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MILK AND. ITS PRODUCTS. 
probably kept in a cooler condition until they are dry. In ordinary 
condensation of milk, if the concentration be carried beyond certain 
limits there is an injury to the solids. There appears to be a critical 
stage somewhere between high concentration and dryness where pro- 
longed heating does much damage. In the spray process this stage 
is passed through almost instantaneously, and after the dry. condition 
is reached, much higher temperatures for a short time will do little 
harm. Further, the powder prepared by the spray process retains the 
properties of the constituents better, as on the addition of water the 
original milk condition is practically restored. There is no sediment, 
the casein is colloidal, the fat is in globular emulsified form, and the 
albumen is not coagulated. In addition the enzymes are still active. 
Whether the activity of vitamines has been tested is unknown to the 
writer. ri . 
There is a fertile field for research in the preparation of dried, 
milks, condensed milks, and other “tinned” milk products, as well 
as a need for much educational work to remove many prejudices against 
the use of such products. The greatest objection has always been the 
uncertainty of the quality of even the best brands on the market. For 
years past the writer-has been engaged in the bacteriological examina- 
tion of all kinds of dairy products, having frequently to follow out to 
the factory the cause of blown and tainted tins of cheese, milk, and 
other products, and is thoroughly convinced. of the need of greater 
supervision of all places that prepare such foods, and the great need 
for some instruction in: bacteriology for those controlling such work. 
There can be no doubt.that a well-prepared condensed milk or a milk 
powder is to be preferred to a bad fresh (sic!) milk supply. This 
applies particularly to some parts of Melbourne, where it is not possible 
to obtain fresh milk even once a day, but only “bulk” milk many 
hours old, and near the point of coagulation. Boiling cannot be relied 
upon to convert a bad milk into one fit for food for children. Con- 
sequently one has to rely on some such system as the Talbot bottle, 
which means double the cost for milk, or to resort to condensed milk or 
milk powders, which, owing to the great demand, the enormously in- 
creased export trade, drought conditions for several years past, &c., 
have also increased greatly in price. The milk supply of our great 
cities needs the investigation and control such as-exists in Boston, 
Washington and New York, or Manchester in England. 
In England; milk powder is being sold at 1s. 2d..a Ib. at the factory 
door. In Melbourne, the retail shop price of powdered milk locally - 
manufactured (spray method) is 1s. 8d. a lb. The Australian price 
is double the American, and 40 per cent. above the English. Even at 
that price it is slightly cheaper than whole, fresh milk, and much purer. 
One pound of powder makes 8 lbs. of restored milk (without fat), or 
about 64 pints. The same quantity of fresh whole milk, at 73d. a 
quart, would cost 2s., i.e., a saving of 4d. by buying powder, but at the 
loss of the cream. 
Ten million pounds were imported in 1918 into England, and 
1,122,000 lbs. were manufactured, a total of over 11,000,000 lbs., equi- 
valent to -27 per head of population. In New York, as much as 
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