CHEESE 137 



butter-fat had a tendency to become rancid before 

 many months. But improvements are constantly 

 being made and milk powders of every degree of rich- 

 ness bid fair to take the place of fresh milk on board 

 ships and in other places where milk must be kept a 

 long time before being used. 



In many new food preparations of value, milk powder 

 is filling a long-felt want. Dissolved in 8 or 9 times as 

 much water, milk powder makes a liquid almost iden- 

 tical with pasteurized fresh milk. 



It has already been mentioned under the chapter on 

 ^' Cream" and under ''Ice Cream" how skim milk 

 powder and unsalted butter, emulsified in a suitable 

 amount of water or milk, make an excellent material 

 for ice cream. 



CONDENSED AND EVAPORATED MILK 



Milk cannot be boiled dowTi in a common open kettle 

 or steam boiler without being scorched. Evaporating 

 or condensing is therefore usually done in a vacuum 

 pan at a low temperature. Condensed to one-third of 

 its volume and excluded from the air by canning, milk 

 will keep well for months, and has many uses as a sub- 

 stitute for fresh milk. Often sugar is added as a pre- 

 servative, and where sugar would be added anyrv^ay, 

 as in coffee, ice cream, etc., this is unobjectionable. 



For purposes where sugar is not wanted, unsweet- 

 ened condensed or evaporated milk is on the market, 

 so carefully made that the taste of the original milk 

 is hardly changed at all by the process. When water 

 is added in the proportion of two parts of water to one 

 of the evaporated milk, the fluid obtained excels even 

 that from milk powder in its resemblance to fresh milk. 



