DRIED MILK INDUSTRY.

Taranaki Daily News, 3 August 1918, Page 7

DRIED MILK INDUSTRY.

ITS POTFA'TIAUITIES. CANADL4N EXPERT'S STATEMENT. tVitli the object of obtaining the most reliable and latest information respecting tho trade and manufacture of dried milk in Canada and the United States, Mr. Harold lieaucbamp, chairman of the Bank of New Zealand, cabled Mr J. A. Ruddick, formerly well-known in this Dominion as Government Dairy Export and lias received a' letter from that gentleman confirming oablegraphic reply he sent to Mr Beanctamp. It mav be mentioned that Mr Ru&lick occupies a high position in the 'Department of Agriculture in Canada, and is recognised to be one of the leading authorities on dairying matters, iboth in that country and the United States of America. Writing to Mr BeaucJuunp on 26th' ulto., Mr Ruddiek S ays:— "Your oalble on the 24th instant on the subject of milk powder was duly received. I enclose confirmation of my replyThere has been a considerable extension of the milk powder business in Canada and the United Staites since the outbreak' of war, and the same thing'applies to condensed milk. The Canadian Milk Product Company, the only manufacturof milk powders ,in Ctaada, began operations about twenty years ago, and for a time they operated in a very small way and under many discouragements. They first used what is known m the •Tust-Hatmaker Process*, in which the milk is dried otf tho surface of hot rollers. Powder made by thi 3 process is used only by diocolate, biscuit, and confectionery manufacturers, ico cream manufacturers, etc. ''Within the last two or three years a now process, controlled by the MerrellSoul Company, of Syracuse;- N.Y., has ■Mf,n introduced. The milk is first passed through a- continuous condenser and reduced about four to one. It it then sprayed under a pressure of about' 3000 pounds through a very fine nozzle into a Chamber through which a current of heated air is passing. The moisture is taken up almost instantly, and the solids fall to the bottom of the chamber in the form of a fine powder. This powder dissolves very readily and does not have as mueih of the cooked flavor as powder made by the other process. Tho skim, milk powder will keep almost indefinitely. They make a whole milV powder, and oven a cream powder, by this process, but tihese, on account of tho fat, contained therein, do not keep any better than butter does, and the fat becomes • rancid very soon unless kept in cold [ storage.

"The Canadian HilU Product Company so far nave found a maricet in Canada for their total output which amounts to about four million pounds per year of the dried powder. "It may be important to you to kno-w that in the manufacture of skim milk powder the fresh sweet milk must ibe brought to a central factory and handled as expeditiously as possible. The.,milk is separated, but the .butter-making is a secondary consideration. The manufacture of milk powder'is not to be considered as a by-product of the creamery, and it would not ibe practical to collect skim milk from different creameries and manufacture it into powder. The manufacture of the powder must bo the first consideration and the manufacture of butter only incidental.

"With the improved powder recently put on the market, the Canadian Milk Product Company are now advoeaiing the reconstituting of milk for ordinary purposes. They mix tiho skim milk powder and v, ater, in proportions, heat, to temperature', and then add the proper quantity of butter to make the normal milk. After thorough mixing it it passed through an einulsifler which breaks up tho butter fat into small much a<s it exists in normal milk. This product has not yet oome into use to any extent in Canada, but it is being used some in the United States to supply milk for large institutions, or warships, and. .other-places where it is not practical to secure supplies of fresh milk. I lvave seen this process demonstrated, tasted the milk, and to all intents and purposes it wats identical with ordinary pasteurised milk. "The comparative cost of producing milk in this way as against the cost <if fresh milk has not been worked out. Even the .promoters do not intend that it is cheaper, cut point out that a. supply of milk powder and butter' can be stored up during the period of flush, production and reconstituted when and where there is a scarcity. There arc possibilities in the idea, ibut just how it'willwork out I aiu not able to say. The Canadian aratjr is using a considerable quantity of the skim milk powder in the camps and I believe it is giving vary good satisfaction and I am inclined-: to think that skim milk powder will replace condensed milk to some extent in 1 the near future. ; I

| "Jt seems to me quit© possible that the market may be overdone, after the war as the increase in the production of both condensed milk and' milk powder lid? been very large during the' past four years. "I hope that tiliis meague information will he of some use to you. t" shn l ' >■- Kind to hear from you again if you think I can be of any assistance to you." The aibovn information will, nn don' t be of value to dairymen in Xcw Z"ahi"-' who to-day are so greatly impressed with the •potentialities respecting the industry referred to by 'Mr Ruddick.