DRIED MILK.

Hauraki Plains Gazette, Volume XXXVI, Issue 4909, 30 November 1925, Page 1

DRIED MILK.

ORGANISATION IN AMERICA.

A FEATURE OF RESEARCH.

American manufacturens of dry skim milk have recently organised the .American Dry Milk Institute, an organisation which will! devote its energy to research in and education as, to the value and uses of dry skim milk ,and supplying the manufacture ers with. helpful statistics and data.

It is. a commonly overlooked fact that only one-eighth of inilk is food sOlids ; the rest is water. Two-thirds of these solids are not fat, and when dried constitute dry skim milk or skim milk powder pf commerce. Butter or cream has only taken away about one-third in quality of the original food solids. The ,two<-thirda Which we have been throwing away in some caseis or feeding, often under wasteful conditions, is the part of the milk which modern science and new discoveries show is the vital to child growth and human health, namely, phosphate of . lime and the milk protein. When dried these two solids,, together with the milk sugar, added to bread increase the bonebuilding content of the bread more than three times, while the blending of the milk protein and carbo-hydrates of the white flour increases materially the nutritive value of the loaf. Dry skim milk has a large use for ice cream making. Also in the candy industry.