STAFFING Total personnel, including management, is 67 at peak production times, of whom 28 are permanent staff. The balance are, in this instance, seasonal Whilst the foregoing relates to an established spray dried milk plant in operation for some 13 years, a processor intending to engage currently in such a project, should obviously evaluate market conditions, and furthermore study the evolution of spray drying plant as recently outlined by APV Anhydro and set out in detail in Chapter IV. The author has always endeavoured to set down in the text the experience gained from practical contacts with operational plants but the reader should also be aware that technology advances almost day by day, and practices of even a year ago may be approaching obsolescence today. A mere guide to processes and disciplines is all, therefore, that can be achieved in a text book of this nature POTENTIAL USES FOR SKIM MILK POWDER Agglomerated Skim Milk has been boosted in recent years by the publics trend to reduce their intake of fatty dairy products-butter, cream, cheese and full cream milk -on health grounds. A high fat diet has been regarded, along with other factors, as contributing to obesity and heart disease. High fat and behaviour patterns and mental concentration capacity. Specimen diets, studied by medical specialists in nutritional problems, and containing high fat and sucrose constituents have also indicated a deficiency of certain vitamins and hemical trace elements which are necessary for a balanceddiet. The validity of these claims has yet to be proved by a wider field of investigation than has hitherto been undertaken but the low fat diet theory appears to be well found This has given an impetus to the sale of liquid low fat milk and ed and accepted by many people aggressive advertising has created a substantial market for dried agglomerated skim milk. Agglomeration ensures the immediate dispersal of the milk solids in water, and the product is instantly soluble by the addition of cold wate The bakery and ice cream industries are substantial users of skim milk powder, in addition to the other creamery by-products, whey and butter milk, which in dried form have many uses In the light of the still-mounting stocks of milk powder in intervention storage, the author has been involved in seeking interest in projects for reconverting milk powder into liquid milk, by rehydration and the addition of butter fat, then sterilising it and marketing the product in regions of high population in the developing countries, where little or no fresh milk is available. One project was in Cairo, which has a population of some 10,000,000,STAFFING Total personnel, including management, is 67 at peak production times, of whom 28 are permanent staff. The balance are, in this instance, seasonal workers. Whilst the foregoing relates to an established spray dried milk plant in operation for some 13 years, a processor intending to engage currently in such a project, should obviously evaluate market conditions, and furthermore study the evolution of spray drying plant as recently outlined by APV Anhydro and set out in detail in Chapter IV. The author has always endeavoured to set down in the text the experience gained from practical contacts with operational plants but the reader should also be aware that technology advances almost day by day, and practices of even a year ago may be approaching obsolescence today. A mere guide to processes and disciplines is all, therefore, that can be achieved in a text book of this nature. POTENTIAL USES FOR SKIM MILK POWDER Agglomerated Skim Milk has been boosted in recent years by the public’s trend to reduce their intake of fatty dairy products -butter, cream, cheese and full cream milk - on health grounds. A high fat diet has been regarded, along with other factors, as contributing to obesity and heart disease. High fat and sucrose intake by children is thought by some nutrition experts to affect behaviour patterns and mental concentration capacity. Specimen diets, studied by medical specialists in nutritional problems, and containing high fat and sucrose constituents have also indicated a deficiency of certain vitamins and chemical trace elements which are necessary for a ‘balanced’ diet. The validity of these claims has yet to be proved by a wider field of investigation than has hitherto been undertaken but the low fat diet theory appears to be well founded and accepted by many people. This has given an impetus to the sale of liquid low fat milk and aggressive advertising has created a substantial market for dried agglomerated skim milk. Agglomeration ensures the immediate dispersal of the milk solids in water, and the product is instantly soluble by the addition of cold water. The bakery and ice cream industries are substantial users of skim milk powder, in addition to the other creamery by-products, whey and butter milk, which in dried form have many uses. In the light of the still-mounting stocks of milk powder in intervention storage, the author has been involved in seeking interest in projects for reconverting milk powder into liquid milk, by rehydration and the addition of butter fat, then sterilising it and marketing the product in regions of high population in the developing countries, where little or no fresh milk is available. One project was in Cairo, which has a population of some 10,000,000, 205