650 MILK 



of bacteria in condensed milk. Miss Bengtson counted as high as 

 1,000,000 per cubic centimeter. Micrococci seem to be the pre- 

 dominating types in condensed milk. 



Hammer found a bacillus related to the proteus group, which he 

 named BaciUus ichthyosmius, and in the condensed milk where 

 this organism flourished a fishy odor developed. The author was 

 able to produce the same fishy odor in milk, cream, and evaporated 

 milk by inoculating pure cultures, but butter was not similarly 

 affected. 



The same author isolated a bacillus — Bacillus coagulans — 

 from cans of condensed milk which had acquired a sweetish, cheesy 

 odor, and found it to be motiLe and spore forming. 



Desiccated milk, milk powder, or milk flour is used by con- 

 fectioners and ice-cream manufacturers, although its usefulness 

 might be extended to households to take the place of fresh milk. 

 Wells states that in 1911 there were 10 desiccated milk factories 

 in the United States and that 8,500,000 pounds of mUk were used 

 for the purpose of desiccation. The use of milk powder is on the 

 increase, especially since it is now possible to desiccate whole 

 milk and even cream containing 18 per cent. fat. Jordan (J. 0.) 

 states that eminent authorities believe that such products have 

 all the nutritional qualities of fluid milk and that consequently 

 the consumer is benefited by having a milk which keeps indefi- 

 nitely and which is available at any time and in any quantity. 

 The producer is benefited by being able to dispose of all his milk 

 during the most favorable season of production and by suffering 

 no loss from surplus milk. As milk powder can be shipped to 

 -any part of the world, people in warm climates can have sound 

 sweet milk at their disposal. 



The powder is dissolved in water before it is used, and the 

 resulting milk is almost equal to fresh sweet milk. This is es- 

 pecially true when mUk powder is made by the "atomizing proc- 

 ess." Investigations have shown that when this powder is dis- 

 solved in water the casein assumes its natural colloidal condition 

 and the fat forms an emulsion. 



Whole milk is reduced to one-eighth its volume and skimmed 

 milk to one-eleventh by desiccation. 



The jdeld from 100 pounds of raw milk is about 9 pounds of 

 desiccated milk and 3 to 4 pounds of butter, according to the rich- 

 ness of the milk. Desiccated milk has the appearance of flour 

 and, therefore, is called milk flour. It is hygroscopic and should 

 be kept in tightly sealed containers. Whole milk powder contains 

 about 27 per cent. fat. 



There are several methods of desiccating milk, a brief descrip- 

 tion of which, as given by Wells, follows: 



