PREFACE This book treats of the various phases of the condensed
milk and powdered milk industry. It discusses every step in the
process of manufacture, following the milk from the farmers door to
the finished product in the pantry of the consumer. The processes
of condensing and desiccating milk, skim milk, buttermilk and whey
are given special attention and the defects of the product, their
causes and prevention are explained in detail. The inception of
this publication is the result of innumerable and persistent calls
for definite and reliable information on the sub- ject of condensed
milk and milk powder, from manufacturers in this country and in
foreign lands from parties contemplating embarking in the business
from national and state experiment stations which are oftentimes
called upon to investigate condensed milk defects from dairy
schools desiring to give instruction on the subject from national
and state pure food, departments, seeking cerning the possibilities
and limitations of manufacture, information con- in their efforts
to formulate and enforce standards and laws and from com- mercial
chemists in need of reliable methods of analyses of these special
dairy products. The information contained in this volume represents
the authors experience, covering a period of twelve years, in the
practical manufacture of condensed milk, as expert advisor to milk
condensing concerns in the United States, Canada and Australia, and
as visitor of condensed milk and milk powder factories in this
country and in Europe. It is the authors hope that the information
contained herein may serve as a guide to manufacturers,
investigators, teachers and food authorities, alike that it may
assist in abetter understanding and wider dissemination of the
principles, phenomena and facts involved in the processes of
manufacture and that it may lift the obstructing veil of
unnecessary secrecy which has hovered over these industries since
their beginning, curtailing their development and depriving them of
much of the light of advanced science to which they are justly
entitled and which they need for their greatest development for the
lasting benefit of the producer, manufacturer and consumer alike.
Purdue University, March, 1914. PREFACE FOR SECOND EDITION O. F.
HUNZIKER. Since the issuance of the First Edition of this treatise
many changes have taken place in the various phases of the
Condensed Milk Industry. Old processes have been modified and
improved, new processes have been invented, the equipment used for
manu- facture has undergone changes, new tests have been devised
for the determination of the composition of the finished products
and the entire status of the industry has yielded to an unexpected,
unfore- seen and important evolution. Of the most outstanding new
features in this edition may be mentioned the chapters on the
Continuous Concentrator, the Stand- ardization of Condensed Milk
and Milk Powder, Malted Milk, the Mojonnier Test, Bacteriological
Analyses. Important additions have also been made to the chapters
on History of the Industry, Volume of Output, Markets, Exports,
Imports, Cost of Manufac- ture and the various processes of
manufacture of Condensed Milk, Condensed Buttermilk and Milk
Powder...
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