DRIED MILK.

Press, Volume LXVI, Issue 20037, 19 September 1930, Page 3

DRIED MILK.

:'mrh.,'e. "■ w-ESt's discovery: ; , . Qne-of ;the\most important researches, carried to ■success by. ; Mr.H. West,; cheinist-' to •"the'; Wheat Research Insti-; is the { discoveryy.of ;a< process .dried- 'milk • so that r it will? be much-more .suitable for use in "bread. "This is one oflthef'most sig-nificant-pieces;o* research .Mr;. West,] has yet• 'done,"i.said Dr. >F; W*.Hilgendorf,describing •it to yesterday's meeting i'of • the committee of the Instituted•'' "'•'. . The experiments were conducted -over ■-•'..., VTJyV"" '*■'"*' •'"'''■■ ''<■:'-» •'• '-'-J--a* considerable period..-.;,in j." conjunction with;-Mr .W. H. Udy, ■ chief chemist toi Company .in': Hamilton,"'";• tyhicb'i- .fiifm ; 4ried ! milk;- The 'enterprisiag baker iooks'on the of milk; he'uses:to' improve "the- quality of''his bread but tests "carried out' at 'the(lnstitute's laboratory* 'showed! t%at' in ■ : Jnp case did bread made frota dried [ milk"receive" as'. high' a bread * score • a,s'rthat made from'the same flour without milk' or ; 'with condensed nutk. The the experimenters,, was' thus to-.find out how'to manufactuj?e j ;dried milk so that it would give better results., - • It' was only after patient ■''research and many tests that Mr West conceived the idea of giving the raw product extra heat treatment during the manufacture..This was done by the .manufac.tur.ers,' who fouitfd that they'; had'-V product better than anything they' had, been producing before. . .' ~ ..-.;. Dr. "Hilgendorf yesterday that, owing to the change in technique of the: process of. making' dried mttk, they now;hada product which-they held was better than "condensed milk . for baking., r,This should improve.'the. local market, for (dried -milk: materially;■ "It?s a good moral position to be able .up 'when, we: that; the '.Wheat.. Besearch; Institute< is'helping, the! dairying! industry j M -added-Dr.- Hilgendorf: ~ An article entitled "Milk-in Bread," contributed r-to ; the "Bakers'" Boview," concludes as follows: , .'""•" would like to mention that' the reason for delving into the problem* of milks was two-fold. ~ JTirst^''to give bakers, who have not found out tor themselves, -our' experience, with the kinds of milk on .the market; and. second, perhaps even' more important .than the: first—to provide an incentive, .to the milk by-product producer to manufacture a better and more uniform product and thus help, the,baker to produce a .loaf that is more nutritious, more appetising, and. consequently mdre readily saleable." . s .