1921 American Journal of Diseases of Children  
Dry milk powder is becoming quite extensively used for the feeding of infants and in many ways seems to possess advantages over modified milk formulae. The dry powder is packed by the manufacturers in air tight containers and may be kept in these containers over long periods of time without deterioration. There are several products on the market, such as dry whole milk, dry partly skimmed milk, dry skimmed milk, dry whey, and dry modified milk. There are two processes in use for manufacturing
more » ... for manufacturing dry milk products. One process consists of spraying the previously condensed milk into a heated chamber through which a strong blast of hot air is passing; the hot air removes the water and the solid part of the milk falls to the bottom of the chamber in the form of a dry powder. In this process the continued heating necessary for the condensing of the milk seems to reduce the antiscorbutic value of the milk.1 The other process consists in the rapid drying of the liquid milk on large polished steel cylinders heated above 212 F. and the dry milk as delivered from the drying cylinders is a translucent, dry, cream-white sheet, which is sifted to a fine powder. During the process of drying the milk is heated to a high temperature, necessary for the thorough removal of the water, for a few seconds only, and this time is so short that caramelization of the milk sugar is avoided and destruction of vitamines seems to be reduced to a minimum.
doi:10.1001/archpedi.1921.04120050026004 fatcat:u4mnw7pyxvfo5p3lsprwmymlr4