Show Various Uses sex for Skim him Milk Powder Adds Greatly to Nutritive Value of Bread Prepared by the United States Stales Department ol of Agriculture Comparative small quantities of ot skim milk are being manufactured into skim milk powder As yet the market marlet mar mar- ket let for dry skim mill milk takes tal little more than 2 per cent of the dried powder that might be made from the milk resulting resulting resulting re re- from butter making Ten pounds of milk make nearly one pound of powder which Is an nn excellent food material composed of 38 33 per cent of proteins 50 per cent of lactose or milk sugar and 8 per cent of salts which are arc a valuable addition to the mineral part of the diet Recent experiments conducted by bythe bythe bythe the United States Department of Agriculture A Agriculture Agri Agri- rI- rI culture have hn demonstrated an improved improved im im- im proved plo method of dr drying ing the milk highly superior superior superior su su- This Ibis l his results in n a product for bread baking brend purposes In baking bul the dried milk Is a particularly particular particular- ly Iy desirable addition to the tile loaf When used with good hour nour It Is possible to get a n loaf 10 ier Sher cent larger huger un and about 4 per cent heavier Ier than without It An even more desirable advantage nd is the fact that the mill milk adds greatly to the nutritive value of the broad brend as ns well as asto asto asto to its flavor and und physical characterIstics tics For bakers the added cost of the milk is balanced by the increased number of loaves cs which can be made from a n barrel harrel of flour Several Se other advantages nd of dried milk and a brief outline of the Improved Improved Im Im- proved ed process of manufacture arc outlined In Separate Y t from the G Yearbook of Agriculture This separate has just been published In pamphlet form forth and may be obtained by application Jo to the United States Department of Agriculture Washing Washing- ton |