190 Condensed Milk and Mii,k Powder 



The product of the Merrell and Gere process is without ques- 

 tion superior to any milk powder manufactured by the various pro- 

 cesses herein mentioned. It embodies the three all important char- 

 acteristics of a desirable and successful milk powder ; namely, it 

 contains less than the minimum amount of moisture which permits 

 of bacterial action, its butterfat is retained in the globular form and 

 does therefore mix with water readily, forming a complete emul- 

 sion, and its albumen is present in its natural, non-coagulated and 

 soluble form, insuring complete solubility of this dried milk in 

 water. 



In the above classification of processes, only those processes 

 have been discussed which produce true milk powders without the 

 admixture of alkalies or sugar and which are commercially prac- 

 tical. Numerous other processes have been patented, especially in 

 European countries. Most of these require the addition to the milk 

 of either alkalies, or sugar, or both, or else their commercial applica-' 

 tion has not been found commercially successful. 



