Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-02-24
AMONG THE FARMERS.
"sPEED THE PLow."
Possibilities OF Remade Milk.
Maurice Golden, Massschuse }

Il FOSSiDiiIteS OF kemooe miiks
| (Maurice Golden, Massachusetts,
During last summer / was fortunate
to attend lecture on the dairy industry
given by DR.. Spillman at Columbia Uni
versity. DR.. Spillman spoke on "Remade
Milk" and expressed prophecy that this
new product may revolutionize the en-
tire dairy industry.
was again fortunate to attend . re.
cent convention of the international milk
inspectors association at New York city
where there was an entire evenings ses'
sion devoted to the problem of remade
milk. At this latter symposium OF dairy
problems, DR.. Price of Detroit spoke in
detail regarding the advantages of re.
made milk In infant feeding; and DR..
Redfisld of New York city also discussed
the problem in detail. But the senti-
ment seemed to be very skeptical toward
the future of this problem, and the linn
itations seemed to be over-emphssized.
feel the need OF counteracting this
skepticism, especially as I have knowl-
edge regarding new dairy machine
bearing on remade milk, and as also
have the satisfaction of personal expert
mentation with this new machine.
To me, the future of remade milk and
other dairy products is Unlimited, and,
as DR.. Spillmsn claims, may revolution
ize dairy methods, especially in warm
climates and in sections where there is q
dearth of milch cows. feel absolutely
confident of this statement because prac-
tical demonstrations indicate positive
|oa ~ M
chine, called oreamer, can furnish milk
from blending or combination Of sweet
butter, skim milk powder and water.
This remade milk can be made to have
a definite cream line, as proved at re-
cent exhibit at the ice cream show In
Philadelphia.
CHARACTERISTICS OF REMADE MILK
The remsde milk tastes much richer
than ordinary milk of the same fat con-
tent, has richer appearance and in
every way is the equal, II not superior,
in keeping quality to ordinary market
milk and even to certified milk.
II cream is made from butter, powder
aud water, the product has nearly twice
the viscosity as ordinary cream of the
same fat content, and II this cream ia
used in tea or coffee, but two-tbirds as
mach can be used to produce the same
eolorstion as ordinary cream of the same
fat content. In all these instances OF
remsde milk products, there is q COM
lutely no rising of fat globules.
There has been considerable work
done In England with remads milk, and
III a. = la
attitude and the desire for the expansion
of the use of this product. This desire
will undoubtedly be enhanced with the
improved dairy machine and the real
knowledge of the real value of the re-
made products.
The material from which remads milk
should be manufactured should manifest
ly be of the best quality. "Desiccated
milk" or milk powder has been an arti-
Gle of commerce since 1858. Since that
time and especially during the past 20
years considerable advance has been
made in the methods of preparation, the
general purpose being to secure dry
residue by evaporation at the lowest pos
sible temperature and In the shortest
time.
"Most of the processes employed one
or another form Of revolving heated
drum, upon the surface of which a thin
milk layer is spread and from which the
dried product is scraped. The most re-
cent processes inject stream Of partial.
ly condensed milk into heated chamber
in the form OF q fine spray, the evspora-
tion taking place in the air and the dry
powder falling to the floor. In the fac
tories the conditions Of manufacture
were found to be excellent"
There should be a positive sanitary
control of powder production by efficient
and adequate supervision. The sweet
butter used 10 producing milk should be
as fresh as possible.
Among the several physical and chem.
ical characteristics of remads milk, one
of the most important is the fine curd
which may be precipitsted by rennet or
acetic acid. The curd is flocculent and
finely divided, while in ordinary milk
the curd is firm and tough. This fine
curd is the probable reason for the great
er digestibility and the more facile
assimilation of remsde milk by infants,
as the casein is in better form for
digestion The milk when warm has a
very slight odor of being boiled, but dis
appears on cooling. The smoothness of
taste makes remade milk very palatsble.
The fat is thoroughly emulsified with no
use OF fat globules, fact verified by
DR.. VALDEZ of the Boston city hospital
and by DR.. Jordan, milk inspector for
the city of Boston.
WHAT 1T MEANS COMMERCIALLY
have personally demonstrated the
possibility of making remsde milk with
positive cream line with no fat separa-
tion. Due to the use of butter in the
process, the fat globules are naturally
larger than in ordinary milk, but these
globules are broken up and are more
easily assimilated by the body.
Remsds milk can be kept longer than
ordinary milk and at times better than
certified milk. This latter statement Is
possible through the low bacterial count
of remade milk II manufactured under
clean conditions and from clean products.
However, pasteurization of remade milk
is recommended. Remade milk is espe-
is verified by DR.. Price Of the public
health service, who stated that where
remade milk was used as substitute for
mothers milk in infant feeding, the in
FAINT did well, and In certain cases sur
prisingly we'll. In England 'the opinion
is expressed that where breast feeding is
i'm possible, dried milk is a very valua-
BILE food for infant feeding, provided the
dried milk Is made from q good quality
of cows milk under hygienic condi-
tions." Many infants suffering from d.
gestive troubles show excellent progress
on dried milk. Scurvy and ricketts, are
rare In infants fed on this preparation,
although the occasional use of fruit juice