. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 236 JNIanufacture of Milk Powder QUALITY OF FRESH MILK What has been stated concerning the necessity of a high quality of fresh milk in the snccessftil manufacture of condensed milk, is equally true in the manufacture of milk powder. The fresh milk must be normal in its properties. It must be produced under strictly sanitary conditions and receive the proper care on the farm. It is especially essential that it arrive at the factory perfectly sweet, since acidit
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 236 JNIanufacture of Milk Powder QUALITY OF FRESH MILK What has been stated concerning the necessity of a high quality of fresh milk in the snccessftil manufacture of condensed milk, is equally true in the manufacture of milk powder. The fresh milk must be normal in its properties. It must be produced under strictly sanitary conditions and receive the proper care on the farm. It is especially essential that it arrive at the factory perfectly sweet, since acidity tends to lower the solubility of the finished product. DESCRIPTION OF THE PRINCIPAL PROCESSES OF MANUFACTURE Numerous processes for the manufacture of milk powder have been invented and patented in this cotmtry and in Europe. Many of these processes differ but slightly from one another. For con- venience's sake these processes are herein classified in accordance with the fundamental principles of evaporation involved: , 1. The Wimmer Process.— The milk is boiled in a vacuum pan similar to that used in the manufacture of condensed milk. The vacuum pari has a deep steam jacket for heating, but in the place of the usual coils, the pan is equipped with a mechanical stirrer. The milk is con- densed at a relatively low temperature and the stirrer revolves until the water content of the milk is reduced to about 30 per cent and the milk has become porous and crumbly, though it still forms a compact mass. The drying is then com- pleted in the open air and without addi- tional heating. The product is then ground to a powder. This is the process invented by Ole Bull Wimmer of Copen- hagen, Fig 58. The Wimmep milk powder machine 2. The Just-Hatmaker Process.—The milk sprays in a thin film over two steam heated cylinders or drums, about sixty inches long and twenty-four inches in diameter- The cylinders are about. Please note that these images are extracted from scanned page
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