View report page

1919
28
dried milk manufacturers circulated dairymen on the advantages of
reconstituted milk, and their letter stated that " as there will, in
all probability, be an unprecedented demand for milk during the
few weeks, we have once more to draw your attention to our full
cream and separated milk powders which are entirely soluble and
when properly reconstituted, form a perfect substitute for fresh
milk. Our milk powders are now used very largely and to a constantly
increasing extent by dairymen and others, especially in time
of shortage. We shall be prepared to quote very moderate prices
which we are sure you will find work out much cheaper than those
charged for accommodation milk."
As soon as a process was available for producers on a com"
mercial scale and at a moderate price, dried milk which on a mixture
with water could be reconstituted to a fluid resembling fresh
milk, it was perhaps to be expected that certain dairymen would
take advantage of it for the purpose of toning milk or for making up
for shortage. To the dairymen who tones milk carefully to the 3
per cent. limit, dried milk powders afford additional facilities, as it
enables him to carry on his manipulations with less chance of detection,
since he will not be observed to receive fresh liquid separated
milk in churns; the practice became so prevalent that the Food
Controller issued an Order under the Defence of the Realm Act,
making it an offence to sell reconstituted milk as fresh milk.
Four main varieties of Dried Milk are on the market, namely :
" Full Cream."
" Government Standard Milk."
" Half Cream."
" Separated."
The separated Dried Milk contains as low as 1% of fat. The
Half Cream Milk contains from 12% to 15% of fat. Government
Standard Dried Milk was intended to correspond to the 3% presumptive
standard of the Board of Agriculture and Fisheries. This
Dried Milk would contain about 24% of fat. Full cream milk made
from the whole fresh milk, as received—this contains usually about
27% of fat, but it may vary from 22.5% to 30% of fat.
A few firms also make a "super-fatted " dried milk, cream
being added to Full Cream Milk before starting the process of drying.
As far as we are concerned, the Full Cream Milk is the one
mainly used. Half Cream Milk is only occasionally prescribed on
account of digestive troubles.