1222 3* RURAL NEW-YORKER 
Handling Milk 
Manufacture and Uses of Powdered Milk 
Wiiat it is. —According to the Federal 
standard, “Dried milk is the product re¬ 
sulting from the removal of water from 
milk, and contains, all tolerances being al¬ 
lowed for, not less than 26 per cent of 
milk fat and not more than 5 per cent of 
moisture. Dried skimmed milk is the 
product resulting from. t! e removal of 
water from skimmed milk, and contains, 
all tolerances being allowed for, not more 
than 5 0 per cent of moisture.” Thus it 
can be seen that milk powder does not 
differ from the milk from which it was 
made in any way whatsoever except that 
most of the water has been removed, 
thereby leaving what might be termed a 
concentrated mixture of total solids. It is 
the principle of evaporated milk carried 
one step farther. Milk powder possesses 
a number of advantages over condensed 
milk, some of which are that it does not 
have to be put up in sealed cans and 
then sterilized or sweetened to preserve it. 
it is a more concentrated product and 
hence can be transported and stored more 
economicaly, and it is more convenient to 
use in that there is likely to be less 
waste. 
Food Value. —Milk powder when dis¬ 
solved in water differs not at all from 
normal milk in its chemical composition, 
and hence food value. A slight cooked 
flavor exists, which is more noticeable 
than in the case of pasteurized normal 
milk. The question is often raised as to 
whether the vitamines so valuable in milk 
are in any way destroyed or impaired by 
drying the milk. Dr. McCollum has an¬ 
swered the question as follows: “Long 
experience with butterfat by heating to a 
melting point and filtering, and with pro¬ 
ducts heated for relatively long periods, 
an hour or two, at the temperature of 
boiling, has convinced me that there is no 
appreciable change in the dietary prop¬ 
erties of butterfat so manipulated. This 
being the case, I feel confident that the 
use tff this re-emulsified milk can be 
strongly recommended, since it can be 
prepared and delivered in a very fresh 
condition.” 
Purposes and Advantages. —Investi¬ 
gators, realizing the extreme perishability 
of milk, have long sought a means where¬ 
by milk could be so treated as to be eco¬ 
nomically stored at room temperature and 
consumed in seasons where there is a 
shortage; a method by which it could be 
transported great distances to any cli¬ 
mate in any season at a minimum trans¬ 
portation cost. The milk powder on the 
market today fulfills most of these re¬ 
quirements, and the skimmed milk powder 
fulfills all of them. To illustrate the 
matter of transportation and storage 
space, it requires two refrigerator cars to 
carry 4,000 gallons of liouid milk, while 
one box car carrying 60.000 pounds of 
skim-milk powder and one refrigerator 
car carrying 30.000 pounds of butter, car¬ 
ry the equivalent of 75.000 gallons of 3 5 
per cent milk. The total freight cost 
over a certain distance in the case of the 
fluid milk is $ 0325 per gallon, and in 
case of the powder and butter only ,$.0031 
per gallon. 
History and Methods of Drying.—- 
There is little to be said about the early 
history of drying milk. As early as 1855 
records show that an Englishman by the 
name of Grimwade secured a patent for a 
rather crude process, which, however, was 
used for some time. Today practically all 
milk drying is done by the “roller" process 
or by the “spray” process. By far the 
larger part is dried by the latter method. 
Both method? were perfected enough to be 
tried out on a commercial scale about 
1905. A brief description will give an idea 
of the two methods. In the “roller” process 
a large steel cylindrical drum is heated from 
the inside with steam. This drum rotates 
and as it does so just dips into the large 
milk pan located beneath it. A thin film 
of milk sticks to the drum and dries on at 
once. Just as the drum has made about 
three-fourths of a turn it encounters a 
scraper which scrapes the dried milk off 
into a trough and leaves the surface of the 
drum clean to dip into the milk again and 
pick up another load. The powdered milk 
is then pulverized and packed. In the 
spray process the milk is condensed in 
vacuo to about one-fifth its original vol¬ 
ume. It is then sprayed through a fine 
jet into a chamber of heated air. The air 
takes out the moisture and the powder 
falls to the chamber like snow. It is then 
collected and packed. The machinery that 
is used for drying milk is covered by 
patents, and it is either used by the paten¬ 
tees or else concerns using it must pay a 
royalty for its use, or pay good prices to 
the manufacturer of the machine to begin 
with. There is no simple machine or 
method so that most anyone can make 
dried milk. By far the larger part of the 
dried milk made in this country is made 
by two concerns, or by machinery con¬ 
trolled by them. According to figures of 
the dairy division the manufacture of 
powdered milk has increased from less 
than 1,000.000 lbd. of skim-milk powder 
11 years ago to over 4,000.000 lbs. of 
whole milk powder and 25,000.000 lbs. 
skim-milk powder, not to mention butter¬ 
milk powder, in 1918. 
Kinds of Milk Powder. —Most of the 
milk powder on the market today is made 
from skim-milk or buttermilk. These 
powders contain from 1 to S per cent 
butterfat. The half skim-milk powder is 
made out of 1.5 to 2 per cent milk, and 
the finished product contains about 15 
per cent fat. Whole milk powder con¬ 
tains 26 per cent fat, and is made out of 
whole milk. There are also various grades 
of cream powders ranging from 50 per 
cent fat, made out of 9 per cent milk, up 
to 72 per cent fat, made out of 18 per cent 
cream. The keeping properties of these 
powders at ordinary room temperature 
is wonderful. The writer has even kept 
some of the 72 per cent butter fat powder 
at room temperature for over six months 
with only a very slight rancid taste devel¬ 
oping. The percentage of moisture is so 
low in the powder that bacteria do not 
grow. 
Uses and Methods of Using. —The 
great consumers of powdered milk are the 
bakeries, confectioners, hotels, restau¬ 
rants, steamships, army camps, etc., and 
ice cream plants, milk plants, creameries, 
eondenseries and hospitals. The bakeries 
are always confronted with the problem 
of getting fresh skim-milk and buttermilk, 
and there is much danger of waste in the 
use of bulk condensed milk. They there¬ 
fore find powdered skim-milk and butter¬ 
milk very useful in their business. Pow¬ 
dered whole milk and cream are used to 
some extent in cakes and fancy cookies. 
The candy manufacturer has greatest use 
for the dried whole milk and cream, and 
makes extensive uses of them. The hotels 
and restaurants make extensive use, par¬ 
ticularly of skim-milk and whole milk 
powders. They are used both in cooking 
and making up liquid milk for use on 
cereals and for drinking purposes. It is 
very natural that on steamships and in 
army camps, where a supply of fresh fluid 
milk is almost out of the question, pow¬ 
dered skim-milk and whole milk should 
come into use. Milk-making machinery 
was installed in the first hospital ships 
put into service by this Government, and 
was used in the army camps in the South. 
The skim-milk powder finds use in the 
milk plant and creamery, since by mixing 
it with water it can serve any purpose to 
which skim-milk is commonly put. Thus 
it can be used for standardizing milk and 
cream, for the making of milk and cream 
in (he manufacture of buttermilk, and for 
starter-malting. In the ice-cream plant it 
is also used for the above-named purposes, 
and to furnish solids in the finished pro¬ 
duct as well. The Bureau of Chemistry 
in Washington has ruled that cream or 
skim-milk which has been made from pow¬ 
der and water can be sold and shipped 
interstate provided the purchaser is ap¬ 
praised of its character. The word “re¬ 
constituted” is most commonly used on 
the label, although “reconstructed” and 
“remade” have been used. 
Making of Reconstituted Milk. —To 
restore whole milk powder to liquid form, 
dissolve 1 lb. of powder in 7 lbs. of warm 
water. Put part of the water in a pail 
and sift on the powder. Beat in with 
egg whip and then add balance of water 
and beat a little more to insure uniform 
mixture. Skim-milk is made the same 
way, by using 14 oz. of skim-milk powder 
to a gallon of water. Where it is made 
on a large scale the powder is sifted on 
to the water in tank or vat having an 
agitator and it is quickly dissolved. If it 
is desired to make whole milk or cream 
out of butter, skim-milk powder and wa¬ 
ter, the skim-milk powder and water are 
mixed at the rate of 9 5 lbs. of powder to 
90.5 lbs. of water, making 100 lbs. in all. 
Unsalted butter (84 per cent fat) is then 
sliced up and melted in the skim-milk. 
The mixture is kept agitated and heated 
to 145° F. for 30 minutes to pasteurize. 
August 16, 1919 
It is then run through an emulser or au 
homogenizer and milk or cream is the re¬ 
sult. Most of the whole milk and cream 
made from powder as a base is made out 
of skim-milk powder, butter and water, 
and comparatively little is made by dis¬ 
solving the whole milk powder or cream 
powder direct. 
Economic Value. —With butter at 55c 
per lb. and skim-milk powder at 26c a lb., 
a quart of 3.6 per cent milk can be made 
up at a cost of only 10c. These are close 
to present market prices for butter and 
skim-milk powder, and yet 3.6 per cent 
milk is selling in our cities at 15 to 18c 
per quart. This simply means that recon¬ 
stituted milk may be sold in New York, 
for example, the butter for which might 
have been produced cheaply on flush Iowa 
pasture, the skim-milk powder on cheap 
pasture in Michigan, and the water gath¬ 
ered from heaven in good old New York 
City. Powdered milk is here and here to 
stay. There is no reason why it should 
not be here to stay. It most certainly 
means that the source of the so-called 
bulk milk used in the cities will be far¬ 
ther from the city than ever, where it can 
be produced the cheapest. As to what the 
ultimate effect will be on the general city 
milk trade remains to be seen. 
H. F. JUDKINS. 
Miss Hingiiam was an elderly aris¬ 
tocratic but vinegar-faced lady, and she 
had called on her friend Mrs. Briggs. 
“He’s a charming little fellow,” she said, 
referring to Tommy Briggs, junior. “Only 
five years old, you say? You’ll give me 
a kiss, won’t you, Tommy?” Tommy did 
not evince any sign of eagerness to do so, 
but he kissed her. “That’s a good boy,” 
said the visitor. “But what are you hold¬ 
ing in your hand so tightly?” “It’s a 
shilling mamma gave me.” said the truth¬ 
ful Tommy. “She said she ’spected you’d 
want to kiss me, and I told her I wouldn’t 
do it for less.’’—Melbourne Australasian. 
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