its original composition. Sometimes comparatively large amounts of cane
sugar are added to such milks, which, besides sweetening them, assist in
their preservation. If cane sugar is not used, the milks are usually
made sterile in order to prevent them from spoiling.

45. POWDERED MILK.--The form of preserved milk known as powdered milk
is the result of completely evaporating the water in milk. Such milk has
the appearance of a dry powdered substance. It does not spoil easily and
is so greatly reduced in quantity that it can be conveniently stored.
Because of these characteristics, this product, for which skim milk is
generally used, is extensively manufactured. It is used chiefly by
bakers and confectioners, and, as in the case of evaporated or condensed
milk, the water that has been evaporated in the powdering process must
be supplied when the milk is used.


STANDARD GRADING OF MILK AND CREAM

46. In order that a definite idea may be formed of the sanitary and
bacteriological standards that are set by milk commissions, there are
here given, in Table I, the regulations governing the grades and
designation of milk and cream that may be sold in the city of New York.
As will be observed from a study of this table, only definite grades of
milk and cream can be sold in that city; likewise, it must conform to
certain standards of purity and the producer must handle it in such a
way that it may be delivered to the consumer in as clean and fresh a
condition as possible.

Without doubt, a grading similar to this one will become general
throughout the United States eventually, for this is the only way by