MANY AND VARIED USES.

Waikato Times, Volume 97, Issue 15230, 5 May 1923, Page 16 (Supplement)

MANY AND VARIED USES.

Separated milkpowder is becoming more and more- largely. used in modern commercial life. It is extensively used by bakers'in the manufacture of bread, cakes, and-all dainties. A tremendous field is opening out in this direction. It is used successfully and considerably by confectioners in the manufacture. of milk chocolates, and by ice cream manufacturers in the supply of their dainty. ~ Makers of margerine. in the Old Country use milkpowder to give milk flavour to the vegetable fats used in the composition of this commodity. Incidentally the demand in this direction means that when the price of butter is high, the price of powder is also high, because margarine manufacturers require it in bulk to meet the demand for their article. A further important use for separated milkpowder is in connection with the re-constitution of milk. .The avenue for development in this.direction is unlimited, and the future contains great possibilities. The gains represented by using separated milkpowder in the makiner of bread are so great that no baker now can really afford to forego its use. The use of powder increases ' the yield of bread per sack used. At the Bakers and Confectioners Exhibition, held in Islington , England, demonstra-

tions were given twice' daily under the authority of the London Manager of the N.Z. Co-op. Dairy Coy., Ltd., proving to bakers that the remarkable yield of 106 quartern loaves to the sack of. flour was within the reach of every baker. This extra yield is gained because when re-constituted milk is used instead of water, an actual weight of extra "solids" is added to the "mix." Further, an "improver" is not necessary. The extra loaves secured pav for the cost of the powder, and leave the baker an extra profit.

An additional point is that bread made from milkpowder has greater food value than water-mixed bread, because of the actuaj nourishment represented by the bone and flesh forming content of the powder. The bread has also a better texture, better physical properties, and better keeping qualities. Milk made bread is therefore at once cheaper to the baker and better value to the consumer. It is this point that makes its widest appeal, and enables the use of milk powder to be heartily approved by medical authorities. The housewife in her domestic cookery can secure allthe advantages possible to the baker. A tin of "Powder" makes her independent of the milk supply. She can tip the powder into cold water in the proper proportions, whisk it up, and milk, as much or as little as required, is ready—a more simple and economical process it is impossible to imagine. The milk evolved by.this method is so fresh and satisfactory that it can be used for junket, and as every housewife knows only fresh milk will make good junket. >n The manufacturer of milk chocolates has an invaluable ally in milk powder. He buys his supply stores it, and uses it when ready. He is independent of seasonal fluctuations. His article is standardised, and of even quality. It is pure, clean and wholesome, and his use of it improves the food value of hfe product. The ice cream manufacturer finds it of equal value. With an emulsifier, he can re-constitute from unsalted butter and milkpowder just as much rich and even cream as he desires —with no waste, and no loss —everything pasteurised and hygienic, scientific and standardised. The "powder" therefore enables him to provide a genuine "ice-cream" which is infinitely more wholesome and satisfying to the consumer than an ice-cream possibly composed of custard compounds. Ocean-going vessels can run their own dairy and enjoy fresh full creamy milk twice or more daily. Unsalted butter and separated milkpowder,* plus water, and a modern emulsifier

work the miracle of conversion. The city milk supply in tropical climates and congested areas can be worked economically and efficiently by the same method. Already in America a whole town's milk supply is being provided by "Powder" in a re-constituted form. For the work of exploration it is peculiarly suited, being at once compact and easily transported. ' . . . • . .All these avenues'demonstrate the wide field opening out before this latest phase of the dairying industry. By it'the consumer in the city is given the pure food products of the farm in readily accessible and digestible form, purified from any possible lurking bacteria, and untouched by any germ. The milk is preserved with the minimum of "delay. Within from one to three hours of beng drawn from the cow, the milk is in the factory, and in process of being pasteurised, preparatory to drying. It is therefore impossible for any ordinary system of town supply to equal the, normal freshness-of this product. As to its actual dietetic value in its varied fields of usage, there is no question. , Scientists attending the National Milk Conference held in London last year fully discussed milkpowder from many angles and emphasised its outstanding value.