RE-MADE MILK.

Waipa Post, Volume XVII, Issue 963, 3 July 1920, Page 7

RE-MADE MILK.

AMERICAN DAIRYMAN’S VIEW A PRACTICAL FORMULA GREAT COMMERCIAL POSSIBILITIES. Maurice Golden writes in the American Agriculturist : To me. the future of remade milk and other dairy products is unlimited, and, as Dr Spillman claims, may revolutionize dairy methods, especially in warm climates and in sections where there is a dearth of milch cows. I feel absolutely confident of this statement because practical demonstrations indicate positive assurance of this fact. This new machine, called a creamer, can furnish milk from a bending or combination of sweet butter, skim milk powder and water. This remade milk can be made to have a definite cream line, as proved at a decent exhibit at the ice cream show in Philadelphia. Characteristics of Re-made Milk.

The remade milk tastes much richer than ordinary milk of the same fat content, has a riclief appearance and in every way is the equal, if not superior, in keeping quality to ordinary market milk and even to certificated milk. If cream is made from butter, powder and water, the product has nearly twice the viscosity as ordinary cream of the same fat content, and if this cream is used in tea or coffee, but two-thirds as much can be used to produce the same coloration as ordinary cream of the same fat content. In all these instances of remade milk products, there is a complete emulsification of the fat with absolutely no rising of the fat globules. The material .from which remade milk should be manufactured should manifestly be of the best quality. “ Dessicated milk” or milk powder has been an article of commerce since 1868. Since that time, and especially during the past 20 years, considerable advance has been' made in the methods of preparation, the general purpose being to secure a dry residue by evaporation at the lowest possible temperature and in the shortest notice.

Most of the processes employed one or another form of revolving heated drum, upon the surface of which a thin milk layer is spread and from which the dried product is scraped. The most recent processes inject a stream of partially condensed milk into a heated chamber in the form of a fine spray, the evaporation taking place in the air and the dry powder falling to the floor. In the factories the conditions of manufacture were found to he excellent. There should he a positive sanitary control of powder production by efficient and adequate supervision. The sweet butter used in producing milk should be as fresh as possible. Among the several physical and chemical characteristics of remade milk, one of the most important is the fine curd which may be precipitated by rennet or acetic acid. The curd is flocculent and finely divided, while in ordinary milk the curd is firm and tough. This fine curd is the probable reason for the greater digestibility and the more facile assimilation of remade milk by infants, as tlie casein is in a better form for digestion. The milk when warm has a very slight odor of being boiled, but disappears on cooling. The smoothness of taste makes remade milk very palatable. The fat is thoroughly emulsified with no use of fat globules, a fact verified by medical men. Wlmt it Means Commercially. I have personally demonstrated the possibility of making remade milk with a positive cream line with no fat separation. Due to the use of butter in the process, the fat globules are naturally larger than in ordinary milk, but these globules are broken up and are more easily assimilated by the body. Remade milk can be kept longer than ordinary milk and at times better than certified milk. This latter statement is possible through the low bacterial count of remade milk if manufactured under clean conditions and from clean products. However, pasteurization of remade milk is recommended. Remade milk is especially beneficial in . infant feeding, which is verified by a medical officer of the public health service, who stated that where remade milk was used as a substitute for mother’s milk in infant feeding, the infant did well, and in certain cases surprisingly well.* Vitamincs Remain. Some people claim that the vitamines are lessened in efficiency in remade milk. This does not seem to be true, as it has been proved that cows’ milk, during the process of dessication, loses none of the characteristics which are necessary for the support of normal growth in infants. Teething and walking begin at normal ages, and there is no greater liability of rickets and scurvy.” Vitamines are also presumed to be present in butter, which means that additional growth - producing substances are added in re-made milk, and the process of assimilation is enhanced by controlling the percentage of fat in infants’ milk, an essential for real nutritive value. In conclusion, I certainly am very enthusiastic concerning the future of re-made milk, and feel certain that there will lie a large increase in its consumption, especially when the real significance and appreciation of the product are realised. There are unlimited opportunities for re-made milk in warm climates, where refrigeration problems are ever present in the dairy industry. If excellent milk with a cream line can be made as desired, who can doubt the change in methods in the dairy industry, especially as sweet butter and skim milk powder can be stored under -proper conditions for a long time? If re-made milk and other dairy products are proved to exert a beneficial influence in infant feeding, is it not safe to assume that the use by adults will also be beneficial? Can the future of this new product be limited when-one realises the possibilities of stabilising the dairy indus-