FLOUR FROM MILK.

Pelorus Guardian and Miners' Advocate., Volume 17, Issue 6, 23 January 1903, Page 2

FLOUR FROM MILK.

Dr. M. Ekenberg, of Gothcnberg, Sweden, claims to have discovered a process of changing milk into fine flour, that afterwards, through solution in a sufliciont quantity of water. may again be transformed into milk with all its alimentary qualities. The peculiarity of Dr. Ekenbcrg’s discovery lies in his having found the conditions under which milk will retain its solubility in water in spite of its transformation into powder. Formerly when milk was dried the components become indissoluble. The transformation of milk into powder requires a special apparatus which is said to be so simple that it can be placed in any diary, requires no technical knowledge to operate and costs no more than the ordinary separator. The milk flour resembles wheat flour and has the aroma of milk. It can bo kept in tin cans, wooden barrels, and even sacks and paper bags One part of the flour in weight, gives about 10 parts of ‘ milk. It is simply concentrated milk in the form of flour ; it contains all the constituent parts of milk except the water and gases. It docs not turn sour or effervesce, and is not susceptible to the changes in the weather.