PART VI. 
MANUFACTURE OF MILK POWDER 
CHAPTER XXV. 
DEFINITION. 
Milk powder, dry milk, pulverized milk, dehydrated milk, 
desiccated milk, milk flour, is made from cow’s whole milk, or 
partly or wholly skimmed milk, or from whole milk that has been 
enriched by additional butterfat, to which sugar, or alkalies, or 
both may, or may not have been added, and which has been 
evaporated to dryness, either under atmospheric pressure, or 
in vacuo. Powders made from cream containing 18 per cent 
butterfat or more, are called cream powders. 
KINDS. 
The milk powders on the market vary chiefly in their solu- 
bility and fat content. The bulk of the milk powders is produced 
from wholly or partly skimmed milk. Most of the milk powders 
of the early days of this industry contained added cane sugar 
and alkalies. The purpose of the addition of alkalies was to 
lend greater solubility to the proteids. 
The process of manufacture, however, has been improved 
to the extent to where the solubility of the proteids can now 
be preserved without the admixture of alkalies. Most of the 
milk powders put on the market in this country are free from 
admixture of any substances foreign to normal milk. 
HISTORY AND DEVELOPMENT OF INDUSTRY. 
The origin and history of the milk powder industry are very 
closely related and intimately connected with those of the con- 
densed milk industry. ‘Che fundamental purpose of the two 
products is one and the same, 1. ¢., to preserve milk as nearly 
as possible in its natural condition, and to reduce its bulk to the 
nunimum, so as to make possible its economical transportation 
to all parts of the world. 
