286 MaNnurFacturi oF MiiK PowpkErR 
periphery of the drum. The milk remains on the drum only long 
enough for it to make three-quarters of a revolution. 
After the dried inilk is removed from the exsiccator, it is 
placed in a special drying chamber at a temperature of 90 degrees 
F. where it remains long enough for the milk sugar to crystallize. 
This is usually accomplished in about an hour. After this it is 
ground and sifted in a similar manner as is the case in the milling 
Fig. 96. The Ekenberg exsiccator 
Courtesy of Ekenberg Co. 
of wheat flour. It is then ready for the market, which it reaches 
packed in either tins, boxes, or barrels. 
The fact that the milk is evaporated under reduced pressure 
makes it possible to accomplish the drying at a relatively low 
temperature, although the film of drying milk is naturally ex- 
posed for a very brief time to the direct heat-of the drum, and 
which obviously varies with the steam pressure in the drum. 
The manufacturers claim that the drying of the milk takes place 
