 

 maple syrup. 



The Merrell-Soule Company's method consists in 

 driving a blast of hot air into a fine spray of milk, 

 which at once reduces the milk to a fine powder. 



In the '^ Economic " process the milk is dried by hot 

 air the same as in the Merrell-Soule method, but in 

 dropping through a tower from a height of some 30 

 feet the milk meets several blasts of air of different 

 temperatures. It is claimed that in this way alone rich 

 milk and cream may be reduced to a powder without 

 injury to, or change of, the original fat globules. 



Skim Milk Powder. — Beautiful skim milk powders 

 are now made which dissolve perfectly in water. Con- 

 taining, as they do, the extremely nourishing constitu- 

 ents of the fatless milk in a most palatable form, they 

 can be used in baking and in many food products to 

 great advantage. 



Whole Milk Powder. — Until recently dried whole 

 milk was not produced of good keeping quality as the 



