Malted Milk 251 



The convenience, nutritive value and digestibility of this prod- 

 uct recommended themselves to and were appreciated by the medical 

 profession, and its relishing properties appealed to the public. The 

 industry grew rapidly and is today assuming large proportions. 



Fig. 64. Vacuum pan for malted milk 



Courtesy of Arthur Harris & Co. 



Manufacture of Malted Milk. — A mash is prepared by mixing 

 wheat flour with barley malt of good diastatic quality. This mash 

 is raised to the proper temperature for a sufficient length of time to 

 insure the complete conversion of the insoluble starch into the solu- 

 ble malt sugars dextrin and maltose. This conversion is closely akin 

 to starch digestion in the human system, hence the resulting liquid 

 is essentially a predigested product, claimed to be of much value 

 as a special food for infants and invalids. 



This extract is combined with whole milk and reduced to a dry 

 powder in a vacuum at such a low temperature as will thoroughly 

 pasteurize the malted milk and yet preserve its digestibility. 



