22 
ity of milk, especially for canned goods, and to add nothing 
whatever. In the manufacture of milk powders carbonate of 
soda or potash was formerly added to the milk to render the 
casein more soluble. But with the perfected processes this has 
mostly heen abandoned as unnecessary. 
In the following table there is set forth the average com- 
position of the more important of these milk products, as 
given by O. F. Hunziker: 
Condensed Milk Evaporated Whole Milk Skim Milk 
(sugared) Milk Powder* Powder* 
(unsugared) 
WAGER eid ie basa elves 26.5 73. 1.40 7.00 
Milk fat sccsscmcsccen 9.0 8.3 29.20 1.00 
Proteids .. «.isecsnes 8.5 7.5 26.92 37.00 
Milk Sugar (lactose). 13.3 9.7 36.48 47.00 
ASH. g cs eaes ehieatnn 1.8 1.5 6.00 8.00 
Cane sugar (sucrose) 40.9 2 ass aie es 
100.00 100.00 100.00 100.00 
Various other preparations in which milk in concentrated 
form is used are known on the market, such as “Humanized 
milk,” “Malted milk,” “Infant foods,” “Condensed coffee and 
cocoa,” and others, as also milk chocolates and candies. TheU.S. 
Federal Food standards give the following definition of malted 
milk. ‘‘Malted milk is the product made by combining whole - 
milk with the liquid separated from a mash of ground barley, 
’ malt, and wheat flour, with or without the addition of sodium 
chloride. sodium bicarbonate and potassium bicarbonate in 
such manner as to secure the full enzymatic action of the malt 
extract and by removing water. The resulting product con- 
tains not less than seven and one-half per cent. (7.50%) of 
butter fat and not more than three and one-half per cent. 
(3.50%) of moisture.” 
“Hebe” milk is a condensed milk made out of skim-milk, 
to which vegetable fats have been added (as substitute for the 
milk fat) and finely imparted by homogenizing the mixture. 
8. Industrial and Commercial Features. 
The condensed milk and milk powder industries have de- 
veloped entirely on private initiative. While cheese and but- 
*Merrell-Gere process. 
