Ύ low sweetness so Ι υ b I e, u η if or m free flowing, anti-caking aid flavor-enhancing pigment-absorbing non-reacting with

other ingredients fermentation agent mild, almost

tasteless triturate

LACTOSE: pure milk sugar Lactose can improve your present p roduc t s . . . he lp you develop new ones. Lactose can simplify your processing. Lactose can lower your costs. Seldom do you find such a versatile material.

That is why Lactose is attracting so much attention from both research and manufacturing executives. Virtually every week sees the discovery of exciting new possibilities for its use in the food, chemical and industrial fields.

Only Western can supply you with all forms of Lactose—five grades, ten granulations. Strict chemical and bacteriological specifications, rigid quality control and years of processing experience assure highest quality.

Take a fresh look at the characteristics of Lactose. One of them may help solve a problem you are working on .right now. For free samples and information, write our Technical Service, Department 55 F. {Tell us the applications you are considering.)

W E S T E R N C O N D E N S I N G C O M P A N Y A p p l e t o n , W i s c o n s i n

W O R L D - W I D E S U P P L I E R O F H I G H - Q U A L I T Y M I L K D E R I V A T I V E S

Distributed Nationally by

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McKESSON &R0BBINS, ING. 60 conveniently located warehouses

lactose C & E N J U N E I, 1 9 5 9

only one sugar offers you