PREPAC E 
This book treats of the various phases of the condensed mill 
and powdered mill industry. It discusses every step in the 
process of manufacture, following the milk from the farmer's door 
to the finished product in the pantry of the consumer. ‘The processes 
of condensing and desiccating mill, skim milk, buttermilk: and whey 
are given special attention and the defects of the product, their 
causes and prevention are explained in detail. 
The inception of this publication is the result of innumerable 
and persistent calls for definite and rehable information on the sub- 
ject of condensed mille and milk powder, from manufacturers in this 
country and in foreign lands; from parties contemplating embarking 
in the business; from national and state experiment stations which 
are oftentimes called upon to investigate condensed milk defects ; 
from dairy schools desiring to give instruction on the subject; from 
national and state pure food departments, seeking information con- 
cerning the possibilities and limitations of manufacture, in their 
efforts to formulate and enforce standards and laws; and from com- 
mercial chemists in need of reliable methods of analyses of these 
special dairy products. 
The information contained in this volume represents the au- 
thor’s experience, covering a period of twelve years, in the practical 
manufacture of condensed milk, as expert advisor to mille condens- 
ing concerns in the United States, Canada and Australia, and as 
visitor of condensed milk and milk powder factories in this country 
and in Europe. 
It is the author’s hope that the information contained herein 
may serve as a guide to manufacturers, investigators, teachers and 
food authorities, alike; that it may assist in a better understanding 
and wider dissemination of the principles, phenomena and facts in- 
volved in the processes of manufacture; and that it may lift the 
obstructing veil of unnecessary secrecy which has hovered over these 
