IV Condensed Milk and Milk Powder 



Chapter XXII 



Cost of Manufacture — General Discussion. 



Cost of sweetened condensed milk per case. 



Cost of evaporated milk per case Pages 136-139 



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; blown or fermented; rancid; putrid; 



brown Pages 141-164 



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 ' Pages 164-177 



Chapter XXV 



Adulterations of Condensed Milk — Skimming; addition of artificial fats; 

 • addition of commercial glucose; addition of bi-carbonate of soda, am- 

 monium hydroxide, lime water and other alkali; addition of cream 

 of tartar; addition of starch Pages 177-180 



PART 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; Eckenburg process; Passburg process; Campbell process; 



Merrell-Gsre process Pages 181-190 



Chapter XXVII 

 Packing for Market. 

 Composition. 



Defects of Milk Powders — High water content; insoluble milk powders; 

 non-miscible milk powders; rancid milk powders. 



Markets Pages 191-194 



Chapter XXVIII 



Dried Buttermilk and Dried Whey — Manufacture of; composition of 

 buttermilk powders Pages 194-197 



