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 MILK POWDER

The production and use of dry milk has increased enormously during the last few years and the processes of manufacture have been improved well-nigh to perfection. There are several methods practiced, the most important being the following:

The Just-Hatmaker, in which a large metal drum or cylinder revolves slowly in a tank of milk. The drum is heated by steam inside and, as it rolls out of the milk, the metal surface picks up a thin film of milk which quickly dries and is removed by a scraper.

The Eckenberg process employs vacuum evaporating pans, like those used for making condensed milk and maple syrup.

The Merrell-Soule Company's method consists in driving a blast of hot air into a fine spray of milk, which at once reduces the milk to a fine powder.

In the "Economic" process the milk is dried by hot air the same as in the Merrell-Soule method, but in dropping through a tower from a height of some 30 feet the milk meets several blasts of air of different temperatures. It is claimed that in this way alone rich milk and cream may be reduced to a powder without injury to, or change of, the original fat globules.

Skim Milk Powder.—Beautiful skim milk powders are now made which dissolve perfectly in water. Containing, as they do, the extremely nourishing constituents of the fatless milk in a most palatable form, they can be used in baking and in many food products to great advantage.

Whole Milk Powder.—Until recently dried whole milk was not produced of good keeping quality as the