The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-07-24
Paris, June 80. 1904.

| d
| temperature considerably over PIP
| dogs. F. The milk which is introduced
continuously between the upper halves
of the faces of these cylinders where
evaporation of the water begins at
| once, passes gradually between the
cylinders, and is carried in thin uni
form layer upon each, where the water
is rapidly driven off, until it reaches
knife held in contact with the cyiin-
der, which removes the milk solids in
moist continuous sheets. These sheets
of milk solids become dry upon cool
ing and are then reduced to a uniform
powder by passing through a sieve.
Milk containing any proportion of
fats, from full cream down to a skim
med or separated milk, may be dried
equally well by this process.
The dry product thus obtained is
Milk; not milk plus water, though it
can be reconstructed into a liquid form
by dissolving it in hot water. Let the
mind be disabused at once of the idea
that milk is essentially a fluid, COM
parable to water or beer say. Add to
milk a little of the ferment called rem
net-which is prepared from the calf
but which indeed is produced in our
own stomachs after each meal-and it
is solid into which, indeed, it is
Immediately converted after it reaches
the stomach. Nature has in fact only
provided milk in fluid form that the
mammalian mother = including the |
genus homo-may secrete it in the |
mammary glands and the young mann |
NAL may more easily swallow it. But |
the fluid state of milk becomes ex-
tremely disadvantageous when man
steals it from the COW for his own |
uses. I may class these disadvantages |
as follows:
1st. Adulteration.
End. Infection.
3rd. Vitiation.
In Dry Milk, adulteration is practical |
1y impossible. For, so nice is the me- |
chanism of the drying machine that |
it refuses to dry any milk into which
any foreign solid has been introduced.
Even were it not so, the advantages
which have heretofore been an incen-
tive to milk suppliers to practise adu1-
teration are entirely lacking in Dry
Milk.
To properly understand how in Dry
Milk, infection and vitiation are over
come, it is necessary to recall certain
important facts that lie at the founda-
ton of all scientific considerations of
Milk; q quote from a report of DR.
William S. Magill, Chief of the Re
search Department of Carnegie La
boratory. New York;
81. That milk as it comes from the
cow always contains a large number
of germs.
SO. That milk in a liquid state is a
most favorable medium for the rapid
DEVELOPMENT of these germs
SO That there is time for their full
development, in nearly all cases, be-
fore the milk is actually consumed.
"A That the germs of milk not on
ly live upon it and thus impair it's
nutritive value but. what is far more
they leave in it all their
wastes
IS That the wastes of the myriads
of bacteria present in ordinary milk
are poisonous and the cause of most
infant mortality
Various methods are practised for
the number of milk bacteria
for retarding their development and
destroying them-the principal of
which are:
Il. The exercise of greater cleanli-
ness in dairying. This has done much
to reduce the number of germs but
present multiply so rapidly in the
course of a few hours that at the end
Of that time the milk is thoroughly in
fected.
so. Refrigeration or the cooling of
milk down to low temperature. This
only retards the development of the ..
bacteria present and does not deprive
them of their vitality.
50. Pasteurisa ton. This consists in
slowing heating the milk to a temper
allure of about 15S dogs. F.. in an in
effectual attempt to preserve its di-
gestibility while killing many of the
less resistant germs.
"a. So called Sterilization This
consists in heating milk to the higher
of about 212 dogs. F.,
(Which kills all the germs but not the
spores) but it so alters the nutritive
OF the milk that it is un- {
except for limited periods, for /
infant feeding"
milk Dr. aIagil1 says, the high heat /
kills all the germs and spores yet is 50
applied that it does not alter
the milk constituents. In that consists {
the greatness of the process" .
1t appears from different reports
that upwards of 400 meteorological and s
analyses were made Of
Dry Milk at the Carnegie Laboratory {
nv the Health Department of New