268 DAIRY TECHNOLOGY 



contact with heated metal. As nearly as I can estimate, 

 one pint of milk presents, about two acres of surface when 

 sprayed into the air. The individual dried particles are 

 from one two-thousandth to one ten-thousandth of an 

 inch in diameter. 



" No bacterial action has been discovered in milk powder 

 containing less than 3 per cent moisture, and no chemical 

 deterioration takes place. It is, therefore, evident that 

 the milk powder product described above fulfills my 

 definition of an ideal preserved milk, for decomposition is 

 prevented merely by dryness and without the use of pre- 

 servative substances and without changing the chemical 

 composition of the milk. This whole milk powder is in 

 use in place of fresh milk at several of the United States 

 soldiers' homes and military posts as well as in the navy. 

 It has been subjected to the most exhaustive tests by the 

 United States Department of Agriculture, Bureau of Chem- 

 istry, and by the Experiment Stations of different states. 

 The Pacific fleet carried a ton of it around the Horn under 

 an absolute guaranty as to keeping quality and has since 

 re-ordered largely. A 10 cent package makes one and a 

 half quarts of milk, at $o.o6f a quart. With these re- 

 sults in mind it is not too much to assume that the reduc- 

 tion of milk to powder offers a satisfactory solution of the 

 universal milk question." 



Use of Milk Powder. — This product is being used to 

 replace fresh milk by bakers, confectioners and ice-cream 

 manufacturers. It was used as a food by the Shackleton 

 South Polar expedition, and was one of the main foods of 

 the party that reached the magnetic pole. 



The authors ^ have found milk powder to be of great 

 value for starter-making purposes in creameries so located 

 that a supply of fresh milk is not easily obtainable. 



The milk powder was dissolved in pure water, making 

 a lo-per-cent solution. Pasteurization, inoculation, ripen- 



^ So. Dakota Bid., No. 123. 



