316 CoMPosITION AND PROPERTIES oF Mink Powbkrs 
Effect of Process of Manufacture.—'lhe influence of the 
process of manufacture on the composition of the milk powder 
refers primarily to modifications of the milk prior to desiccation, 
although the method of desiccation itself also exerts a limited 
effect. 
The greater the percentage of butterfat to which the original 
nulk has been standardized or modified, the lower must necessa- 
rily be the percentage of solids not fat, and this same fact is true 
also of the finished powder. Hence the milk powders may vary 
from say one per cent of fat and possibly over 95 per cent of 
solids not fat in the case of skim milk powder, to over 70 per cent 
of fat and less than 30 per cent of solids not fat in the case of 
cream powder. Whole milk powders generally contain from about 
26 to 29 per cent fat. 
The degree of dryness, or per cent of moisture, aside from 
atmospheric conditions is largely governed by the process of desic- 
cation. Generally speaking, milk powders manufactured by the 
spray-drying process contain less moisture than those made by the 
flm-drying and dough-drying processes. 
The spray-drying process, at its present state of perfection, 
makes possible the removal of all but a very small percentage of 
moisture. Spray powders containing as low as one per cent 
moisture are quite possible; in fact, the moisture content of these 
powders, as found in commerce, ranges from about .5 per cent to 
3.5 per cent, averaging about 1.5 to 2.5 per cent. 
The powders resulting from the film-drying processes generally 
contain from about 3 to 6 per cent moisture. 
Some milk powders, especially certain brands of foreign man- 
ufacture, and particularly those of the dough-drying process, also 
contain added sucrose. 
