HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Washburn, R. M. Search for Related Content PubMed Articles by Washburn, R. M.

The Physical Analysis of Dry Milk

International Dry Milk Company Laboratories, Minneapolis, Minnesota

ABSTRACT

With the increased appreciation of the place of the dairy cow as a converter of roughage and other waste into human food, and with the very great appreciation developed within the past few years of milk as a food, the attention of the scientific, the medical, the dairy, and the engineering worlds has been focused closely upon the dehydration of milk, more especially of whole milk. This was done as a means of overcoming the two great handicaps of the realization of better agriculture and better nutrition, namely, the bulkiness and the perishability of milk.

The problems in the manufacture of a standard high class, clean, and nutritious powdered skim milk have been very satisfactorily solved. The problem, however, which until recently most seriously confronted the dairy industry and the human feeding problems of the present time was the production of a powdered whole milk so made that the fat would remain sweet, non-tallowy, and non-rancid for a tune sufficiently long to permit of normal marketing methods, with little loss from spoilage.