[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 18.206.194.134. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Other Articles
November 1921

STUDIES OF INFANT FEEDING. XIV: CHEMICAL STUDIES OF CERTAIN DRY MILK PRODUCTS USED IN INFANT FEEDING

Author Affiliations

BOSTON
From the Boston Floating Hospital Laboratories.

Am J Dis Child. 1921;22(5):455-458. doi:10.1001/archpedi.1921.04120050026004
Abstract

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 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

×