Dried skim-milk stored at 55 °C in air at 70 % relative humidity has been found to contain lactulose, galactose, tagatose, glyceraldehyde and maltol; and formic, acetic and glycollic acids. These compounds are not present, or are present only in trace quantities, in fresh dried skim-milk. It is suggested that while the proteinsugar reaction is responsible for most of the browning of the powder, many of the compounds found are formed by degradation of lactose catalysed by the free basic amino groups of the casein. The compounds so formed probably then react with amino groups in a Maillard reaction and thus contribute to the browning of the milk powder.

A process for the preparation of spray-dried infant food containing 26% of protein and 18% of fat is described. The product is based on a blend of coconut protein, groundnut protein isolate, skim milk powder, dextrins and hydrogenated groundnut 011 and is fortified with vitamins and minerals. It is light cream in colour and reconstitutes readily in water. Laboratory samples are free fromEscherichia coli and other pathogenic anaerobes and the total plate count is of the order of 15,60o/g. When packed in polyethylene bags (100 gauge) and stored in tin containers a t 37O, it kept well for g months, the losses of vitamins A and C and thiamine a t the end of the storage period being 25, 32 and zo%, respectively.

877solution gradually approach a level above which little adsorption occurs even if the concentration increases. The adsorption of phosphate cannot be attributed to any single mechanism.

The nutritive value of a spray‐dried infant food described in Part I was studied by growth experiments on albino rats. The growth of albino rats on the infant food diet was 15.3 g. as compared with 13.9 g. for a control milk food of a similar composition. A 3 : I blend of infant food and cane sugar promoted a weekly growth rate of 18.1 g. as compared with 16.1 g. obtained for a similar blend of control milk food and sugar. No significant differences were observed in the contents of liver‐protein and fat but protein and calcium contents of the carcasses of animals receiving infant food were lower than of those receiving milk food. When incorporated at 20% level (providing about 5% of extra protein) in maize‐tapioca diets and at 10% level in rice diets, the food was as effective in promoting growth in rats. However, in the compositions of the liver and carcass there were some significant though inconsistent differences, between the diets on maize‐tapioca and rice. The livers of rats receiving the supplement of infant food or milk food were normal, indicating that both the supplements were effective in correcting the protein deficiency in the diets and in preventing liver damage which occurred in the unsupplemented diets.

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