Studies on the chemical changes in the protein and carbohydrate fractions of milk powders during storage.

The drying of foods was widely employed by ancient people as a means of food preservation. The original techniques were extremely crude but during the succeeding centuries the methods were gradually modified and improved. As is often the case with progress, the growth of the dried food industry in recent times has been motivated by war-time needs. These requirements have accelerated the development of improved dehydrating processes, which have resulted in products of relatively high quality