250 Mai^ted Milk 



as dried skim milk, dried buttermilk and dried whey, is that the 

 cost of reducing them to dryness is somewhat out of proportion 

 with their actual market value, as compared with the raw or con- 

 densed product. Dried skim milk, for instance, sells at 13 to 14 

 cents per pound. When diluted to the consistency of the raw skim 

 milk, one pound of powder yields about ten or eleven pounds of 

 skim milk, costing between $1.25 to $1.40 per hundred pounds, which 

 is almost the price of fresh whole milk. It is obvious that the aver- 

 age creamery cannot afford to make starter at the rate of $1.25 to 

 $1.40 per hundred pounds. 



For the same reason the demand for dried buttermilk and dried 

 whey is as yet very limited. These products, in their natural state, 

 contain too small a proportion of the valuable ingredients, and they 

 are too cheap to justify the high cost of manufacture, in order to 

 place them on the market in the dry form. This, of course, does 

 not apply to the use of dried skim milk for the many industrial pur- 

 poses mentioned, where properties other than the mere food value 

 determine the real merits, value and usefulness of the product. 



The above figures and statements refer to conditions prior to 

 the world war. The great need of food products and the wave of 

 conservation that has been accentuated by the drain on the food 

 supply of the world, resulting from the destruction, waste and stop- 

 page of production in the warring countries, has given the utiliza- 

 tion of these valuable by-products a new impetus, and their manu- 

 facture into marketable and transportable commodities promises 

 rapid development for the benefit of mankind. 



MALTED MILK^ 



Definition. — The product known as malted milk is that result- 

 ing from the combination of whole milk with the extract of malted 

 barley and wheat flour, and the mixture is reduced to a dry form by 

 desiccation in vacuo. 



History of Malted Milk Industry.— The process of the manu- 

 facture of malted milk was invented by Mr. William Horlick, of 

 Racine, Wis., in the year of 1883. The product was first placed on 

 the market under the name of "Malted Milk," given it by its in- 

 ventor, in 1887. 



1 Information on Definition, History and Process of Manufacture, received 

 through the courtesy of Horlick's Malted Milk Co., Racine, Wis., March 8, 1918. 



