XII Condensed Milk and Milk Powder 



Condensed Skim Milk. 



Explanatory Notes Concerning Legality of Federal Standards. 



Requirements of Composition for War Contracts Pages 178-186 



Chapter XXII 



Cost of Manufacture — General Discussion. 



Cost of sweetened condensed milk per case. 



Cost of evaporated milk per case Pages 186-190 



PART V 

 CONDENSED MILK DEFECTS, THEIR CAUSES AND PREVENTIONS 



Chapter XXIII 

 Classification of Defects. 

 Defective Sweetened Condensed Milk — Sandy, rough or gritty; settled; 



thickened and cheesy; lumpy; fermented; rancid; putrid; metallic; 



brown Pages 190-215 



Chapter XXIV 



Defective Evaporated Milk and Plain Condensed Bulk Milk — Curdy; 

 grainy; separated and churned; fermented, acid curd, bitter curd, 

 gassy fermentation. 



Swelled cans due to freezing; swelled cans due to chemical action; 

 brown; gritty; metallic Pages 215-229 



Chapter. XXV 



Adulterations of Condensed Milk — Skimming; addition of artificial 

 fats; addition of commercial glucose; addition of bi-carbonate of 

 soda, ammonium hydroxide, lime water and other alkali; addition 

 of cream of tartar; addition of starch Pages 229-233 



PARRT VI 



MANUFACTURE OF MILK POWDER 



Chapter XXVI 

 Definition. 



Kinds. 



History and Development of Industry. 



Quality of Fresh Milk. 



Description of Principal Processes; Wimmer process; Just-Hatmaker 



process; Ekenberg process; Buflovak process; Campbell process; 



Merrell-Gere process Pages 234-245 



Chapter XXVII 

 Packing for Market. 

 Composition. 



Defects of Milk Powders — High water content; insoluble milk pow- 

 ders; non-miscible milk powders; rancid milk powders. 

 Markets; commercial stocks of dried milk Pages 245-248 



