252 Malted Mii,k 



Uses of Malted Milk. — Malted milk is the only milk powder 

 made from whole milk that will keep indefinitely in any climate. It, 

 therefore, combines with its acknowledged high degree of nutrition, 

 the indispensible growth-promoting and curative properties con- 

 tained in whole milk. 



It is placed on the market both in powder and in tablet form. 

 Its high digestibility, nutritive value and health-protective properties 

 render it most valuable as a wholesome food for infants and inva- 

 lids, and its compactness and keeping quality facilitate its transpor- 

 tation to and use in all parts of the globe. Malted milk, therefore, 

 is of special merit for use in countries and territories which are 

 barred by their geographical location and climate from the profitable 

 husbandry of the dairy cow, and where the limitations of transpor- 

 tation render the availabihty of fluid milk difficult or impossible. 



Federal Standards for Milk Powder, Skim Milk Powder and 

 Malted Milk.'^ — The following standards of dried milk products 

 were adopted by the United States Department of Agriculture 

 March 16, 1917, and became effective March 31, 1917, as per Food 

 Inspection Decision 170: 



"Dried Milk is the product resulting from the removal of water 

 from milk, and contains, all tolerances being allowed for, not less 

 than twenty-six per cent (26%) of milk fat, and not more than five 

 per cent (5%) of moisture. 



Dried Skimmed Milk is the product resulting from the removal 

 of water from skimmed milk and contains, all tolerances being al- 

 lowed for, not more than five per cent (5%) of moisture. 



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 chlorid, sodium 

 bicarbonate and potassium bicarbonate in such a manner as to secure 

 the full enzymic action of the malt extract and by removing water. 

 The resulting product contains not less than seven and one-half per 

 cent (7.5%) of butter fat and not more than three and one-half per 

 cent (3.5%;) of moisture." 



• United States Department of Agriculture, Food Inspection Decision 170, 

 March 31, 1917. 



