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iM# v£)&
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^ ^fpY SI gd?JPBREB 8KXI MILE WISH. SPEOiytt,
HEyEHEBCB TO IfS flOUSBaOI«D USE
Stttaitted tp the
vmm BTAfs AQmmwmAL
.infe^.T«»teiKfa!>
traa.-^,.>^ie---;y«;-M»*"-f;i^ ^..^^ UU,
1^ partial fuiflI3a©iit
Degree d?
SSASTQR OF SCXESTCE
.«rtmo s^ 102©
COLLMI
Q|
&PM0¥IB'8
€»iBc<;»J»flff^»i.rAflwiViT»V.UJW^
iH;i>r;iiy,i:.t,,^i,V.'l^';:i,'r'-M:
WJkx+s.WAriK'.mr-rtn"
w iii'MiT>ri«tW<r>.iii.ti
M &*&$$& ©f £3ftj0S>
l .; ■ f^r ■.•■^CT*'"!—* "j**
etoi^aaii ©f eoiaaitteie ©a 0radtu@.t® Btudj
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latent of laimstf^ i% viQ&tQm states •«••«
4
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Tim ©f D^y Slsla Sills ««:««».«#»«•*««t..*******
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loal Sompositlen of Ds*^ Sfeim lii%M ...,»♦„.«,.>,»♦,•.•
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So
ehealcal Analyeis ©f Sample© ...... 0...«,«.
29
4.
lEapo^taaee of Ch©iai©al Ooaposition .......
31
Ooimt of D?i©d TSllk ..............o. .0...
33
KItiifePifciVQ VSlUO ..a.......... «•«.. o.»eo«»»o.<}««oe. •
36
Fovjdei? ©d Skim Eli Ik is Oookary .....................
39
1.
Condi tione of Experimeats ......,». o.. .0.»
39
g.
procedure tor R6liquifying ♦.*.».«.o.*...*
41
3o
PfOpOytiOHS ..o. 000000. ...o. .00 « . o o o o e e.o.
41
4.
Experiment's'
Series I
Juakets •>...........«..«,... ..o
44
Series II
Custards *t«*i»**o...oooo.*»<>*»
48
Series III
Com St©s?c&i Pudding ..,.•,..,
60
Series IV
Frozen peaaorts ••......».....
83
Seriei ?
UMto Satacos .................0
58
Series ?|
Cocoa .....O.....o.o...0o.....
57
series ?1I
Cottage cheese ••..•**...•,,.
59
Series VIIX
Four Batters? ©riddle Oakes
62
Series IX
Seriei X
Drop Batters?
Soft- Doughs %
Muffing ,o..«.«
Baking Fov/dor
63
Fags
Biooulto «.9o»«.6»»**«*»»«♦♦«♦♦
67
©@M©© aaaaao.* a* a. a a aaaaa* fto a«
fj.
Ff^afe £3iI2c Products t««**e**
%
6»«aaaaa«aa»aaa»aa«o»«»»»aa»«ao»a«»»»o«
7 «
a «-a * a * * a » » a <> a » a « o o o a a o ♦ a ♦ 9 * • o « a a a a a
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#ot9 6^9:9i»Jsa<>e»»aa*a#o6O«9 9*9ao0aaoaa9a
Si
S^fiOS XII
'Udl&i&i ©B©
^©P&iy
flae autlio? takes %hi& op:p@T%mii%f to exptee© sppte^
•iatloa tot %h& &©lp ©I thos© tuh© toir© so kindly assisted
in %h® supervision aaa p$epB,mtim of tfeiss thesis..
BM©
esgeoiallf deaifee t@ ©sgraas appr^oiatioa to Mfs, Jeesa*
mlae ©feapaian llllllasaa ©feo di^oted tin© thesis5 t© Mis®
Francis Oliatoa aufi Efe, Eiaerva ©tac© f©^ th©i2' assist*
aaee la the expesiaQHtal ^oi'k; to £33?,. J?. S« Jones f©? his
hslp in oh^fflloal analysss, aat to Ms. §» iTfilste? f©f lie
htlpful suggestions nod oa?itiei,$®$s
♦HiiitiniMaiUiwpnjwjfoirrmii.rt
Sills hm beea wi&®lf roeogik&eod m m mmmtiml
eoAdt&tsueat of am afeQiaat© <ii0t*
gat reo9n.t s^o^af^fe
polftto %# th© im% that m ufomM not to© ©atiifiai with
a ai©t ndfoXy «t©q^at©« bmt ehavOd hold -dptiiaal smt^itioa
possible fcy |5ae^s)6iife$ tii<& proportioa ©f aiife i«i tiw
raieQ ^h* ©t©at©ri of h6<aM& to « tef^i©!^© 4©g^0©c*oPiraeh
JSIIIS
nMm moet© a Mgfc otendd^d ©J? qmal*
Itf fisad earn &© ofetatsiod at a g>e&e6&ab3.e p^Edo a© the b©@t
of ^13. ©ilk m^plt^Bo fH&t^ome peoplo liw ia ©<«at«iiita©@
iai©j?o fipoeji »il& l@ 0$6g>4Q ©X5 tsSi®*** pi4S»|.tf ^antadt b© giwup*
fia%©0d ©r t^MX"© 09»t id gjrAibltiw©*
othtatps Uv® f®^ fffo«i
th© ednt^s ff QlviWvMm *ffo fpefib mills 10 itt»t>bt&iit*
9bX$«
l^ia
®LQ©©
who east g©t fs^sh oilk ofton fiad ta^a*
s^JLVda with littlo 0^ aon© oa hand Jmst vbegi it i® most
^© ps'd^iie tho t^^^i% of milk tfeat i« needod
fog* ■dptisai natpition f@r ail ^©<&pi© mom mtimQ® my well
be gftaeaA e>a the €on06nti^t®d fosuie of miXk^
©B€
ooneiet^t
offos^t should b© used to eoa^ei'iF© all of thd oondtituoate
of tnilb mt&i
©TO
availablo foJ1 hmm ooasisiiptioai^
One of th@ most *oc©i»t d^velopmentd of th© d&iwf
industry ie tho aassamfattiaS'o of as*y ekiw aiik*
lith m©
f
gpfeyosg - .<y ■ ;8f rof
iatl ff@p©.r%##i. of #r$' ©fel» allte that f©®^©!5
|2*«*f# ci©t©tmla0 tili^^la im^fe dry skim silM cam
'III***f© &®mMp vfielpee fos? ifce mi© in e^to^f*
fli^ iasifi-tst #f 4?F s-Mia mlllc u&*& Is thie ^tmdjr
©fi8© ^btmta^jl fiP«» oiasittfftct«#«^9 1» ©^©g^a^ tia8ti|!&gt©fie
til® lOOneMApnft *WJA jp^cowosiadatAoiw f£v©a &««
4
mmrntmmmmm mm
StohydP^tlon is toe of th© oldest methods ua^A in
me preservation of food produata*
ffe© aaeietits preed^tred
mi3.Sc hf letting It dry in the sim ©ad ponder lug the e&k© of
ijljk eolida tsiiieh restftined*
JSorod pole in 3.298 ^^cote mat
tli© Tertere boiled the milks, skiamed off t&e. cfeamy part
and put the peaiainder In txi© susa to dry*
sine© ®&s»!>y time
men hae Mem trying to fiftd soia© nay to preeentre i&ilk*
■v
About the middle of the last eeittury it was dieoovered that
by removing a portion of the water ^ad preserving the re*
mainder tyith eugar^. milk oould b© preserved in an attrao«
tive editxle foroi^
J^t©^ it was found that ml lit eould b©
eoncentrated in a' ^©o^iaa $>i.n or {settle» the^ placed in
small oontainere and preeerved by sterilising*
ft r©*
mained for the early pi^fc of the present dentury to pe2»*
feet the methods of apemoving praotiaally ©3.2 the tsater frero
sills #o that we have -dry*
^powdered »lllfn*
®P»
as fre<3uently spoken of,
(01
It tte© present t|»©d the laportanse of the p^o**
oess of dehydration a® a means of eonserving milk and it#
by*pr.®diaots can hardly b© over-estimated.*
lEtejat of Jadustry in tsfestem State®
m-i..
i- i ',.
I
WM.i..
Hill) HI i!|iiL Hiu'H.'i. .P.l
4n*aa
l.:»i i. .. i ... mill 1 inia;
«il-» »-■-Wnjot,
According to the figures of the u# S» Depart*
mj ox fae
Saturalea/ air exhaust
Jt
Legend
Air com pie fety* sa fura fed
Litjuicj
Ponder
:
Sforage
f-orik-
""'""'"'
-Sectional
\ if\v of tin- S|ira.\
rri><-<-NH i'hint
heater
Oufsio/e
I ' air
5
mm* «J? fy^imlMm 1X»464^000 f^^m-i© ^f toy uhojo ©iHi
&tt& 3.3t$j>iSSii0OO ^©iiaaii of toy sfitSa ©illc tsrep^ ^roSueeS i»
m^ txmil®-bt®$ hut it i© ^atimat^d ^femf
callfdf^i^*
^KS
tptal f?©&€<*
fli© foii©!?!^, figsas?©© l^imt© th«-t the
«jL*n«S» (3) |#> l^loat^ tfest tlae tote} auttOttnt of dfy sfei®
islite aeEttiia^tyi^Qd is 0r©gOE ?©y If 00 cms :8o@'5§^|.04 p^osidld
ISm of Bayy SMg Elite
fh© o#a?<©f§i0iri of auriffM© i;li£a asilte iJit© a &&y
e
Eofc&a&'fe® Qim® toy MiSf^l^am Bry Sills Zftfititute
If* S« Dep&tfttDent ©^ A^a^ulttas?© St^^icitlos
StaiaSpolsst: #f aonveiijlofic^ and Ad a rts^f oeur«o ^ 9l*lffl
liite donas %@ Hb,® wvtoow- mm.@t$m$<t
&&pf?mtmt$%t BO p©s? s©a^ «j? nm &®f mtm site
a
i& mMm&t<$§ tfom 46 jp©^ 60B& of tbi© s®#wi^ wft© ©©asaaed
da^t^d th»9ti^i tm &&6vH9Si Opy Mtfe Jasteitoaita ani cooper*
©til?© agoneied %m<$ ©stafeJisMi «h« ^*ot tlaat the quality
of «h$vl>rdQd 4© iaigHPOtfefi »lth th^ ©aai^ioa of &fj ekia
©ills t^ to § m f P^JP t©a% of ttoo wei^i* of ttoo fioma?*
(91
«#| (7) (8)
tylie wenttfeot«jp0i»« of liafd H»etti*ft ©fti o^aok®^
ijav^ feeosaaiiiiod taio ffood trelti® of aiile ami .tiv^ou^i. ^©.r©fu2
X*aiiBdfiS>Oh Ml?© do^lo^A VolMLOttS sa^tliod© of iaoosppoimtizis
di?y &kim milk m%& thBi® pm&m%®* Bi*y t&l© allls 40 te*
5isHtiin& tjs fe© t^eefai^a- ©a one of «h« 000* ooa^esieat aad
»o«)t amit^&l0 fosws of ©ilk solMt foi1 UK« Iia &m oro&n«
{§>)
It; ie teo'iftg m^swt Is 'yro^aiped floors0. ^eafootiona?
chocolate driaits^ sad fov m^W otuo** fiundpy ^usppose^e
Xsatitution? tfeat a?© itfua^o ^© ate^plf onou^b
mills %* mmt th® &iBma&& of tSidUP €^ou&» ft8:l© f$m&tm ^W
®kim at Ik m ^oonotaioat mmm of owfeomisif _«*© def^o&onoy
of allle #^J©ia® aad silkprot^m la th® didt*
«r
, ,i.. mviv.v ■■'nii.w.i' ..■•■'■iiii-naa'i ■»"'.ii)i«.
1 ,1 . •,.i.i«,»i.>i.,1jiiJi-.ii>.jii.-».vninii;i.-.j,ii-,j,v'".'.''l»"i'i,i'.
'biiWr-'ti
pemoml coprospwideAeo with ite©r£©asj Djpy mife XftsHjKfUit©
?'
Sost of tli© dr^ mtm atli
I© uses tm> Immm
«M|^
®msvmp%tm is s^ld la totals m&®U mM ^prasteatolf
hORwet hm s^mgdd ft4®© f si ta 9«4 o€H%%0
p®m& ^vsPiAg
P®.®
^eyior and tli@ ^©m^i'al
JSIAHS^
peip p©taa^«
t%@a&Q mpmm&W m?f ©&i® «tlfe
®n$
I««3QO*
ioaailtoa©*
%M
tfe© caffl@iw%' ©btaisi^^ for tji© Mt^i^it fmsilttf apfay p^ocoeo
Wh^n dte&EB mills Sm p<ft3&$$ t&m,
$J&
x*«t ©^% lit im^
fli© ^^i^i3 la ps^ieo^ in l!@im©tSeailf sealed ^iaa4i ofei^fe
aide to tt»o <e@st ©f sMaMftf&otoipittQ*
©spy ®k%M mlVk la 0.01 a^allitl*!^ in hoosdholA
A%i«ttt 5 .o^atd a i^art*
duo foaat of 4f,y atefe ail! is Q^mt*
a^t,^W!elM^a,Vil»ffl<^^w;«y«^i>^,wW!V^'J.^
M wy'*,.*!. i.w,
I.'.I>,>.
"pigwspeo obtained f^on &neyiea» xapy Mils imstlttit©
i
it is & felttiWlf i&9$$ett$&v$ soured ©f miM i^lit® not
■0
■**viVf\fmiittit!m
<»**«^ ■■■i-n„iii i ■>nrlw'.,"i[-v,»n»
,ii,r„l)
Adcoa®Wetood by the «imi>opetioa of m<g gr0at Mte oS* oat©}?
4@ffi&ais that the e©3,i#£ial 98»op®x»t&da of tb$ OMteia ©i$d
tteiat thia is 1)901 aoeoQ^X&s&ed by Ute yipoodos of suumfac*'
t«u?6 «aiag the loooot possible toaipos'atufOft ®M tEposias
tbQ mills
%Q
tm>&:% fto eboptost Xongth of tlm©*
"Sose of th<& na'ahlaoi now la iai© fm3.fl 11 thosd
^qvilrOfBOatg fajyiy troll tofi s© grodme© a pocnierod milk im
^rMeh tbft original oollotd ps?op©5?$i^0 of tho raillE
aieat eoapletoly ^oftains^***
OJPO
ai*
(1ft)
fk& prooosaos of ffiamsfaetwi?© of iff sicto milk, af9
oseoa^ally of two typos^ tbo spr^y feylag. aM the fila
dr^iag Qystoooo
Sioggy Efrylng ^goo»s
Ins tbo spray dg'tiiag »yoto»9 tho hoatod a&lk is
■9$,j?;&yoA iMd©r p^ootwe isto a fttyiag ohiamboip ^hofo ItOOIBOQ
1st eoBtao^ uitfe hot aijp*
w
fho finoly atos&ised par*-
t&oloo of fluid m&llE ourrondo^ their molature to tho aisf»ft
an A drop to the bottom of the djpyiag ehamboif oe a i^y
poerdoy**1
(IS)
^a ©@ftaitt procoss©© the poftdep is votsovo^
iavoodiately while sn others £t is allowed t© aoouontlatQ
Plow Diagram of a Spsray Off lag 3yetea
t&^en fffoa
"JSany lew Field© isitaioi. ^y Sps&sr ©Jfjriae*
^f
Sail B* 9t©tt&,it
eiiicag©9 lillaois,
e&eaioal and ffltetallurgio&I S^ineeriag
August» 3L$S8,
26574.000
*—
1916 1917
1918
1920
1921
1922 1925
L—
■1338.000
\924~1~925 1926 ' 1927
m
mttt that '0a4 ®£ tm 6&$*e wm* W® VGMWLI 9$ tMo $&$&&
&* feat ad it Is twewk immm® ppfttoefciott agafjast witf&m*
in^tim. oitb. teet^s'ia^ saseete^ aa^ f<M?0i@tt wa^tds* df any
depends is$« ^Sie tmy ia t7M«to t&t sillli: I® -^©t^a^M aat
dB till! t©t#©'^at«i?©. of %h« dfryifcg ohaai&&s?« S&Sidoc %-#:
$®&n ■0©a,gml&%©© dutifti the pyo«oSffltf aia4 ^M© ^poduot s?0t©£©®
oonv®?«d t© the 9ujpfae« of a «t#aa heated poll©* drtsa 4»
«ii«h a way a© to 0#^©^ i% with a «hin fii®* ffe© dmua.
e0vd(s ajOQly ©a^gti m that ttt© wa'ta^ ia all owtas'attt
ho^^p© -it fee© ooia^&eted oh© »evo3tuti«i* fh© ds'ied fii®
it adr&p^ OJ??« and is Mte^ ^ousid to a fin© p$0dep ^
It^f is a f lafisy f@^a#
8v©n ^ho^ga tha n%XU %» itt ««»$&«$<
fjith tte hot jpaliw'^or «hly a f*t7 de^egads^ th© teap^pa*
ttuco @^ th® Hills Pi»o» eo hi^h that pajpt ®f ^fe© 0a$.(S|ji aad
©II a£ tho ©iB^aia Ea ajit to fee ffaade^ed la^©l^l#*
aft©!? toylag ainoe aay ddioy s»eaulta isa ahdovptiao ©2? ©#10^
tu®5© and haetosrial coattamihatian* ®i# femlis of the o^i^iy
n
She tsilk tlekee *.i^ ■osw pp^d^dad fcy t&o ^^soapho^o Sf^a
If th© stilk pdwdex5 -4® «© ^© tept f®!9 wxy idngth
df tisft the dontain^r mmst b« «43? tl^t8 adis^tmi?© p^oof asii
inseet proof to £aou*e la^iayra mopinQ, qmliHw*
e?
fte
co»toi»o^ au^t Be &it> t|^> to p»otee% agaixHrt hm%€ air?
tJhion dopvooiatoo tto© ^oluMlity^ oamses Itw^img ©ad 1M»<1«*
©alags 4eirk05aia$ in oo^or &n& th© dovo^opmont of «■ fital©
fiavojp*
it iaaat te mleti&Q protf aw to the dotri«BOttt&i
off^eto @f tii# solfitvu^o m th6 p««toln ooa^tituottto o? tfag
powa^r, euad CM) beea^s® It looodo %%& ft?ooh flavor# €0*
trolopO &%3©«ti@mfe|© Ota26 flan?®^ aoA 1&oc©®a© dlOOO|.os,ed«
fii# oantaioos* naot ^© ino^ot ^roof booa^so miUt po^dei?
att^aoto aafi tmAov ooftain oonditiona M@c®@$' iafeotod
with Mmtm tmm% iti*t o^oh ao ^ooviio* 6t©:*:W
110)
^f&e twiUte p©0te@©a t&at tea*© te©®Si f^mai to olfe* magia^aa
proteotlon ©f povj&e® %m t^onoit md ^tovago &??© the patp*
affined« als5 tigbt* motdtttro proof tas^oXe ^ad me fa®®*
notioaxiy ooaiod tin oaas**
(13.1
$tattdlMc>dg oad ®MiM
Apparently tMs-e Is jm d©fiait# aydtoo of grad*
fgi@,« Tfe© poodos^o ui©d £a tbio otudy wero roooamondod fo*
PQQ&&& of high ml^&llitfs, to a flalsf felio^i^li p@t?a©F' of
arjr «itls ©life st teta§. ■fisvoXflpefi*
fli© pot^ftt sktm m%Ws mmamSmt^.m^ in mm® ©f
i© sfei&Q A p^teiar $m,Bt
o
m® foXlooiEtg SPO''**
ii^^soi^iiitf^^if was® M ©f sttin dotobiii^y %u^
80' g^6M ©tea iissoitot in §©0 :@o* of tjat^i?
will spearttAf pai^s. tlj^w^i tto© SG&iwM^ t^sl
^t ^ist gtestaf'd M#& iMmimg mztam m&imm$
aaL^Lrfj^fc,"'-^ :,':>■,-■ fffiSnti-^; wii'.fimJLisiut^tswrp- T'^;1
W&ow staKsafao^wes?© gtaEdssff'^
g^^tJ-^J^dOAL^V^t^^^^
JV**Acid**$fc<8 aeid&fcy, of tte pcwsdoi? dhalX not
®se©©d 10 oo0 Hsnn'o MM tmt (that Sts#
thi) €®©imt of f/SO alkali which !# ro^u&S'dd
t® netktyaX^d the ad&dity An » 60 ««* $6mpl9
of »il& f'6ti?d©f la 9o3tu%ionft Maflmg dolid*
eojetr0&pottd&&s to nenseiX fiml^l sfelia lailka,
phthel^in »# in&i<mto#)«
f«»*Al0oiioX***fh© Solution dhftiX »ot coagaXat®
oxi. feQlttg misted pith 75 p*r c«n* tteut^l
aottisft aX^otidl tes^iag doXution*
f|«»»I<l©t»*lt ahaXl hot eo&guXate ©n hoi Xing*
solmtlioa at the t:|.»© of dl&aoX^lng m& tm
BtAhiXitsr of thd foam 1& no-ted*
fh© :©®BpX©'S
^i3© «>0pOK»toa iatisfactorf if th®y 6how on©
.inch os3 mosp© #f foaa aftes? standing undid*
-imrBed fo^ tMx»tf sin^te©*
IfllX^^fh^ povrde^ ShaXX not oontftin any haotoHfi
©j? aoXdd which tiriXX ^© detrinentdX to th«
pfodiact la which it i& mQ.&*
X3C*»OoXor**1fao ooXor of the ds?^ powder stay no^
h® da5?ls0r th&n ttet fho^n. fey wsseiauiffl oolos'
fh© B gs»ad'© povJfder moot© tho fame roq^Up^Bente
M
&U
^B.&O:
A £Qt tlw m®i®tn%'®- and jjest test*
sao^i s^^lmemt
th© aeidity eaj b^ tn mm$® of 10 <je# Haam^is A©£cl f@st*
fk@ ^©Itati^ss
M®W
h®> oo&galAtod ©a miftiag with $0 p©®? ocnut
neutral faatbyi. &IL0qliol tostlag aolutioEv ffe© i grafi^
pdtrdef5 ffiiay i© ^ligjjtl^ |'Ri#lubl© and slight^ darken tfa&&.
giva&o A*
Ite 0 Orftde is S©l©n B isrsfi© in ail tests an«a
inoludo® sw^yfcMsig ©sioept gc^ap©*
fM ^eg»©pi SaeluS©
A© will M m©m iates? ©niy ■igraSe 4 powficas? t#
5^ iaamffiO'tu^])^ of pa© ©ppay ps*©©©©© powdor
ai^ftli© ^jly 4 gmd© ^©¥;ci©r gjyoducedc
Itoder tin® pmrnrnt
■conditions ff imm.tm%w& it wetild, se©-® that -a Mgfe^s?
■elaadard of quality ©smid b© ©&lntalsns©d If tte fred^ot
^QS"©
mor-© ease.©fully gradgii*
TmPQ s©@eift t0
%Q
a© g^adlag in tfa® d&m pVQtom
pmi&em &th®F v&m, th& indlmtim tut tM poM^i0 is^i^g.
g^@d© th# di4'^' p&m$m pmMi?®- a©
B
$r®d^ powdssp*
Sto^ago enfl Soeping QMaiiti©'fi
"HbQ keeping qtnaittfoa of pov^dpod sltia Si III hav®
iapr^sF^d tilth fcfc©• imfip^wgrnesit £« ®#tfeods df aaamffeetn^*
iim.^i!©!* {131 at&tei @iat #kim nJllfe p^wde^ a^^imfadtta^d
1^ factories naher®. jp^ope? c©Baid©3?atio» i© gif©a to th©
is
fesp lall^ j»ocdfi» ^ttlaiS ap^eial ©.t^ostl^a te humidity aafi.
%0@iP©tmtu?'<s o.
If tte |>€>M$^ eeutsiaP ®!a<3®a@iim s^ltt^e ©s*
I® '®EpW04 •%§ 6$8$&&&%i, $t aay te^oa$ itunp^^ aoldy assi
fet©l.#p aa «jft&<2>0j^ati0 od<MP*
CIS)- lAM ©^fi fste©?? (&&!
H©at pr«idt<$6 a^mlesl aetijitf ©»$ imt^sslfi^® '
stiis?© ©.3POua<S fmmtmQ poto^ is usaitk)fiii*aX5lej) fillet ^©d©^
^he^s ##at£tioa© .uh©' allfe powder -is
|)1?#»Q
to iQWXo^ ©
dSiag^^^^Iej? aiittfs s^fag© Haimf1* . JX3J
■PsNOpoifiy. Q3P404 ffii£X& is aot eubieot to baetQ^&al
If, t@ Qseui**.
e^ff tlto ©f ©oSStm^jj and t© pf^v©nt OKi^t^ita.^
Li^'t
auaelfcfrafces osilfiatl?^ cteag^0t aad when tfoe eontaiaoi1 &$
eof^^ed. wb.©a not iia u6©»
If
mmniL mmfiQwms^ics mm fmmnftm OF DB¥ SKU mm
.Saa^l@0 of toy $k|a ndltc ^©if© obtalatd f»<m
SdfthOb
A study ^f «bo g®ij©s»ai p^&ie^I §»$ oii^niesl
l>yope^ti©s of m© e&iop3«$ ti&Q aado to d^tenn&be tht
ete^natt^lsta&Q tMt t70tt3Ld reist©^ dspy @icls silfe deals**
•
abl© fo»» lumdehelld ttflo*
Toa aataplos wai8© mied la i^li© afcudy»
fhg©© ops3^
and ths'©© film tejiag Ays terns iios"© ^©pfestot^^ fcy tli®
9Qins»Xed»
Iffho powdltE'o ve^o sub^eot^d to a ©eS'io© of teAtfi
^hich ap© atepta^lQ to household ooadition©*
flief 00r©
t@afod fof ©olos-p testu?©^ flawsp m& aroia&V eolubilityj,
f#®ffl »a ©©atamt*
lip JXIj If? ^o VI*
ffet ^amits ^0 rejport^d in f&bl©-© !»
ffe© fi^arst in ®6lwm too in ©ad&
table ind£6ftte tb«i number of fiaa^lde ®hQV3%n& tm ote^aot®*
igtiep iSst^dU
four*
fh@ powS©ys uw« iso^Qd oa m© basl© of'
Tbo powdeva ^Sbibitlng th© best quality tJea*© soofei
ijj thf t$QQ:Qw& %n ^malitj i# and so fort'Si?
6O1QI°
m d&dtinguidh aiffe^sacea in oolop th$ powder©
wevo pXaeed on vihit© psp^r*
fte fin© m& ■miiorm poudera
g©-^© fef'y (BVm and liglxt®^ shades,.
wore ^^©emf ufrit© in color«
Four of the i3ampl©fi
fh© flakf^ coapse iS^^imei:
GRAINS OF DRY SKI?,! MILK
Spray Process
Spherical
Drum Process
Irregular
[/
fa^|.o it**Ooloj? «f Sdaplea ^f Pos^jpea Skim Silt
unr^
~*mmr
^iwr-^^Vfc^*^
•'»..jrl,i>i,.,Vi"..i.»;i,ft,'.,e"My .nr
tasi=iii'iM,.«iil„'(.»i; :>■,» ■l,'.tiaii:i-»»,-i|
trtV^n'AtJ^VCMi* >
€@|.@g
.>.KI,'-ii..JWV»==fe.<,... f, ■. .",v. Ji ■ . .■>III
0
.•-■■■, ■ V'.'iJ.'i'f.,.Ml "M,l.,.'».'t»-^V-!-
>::.«« ;...i'j.»'.ff.'Tl»i-».-lfe'r«T<-.,i
jil->j:iu-ail,:rw,'-,'«,.i»r!'.>»vin,ii,i|ii i.'K'ti;;''"*.*^..,,.! ^i.;:<j.k«..^...'i!=>,:<t'V':,1il-'»\t-»,«v.;''
tost ©smi^ittd a wmj &®f%nlt® $&9f ttn&d to %&© poM^!?»
ehsa^i wat pr^aftly &n@ t© the ^©tefi©^®^!©!!! of th©
py©dm©%g tli© «^es? pctM&tt? tm« a tacm«j iS'tia pp@©@@fi powdoj?
uhiob Sjad bean paeked «l.f a t?©©!£*
ffe© ggay oolos^ tm©
pr^l^biy da* to 90s© ^a«t@r in tha process of usaiMtfaettitseft
Sinod tho poodowa tsatelf tsrei?® til f^eth samples
no- ooneidftpatioA wi>fi givoa t© chaa^ets #^ eoiof^ «3uO' to
'0tof6g(S9
en pfolOBget fe©@|>iag the eo&op is deepenedy the
vapidity asia the 4©.fr©© d$p©iaa£ag m the •fe®ap©£ia%aii© of
tttop&ge sm«a the asoidtwpe eentesit ojf the pottdd?e6 ailte*thei' higher the aeietuste eeateht* the mere rapid end deepen
the delor ©hang©*
fit)
^stuy^
W&e texture of the oasiplev varied with the p^o*
If
poptloa of ^he pouter tteottgk tte flag©r©v
M ftfemira by
fmi® ii five $eiapids mm saoetn end ©tarels^ii^ ia %m<»
tup©* fotir of t3»Qd0L wew m©a© fey ^to© samo. spspaf proooesji
%te ©tis©f % a &&m' piPQ&bQd*
eligiitly gritty*
^OUIP
om p©Pi@i? »«k« sadoth.| but
pm&m® were g»»4f(»y toa g^isf.
f^3L# Il*^f^tm?# of S.a®|>lg@ #f »?
^Sio^r
myiniil'mnli.-ilHii.iBlil iflrirl)i.«iniiiiiiii.i.ji-iiil' ji
3|JSUI
Mils
n riii'|)i.fii)iii<iTi?aTri«.»ruji.ii<iii|Mil!»»'«v.'iV'i""l
>■ lIl.Ul.l.lll.) Illl', ,M|-n.|tf.l..U..,.l..l..»rf.i.-.».»...J,.,...,.l.i I' .ft HIL .11
»lWiii><ii)^i'»i<n;iftfc;,M!-ii-iiV.I
' l|l|i '.>»»
II l.'ini II ■nil. T»'f.l.mi.
6
1
i
8
8
trlt^y ©pi graiay
tr<M^I.<V.*V^VWW»J^^:^''ii'N;^«»«.Jilll,i!/'»^>»-li,lWi!M'''i'i .^■rL^.^ji, u.l.Mi.f,
M.ii.^ni.r.
ilM-"imiliili!l|iiiii.f,i,,.S%'i"!'il'ii»' 1.; I|f n. .1 |i'.l. . ' vtif m«„r
fho smptm of.-^s^y ©%l», milt
M®&&
foj the sp^s^
pp$e$e9e& »©^@ ga fioo ani eompaspatiirely «»lf;@to d^hd^i*
flateSg. «>Ml«t opt® trnti ^©dluQQi to a vdfy fine poM©!4*.
f lavw And A^^na
.uiirii)ii,i.inir;iij|.|ii
MW^F'.'
n- iir.j.l newiiUKft*
?h© f|iiir©r ©f the diesolv^d p@®i0r phouia j?©*
SOBJ^I©
w&tfy E©.arlf thiit of £Vd«h skiBUaed laiXK*
To ©©ape^ig tla©- f|«rwr and ^reaft 36 gvcuns of $ae&
sauipi© w^s Qd<3,<pd to 'S©0 «Ca of water <
pif>oduiet «aa tdj9ted«
The s^o^uXting
IM i-ndSeetsd itt fabM III mlj tteq©
S0
whit® Urn aaBpIee &aa a ittsM cooked iflavcMf» ®a«a as»»©
VabX^ 111
nr
<^^»«>M^-jw£^^fe»
wjfw.^-j^r'iii^W'wMi^
t.';i-«,*'.i»jj>;-'"<i^i»0;i;j,
fl^ws? and, ^dffla
B^.w.l^rr,, •,.><,i',:'':y.vii'qyi jjiHwiiWJJBWrtr'f '.i[«il<l!.-M)',l-
■KtWi™*:
iV.'iiI Itr.Vliin'l r.Tj^-flfr^
flat©^ g^gemtolss that of f^esSi
$l&gl&%lf &00is©a flawr amfi o^#g*
2
aiafi
,6
j^r-yn^i-yTir^^w^-i^aTt
—jtm^tofrM, ,; ■.■f,i,",i(»<felt
j;V,i"i(.M-<rt«s^!3i
DSOP
©i^li©mt milk tastd
(^tBi'W'ura^-iW-^
St»e@ the j>oT3fi®«»d w©r©: ^©-©iilf fftek^afl- the »tal$ flavor
eould a©fe h®: €Hfets'4lbut&od to ^mag00 to© to &$©m@©.*
IQ
ftie?^
©iFia^ao© mat Wa& milt Hnpfo^o it wa»- is'i©^ wa« of in*
Sm&m tmalitf«
^m©h a p&otiuet ©am '^9 ttg0d« test it ehomlS
not ^© ^p^odontod @s tM^ teo^t gr*4o potvdov*
soagfrimg
tb© jrtiypioolL.oboyaetos'ietiee of skittiaid milk ®m®m<>,
ie mt a twio oo&ut$on*
Milk
*tt I® &n ^anala-ion M wh&m sooi^
of t£S9 eoaotStttoaltt* duob ae to«tt«oe^ albosila^ &aa pWPt of
tiho m&no^&l oalta a?© pi?eaoat ia solution«
tlon ©s'© imopiattaed to © n^o^y ^i^o otsto
JWMHI
la tho soiu*
otbo^ eenat^t^
m@ftt© as ttj© ir©ts tSa© €©i©ia8. m®, tho ^©asiiafer of tho
81
fubl© Iir«^H®la%it?# S©I^lli% of 3am^aw»
ftwrt.gr'f i^jKiiimi^tr f»rij
^>^^^,.j^to^lt«0iW{J0«i^r,U^w g,i; .ftJ^.^yr. f.
j.
fispst aows^wayS ami l:ii@ft «ip?®J?<l«
til ©f %h© powd©* ta ist, tolutl,®
ll^aiol ^©eoi®©^, t^bi^o feat ia^©
©
tin® ©at#f tea^acii Qli§ii%lf
tvicbsd m fytm^ing* Aft©!4 twQ
$Q9
$
votoop itk i&n® plQifo®*
%0-mm no
t®p vshit.® pm% m%%i®a to bc^tm^
ana the l£qu$;^ ■&&m&.i.m 016as?»,
30 Seconds
Spray Process
Dry Skim Milk
2 Hours
SOLUBILITY
30 Seconds
Drum Process
Water
ry Skim MJ
2 Hours
m
Mio^i&ag $& Mfm^Mt %a oaoily i}0lut>2.$ pocj^lc^ owsBasaMjed
at mm %® M&p®®®® la mit© s&l&y ^t^oaaui^ £i^a^ <lopo»©a?(d
gsai th'«a ttjujjasfi* tfe# pift^$s» stoon
^©O^SKSS
slJ^*
t®M&l.a p©t5ftl<sf® do met disses^^ 4» yafifijs9*'
Sfofty tltfe^r w*
©m ©tssidiag m%h nMQh^tf Mtvtoft& p«w4ep^0*
ity <«? tax© fi^ven gpffty ps?«MS<sao p^Msfao
fd^t'lf
fit|.
fte0® of %M
f^iS .QtBifS9 tOQ tgnsa p&QQGt&Cl. pOOfieS1* oUtH©!1' ooit*
%i'@a« fi© 63pm p^mm pm^^B ^ImtlLf wt%i m o^itaet
e£^ ootoip*
fas?^ @C tl>0 pf-'etoe^ goi® &&&0 ©#.i3,^4iai ©aim*
t-loa ^ut tfe© ^tf^^e^1' f»ts#a 5?©aai^# »#^w^4*
lit I'
If
ttfaading tu® p&f&%®lm fiettle to ^h©' attorn ©I1, tifto eoa-i
tDO 00» of <sULst4W0ft xmtm mm aooewod into &
m
i
ai«tw«pe «?@© ^tete^u vigo^uely @a^ ^II'<9ts©a to d^od thirty
m©
^^U3L^0
#f th9 %m& m til itepl.## a^# £i*6itt*ted im
fa^ie f**B©imi.i&fi nf 9o8ta f©a^
'r'|yt-ir?tPT^f''wi|:'.H;'riff;L:.;i:ii:i^-;J»
li|-[.ll"l'l»H|»lMill,.Hii'.!l».*IM'.l''ii.1
r«':iM-,i i ft)f»i.v am 'i»,.
S
1.1 ll\l,<YJt>Mli</!l»a<l.\^i«|1»i*»fr,tl^
MoM I iaeh f^a® thirty minutoso
lao&ssMgd that *t tfmh skis milfo-
0.
8
iviyHUtUtlJML^tlt^-liHjIttiary-lt.ii
Ir.'MHIi-jlii-lilfl'I'ifiViOnr.j-Kl'it'Wi'in --ii.i iii.ji.i.'ili»Wii'nil n«fM-» fit.ti'.'yimmil"' ■ .!7i*i II li'TTiH -■■•','I "
n.iM.-'.,!.: j.H,'fir.Wi
fsro mmplm held @ao Iwli off f:o» f^ thirty
®la^to©.Q
fcs© imm mnmfam p@®m^>l®& that of tfoeetofcy asp*
arat@d sist® »IJ&» . fSii'©^ aa».p3.©e «hot9Qd a TOiitaa ©ao^isf of
ttm m%m *a$$d$& to twenty ntjrmttsi*
*he tmm on two dsnm
p^oo'dfid pdodewr t^®-® ft tfel^ls S^ongf m&m$ om ®.%m&%nQp th$
fit9o:lXda p©^©!1 g^©i»© s©|tl0d to tlio bottom ©ai the Xiquid
ym SO0 tto* of ^ooftstraced skim maXk t/ord fii*
r4iapt(94 tftfoa toot udod ^y ©ftmf&dturawi*
WI|»i:i..»ri^'.ii.),l;ii>l^llj.iiiii»li-«ii>.i[*,iiiiH,Hil>i;ii) t|,'l..;<i.t,.<ii-,oit:npiiii.l' )ai>ii-|l.l;fiw)ll.'ir:nii.--|>,1liiVHlli)Ji|i fii.Diimnninn ,)iiinif>'^>ijiMrin^w>il^rlii<,r.ltin'i>;iii»,:i)itol,in);,iw-.';;iljiiti>tT
B€
tab%& fi«>#%QmiM tt i©aia®mt U^et*
TMRT
juijyi ■LMII,'
r*rv
iiiiilfiiiiil.UjMjyi'.r.iiifyilil'
'Wl/i •|,iViiiini!i'iHj*S'.['liiiiillll"l'jH
I
,ilf»mrj.Mii.|tr,itlv[i»".Hi/«»iriml;ii|
m nri »,»,., ■i,v..|,i.i|.i^T1i. .1, .in ■|ilnf(!i'H«:'W)i;l».»j^'(jli.,..,lt»:
aedAaent, ,f ©Ot
ditse
i
4
to>.il.»;.i:i«i.i»M iiXIH i'>i)l<W«
4
.■■nniiri.M.in.iv MiH liimmn*'
(«i>**^etty gewfthad p&|p%lel9» asi
ii»,jiliiililii1Siii;iiji|Kii;rh'nli(iji|iiMiii»»ririMiih\l!i;!nMii)<r'i>,i.<ii^
ffeo .©©aiaQnit m&m, ©^ thspdfr :g!:a»^i©# iaiieat<&.d only a fw
©acii p^aes» ^a© a@t©d &^ th& ©ss© ©iuh trhlfih it ti!^«)4*
■the dra«: preeoo© patsi^g ftmfcdis&d ©©swldei'a'felG usteriel.
®n%m ttdmia n*% ttlter tmm$& th& oo^ton disc* fit© ^ol*
atfl^ Q»^st:.0f §;<&«Siia<»% im d p®w4©t ts© &xaa te ddt«miaw
et %f ©HoPimg tM s»0li^lf4M ^podudt ^© staad. If «b®
milk is potw4©^ vepy sloyii ^rom tha dofttaiae*, ^h® giQti^
nent «hieb settles to t^© b©tt@a mn ©milj b® notsfi*
Sui&n&fry 4i that Qemml vi&Qpe&t%Q& t& the ^-mwlm moto^
ftie sjiiailtios of the vaspiou© peoie-^g tiff^ted
Staples As>: Bp O :0&cw©:d gjlailaf 4liara0t©^l.&tto&»AS. iafil0&%©d fey ttoo sooripe auols^^ ^li^#@ fi^ap^es raateat
tot S^- f if t t?©s»^ to ©ss Iat0t®©4lat© g^onp* they wo^ wm®.**
Ely 'goinblo Bm% i3li@t)<s4 g^oat©^ ifmf4at$#iia in fSa^d^ and
«w
t% tmf M ddaciuiefi that « j|»qwd©v w&ieii ia i@*
slipaM® f^r housohoM msiQ ©Hould b© whit© ©f fif©fiwf t3hit©«
DBo^tlh and stafofe^lilie ia §mi%vi.w®# <mA ifedtiM tov© s
fl&'vos* sslsilas? to fresh i^l® ailfe*
It ©Hnwli ^e ^©Milf'
vS©it>lo ®©dim®at m ^m^0hQ€ ^^tt^MB^
&.%% $pt>af prm
lag the Mghddt ai8© saaamlfaat'arilS hy th® e&ii<3> «|>»oy s^poc^dsi*
A© ^ foenaS-t &£ thse« t©$t$ tsiai© ©a. t®n Q.m.p%®&
of toy akla miM# *vSHS«aea if igli?t» that th© ttiltes iyloa
hy the ii%m <&pjt®Q Ofeteal «7ou3Ld oot b& d^ipuhle I1**
h©^<3©hi&M ui© ^ue te th^iip
5
PQCIS
@@|iiiMXI%3r im& l^fo^i®!'1
m
2mmL$®B$mmmm>§mm&
Inal allk emd %o ^oa© ©Et©ix*& with the pfroeess of 4ediooat»
tog*
©nasl.fe®^ (13) states that tbs pepoentago edrnpouitiosa
of %m flttitf fiiXIc ■aatd© ftom tlu& olslianliig o* Addition of
fat ia oont^ollOd pfimafiiy bf tho toaalitf amd tho n^ai©^
of joar &©& by tbo bpeeaoi gjo^iod of laot&t&on* and tho
f^©d of coofi*
tov thl* reason siilte p@wd©F0 aad© by tli©
mm® pfoeo&d but to diffepsafc looai&ti$o«. and la dlffo^ont
coadoas of tb© yea* oft^n $be© eonsi^o^ablo traHation ia
p(Sfeoat.@.@© eomposltloa*
fh© p^oooao of aaaufaotitt'O la*
flu&ieea tli© peveontaso oompoo&tlon laifgoly ffoa fe©
dtan^polnt of molfttttira*
^©iag faifcly jpopvoasatatlvo of the ^©f©^ and -total tolidG
1
©OEt©]it of opray ds?l©d .taA f.il» d^ioi sllfe.
hrwi-OTf^M^^iMiiiUMm','^-
Qpray&pylng
Proe09O 5S
^III'I.
itfilJIIililii, lturm..nillH>ili>'.',l!>ii. »i m>\\ Hm**^ ><*.'■*
total s#iida
fiajB^dxyins
iwliii,.l,IOiW|-||il.i -fi !
1*70
9Q«80 96*86
JIIIIIKI
.'III',!'
8*98 7.70 5*40
©6*05 92*30 94*54
.Ill'*
Emasifeorp 0* F** Coad^nsdd nailk aad C5il^ ?owt©r0 4tb Bd*
p. 470
28
®i@ aabiint 6f molsttire and ash present in the
samples of dry skim milk used in this study is indicated
in Table V.I 11*
The moisture and ash were determined by
standard methods and the average taken from closely cheeking duplicates.
The first six powders are spra^y process
powders,, the others., are drum process powders.
Table VIII
Moisture and Ash Content of Dried Skim.Milk Samples
Sample
I
II
III
IV
V
VI
VII
VIII
IX
Water—-$
Total Solids—$
Ash—%
4.45
3.41
2.19
2.78
4.12
4.77
5.70
3.78
5.51
95.55
96.59
97.81
97.22
95.78
95.23
94.30
96.22
94.69
7.65
7.74
7.77
7.65
7.92
7.61
7.66
7.30
7.55
Powdered skim milk is very hygroscopic and if
left exposed to the air will absorb moisture.
The mois-
ture analysis would seem to indicate that the average
sample may be over 3$ moisture.
This factor has a defin-
ite bearing on the calculation of the amount of moisture
to be added to the dry product to make it equivalent to
fluid skim milk in food value.
Approximate Composition
The average or approximate composition of powdered skim milk as given by different authorities is
iadloateg ia fablo liu
Table IX
iiv©fp&g©. os*' Agps»osla0%© OOEapo&itioa of I¥f Qltim Milk
amsikes3 (0)
Bfj Mils lustitiat® | IS
i.ao
38,00
37*00
S7»70
90*60
61*00
50*00
1*74
1.1$
0^90
36*01
37 62$
8.00
@#00
8.gO
a*08
68«84
51«S6
8*00
1*60 28*00
26 #87
37*98
$.76
S*00
1*00
Oreo l&)
Eeid (17)
0*80
1.7S
53*60
kmmQQ (18)
Qotprell^SoulQ iShole
Pgy (19)
KtetfVdll^SOULlG (19)
2..eo
®3t© a^eg'eg® p©j?00a^Qg0 of fat
V&BXQQ
from •f$l *»
l*74^i> W»0 trat©^ from l«7g^ t© 3*8©^ the protein f^om
SSoOl^ to 58$jj the lactose from 48*74$ to 62«24$o and the
ash fjpom @«0^ to 8#04^«
fEhe oonipoeitlon giv©ii by e^ew (8)
yh£oh Qhovm the highoot sioistuip© oonte^t indloates @ ©'osp*-,
x^sprndin^Ij low©^ peroentag© of gsiiga.p &»& prot©£n*
1m
ooapa'rioort with th© figures gi^oa £a Table tK» %© sample©
of ^rf Qfclm milk && ^©ported ia fable ¥111 ms?© hi@h©i' ia
aoiiatmi*© ■tsrith a variatioa froii S*l&$ to 6*31^j aad low^i1
ia mfao with a tag'istion £»m 7*3^ to 7*9S$I*.
Chetaloai Analygie of Saagles
feus' sa!tipl©0 of ifj ski® ml IK vres5© analysed
ohemioally to dete^aiia© th© ^©l©'^^© amount of fat^ py©*
teis* asrid laotofl© preseat ia ^©latloa to th© ■moistux'e and
mU aoE^^ut*
fuo of <$& &mp%Q& were ffla<i© tjy tm s^ae
ippaf p8»oo66fi» thd third fcy another nothod of sprmf dry*
lag iiad th© fottt»th tjy.a folX©!1 drum ps'ooe&s.*
fh© iBOistmS1© and a.sfe of %m mmplm of arsr ©telm
siite ^©y^- d6.t&snitined by ©ttodag'i: mdtho&ft*
®ie proteine
were oaXfiuIated f^oa th© total hitt>o^9» l)y the KjeldabX
vidthdd^ fteias,6»38 $*.tfe0.factor*
fho fat vai. detevmiaed
by tb© wera0r#S0taoidt. iwiftiod'^s, givea by ii&a^*
(20)
ffeS5®© de^arate ®Ktr©otion'0 were mad© and ttot eolvent and
extract oomMned*
ffe# au©a|» i7a$ dotefsalnod % ttke method'
deseribed By Lam© ©nd Eyxioa»
(SI)
Fof the tost 10 gg»sBio
of powder tuere dieaoltod in §00 eo*. oater*
fo pjraoipitftto
the pfot0ias? f ©e* giaoial aeetie acid, um add@d.
fh©
product wa© filtered and the filtrate ueed for the titra*
tione*
The detorminfttlon of the laetoee preeent in dry
Ski® tailk is vmf satisfaetof'y by thiss m®thodiff du© to th©
eh&yptteet of the aad point and th© ea^e with «rhi'eh the
retroltd can ^© closely duplicated*
The laoteae may bo
oeieulated ©s hydrat©d Q^gHggO^* IgO or a© anhydrous
0mgaro ^glggO^i*
Jloeordiag to liohmond (63^ it is ttm»«
ally ealeulated la niife aaaXyeie as anhydrous augar*
fh<$ acidity t7ae dotesmisiiid by titration mgsiBSt
SH/l© l@oH*
A solution of 10 gramo of pouder to 100 m*
water vms u0©d«
fho numher of eo. of f/XO HaOR noedM to
neutraXiee th<§ acid in 50 oc« of th© ealtttion was deter*
iaia©d m©ia@ ph©aolphthal#isfi ©0 iridieator,.
n
■gfeepl,#©1 ^a^^sli QtMM.-tospoils ^f ©i^.Skla Mils
Saoip.|6
%
Aei4ity
0
i6£d 1
.1
^«4&
MS
iieJ®
^»®
i^ft
l)*©*
i*f
11
gfr&d
f*W
s®»i0.
it,Si
1*68
S.o<aS
7*0
121
4*14
7*©d
S4.»4'©
60«S3
1#08
lo&S
§♦.<?
rt
'8*il
f*$S ' 34*a$
40*60
0af@
l.»i®
i,»i-
T... .
^•O'y
,,.#«??. / 38*0© ;.. «>*.^.
0*.9B [ .**.«©.
'«'«»W
f^i9 30f9i0 to S@<0$& the &«& fl?0a f *S5J| to 7.«9^s- ^0
f$t f^©a atfGg to 1*^| tho l^e^oQ© mm 494$d^ t© 60«7^
iM $£1$ w&os? f^-oa 0*1^ ^0 6>dl$*
M ooaipavioeti with ^0
o©sitag# of protditt «nd ©0^ aad A fetighos' pdjpo^nte$& &$
choffiioal ooi8p06&ti«m #f the taifiou© miVs, |j#©a©ra
<MI
th©
m
tm&h
QMM
mills* the quant&ty @f thft 4»y ^wr6«y uoed ei&ouia
b© ieirg© ©morngfe to fusaSsfe protein in ©qwi^ai^at amdunt©
a&fi fat content* 5he oMnieai eQupaQitita. slidmM h®
VLO&&
m the basis f©!4 «>deoii3tittit£ng tin© pr®d«@te m® %n ml*
ealatin$ ila® f^od talta© of- f&© p®v&<B$?m tfg&m silk*
33
mmm as st mm mm
nmf (8&1 m$$mt® that "thfc tett^Jal Otmat of
dsri^d milM ®hmi& lb© tateis iatd a$e0uttt# mpQ&l&llf thd '
survlimX of aie?©or§isal$ms imrSsiji long pt^tois @$ #t^f.a^
and th» pofidibiHty of mil>$#ttt©»t fdsnaQntatson e^miei by
«he& ©MB th© p?<»duet i© «»e«<m8tit«%0d W tb0 add&tion ©f1
wfcw mp t& me lao^al ««a«idatrati<m of fla|4 mlli®^
dollphino (24) fomad that thBVQ wm m ©aowoma:
S^uetion 0f baote^ia %n the ^^deosgi of drying^ ®3ad tMt
a la^gf ■prdfwtiop of tho ^aete^ie p^oaent la e@wi©^ei©llf
dx"i©a powdeip i© © fc«fitttt of vmomtm&mttm aft«j? ifyiag*
Aeooa?di»0 t« Emtf (2S> tM original eettftta of
dj^ray p^oOdda po^dera nay b^ thoudaa^a pav g3?M @.pd aome*
timaa alllioaei Taftapaas the original cowta in &mm ^o*
d@#s p-owie^s ©ay Is© to th© bnad^ada aai a fott
IP
tk©
4J
ttomiaads.*
flj© detralopittdnt of miorooiE'sanisma In 6#ied
millr i« praolndad^ siae© tha mp e®®t of noiaturo la £&*>
fe©low tha r^i^lyea^iit^ of ^gsmitaa eosiaoniy pmmnt in
©ilk**
(SS)
USaoy (23) @Ed his eo^os'lf©^© noted a doeldod do*
@f©as<8f in tho baotasfial eowat isa gpg'ay proaaaa iaspit© of
&?i£d elite during tB© fis*9t ymp of ^to^ag©*
In diha© pro*
aoaa potrdera th© dooroaso was ralatliraly not ©i great <&§
in ftho aprsy proooaa pm^t-B^
n
ffa®P® is apparently a
gpaator ^a^ioty of orgaaisisa that peaiat the ofigin®!
$pmt dfirlag*
f&m® ^shiQh fesEin la the iiusa ptoc&B® pm**
ductj aftes ©xposure t© %® lilgfe t.©apemtuf'e of t^<a 4^%
are probably Gpoxe^formiag typeis isSiloh aft ebld to v^itM-^
stant eoadlticms daring atossge*0
(33)
Baeteyiai e©uets ®®t& mA<& on fiv© sam^iLo© of dfiM
ail lie ia the latoomtdty;,. thfdo of ^ttioh were <&*? afcia alilSand two ©e^e dty tsfeole mills,,
esemed to be
E
Sterile milk
ITQB
Qn %h® plate© prepared tfe©^©
pi'efioaiaaae^ ©t sKall ©ubsatfaee oologies.
laooul^.ted vith tljaee eolonies and is moBt
eases the mill, ms cos.gulated,
fhe mwabes' and type tf eol^
oalis pi?odue$€ varied somewhat with the proofs® of saanufae*
ture of tli© dried miliz.
Jmdgiag ^y the vari&tion in the
types ©f ©oloaies produced, thes*© me s great di^fes-enee in
the flom of the saapler, studied*
fhis -tefletioB w&j fe© dm©
to eoixtemixie.tion safeaequeat to drying,
ffei'bi© II indioates
the oouats fouad in samplea tested in th© l^bofato^y.
fg'ble Il^-Sgotegi.al,.0ount oa Sagplea.ln %$ tefeomtogy
Saapl.e
f ea? Qseua _of ^gy Hills
si-^s.;jgi^wa.", -pta^ i?jys?aKTy«=f^
dtf ©Mra Mi Ik
X
4
■Hi. ' iftf-'.ui, jj^»_
ary Skia Milk
38^000
3ry Ski© SHilk
135»000
Bry mole Hiitk
le^ooo
gry ^hol.e Hilfe.
-
SaSOQ,,.^
X» eompariag the teoterial eouats of the seQonsts'ijoted
milk with that of the osdiw.^y ast^Jset sailfe beiag deliirered
la ou? oitie^y any of these (saaple© he^e investigated uould
$$
1® eos>9&f£.tlv$3Ly lm*
RB
loag sis th® 3p@od©t is §sj0 %$
suaabeye ©f feaote^la pteesat t@a€ to d$esea©.®*' gat as ©doa
as tli© product Is f®#©ast5met©dj th© sane p^e^sutionn a@©d
t© b@ followed to avoid 4atD?iofgtti&a by 'feaet©s?iai aotioB
a a with fsesh milk.
m
mmM&m
mxn^m^ m$M mivt $m% m imstt, ^jLtMn Qifmm
m® $-®w%m® mimml mit&&®m&m ttmis, la fata* smgsr,
.may aot to^ ift M ii^^ialMfeX® f@m Ad id imm mills. CJiil*
4i»©m f«fa m & ©taaflftpd AjL©^ in tj%%m afe©m% ^P^l of tftd ml*
^i«a tad abom^. 60^ ©£ m# ph^pSuutiv^ Innate tj^s aapplied
in th® fon& of ftpeeh ^ #»|od ailtej- €k©ra©a tomitovetolf
0?®m®® mtmt&m of sAieiam ©n feii© f»ddh ©ilk di«t*
4&l«£tts ^sXaaoo Is Mmlts vmu also (&stis@t<54..
mo
1® th^ 41©%'
of th^ aimlt^ slllg pgwriUted fjpom $0$l ^^ •J'OjS Of taio total
©©l®!^ intttted &n<s f»om ®&^ to 40^ of tb$ ^hoo^hovu^. in*
allk €101« man ©a tti# fgtooh ismie»
la tm mmHmm% a et«a»d6s?a ^eaad of dr4©d slit
t/si uaod *ttd th© gnontitsr ©.Wi'wXoft* to freoii milk, mlm* ■
^tod« tho o»i«iteai #®t«!ktt&tt& amriai ts»o djpidd aiite ^o^i^a
m®mgm &&# to f Ijg as ai&oh aa .to^im^ ^o fpeeb miJk patted
So^ire?^ tho d^iod a&lk diet .owly fwmit^idd ©4*§$ -at snuQh
ealeiite a.© the freeh mills djuot* ' fs»0 oalclwa intokdn on tite
dr&$d a|3.ls dio« AliouXd fe© ©qm®| to tawt^i of fvonh mills %&*
37
Q$X9tt &pmw ©aa mil (^6) h&w tibcmtk tto^m «nD&#
mX ®3sp$S'la#2ito that m§ EMs@ g®pm&®$
ape
©©FO
QT
nmftml at^ta
fa^o^eTbi^- t© ealc£»s ^©teatioii than aoidoti^
diets imd tlaat th©' aMitldsa of pot©3ati@l ©IfealiBitf aior©
tham 4»fjfttdta -a less JPavespabi© ealeiiain and phoft^hotpua jpfetidi
(se)
2t i© possible that %n t&d 4iet @f th* ©te|jds?©2i
Sfcfcfttt (8S)# ^©^ tJheM tMQ. a^as variation
IB
th© aeli^as©
baid&ee of th© ai@tta ^Mcfli vimM h&m » ^efinjltd ,d^fe«t
gerAffleat* isdicato tmz m® eaXcinm 0f flriod ©lite ti not
la a© &3&$8i£l&bl0 $mm *© la ^reob silH^. w© ma^ ©ell ©on*
Sisao^ dbpy alslra ©SIS: as a potQati&i aoMf©© ©f dalolum^ i&aa
may a^olmae a©?® of it In distferiea rilileto ape laeMag
1Q
this ^ss^iatisl ©l@s©»^*
fii® ps>o^isM» of 41*? ©tei® allii «ffo df fei^ bio*
logioai umlwo* my slslfi milk 1$ QBpmt&Hw &tapt©# to
Bupp&ementing wwi i«€fa|j|0i© pvotoictd of ee^al* and
irogdtabXo* (, ©Ime© it easa ^ nad^a i» qmaatlti^s dufffiftiemfe
to iftoroaoo th© food iraluo vithout iaoroaaiakg tbo b«3Uc o£
tbO pg>0dQCt«
VOpy little iiiformati^a is availdblo a® to th©
vltaffiins coAtent of aElk dried by tbo various! pvodottaoe in
omnpapioon witft. .fspooh ttilfe*
J^s g, j^oult of ^2tp<Si»laa»ta *
m
m®tmm a&a /ustmayor i^it &n& Rtmt find Ks'aua (28) coa*
clma© tshat ttilk is relatively fi«?fe@!p in vitamin §s as? tfc©
anti««peXla$s*i0 faetof and pdor in vitasiin ffr ©r tii© aati*
nem^iti© fsetos? oi vit&mtn fi*
ftinoo vltssiia o £© not ?eftdiif deatroyasi by
heot» dry sMsa aiHk vdtaind its relative poteaay in thifr
factd^ft. lEpsrimeats a^© being ■feonductea at th© pj'OQ'iiat
time in South Carolina to d^tetviind ^hethos* ©^ not As^y
Blclm mills can fe© ufl'®a &dtraata3«o«u&y in tha tJPdatment of
Xn nutrition^ sdUs is not eonaidefrad a depend*
able sous5'^© of vitamin 0»
SMa fa«to^ suat bo supplied by
freab yaw fpuito ani vegatatoXes in tM diot»
D^y gkim
aille ia l&clsing la vitaiain &v bnt batten o^ opeasot* and
fs^oab v©s©tsi3i^s ^nd ffnit ahould oapo for thia vitamin*
m in ■i;ini-ir>
IT.VI
ji'. jav.l'i il i -
■ Mifu jriniir-n
w.'I'-II-» ■'» ■■..■■■ni.ni'..' Mr '„■
In ilum »,. .i,,^,"..
I'I
n i DMi
'IPI
I ii'i; I
P»oa report of the JUs<3s?iean ppj niXk Xnatitttto*
SUKM. SIII gmi M MI
■■■■ItlM^I*^^^^'
A fortes of ©spotfaa&afcfir wore ea^ioi ««it to i<3»
t0s?»|i?i@ tuo 11400 of ftpy 6stf£» «!& ia ©©'©fee^f^. sai to (SowJl*
;»»Q.i8
ita^a^ ff^sii silfe mPQ ^m^Mp®^ %$a iff eie&a
allfe aixid dry wfeoXo miUte wwf© .oubfiftllwit©**
Cteljr spray
%B.hl&$pmm of poo6«iP«fi ®M» salik wos1© tojtedn ad- tfee ©tdisi^e^
$it©a % Eass {it) get? ^fea sillC'*
Ag ili^a: W fefo&Q 111 tey slciia silk «TOrs@©$
S03 eaioriaA p©i» 3100 Qpom.*
t&hl® llI^-*fo§t Vaitt^ pot 100 @rm»© 0^ t>yy ■$&£« Silt
l»M
loee {fbQ)
Golden stOit© ilife
?S?o^tt0-t0 Average
38*.
eo.*.6o
^€3*1
9@*g g^ei88 oSf ilscy ©icia mills ©r© o^mltslomt
mo ftuatt ffetfe ekSo ailH?
%Q
(&60 eolo^i©© (30) >« fix©^*-
f^Qp §4*© g^aas 05? f/i .onaa©© of povdored mi lit would tBo
equiwadiit in mt®F%&& t# 0^ m$ of item tikten &&&&*
Wa® five ©^^3,00 ftndljrsdd te tho l^^ovetos^
av^Jpaged osai? 8«4$ iale^i^s per @s«n9 delOttlftted ft«sa tte
fig»^©s @iV9Si Sa Xfefela K«
OB
tills loaei$ 10& ^aas of i^
&Mim aiife tj@i4|4 bo o^iwX^nt ia ^alor&da t# 0B10 ^xArt of
^<ia|A bQ ©qmiimloa^ t© cm ®W of skiai slife ia oal^l^s-o
fl&<S onalysifi ©f uamptea QHNAA ^emd to indicate
to one ettp ol1 'l^esh ftla ailis* fn© f©2.itraiBg vei^eona a*e
@li?©?i %« ,9h@t that iaiid oa^cffxt §fe«3.4 bo im@r©©©©a ii tte
pj?odtt©t Is to bowiMtw ^a otmifaXe^^ ©sadmBit 0^ nttt^io^s
to %m atQt*
I't^'at-j
on th$ b&eie ©f ^le^latlcRi of f©M
<g!*&#0& to b$ etu^l to o»o fuf of -f^ooh «itl© milk*
&$&o&&t S'inm %h® momiml m%&T®i® of tcnaploo^
ag givoa in UabJto 1* i^iioated ttoat tn© pt»9toln o^titoat of
pmi^ima 9ablo Us tb© smoimt of p©w€©.^ ohould b^ iii^@a^
m to 4tt6«JiW> ot Xoaat && d^uiiralo&t oaoaiit of p^otoln*
oaf w^t&fcioa ia »©iiitu^©9 witMomt l^iiopljag tfea ^#d<i wto©
fvoeotifoVQ for leliqaifs-iag
Spfisfel© tM ©d^wct p^a^ortl^a ©f aiik poo^es* ©fi-%©p ©t
tM®' taotosp &&&> Wmt oitrh a t©^©!5 tesatoi5' ©r tTlilp*.
o^ly a
litiiifE©d mtllt I© b^tt©!5 If all#t7©d to staai teoaty to
fehiip&y mlswites bo^o^e tt8in$« %© ©iJLow «ih©.o©nBtitw©ttta ©f
tbo 'allls t© iie in feQtt©!? Q©imt£©a md th^ f©®m t© 1?©©©^©,
Mt it aaf te n&ot IsiBQ^iatolj*
P£»Qp©ftloas
Stos qmasitii&f of tej ©kia ailk used It gi^ea ia
Hablo X3t2*
tti© Dupopo^^lons are tee©(ft ©n %h® folltviiug
vih©lQ mik C^0)»
36© ©slQriQa SH»© fufaished by ©a© quart frestoi
©tetas Bills <90)*
Aw^ag© ©@iip©alt£©a ©f swiioi© ,ptils ($X)
Pr©t©im fat cax b©Siydf &'l©
a 4$^
4 0 051
So 00
3§ ©tm©®© (100 groms) of tey uttm m%Xk yi©l<a
•3©S @al©s?i©s#
8,0t©g
fli© questt^y ©i" ^a^©^1 ttfi©d wstfe tiio dyy alsisa sailte la
th<& folXowia^ ©ag>©8?iffl©jit$ I© ©Q^itaieafe t© tli© (aa©ua,t ©f
IJtmM glmm in tim fmm mills ^©etg?©; 22$m ^mm w »
s
SHI
M
O
8
9
w
be?
M.
H
&J
4^
(^
0
a
*»
«rt
-
fM
c?*3
u
««t
ffl
r«
9
4w
EQUIVALENT OP PRSSH WHOLE MILK IN PC'VDERED SKIM MILK AND BUTTER
1 Quart
Fresh Milk
1 l/3 Ounces
Butter
1 1/8 Cups
Pov/dered Skim Milk
mmiimMtB-i
mn OF scmssb mm mm w Qoomcs
$wkm&
mm®
IS* It
B®0i3S* * .0 « # 4 * * * « * '« »' ■« * A' *•
a »;* #'« # #: «■ * »
A
•* * #
> » 4> e » 4 4 <J. ij o, c » * * » # «
(tm degxvsds ft}'*
I
f
i ^
(US ff^p©
Ma enagajPu aalt ©^
atanift ia was© gjlae© M5tll c<a%*
Cb&^l»
*Po detefaia© the otf&Qt of su^&lsituliins ^^ s
milk aad 4^ tjM©l# ®iik to o^ui^s'letat atso^ts^ f^f fpesli
ailk la |iaa&©t»
skis ailk ^{"oduot wa© e&igkfc&y sft^tot* ^tea i&@ f^esli ml%
px&tokGt gs'ii1© ^fe^ ©M^a^^otisti© dfy whole ttilXb, tl&iHfr*
<$$
Sills ia mmkQtQ
vm.
atote^Jifrvwigitea^W^^
. fg@-$^,.,.p|lR.
jflx;z,te,-,to--^;-&#cW&8i?Zift:i^^
4]pp©af©a60 amd
£?
©feaji^ ttii^o ilai:©li ty&lt©
HaMi Step©
Sli^fel^ stifo
Ho lie. StepsS*
diastlfett erne*
fi
mwiw
ito^uipii^'^^^-^ffM'ti^f^^ fe
^llglb,t t<& M©
€©»5ai?i0€>^ Qt W© ®f f^@®m mM &y flff^femt S^rsf
Fr^fOfBoa %n .$mite&b
w^u*m?r*FTA"t^i¥-!^^^M*i»^;^>^^
i^a^'iriBwiitti^Mfc^tjy1''' ^«'**'- "^WWtWj^Wfc'iilltMii :
■#fjB«ij*fpj«*!!"^^
•*"^!.:a1'-V?y^^
Appmmn®®
fE»®tli stills
t0 ffeaSa allfe
if
f aiamt^)
IDhit©
$w®6h mills
..■■,>-,... '■■■■■■■■ ^i^iiipiijiri^jii
46
M©ultot
&$ ehowa % t%!s3,<i I?E# the ^rodwd^s
w-f© Htm®® im t®R%R&®#. B^iag §f thm Qom® ®Q®&%®tmQf m'
tij© os»$g4nal tm®h milh
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f.3)#*»ii $@$ imm&&Q. In $m&®v- give* a ia^isfa^*
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mlskdd fey th©' i»©)aa#t tQ$$»
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SlElgOrl5' * ij * i» * »• ?• * 4 $ «! ?' * * $ fr
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M'^tf iMIa aliSs l© mt&®fm%m$ tm mi%. tjfiwwa
»? i^ vfaotta. mills
£0 loss attio.©^!© im teiio.d am'S&fesr&Q' %h&n
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fo fi©%©s«5isai3 the ©ffee^a of © S©^ inoreeoo la
net ^o m«'©dg imi'^t Mi# 'flts'eng tlovdp*
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18,4 g^aai© ^f^r asklsj sills ^Jm© 4*8 g^ema' trntte?
h®tt&w flavff aod ^M© pfeduct %adto4 WSPy ^iailar t© tM
(S)»«k$kio oaall©®' q?uittt£$y of battofr
pvo^act crit&ou% bmtt^g'ft
§m®h- escla mills*
mtits pf'®$te©tj, @ia© in i^&o
choc®Xa^© as3© e|.dQ($<?
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m
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sisla milfe cr9i>3Ld M «$$<! in ^resen .t©&$<2i5?t.a «gLta» fr#0la.
mills* ©io^ebf liiffeftaiug Wi® tbt&£ WXIti®*
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staatiy*
30*$
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m»ii1*i>*it#i'Hiwiiniii|#)iiii»)"i"Vi'itt
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m
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s'isifuis3© mills o
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ijcia milk aafi toy wfe^Ie ailk I5©,? fiwti ailk ia e^ttag®
<ai0@0© 'by natepfii s.$tts»s.T3g*
r<&llqwifi0i xAioie allM^ a^d ©at© pint Pdliq^ifi'Qd ak&m aii'te
to soupv
fjfam gmfp h&&t in aoute'Xo ^oiie'r to 3.00° F^ ©r
until vih&f app.^©^s &®pewfc©<SU.
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(l)*<*fho euM ol1 th& vhQlo milk p©w*
fi©r pffotoet yeeom^lsd that ©f th© f^estei slllfo.
Tfe© eus'd
CS|*"*flt© fla^of im botli the rafeoX©
dfy silk and the tef ®&im milt pp®&mtB wa® objeeMoiniafele*
To detOfmin© wh^^hes? os» tjot €ry ifela milk mm
fa® i&m& foi3 eotta^ fliio.6ao by th© u©© of Imtest.
Staqgggg EO^Ip© t
W^®Bh mtlh ■• o 9 *.. *«* «>,«
1 p^o
480.
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wi^te © ferts to fe^oalt th® cftPd^. tiwm in -©tote® • dletfe Mg*
jia^r*
m® mtimmt %mp&&® pg ^fMt%m milk mm
jd v;lf& ^2(i<& f^esh si lie*
nhitd^ tJhil© '®i® dyy skfs iailk
OUSHSI
%m® .gjpayt^h ©l>i^*
(Sl**^^ cfurd o£ ^^ ts»f ©fete Kills
im© wyy fla@$ e^uotblsr^ alflchtly tf^tflxesty aia# d£<S not
(i)*^fh© iim®i? of tim fey m$m rni.^s
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tfhdds^ iia#0.% ''!fitt».i!.;i ©©w£ag«
llanf of thd l##ti© mM
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(Ul+<*mf ^kM to&tfc ®ikmM not %<a ue^d if sli^w^
o
juaket? but th$ Qu&lity of thft product I© so inf^fl,©^
that it i» not TOecR&men&ed*
da,
@a
SEEIIS
fisi
POUR
(S. 0 fr 4. »:«*<» 8
BmBsws* mtmm mm^
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a/© e
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fako slowly
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ttfy#*"rrff.{'^'iyi')i;ti"i'j<il'«i.:i1'W» '
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and 'Sift* dfry isi^MiOBtS felcseg-
l»elua&n@ t&o powder©A laills wfeg^ u$ed»
lumpy in feestur© a«id not ©ssoo^fe*
Boat, ^gg th©^*-
fdur ist® gs?©eo^s
a©^ l# us^dp base &$ #^S f 4 tmtil th$ ormata eiK> g^MQH'
b^ocm {about 20 mitrntog)*
i^ a $.vA«S* pls0.ssp>liat@ pw^ts*
i© usQd b&k$ a^ SOQ^ f* fof about © ndnutdApi i^@s ftt
B^fw© <$te$iiMPm.ina»g the vofi&tlona fltt© to- tii©
tjp© of ciiiig u09di it vms m®m®®.¥j to $t<sm.<&^Mm ogstsitifi?
©us reeip^S' t.o ifi^mr^ ^<§pm t^oba&qud i» the .fiaal ■05§p©tsi#
v*
64
]30«b6di» m& smg@osti^£i!& glvon by Haliiaay (88)
v^e^e ©iotQly agherdd to in all bakiag esqpo^jUBentfi«
Sp<ae-tol
coisisidQt'atioB was given to tho veplati^itt la motheds ©Is
balsing a@ ©©Mitinned fcy tli© typo df bsafelag p<R9d9? ns©dd
and a Is© to tttit quantity df faking piawd©!1*
fo deteriain© thd #ff$ets of eml>@titm%ing dry
s&itt alilte and dry wfeole mills, jtn'oqulvalent ©mQnsst© foi0
fro oh mi IK la nsaffin^*
KooultOf
(X)«*>^LO
dX'y Slsim nMllk and m© dr|r
tvhole milk prodaoto w©r©' very siallas3 t© th© fx^eoh. aillt
muffias«
(g)#-.fh©r© v«o m trvtriatton
and onlf a-slight variation in toxtas'Ow
|B
flavor
All products tfore
v@ry fin© graiaed*
^roblesi 8 s
to dote^ain© tfao offoot of doubling th© quantity
of the dry. mills in a^fflna*
Hie amoiant of dyy stela ailM
asad dry ^holo mills: wao inor©as©d lOO^s raith no additional
Reaulto*
(D^wfhor© was n<9 ps^tl^ulaE' variation
in tosturo or flavor*
(0)**fh© products browinQd aor© ^uiolely ■
with tm inereasod amount of milk powder•
to dotormino tho r^latlv© valm® of tho different
■©©fc&od© $s a^iia^ th® $m&®p®& milk to b&b©^f p^toc^a*
^©■thods
fkm st«nd©M r^eipe was follQotd msiajg
&®f m&m &M. fi^f «fo®3Us Hills ifa. aiaemt^ ^tal^l^mti t®
£®mfa ©ilk*
®i© ingip«didn%8 t?©2?© oombiadd % tfef©.© d£f«»
. |I)**fM allk powM® ?^as sifted tJitii t^i© &&$
to ta© miRtu^ ft® t^©^^ jaaika
(S|*»*l&© Qftj pooler ivat ei*©am©.<l ©tfeh th© fa^
aa^ su@as»„ m& Urn «th®.r isi^^iesits ooja^£j$©.d && ia
EQimtat
[tj^th® Ss'lod sfei® m%M paffins ©a^
fiefi giills a©?o saoro ©wteti'ff l>ttt "^©yf aa^iifa^toi'f<»
©Gi terxdOS'p eliigwlJag litfei© ta3E>t©t!©&0
(;4)«»*fli© auffiafi vmm vsipy ©iaila^ la
eoior^ egnpeapamc© aad flaws* *
a«fti8feeto?41y udsA in all tjg»©g ©if imffings*
{S)»*$b@ qua»tltf 0? dry sftim mills oay be
ioublM uitlaomt &ff<0eti&g tM quality ©f tho pfoduot*
ffeQ
6t
tm& mlm <sP the mStin %& tsh&vtfty iae^^as®^.*
(@)*«»Dr7 ticlia aills ©ay b© ©dd©d by eithex* of
|t mf b& $e%&q$ktiG& and ui^d as l^eefi
©Ills,
It say tj© Cf©©©©*! isritSi tfet sugaf ajsd eh.os'tw
It jaaf h® sift©^ ^ItH tto. ds?y ingrddiegrite
©s la nm^fisifl.*
(4>«<4$lsid mGth0d of adding ttoe alife pott&e* lias
a© ©ffaet «n tie futtiitf of th® pirodu^t asM® fg'oa tla,©fia^f tostmro vhieh &» produced by th© ©ak© nd^teod*
to J®0^ i© a eon^eBient iieams of ^mf|*l,.©HjQsitia@ tSw 4©**
ficidney of esleitaffl' of cereal pjcodsiotst
<9)«o*^h0 0te.raet:©&i®ti'e fla^of of <Ste>y ©Jiol^
ajilk is.dlffiemlt to detect w!»«» it Is %i0d in aflsffi»fi*
Fresh Milk
MUFFINS
Dry Skim Milk
BMmB t SOff ^0S@HS3
i|-ilmj/iiiiit!i-i;ii;r',iln.ilii.n
"Hilljir
m
BAElia POWBS BISCOX^
rjirm.ri
Mis** is
I^S'
as* i
Dsy ^st® milk *********
3/4 f
mf U&010 ©ilk •***-,**♦. ' s/t ■!?
* * 9 » « »- ? P Sffr ■$ # » 9 « S 9
i/'B- <6
Pat 4 (>■ * # « » » :» .<?.« * * -* * s .«* *
3/4 f
B&i^
15je.thO(ft*
QU%
in g&%*
4*1
lift flem^o ©ait and tualtfeig pQ®&$fr*
AM milk all &^ #aeo9 gtirring uatiX all ©f .
Pat oa?
t©s?fr
gairo et ^Bi^ f* ?a5P G|»ott^ 10 at&aut&fi^ ©s? until tli©
FOI'I
ppo^lets 1}
l/S imh tMofe*
Oat ©ith fl#^:(34 ■<&&*
mt;©«
......
slste ffilWc aad dry tfhola aiiiHt f«BP fJp#ilii mill tm 5)©lijEinfi
Hasmltsg'
(|.|<**|3toid©.^ O'OKit'jPoll^ Gm<!k%tim®
tfeero ses little taria^i^u in. thd fe|aomit0«
fo 4©'t©2sit© tli© '©ff©et of domBling tsfee ^uantit^
CUi tQ t
twamtifc^ &t (fef pltia ailk mt iae^©6@04 3.00^8 the tmtes?
remaining the ©amo as la tho ©spigiaal reoipe?.
fto pow^Of1
was &&?$d6 witli the d^y £agt*o<ti©iat@«
H®suite a
(|,)*#»'ffe©i*0 -ivat sio !g,ppi?o<5iab2.© &i£<*
fojpoxse© la tfe® predm^tsb
All »erQ t^rf fia^ la te&fci&pa
aat flaky*
I Ifte
How©^©^^ the pw&p&T't&on® .given £a tla© ataadard
CancluQloaiss
(t)*mfmJdL®t-®& mlitt #©3a b@ &%©^#s!©f«llf used ia
feajsiisg powfie? biscuits*
(^)«^DdmbI© t%9 qnmfc&tf ©f |).o?Jdor©d ■milk may
•al©o te uao.di, tout asa ino^as© @^ 80^1 is mar® egifciafaefcos?y«
ii
SBRIES
STOP
smm&t tMms MMM
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fpQm
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