Dough No. 1 again represents the water dough, showing the yield and the cost; dough No. 2 represents a 25 per cent milk dough; dough No. 3 represents a 50 per cent milk dough; dough No. 4 represents a 75 per cent milk dough; dough No. 5 represents a 100 per cent milk dough; and dough No. 6 represents a 100 per cent fresh liquid milk, as purchased from the dairy.

TABLE 5.-Milk powder and milk in doughs.

By looking at Table 4 you will notice that there is a gradual increase in the cost as the quantity of the whole milk is increased. This is largely due to the increase in butterfat, which naturally must be increased when the other milk solids are increased. In this work the materials were also very carefully weighed and compounded in the same manner as the skim-milk doughs. The same observations were made and noted as before.

In making the different types of milk bread it will be found that there is a gradual increase in the volume of the bread as the milk is increased. This is very interesting. Very often a baker will tell milk salesmen that he can not use very much milk solids in his dough because it has a binding effect on the dough; that is, it produces bread of a smaller volume. This is true if the baker introduces a considerable amount of milk solids without increasing the water

FIG. 1.-Showing increase in the volume of the bread as the quantity of milk used increases.

content, thus producing a more solid viscous mass which will affect the gas tension developed during the fermentation period, with the consequence that he gets a so-called bound loaf or bread having a somewhat smaller volume. There is not only an appreciable increase in the nutritive value of bread and in the yield when milk is used, but the bread has a much nicer appearance.

If you will observe Figures 1 and 2 you will note that there is a gradual increase in volume. Loaf No. 1 is a water loaf, loaf No. 2 represents 25 per cent milk, bread No. 3 represents 50 per cent milk,

bread No. 4 represents 75 per cent milk bread, loaf No. 5 represents 100 per cent milk bread, and bread No. 6 represents 100 per cent fresh whole milk as purchased from the dairy.

The bread not only takes on a greater volume but has a much nicer colored crumb, a better interior in the form of a whiter-colored crumb, better grain, softer texture, better flavor, taste, and also a better keeping quality.

I have presented these data and these photographs to you hoping that I may to some extent enlighten some on the use of milk solids in the bakery, especially in bread.

PHYSIOLOGICAL ASPECTS OF MILK IN BREAD.

In getting the baker to use additional milk in his bread you not only promote a great saving but also enhance the food value of our basic food-bread. We hear of work being carried on in every direction to determine the food value of milk and also the food value of bread when milk is used. McCollum and his coworkers of Johns Hopkins are carrying on extensive work; Sherman, Doctor Rose, Mendel, Doctor Allen and his coworkers, the American Institute of

FIG. 2.-Cross section of the loaves of bread shown in Fig. 1.

Baking, through Doctor Morison and his coworkers, and many others are delving deeper into this work and no doubt will find many things of value in the use of milk in bread.

The speaker has carried on some feeding tests in connection with the work just laid before you. The results of these tests I can best explain to you by a chart. [Fig. 3.]

If you will observe the chart you will notice seven different curves. Before explaining this chart I might state that this work represents the feeding tests carried on through a period of 90 days. The average weight of the rats used was about 80 grams. Curve No. 1 shows the results obtained by feeding a white rat on water bread, curve No. 2 shows the results obtained by feeding on 25 per cent milk bread, curve No. 3 represents the results obtained by feeding on 50 per cent milk bread, curve No. 4 represents the results obtained by feeding on a 75 per cent milk bread, curve No. 5 represents the results obtained by feeding on 100 per cent milk bread, curve No. 6 represents the results obtained by feeding on 100 per cent fresh milk bread as purchased from the dairy, while the upper curve represents the results obtained with the control animal. The animal which was fed on water bread died at the end of about 71 days, while the one fed on 25 per cent milk bread died a few days later. The others lived through the period of experiment with

various degrees of weight, depending upon the type of bread that they received.

By illustrating this last data I do not mean to convey that it is necessary that bread be fully life-sustaining. I feel that the average American family's diet is sufficiently varied so that sufficient vitamins are received without depending upon bread solely for them. I do believe, however, that we should make this basic food as nutritious as possible so that the proper types of proteins, the proper kinds of mineral matter, fat, and some vitamins may be available.

The results obtained will not only manifest themselves in the purse of the Nation, but most of all in the condition of health. There are

Control

FIG. 3. Showing growth curves of animals during feeding test of 90 days. animal. 1. Animal fed on water bread. 2. Animal fed on 25 per cent milk bread. 3. Animal fed on 50 per cent milk bread. 4. Animal fed on 75 per cent milk bread. 5. Animal fed on 100 per cent milk bread. 6. Animal fed on 100 per cent fresh milk bread.

a number of things that we must consider if we are to attempt to get the American baker to use more milk in his products. The farmer in producing milk must endeavor to produce the best possible kind of milk he knows how. To do this he must have the proper kind of stock. He must have the proper housing for the cows so that they will produce good milk, and he must be able to handle the milk under the most sanitary conditions so that he may convey it to the dairyman as a high-quality product. The dairyman, in turn, must handle this product with the utmost care and preserve it, if in powdered form, so that it will not be impaired in any way.

The farmer and dairyman should thoroughly study the problems of the baker, become acquainted with him, work with him in every

way possible. If this is done I am sure the baker will work with them and ultimately will consume the 5,200,000,000 and possibly more pounds of liquid milk.

Chairman ROSE. Mr. Glabau's paper is now open for discussion. Captain GOLDING. If you got a yeast that fermented lactose, would not that decrease the lactose?

Mr. GLABAU. Yes; in this country we add sucrose and malt extract to our dough, which is fermented by the yeast, so that when milk is used we preserve the lactose.

Mr. GREENE (San Francisco, Calif.). I would like to ask Mr. Glabau whether it would be advisable to use skim milk in bread and put the butter on.

Chairman ROSE. That is practically the same question which was raised in regard to Mr. Allen's paper-the advantage of using skimmed milk or whole milk.

Mr. GLABAU. My opinion is this: I believe we should put some butterfat into the bread so as to get the vitamin A. If we desire to use additional butter on our bread, I would prefer to use milk in the form of skim milk, having the butterfat straight and introducing that separately, so the combination would make what would be equal to the whole milk.

Chairman ROSE. Are there any further questions?

We are fortunate in having one of our foreign speakers with us this afternoon. We are unfortunate that Doctor Blackham is not present. The secretary has Doctor Blackham's paper and will read it, if you so desire, for the purpose of discussion. It seems to me it would be right to follow your wishes in regard to this paper, inasmuch as we have the printed digest.

Mr. ESTES (Flint, Mich.). I think it would be interesting to all of us to hear the complete paper, and I, therefore, move that the secretary read Doctor Blackham's paper.

(The motion was regularly seconded and carried).

(Secretary Hoover read Doctor Blackham's paper on "The devel opment of dried milk as a food.")

THE DEVELOPMENT OF DRIED MILK AS A FOOD.

Col. ROBERT JAMES BLACKHAM, M. D., London; late honorary surgeon to the Viceroy of India.

In view of the difficulty of handling and distributing a fluid of which more than 80 per cent is water, it is little wonder that industrial chemists early turned their attention to some means of preventing wastage and economizing the bulk and transport of milk. Condensed milk was the first result of their labors to produce a less bulky product with better keeping properties, and its success led to still further efforts to get rid of fluid, with the result that as early as 1868 a "dessicated milk" became an accomplished fact.

It is only within the last decade or so, however, that commercial firms have placed on the market on a large scale a substance consisting only of milk solids and capable of being reconstituted by water alone into a fluid more or less identical with fresh, or rather heated, milk.