DRIED MILK

Dominion, Volume 11, Issue 268, 1 August 1918, Page 8

DRIED MILK

NEW METHOD OF PRODUCTION

DANGER OF MARKET BEING OVEKDONE With a view to obtaining the. most: reliable and u|i-10-diitc information respecting the trade in, and inanulacliire uf, dried mill; iu Canada and the United Slates, Mr. ilaruld Beaiichainp, chairman of the Hank of A'ew Zealand, cabled to .Mr. .1. A. Jluddick, formerly well known in this Uoniinion as (Jbvernment Dairv Expert, and yesterday received a letter Irani that gentleman confirming a'cabled reply he sent, to Air. licaucha'mp. Air. I'uddiek occupies a high position in the Departiiienf of Agriculture in Canada now, and is recognised to be one of the leading authorities on dairying matters, both in that country and the United' States. Writing to Air. Beauchamp on June 2b', Air. Kuddick says:— "Your cable of the 21-th instant on the subject of milk powder was duly received. '! enclose confirmation of liiy reply. There has been a considerable cxtenskm of the milli-powder business in Canada and Ihe United Stales since the outbreak of war, and Ihe same thing applies to condensed milk. The Canadian Alilk Products Company, the only manufacturers of milk powder in Canada, began operations about twenty years ago, ami for a lime they operated in a very smail way and under many discouragements. They first used what is known as the .Tusl-lTatinakcr process, iu which the milk is dried on the surface of hot rollers. Powder made by this process is used only by chocolate, biscuit, and confectionery manufacturers, ice cream manufat'lurers, etc. "Within the last (wo or three years a new process, controlled by the AlerrellSoule Company, of Syracuse, Xew Yortc, has been introduced. The milk is first passed through a continuous condenser ami reduced x about four to one. Jt is (hen sprayed under a pressure of about MOD pounils through a very line nozzle inlo a chamber through which a current of heated air is passing. The moisture is taken up almost instantly, and the solids fall to Ihe bottom of the chamber in the form of a fine powder. This powder dissolves very readily and does not have as much of the cooked flavour as powder made by the. other process. The skim, milk powder will keep almost indcfimlely. They make a whole milk powder, and even a cream powder, by this process, but these, on account of the fat contained therein, do not keen any heifer than butter does, and (he fat bc= comes ra.icid very soon unless kept: in cold storage; The Canadian Alilk Produels Company have so far found a market in Canada for their total output, which amounts to about -1,01)0,010 pounds pe.r year of the dried powder. "It may be important to vou to know that in the manufacture of skim milk powder the fresh sweet milk must be brought (u a central factory and handled as expeditiously as possible. The milk is separated, but (he butter-making is a secondary consideration. The manufacture of 'milk powder is not: to be considered as a by-product of Ihe. creamery, and il: would not be practicable to collect skim milk from different creameries and manufacture if inlo powder. The manufacture of the powder must: he Ihe first consideration and Ihe manufacture of butter only incidental. "With Hie improved powder recently put on the market, the Canadian Alilk I'ruducls Company are now advocating the reconstituting of mill; for ordinary purposes. They mix the skim milk powder and water, in right proportion, heat to pasteurising tempera!ure.. and Ihen add the proper quantify of butler -o make a normal milk. After thorough mixing it is passed through en emulsiiier, which breaks up the buller-fal; inlo small globules much as il exists in normal milk. This product has not vet come into use lo any extent in Canada, but it is being used some in the United Slates to supply milk for large insli'ulions, on war ships, and other places where it: is to secure supplies uf Iresh milk. 1 have seen this process demonstrated, tasled the milk, and to all intents anil purposes it was identical with ordinary pasteurised milk. The comparative cost of producing miik in this way, as' against the cost of fresn milk, has not been worked out. Even the promoters do not pretend (hat it is cheaper, but. point out that a supply ni milk powder and butler can be stored up during the period of (lush production and reconslituled when and where I here is a si-arcily. There are possibilities in the idea, hit! just how it will work odt I. am not able to say. "The Canadian Army is using a considerable (|uantily of Ihe skim milk powder in the camps, and I believe it is giving very good satisfaction, and 1 am inclined to think that skim milk powder will replace condensed milk to some extent in the near future. It seems to me finite possible that Ihe market tnav be overdone after the war, as the increase ill the production of both condensed milk and milk powder, has beeu very large during the past four years._ T hope that this meagre information will be of some use lo you. I shall be glad fn hear from you again if you think .1 can be of any assistance to you."