Dried or evaporated food product, especially milk, and the process of making it

Claim 1

A PROCESS OF CONCENTRATING LIQUID FOODSTUFFS WHICH MAY BE RECONSTITUTED WITHOUT SUBSTANTIAL CHANGE IN TASTE COMPRISING REDUCING THE TEMPERATURE OF THE LIQUID FOODSTUFF IN SUCCESSIVE STAGES TO FORM ICE CRYSTALS THEREIN WHICH ARE SUBSTANTIALLY PURE WATER, MOVING THE RESULTANT PARTIALLY FROZEN CONCENTRATE CONTINUOUSLY IN COUNTER FLOW RELATIONSHIP TO THE FLOW OF THE ICE CRYSTALS FORMED, REMOVING A MAJOR PORTION OF SAID ICE CRYSTALS FROM THE LIQUID FOODSTUFF BEING CONCENTRATED AT THE POINT WHERE THE LIQUID FOODSTUFF IS MOST DILUTED, REMOVING THE CONCENTRATE AND A PORTION OF THE ICE CRYSTALS FROM THE REDUCED TEMPERATURE STAGES WHEN EXTRACTION OF THE ICE FROM THE CONCENTRATE WITHOUT CARRY-OUT OF THE CONCENTRATE BECOMES DIFFICULT, ELEVATING THE TEMPERATURE OF THE CONCENTRATE REMOVED TO THAW THE ICE CRYSTALS THEREIN, AND RAPIDLY EVAPORATING THE RESULTANT CONCENTRATE TO A WATER CONTENT OF THE DESIRED VALUE.