Browning chief., 1944-07-28

VARIOUS chemical and physical
tests of food samples are conducted
constantly in the Quartermaste
Corps laboratories, to determine
their stability under differing eli
matte conditions and other influ-
ences that would affect their whole
SomenesS.
under Dr. Whites leadership, utiliz-
ing the entire carcass for roasts,
steWS and SausageS. Though the
conservation of space was factor
then, it did not assume the tremen-
dous importance it did with the out
break of World War II, when the long
supply lines imposed severe strain
on our transport system.
. AS result of DR.. Whites sharp
ness, the army achieved additional
conservation of space through his
suggestion for cutting pork loins in
two and fitting one end in the slope
of the other, thus forming a single
package of half the former size.
AS fruition of the effort to pro-
vide variety of food to troops,
three times as many meat items
have been developed under the di-
rection of the research laboratory
than existed during the last war.
Before the war, packers professed
difficulty canning pork luncheon
meat in large containers, but care
full research overcame the problem.
Formerly, the lard in pork sausage
had oozed from the meat and COL
lected around the walls of the can,
but this liquefication was also cor
rected. Heading off the inevitability
of complaints from a continuous
serving of Vienna sausages, a
coarsely ground, finely spiced frank
furter was developed for variety.
With the extension of the fighting
to the tropical climates, preserva-
tion of fats and oils have presented
a difficult problem, but under the
direction of the research laboratory
remedies have been developed.
Army Spread
Most noteworthy of these develop
ments, perhaps, is the socalled
"army spread" combination of
butter, cheese curd and milk pow-
der. 1t was produced following a
search for a palatable fat to replace
the old Garter Spread" composed
of butter and hydrogenated cotton
seed flakes, which tasted tallowy and
stuck to the roof of the mouth. Al
though "army spread" has filled the
bill for an appetizing fat, it is of no
use as a shortening or in frying.
Due to scientific methods in the
preservation of lard and other short
enings, troops afield now profit from
the availability of high caloric bis
cults. The celebrated hardtack of
old was nothing more than flour,
water and salt, since no stable
shortening had been discovered. But
through the use of antioxidants, fats
and notably lard have been so treat
ed that they would stay fresh and
usable from six to nine months.
Working in conjunction with proc
essors, the dairy products section
of the research laboratory under
Lieut.. Robert ]. Remaley has de-
veloped an evaporated milk with a
concentration of 81, SURPRISING the
old figure of 81. OF value to the
army in the economy of space, the
new product should prove of equal
advantage to women shoppers in the
postwar world.
Announcements also have been
made in the production of dehydrat-
ed cheese. Previously sold primar-
lily to bakers for filters, spraying,
etc, the cheese retains its essential
flavor.
Lieutenant Remaley's department
also has been active in the prepara-
ton of vanilla ice cream mixes,
shipped in the form of dried powder
to the various fronts, where fruits or
other fiavoring agents may be
added
Sea Water for Baking.
Technologists in the research lab
oratory's baking department are en-
gagged in various experiments on
cereals and other components Of
breadstuffs. One experiment con.
cerned the use of sea or ocean water
in the production of bread, since
there are many military baking in.
stallations in the various war thea.
ters where fresh water is limited.
After careful experimentation with
ocean water provided from the coun.
try's eastern and western coasts, i,
was discovered that the variation ir
salt content of ocean water was moi
sufficient to require any change ir