Changes in the food supply and their relations to nutrition / by Lafayette B. Mendel.

  • Mendel, Lafayette B. (Lafayette Benedict), 1872-1935.
Date:
1916
Catalogue details

Licence: In copyright

Credit: Changes in the food supply and their relations to nutrition / by Lafayette B. Mendel. Source: Wellcome Collection.

    27/80 (page 15)
    ning to manifest itself at the present day. Aside from the element of cost, the use of heat to expel moisture has the objection that it alters the pro- duct in some cases so that it is no longer dieteti- cally acceptable. Heat also may remove desir- able volatile ingredients. Flavors, which play a very important role in rendering a food accept- able to the consumer, are not always thermostab- ile. Modern industry is likely to overcome many of the difficulties by the device of desiccation at lower temperatures either in a vacuum or a cur- rent of air. A most satisfactory instance of this is seen in the case of milk. Condensed and evapo- rated milks are likely to be superseded by dried milk of which superior grades are already being manufactured. The successful desiccation of milk—a product of which seven-eighths is water— with retention of the solubility on which the prac- tical applications largely depend, and with its nutritive virtues presumably intact, is an up-to- date accomplishment. The possibility of a satisfactory outcome of the efforts now being made in the milk industry