182 AGEICULTUEAL AND INDUSTEIAL BACTEEIOLOGY 



of the concentration of sugar present. Milk powder is 

 prepared by several processes, among them the forcing of 

 milk in the form of fine spray into a heated compartment 

 from which the air has been partially exhausted. As it falls 

 to the bottom it is transformed into a fine, dry powder 

 which keeps well. Jerked meat, smoked meat, fish, and 

 beef extract are preserved by the removal of water. Eggs 

 are sometimes dried, and find extensive use among bakers. 



