182 Condensed Milk and Milk Powder 



The difference between milk powder and condensed milk, is 

 mainly one of degree of concentration. It is not surprising, there- 

 fore, that the inventions of processes of manufacture of the two 

 products date back to about the same period, the middle of last 

 century, and in most cases, the inventors of the one product had 

 also in mind and gave due consideration to the possibilities of the 

 other. 



The first commercially usable process was invented by Grim- 

 wade who secured the English patent in 1855. His process con- 

 sisted briefly of first adding carbonate of soda or potash to the fresh 

 milk, then evaporating in open jacketed pans and with constant 

 agitation, until a dough-like substance was obtained; then adding 

 cane sugar; the mjxture was then pressed between rollers into rib- 

 bons, further dried and then pulverized. The alkali, in the form of 

 carbonate of soda or potash, was added in order to render the casein 

 more soluble, and the purpose of the admixture of the sugar was to 

 produce granulation of the dough toward the end of the process. 

 The evaporation in open pans was later superceded by the use of 

 the vacuum pan. The Grimwade process of manufacturing milk 

 powder was in practice for some years. 



The introduction and rapid development of the condensed 

 milk industry and the difficulty of the economic manufacture of a 

 marketable milk powder of good keeping quality, had a retarding 

 effect on the development of the milk powder industry. While oc- 

 casional new processes were invented and new patents granted, the 

 commercial development of the industry dates back only about fif- 

 teen to twenty years. Within the last decade the industry in this 

 country and in Europe has been growing rapidly. Today there are 

 in operation in the United States some thirty milk powder factories. 



The bulk of the milk powder manufactured now is made from 

 skimmed milk. The manufacture of whole milk powder is as yet 

 very limited and is confined to the filling of specific orders for the 

 same, because of its low keeping quality. The fact that whole milk 

 powder becomes rancid under similar conditions, as is the case with 

 butter, and that it must be refrigerated in order to keep, is over- 

 shadowing the many and distinct advantages of this concentrated 

 product. Until this obstacle is removed and the manufacturer is 

 able to put on the market a whole milk powder that has the desired 

 keeping properties, the development of this industry cannot reach 



